The prebiotic effect of inulin on the microbial, quality indexes and shelf life of probiotic pomegranate juice containing Lactobacillus plantarum

Subject Areas : Food Microbiology

leila lakzadeh ¹ (Department of food technology, faculty of technical and engineering, Islamic Azad University, Shahreza, Iran)
Arezoo Sabzevari ² (Department of food technology, faculty of technical and engineering, Islamic Azad University, Shahreza, Iran)
Mehdi Amouheidari ³ (Department of food technology, faculty of technical and engineering, Islamic Azad University, Shahreza, Iran)

Received: 2020-07-07 Accepted : 2020-08-15 Published : 2020-08-22

Keywords: Probiotic, Antioxidant, Lactobacillus plantarum, Inulin, Functional food,

Abstract :

Natural juices are an excellent substrate for the production of synbiotic functional food for the high nutritional value and common use. Therefore, the survival of the probiotic bacteria and the technological effects of bacteria and inulin were studied on the pomegranate juice quality. Inulin in different percentages (1.5, 3, 5) and Lactobacillus plantarum bacteria equivalent to 0.5 McFarland were added to pomegranate juice. The number of bacteria and the ability of inulin and bacteria in inhibition of fungi and preservation of antioxidant quality of pomegranate juice was considered in compare to the control sample, probiotic sample and prebiotic sample with 3% inulin due to the prohibition of preserver usage in functional food. Based on the results, the pomegranate juice sample containing 3% inulin was able to protect the number of lactobacilli bacteria to 1.5 × 107 cfu/ml in the 4th week in addition to the highest sensory score. Decrease of the antioxidant activity and counting of the fungi were 25.4%, 150 cfu/ml in the control sample, 0.38%, 90 cfu/ml in the prebiotic sample with 3% inulin and 0.26%, 65 cfu/ml in the symbiotic sample with 3% inulin, respectively, in the fourth week. Finally, production of the pomegranate juice with 3% inulin can effect on the maintenance of the antioxidant quality and increase of the product shelf life up to 4 weeks meanwhile making a functional product with preserving of the suitable number of probiotic bacteria.  

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