PRODUCTION AND PROPERTIES OF ANTIOXIDATIVE FERMENTED PROBIOTIC BEVERAGES WITH NATURAL FRUIT JUICES

This study presents an investigation on permeate beverages consisting of fresh permeate and 10% sucrose (heated to 85°C for 30 min) and single or mixed probiotic cultures (Bifidobacterium longum, Lactobacillus acidophilus and Lactobacillus rhamnosus) then fresh fruit component (lemon juice, mango and guava, pulps) were added. This study was carried out to prepare antioxidative fermented probiotic beverages with high antioxidant contents chemical, microbiological and organoleptic qualities along the storage at 4°C for 60 days. Antioxidant contents for all antioxidative probiotic fermented permeate with different fruit juice was higher as compared with permeate. Vitamin C and phenolic compounds was the highest in antioxidative probiotic fermented permeate with Lemonjuice followed by guava. On the contrary, the caroteinoids and flavonoinds were the highest in antioxidative probiotic permeate with mango pulp. In all antioxidative probiotic permeate beverages with lemon juice, mango and guava pulps bifidobacteria counts slightly increased during the first 7 days of the refrigeration period, thereafter, progressively decrease was noticed till the end of the storage period. Viability of Bifidobacteria was higher in probiotic beverage with lemon juice than in probiotic beverage with mango and guava pulps. Also, the viability was higher than 1x 10^6 cfu/ml throughout the storage period. Viability of Lb. rhamnosus was higher than Lb. acidophilus along the storage period. The highest viability was noticed for lactobacillus rhamnosus and Bifidobacterium longum for antioxidative probiotic beverages with lemonjuice followed by the beverages with mango pulp. At the end of the storage, the viability of all probiotic cultures used was higher than 1x 10^6 cfu/ml. Yeast and moulds, spore forming bacteria and psychrophilic bacterial counts were the lowest in all antioxidative probiotic fermented permeate beverage in the presence of lactobacillus rhamnosus in a combination with Bifidobacterium longum or lactobacillus acidophilus in a combination with Bifidobacterium longum with mango pulp, followed by lemon juice. The highest organoleptic properties was in antioxidative probiotic fermented permeate beverage with lactobacillus rhamnosus in a combination with Bifidobacterium longum with Lemon followed by guava when fresh and along the storage period. It could be recommended that, the resulting antioxidative probiotic fermented permeate beverage with lactobacillus rhamnosus in a combination with Bifidobacterium longum and lemon juice could be recommended as new acceptable antioxidative probiotic products containing high viable counts of probiotic and antioxidant compounds.