Production of functional beverage of grape juice and lemon skin distilment contained Bacillus coagulans
Subject Areas :
Food Science and Technology
Z.S. Jaddi
1
,
A. Ahmadi-Dastgerdi
2
,
R. Sharafati-Chaloshtori
3
1 - Graduated of Master, Department of Food Science and Technology, Ardestan Branch, Islamic Azad University, Ardestan, Iran
2 - Assistant professor, Department of Food Science and Technology, Ardestan Branch, Islamic Azad University, Ardestan, Iran
3 - Assistant professor, Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, Iran
Received: 2019-11-26
Accepted : 2020-02-12
Published : 2020-01-21
Keywords:
Bacillus coagulans,
Grape juice,
Functional Beverage,
Lemon Skin,
Abstract :
Nowadays consumers' interest in processed foods such as probiotic beverages is increasing. Therefore, the purpose of this study was to produce a beverage made from sour grape juice and sour lemon peel containing Bacillus coagulans. In this experimental study, grape juice and sour lemon peel were prepared. Treatments containing 12 (treatment 1) and 9 (treatment 2) percent grape juice plus 25% lemon peel sweat and 107 CFU/ml of Bacillus coagulans were prepared. The results showed that the acidity decreased during storage and the pH decreased. Brix and alcohol also had a steady trend. Phenolic compounds and antioxidant properties were higher in samples containing 12% grape juice than in samples containing 9% juice (p < 0.05). During the storage period, the amount of phenolic compounds decreased. The antioxidant property also decreased with time, with the effect of treatment 1 from 153.4 to 97.72 mmol Fe+2/g and in treatment 2 from 123.35 to 80.52 mmol Fe+ 2/g. The results showed that after 90 days, the treated beverages were free of microbial contamination (Coliforms, Escherichia coli, mold and yeast). The bacillus coagulans count was not less than 107 CFU/ml. Sensory results showed that the overall acceptance of treatment 1 was more than treatment 2 but there was no significant difference between the two groups. According to the results, our best treatment was 12% grape juice with 25% lemon sour skin and 107 CFU/ml Bacillus coagulans.
References:
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· Adibpour, N., Hosseininezhad, M., Pahlevanlo, A., Hussain, M.A. (2019). A review on Bacillus coagulans as a Spore-Forming Probiotic. Applied Food Biotechnology, 6(2): 91-100.
· Ahmed, Z., Banu, H., Akhter, F., Faruquzzaman, M. and Haque, S. (2001). Concept on Sugar-A Review. Journal of Biological Sciences, 1(9): 883-894.
· Al-Farsi, M., Alasalvar, C., Al-Abid, M., Al-Shoaily, K., Al-Amry, M. and Al-Rawaly, F. (2007). Compositional and functional characterisitics of dates, syrups, and their by-products. Food Chemistry, 104(3): 943-947.
· Anal, A.K., Singh, H. (2001). Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science & Technology, 18(5): 240-251.
· Bilgicli, N. and Akbulut, M. (2009). Effects of different pekmet (fruit molasses) types on chemical, nutritional content and storage stability of cake. Journal of Food Quality, 32(1): 96-107.
· Dastras, M., Soltanzadeh, M. and Peighambardoust, H. (2019). Production of Cereal- based Probiotic Beverage Optimized by Response Surface Methodology and Investigation of Its Properties. Iranian Journal of Nutrition Sciences & Food Technology, 14(1): 47-56 [In Persian]
· Donkor, O.N., Nilmini, S.L.I., Stolic, P., Vasiljevic, T., Shah, N.P. (2007). Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage. International Dairy Journal, 17(6): 657-665.
· Hoseinzadeh, F. (2019). Study of antioxidant and antimicrobial properties of grape seed extract and evaluation of its sensory characteristics in sponge cake. Food Science and Technology, 15(85): 165-178. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2018). Lime/ Lemon Juice-Specifications and test methods. 6nd Revision, ISIRI No. 117. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (1990). meat and meat products Determination of Reference method) nitrogen Content). ISIRI No. 1029. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2014). Rose Water- Test Methods. 2nd revision, ISIRI No.1487. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2007). Fruit juices – Test methods. 1st revision, ISIRI No.2685. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2016). Fruit drinks (non-carbonated)- specifications. 3nd revision, ISIRI No.2837. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2004). Microbiology of food and animal feeding stuffs -Detection and enumeration of presumptive Escherichia coli -Most probable number technique. 2nd revision, ISIRI No.2946. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2007). Microbiology of herbaceous distillates – Specifications. 1st revision, ISIRI No.3545. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2007). Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of yeasts and moulds - Part 1: Colony count technique in products with water activity greater than 0.95. 1st revision, ISIRI No.10899-1. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2016). non-carbonated herbal extract drink specifications and test methods. 1nd revision, ISIRI No.11077. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2008). Microbiology of food and animal feeding stuffs – Horizontal method for the detection and enumeration of coliforms – Most probable number technique. 1st edition, ISIRI No.11166. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2018). Probiotic yogurt- Specifications and test methods. 1st edition, ISIRI No.11325. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2018). Grape Syrup concentrate – Specification and test methods. 1st edition, ISIRI No.14725. [In Persian]
· Jafarpour, D., Maleki, M. (2018). Optimization of flavored drinking yoghurt formula containing fig syrup and Bacillus coagulans and evaluation of some physicochemical characteristics and its overall acceptability. Journal of Babol University of Medical Science, 20(1): 1-5.
· Kamali, M., Khosroyar, S., Jalilvand M.R. (2014). Evaluation of phenolic, flavonoids, anthocyanin contents and antioxidant capacities of different extracts of aerial parts of Dracocephalum kotschyi. Journal of North Khorasan Universirt of Medical Science, 6(3): 627-634.
· Karbasi, M., Mousavi, S.M. andYarmand, M.S. (2014). Production and packaging of fermented functional beverage from date syrup by lactobacillus rhamnosus. Journal of Food Processing and Preservation, 7(2): 17-38. [In Persian]
· Khamirian, R.A., Jooyandeh, H., Hesari, J. and Barzegar, H. (2017). Optimization and investigation on physicochemical, microbial and sensory quality of permeate-based probiotic orange beverage. Food Science and Technology, 14(65): 185-196. [In Persian]
· Mirheidar, H. (2005). Herbal Science: The Use of Plants in the Prevention and Treatment of Diseases 1. 3th Edition, Islamic Culture Publication Office, pp. 4-35
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· Sharafati-chaleshtori, R., Sharafati-chaleshtori, F., Rafieian-kopaei, M. and Ashrafi, K. (2011). Ethanolic walnut kernel phenolic compounds and its antimicrobial effect. Journal of Shahid Sadoughi University of Medical Sciences, 19(4):525-32.
· Specter, S.E. and Setser, C.S. (1994). Sensory and physical properties of a reduced calorie frozen dessert system made with milk fat and sucrose substitutes. Journal of Dairy Science, 77(3):708-717.
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· Tajik, Z., Nateghi, L. and Berenji, S. (2017). The effect of green tea and lemon essential oils on the physicochemical, microbial and sensory properties of oily cake. Journal of Food Science Research, 27(3): 125-137. [In Persian]
· Tavakoli pour, H., Kalbasi-Ashtari, A. (2013). Determination of rheological properties of grape molasses. Food Science and Technology, 10(40): 129-137. [In Persian]
· Ashrafi Yorghanloo, R., Alizadeh Khaledabad, M., Rezazad Bari, M. and Pour Akbar, L. (2015). Total phenolics, flavonoids content and antioxidant capacities of grape pomace fermented by Aspergillusoryzae. Journal of Food Hygiene, 4(4): 55-67. [In Persian]
· Daliran-Firooz, G., Alizade, S. and Goharian, M. (2014). Study Viability of Bacillus coagulans in cotton candy and sugar free cotton candy. Biotechnology and Applied Microbiology, 3(1): 9-16. [In Persian]
· Ebrahimsaray, N., Javadi, A. and Bodbodak, S. (2018). Effect of Sugar Replacement with two sweeteners of date liquid sugar and date syrup on physico-chemical, microbiological and sensory properties of low calorie and functional ice cream. Food Science and Technology, 15(77): 316-303. [In Persian]
· Frarji Kafshgari, S., Fallah Shojaee, M. and Akbarian Meymand, M.J. (2015). The effect of replacing sugar with concentrated grape juice on physicochemical and sensory properties of vanilla ice cream. The journal of Innovative Food Technologies, 2(2): 85-93. [In Persian]
· Nazarian, A., Mortazavi, S.A., Bolandi, M. and Armin, M. (2013). Production and evaluation physicochemical properties of the new soymilk beverage base of sour cherry- barberries juice. Journal of Innovation in Food Science and Technology, 4(13): 1-11. [In Persian]
· Pourakbar ,L. and Adli Fard, M. (2017). Investigation of phenolic compounds and antioxidant capacity in leaves, unripe, ripe, sundried and molasses of red raisin grape. Food Science and Technology, 14(6): 74-81. [In Persian]
· Shahidi, B., Kalantari, M. and Boostani, S. (2017). Preparation and characterization of sponge cake made with grape juice. Iranian Food Science and Technology Research, 13(2): 415 – 425.
· Shahpoori, S. (2016). Antioxidant and Bacterial Effect of Citrus aurantium Extract and their Composition on Chemical, Microbial and Sensory Changes in Kilka Fish at Glacial Temperature. National Conference on Sustainable Agriculture and Natural Resources.
· Sharafi, S.M., Rasooli, I., Allahghadri, T., Jalali Nadoushan, M.R. and Rezaei, M.B. (2010). Antimicrobial, antioxidant, hematologic and cytotoxic properties of Citrus limon L. essential oil. Iranian Journal of Medical and Aromatic Plants. 26(3): 423-437. [In Persian]
· Taherian, A., Sadeghi Mahoonak, A. (2015). Effect of date syrup on physicochemical, microbial and sensory properties of kefir. The journal of Innovative Food Technologies, 2(2): 31-42. [In Persian]
