Effect of storage in a fruit drink on subsequent survival of probiotic lactobacilli to gastro-intestinal stresses

Champagne, Claude P.; Gardner, Nancy J.

doi:10.1016/j.foodres.2008.03.003

Cited by 119 publications

(81 citation statements)

References 29 publications

(32 reference statements)

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“…Results of the present study revealed no significant difference between the colour parameters of the control and that of the inoculated jam samples during storage at different temperatures, in agreement with previous results which reported that, in general, probiotic cultures do not tend to strongly modify the sensorial properties of the products to which they are added GARDNER, 2008). Considering taste as the primary driver for food selection, followed by health considerations (LUCKOW;DELAHUNTY, 2004), the effects of probiotic added to jam need to be further investigated.…”

Section: Resultssupporting

confidence: 92%

“…; VON WRIGHT, 1993), some of them have been found able to survive in fruit matrices at refrigerated conditions (SHEEHAN; ROSS; FITZGERALD, 2007;SAARELA et al, 2006;GARDNER, 2008). Several studies have shown the survival of probiotic bacteria in matrices with high acidity and low pH during refrigerated storage (4-5 °C) (YOON;HANG, 2004;KYUNG;HANG, 2005), asserting that growth and viability of cells in fruit and vegetables depend…”

Section: Survival Of Probiotic Strains In Psm and Pj During Storagementioning

confidence: 99%

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Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures

Randazzo¹,

Pitino²,

Licciardello³

et al. 2013

Food Sci. Technol (Campinas)

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Section: Resultssupporting

confidence: 92%

Section: Survival Of Probiotic Strains In Psm and Pj During Storagementioning

confidence: 99%

Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures

Randazzo¹,

Pitino²,

Licciardello³

et al. 2013

Food Sci. Technol (Campinas)

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“…3.1 L. rhamnosus HN001 viability in minimally processed fruit salad during storage L. rhamnosus HN001 count, in fruit salad with this probiotic, after processing (time 0) was 8.5 log CFU According to Champagne & Gardner (2008) Lactobacillus strains viability in presence of 0.3% bile salts or pancreatic enzymes was not affected by refrigerated storage. Then, due to the good viability in fruit salad during the 120 hours of storage, it is expected that, for this period the functional properties of L. rhamnosus HN001 should be kept in the salad.…”

Section: Resultsmentioning

confidence: 91%

Fruit salad as a new vehicle for probiotic bacteria

et al. 2016

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This work aimed to study the use of fruit salads as carriers for Lactobacillus rhamnosus HN001. We evaluated the viability of this probiotic in fruit salads and the phsyico-chemical, microbiological and sensory properties of this food. Scanning electron microscopy (SEM) was used to verify microorganism adhesion on the fruit tissues. The viability of L. rhamnosus in fruit salads was 8.49 log CFU . g -1 after 120 hours. SEM images showed that fruit tissue provided protection for probiotic. Adhesion sites were observed in higher quantity in banana, apple and guava. The addition of L. rhamnosus did not alter texture of fruits (p > 0.05). Fruit salads containing probiotic had different values of pH and acidity compared to the control (p < 0.05). Ascorbic acid content decreased over time; however, total carotenoids did not significantly decrease (p > 0.05). Fruit salads containing L. rhamnosus showed counts of psychotrophic microorganisms of at least 2.0 log CFU . g -1 lower than control salad after 120 h of refrigerated storage. The fruit salad was well accepted by consumers. Therefore, this product can be used as a carrier for probiotic and an alternative to consuming functional foods.Keywords: acceptability; fruit mix; microscopy; probiotic carrier.Practical Application: Fruit salads can be used as a carrier for probiotic bacteria.

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“…In contrast, Champagne and Gardner (2008), found that Lb. rhamnosus LB11 stored at 4 0 C in fruit juice blend was not significantly affected when tested separately with 0.3% bile and pancreatic enzymes.…”

Section: Discussionmentioning

confidence: 91%

Survival of Lactobacillus rhamnosus GG during Simulated Gastrointestinal Conditions Depending on Food Matrix

Karu

Sumeri

2016

JFR

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When developing new probiotic foods, their protective properties in maintaining viability of probiotics under gastrointestinal conditions should be evaluated. In the current study, human upper gastrointestinal tract simulator (GITS) was used to compare the effect of different food matrixes on the survival of Lactobacillus rhamnosus GG (LGG). pH-auxostat was chosen for the cultivation of LGG cells to obtain culture samples in the same physiological state at maximum growth rate for the GITS experiments. The LGG culture was centrifuged and fast frozen in liquid nitrogen in various liquid food matrixes (commercial UHT milk, soymilk, apple juice, titrated apple juice, whey protein powder drink and M.R.S. Broth as reference) and stored at -40 0 C. During 3-month storage, reduction of viability was significant only for apple juice. In the GITS experiments, bile had a greater negative impact on LGG than acid conditions, also the effect of food matrix was noted -in the case of milk, soymilk and whey protein powder drink only the highest concentration of bile (0.4%) caused a significant drop in the viability of bacteria when compared to apple juice. To maximize the health benefits of foodstuffs, it should be taken into account that the survival of probiotics during fast freezing, storage and gastrointestinal passage is dependent on the food matrix.

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Effect of storage in a fruit drink on subsequent survival of probiotic lactobacilli to gastro-intestinal stresses

Cited by 119 publications

References 29 publications

Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures

Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures

Fruit salad as a new vehicle for probiotic bacteria

Survival of Lactobacillus rhamnosus GG during Simulated Gastrointestinal Conditions Depending on Food Matrix

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