Development of a jucara and Uba mango juice mixture with added Lactobacillus rhamnosus GG processed by high pressure

作者：Moreira Rosangela Maria; Martins Maurilio Lopes^*; de Castro Leite Junior Bruno Ricardo; Furtado Martins Eliane Mauricio; Ramos Afonso Mota; Cristianini Marcelo; da Rocha Campos Andre Narvaes; Stringheta Paulo Cesar; Olmi Silva Vanessa Riani; Canuto John Warnens; de Oliveira Dairo Cabral; de Souza Pereira Danielle Cunha

来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2017, 77: 259-268.

DOI：10.1016/j.lwt.2016.11.049

• Tropical fruits
• Functional food
• Probiotic
• Pasteurization
• High isostatic pressure

This study evaluated the development of a jugara and Uba mango juice mixture and the influence of pasteurization, high isostatic pressure (HIP) and the addition of a probiotic culture of Lactobacillus rhamnosus GG on the physicochemical, microbiological, functional and sensory characteristics of the products obtained. The pasteurized juices (82 degrees C/1 min) showed larger amounts of total phenolics, greater antioxidant capacity and lower lipid levels as compared to juice processed using HIP (600 MPa/5 min/25 degrees C). Juice with added L. rhamnosus GG differed with respect to pH, acidity and proteins as compared to those without, due to the fermentative action of the probiotic bacteria. The addition of L rhamnosus GG to the juice did not affect its acceptance. The levels of L rhamnosus above 10(8) CFU/mL during the 30 days of storage at 4 degrees C, demonstrate its viability in this product, which is potentially probiotic. In addition, consumers preferred the juice processed by HIP.

• 出版日期2017-4