Chemical, Sensory and Survival Properties of Lactobacillus Plantarum in Peach Juice

Anahita Hosseinpour; Saeed Shahsavari; Razzagh Mahmoudi

Journal of Inflammatory Diseases

The Official Journal of Qazvin University of Medical Sciences

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Chemical, Sensory and Survival Properties of Lactobacillus Plantarum in Peach Juice

Author(s):

Anahita Hosseinpour¹,

Saeed Shahsavari²,

Razzagh Mahmoudi^3,*

1Student Research Committee, School of Health, Qazvin University of Medical Sciences, Qazvin, Iran.

2Health Products Safety Research Center, Qazvin University of Medical Sciences, Qazvin, Iran.; Department of Epidemiology and Biostatistics, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.

3Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin, Iran.

Journal of Inflammatory Diseases:Vol. 23, issue 4; 342-351

Published online:Nov 30, 2019

Article type:Research Article

How to Cite:Hosseinpour A, Shahsavari S, Mahmoudi R. Chemical, Sensory and Survival Properties of Lactobacillus Plantarum in Peach Juice. J Inflamm Dis. 2024;23(4):e156174. doi:

Abstract

Background Nowadays, the consumption of probiotic food products has become common. Since the consumption of some dairy products is not allowed for some people, there is a need for some alternative foods. Fruits are suitable for the production of probiotic drinks due to the lack of any adverse effects. Objective This study was aimed to investigate the chemical and sensory properties and the survival of Lactobacillus plantarum (L. plantarum) bacteria in peach juice. Methods This experimental study was conducted in Food Safety Laboratory of Qazvin University of Medical Sciences in autumn 2018. The peach juice samples were prepared from San Inch Company in Iran and kept in refrigerator to be used for the inoculation of L. plantarum. On days 1, 3, 5, 7 and 10, the survival of this bacterium, and changes in its pH and acidity were measured in two test and control groups. At the 10th day, the samples underwent evaluation. Data were analyzed in SPSS V. 23 software using independent t-test and ANOVA at the significant level of P<0.05. Findings After 10 days, the number of L. plantarum was reduced from 8.7 to 8.4 log cycles. With the increase of storage time, pH value significantly decreased and acidity increased (P<0.05). The sensory properties of the probiotic product were not significantly different from that of non-probiotic product and were acceptable for the consumer (P>0.05). Conclusion L. plantarum has a good shelf life in peach juice. Therefore, it can be concluded that peach juice is a suitable product for producing probiotic juice by adding L. plantarum.

Keywords

Lactobacillus Plantarum

Probiotic

Peach

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Author(s):

Anahita Hosseinpour:[PubMed][Scholar]
Saeed Shahsavari:[PubMed][Scholar]
Razzagh Mahmoudi:[PubMed][Scholar]

The Official Journal of Qazvin University of Medical Sciences

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Chemical, Sensory and Survival Properties of Lactobacillus Plantarum in Peach Juice

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