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Biochemical, Microbiological and Organoleptic Properties of Probiotic Pineapple Juice Developed by Lactic Acid Bacteria

M. A. Hossain
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh

M. M. Hoque
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh

M. M. Hossain
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh

M. H. Kabir
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh

M. Yasin
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh

M. A. Islam
Department of Food Science & Technology, Sunchon National University, South Korea

Abstract/ Executive Summary:

An experiment was undertaken to determine the suitability of pineapple juices as raw materials for the production of fermented probiotic juice by two lactic acid bacteria, Lactobacillus plantarum and Lactobacillus fermentum. Three probiotic juice samples inoculated with L. plantarum (S-2), L. fermentum (S-3) and with both L. plantarum and L. fermentum (S-4) were compared with that of control sample (S-1) where no Lactobacillus strains were used. Fermentation was carried out at 37 °C for 48 h. Then the juice samples were stored at 4 °C and studied the change in their physicochemical properties at day 0, 7, 14 and 21. Both L. plantarum and L. fermentum were able to withstand and utilize fruit juices for their cell synthesis as indicated by a decrease in fruit sugar and an increase in acidity. Although the lactic cultures in fermented probiotic juices gradually lost their viability, the viable cell counts of these strains remained at 107 CFU/100 mL after 14 days in cold storage. From sensory evaluation, the juice sample prepared with L. plantarum exhibits the best result during storage time. Hence, pineapple juice might be used as a suitable medium for the production of a healthy probiotic beverage.

Keywords: Lactobacillus fermentum; Lactobacillus plantarum; Pineapple, Probiotification; Quality evaluation

Location: Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Pineapple, Juice

Objectives:

To determine the suitability of pineapple juices as raw materials for the production of fermented probiotic juice by two lactic acid bacteria, Lactobacillus plantarum and Lactobacillus fermentum.

Methodology:

Two Lactobacillus isolates viz. Lactobacillus plantarum DSM 10492 and Lactobacillus fermentum DSM 20052 were collected from the Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Germany. Both lactobacillus cultures were kept at -20°C in MRS medium (Merck, Germany) containing 20 % glycerol. Before probiotic juice preparation, these isolates were selected after performing different potential probiotic confirmation tests like: NaCl tolerance test (1-8 %), pH (2.5 to 6.5) and bile salt tolerance test (0.05-0.25 %) as well as antimicrobial, antibiotic susceptibility and growth test at stressful mixed (low pH, high bile and NaCl) conditions and used for probiotic pineapple fruit juices development. Fresh pineapple juice was prepared by juice extractor. Extracted juice was pasteurized at 80°C for 5 min [16]. The lactic cultures were first grown in MRS broth at 37 °C for 48 h. After cooling the pineapple juice at 30°C they were inoculated by 1 % L. plantarum (S- 2), 1 % L, fermentum (S-3), and their mixed (0.5 % each) culture (S-4). Fresh pineapple juice sample was used as control (S-1).The inoculated samples along with control samples were incubated at 37 °C for 48 h. After fermentation, all the samples were stored at 4°C. Then physicochemical parameters, such as, titratable acidity (expressed as percent lactic acid), moisture, protein, total soluble solid (TSS) contents, and total sugar content were evaluated to check the physicochemical stability of pineapple juice during storage period. The sugar content was estimated in terms of glucose (mg/mL) by the phenol sulfuric acid method. Protein and moisture content was determined according to the AOAC. Total soluble solid (TSS) were measured by a hand refractometer as percent (%) degree Brix. Viable cell counts (CFU/mL) was determined by the standard plate count (SPC) method using MRS agar. All Physicochemical and microbiological status of the treated juices were monitored up to 21 days at 7 days interval during storage period. Thirty tasters were used in this study to assess the sensory properties of produced probiotic juice samples [20]. The panelists were asked to rate different juice samples present in them. Water and bread were provided to panel members to cleanse their palates between samples. In this case, 9 point hedonic rating test was performed to assess the degree of acceptability of these juices as follows: (9=Like extremely, 8=Like very much, 7=Like moderately, 6=Like slightly, 5=Neither like or dislike, 4=Dislike slightly, 3=Dislike moderately, 2=Dislike very much, 1=Dislike extremely). All results of this study are reported as mean of three replicates that were analyzed. One way analysis of variance (ANOVA) and Duncan’s Multiple Range Test (DMRT) for all physicochemical analysis were determined by using SPSS (Statistical Package for the Social Science, version 20, copyright of IBM Corporation and others) software. The least significant difference was calculated at 95 % level of significance (P < 0.05).

Source of Information: J. Sci. Res. 12 (4), 743-750 (2020)

Article Link (Online Journal): DOI: https://doi.org/10.3329/jsr.v12i4.46179

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

L. plantarum and L. fermentum were used to produce probiotic pineapple juice, and their ability to produce lactic acid and cell synthesis were checked. Both of them were grown well in pineapple juice at 37°C, and the viable counts reached over 10⁹ CFU/mL after 48 h of fermentation at 37°C. The results of the present study demonstrated that both L. plantarum and L. fermentum were able to survive in fermented juices with high acidity. Therefore, it could be advocated that pineapple juice could be exploited as a carrier for fermentation and delivery of probiotic lactic acid bacteria, and these probiotic-fortified fruit products could be used as a functional healthy beverage to promote better health and nutrition of the population. However, more extensive in vitro and in vivo studies are vital in order to authenticate the probiotic potential and safety of such cultures and fruit products based on these beneficial microbes before being endorsed for the better health and nutrition of society.

Knowledge Management: Journal