Viability and resistance of Lacticaseibacillus rhamnosus GG to passion fruit beverages with whey protein isolate

Abstract

This study characterized the beverage of passion fruit and whey protein added with Lacticaseibacillus rhamnosus GG (LGG). The acidity, pH, soluble solids, protein, phenolic compounds, and color of the sample did not differ during the 28 days at 5°C. The LGG counts in the beverage remained >7.70 log CFU/mL during the evaluation period. However, the LGG count was significantly reduced after the in vitro simulated gastrointestinal tract (GIT) evaluation (reduction of 5 logarithmic cycles after processing). On the other hand, the LGG resistance to GIT increased during the shelf-life of the beverage (LGG count of ~ 4.0 log CFU/mL after 28 days). In addition, the LGG count after GIT increased by approximately 2.0 logarithmic cycles when microencapsulation and fermentation technologies were used in beverage processing. Thus, the product has the potential to be commercialized, due to high viability of LGG use to increase the resistance of LGG to GIT.

Keywords:
Functional food; Probiotic; Tropical fruit; Passiflora edulis; Microencapsulation; Fermentation

HIGHLIGHTS

• L. rhamnosus GG did not affect the quality of the unfermented beverage

• Probiotic resistance to in vitro simulated GIT was increased during product storage

• Microencapsulation and fermentation increased probiotic resistance to in vitro GIT