Development of vegetal probiotic beverage of passion fruit (Passiflora edulis Sims), yam (Dioscorea cayenensis) and Lacticaseibacillus casei

Abstract The purpose of this study was to produce a non-dairy functional beverage containing Lacticaseibacillus casei, passion fruit juice, and yam flour. The physical and chemical characteristics, consumer acceptance, viability of L. casei during storage time, and resistance to in vitro simulated gastrointestinal tract conditions were investigated. The beverages were considered good sources of fiber and were well accepted in their aroma, color and appearance parameters. The effectiveness of passion fruit to mask the off-flavor of L. casei fermentation was confirmed. There were >106 UFC.mL-1 of the microorganism during storage (28 days) and they were resistant to in vitro simulated gastrointestinal tract conditions (> 104 UFC.mL-1). Passion fruit and yam flour showed to be excellent raw materials to be explored and used in combination to promote the probiotic survival and mask the off-flavor, thus being promising alternatives in non-dairy probiotic products development.

摘要 本研究旨在研制一款含有干酪乳杆菌（Lacticaseibacillus casei）、百香果汁与山药粉的非乳制功能性饮品。本研究对该饮品的理化特性、消费者接受度、储存期间干酪乳杆菌的活菌存活能力，以及其耐受体外模拟胃肠道环境的性能展开了考察。该饮品被证实为优质膳食纤维来源，且在香气、色泽与外观三项指标上均获得了消费者的良好认可。百香果掩盖干酪乳杆菌发酵异味的效果得到了验证。储存28天期间，饮品中活菌数始终高于10^6 UFC·mL^-1，且可耐受体外模拟胃肠道环境，经处理后活菌数仍可达10^4 UFC·mL^-1以上。研究表明，百香果汁与山药粉是极具开发价值的优质原料，二者复配可有效促进益生菌存活并掩盖发酵异味，为非乳制益生菌产品的开发提供了极具前景的替代方案。