View More View Less
  • 1 Agricultural University of Krakow, 122 Balicka Street, 30 - 149 Krakow. Poland
  • 2 Agricultural University of Krakow, 122 Balicka Street, 30 - 149 Krakow. Poland
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

The aim of the present work was to determine the populations of ABT culture microorganisms in orange and orangewhey drinks after fermentation and during 28-day storage. The evaluation involved fermented fruit drinks without whey or with added acid or sweet (rennet) whey. The Streptococcus thermophilus and Bifidobacteria counts were initially 3.5×105–8.3×105 CFU cm−3 and 2.4×106–5.9×106 CFU cm−3, respectively, and did not increase during fermentation. However, an increase was observed in the Lb. acidophilus count, which amounted to 3.0×106–2.4×107 CFU cm−3 after fermentation. During storage, the Str. thermophilus and Lb. acidophilus counts remained constant, but that for Bifidobacteria fell to 103 CFU cm−3 after 28 days. Bacteria survivability was higher in drinks containing whey than in non-whey orange drinks. In 100 cm3, antioxidant activity against ABTS/DPPH radicals varied between 260 and 550 μmol TE; vitamin C content was in the range of 15.7–17.6 mg; polyphenols were 26.6–34.4 mg (+)catechin. In the sensory evaluation the best results were obtained for non-whey drinks and those containing 50% acid whey.

  • A.O.A.C. (1995): AOAC Official Methods of Analysis, 16 th ed., Arlington, USA, Method No. 925. 5.

  • Capela, P., Hay, T.K.C. & Shah, N.P. (2006): Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt. Fd Res. Int., 39, 203211.

    • Search Google Scholar
    • Export Citation
  • Dave, R.I. & Shah, N.P. (1997): Effect of cysteine on the viability of yoghurt and probiotic bacteria in yoghurts made with commercial starter cultures. Int. Dairy J., 7, 537545.

    • Search Google Scholar
    • Export Citation
  • Esteve, M.J., Frigola, A., Rodrigo, C. & Rodrigo, D. (2005): Effect of storage period under variable conditions on the chemical and physical composition and colour of Spanish refrigerated orange juices. Fd Chem. Toxicol., 43, 14131422.

    • Search Google Scholar
    • Export Citation
  • Fric, P. (2007): Probiotics and prebiotics – renaissance of a therapeutic principle. Cent. Eur. J. Med., 2, 237270.

  • Garault, P., Letort, C., Juillard, V. & Monnet, V. (2000): Branched-chain amino acid biosynthesis is essential for optimal growth of Streptococcus thermophilus in milk. Appl. Environ. Microbiol., 66, 51285133.

    • Search Google Scholar
    • Export Citation
  • Gruenwald, J. (2009): Novel botanical ingredients for beverages. Clin. Dermatol., 27, 210216.

  • Holsinger, V.H., Posati, L.P. & Devilbiss, E.D. (1974): Whey beverages: a review. J. Dairy Sci., 57, 849859.

  • Kailasapathy, K. & Supriadi, D. (1996): Effect of whey protein concentrate on the survival of Lactobacillus acidophilus in lactose hydrolysed yoghurt during refrigerated storage. Milchwissenschaft, 51, 565568.

    • Search Google Scholar
    • Export Citation
  • Mitek, M. & Kalisz, S. (2003): Współczesne poglądy na właściwości przeciwutleniające soków owocowych i warzywnych. (Present trends in antioxidant activity of fruit and vegetable juices.) Przem. Spoż., 5, 3739.

    • Search Google Scholar
    • Export Citation
  • Okutucu, B., Dinçer, A., Habib, Ö. & Zihnioglu, F. (2007): Comparison of five methods for determination of total plasma protein concentration. J. Biochem. Biophysic. Meth., 70, 709711.

    • Search Google Scholar
    • Export Citation
  • Onwulata, C. & Huth, P. (2008): Whey processing, functionality and health benefits. 1st ed., Blackwell Publishing, USA, pp. 285385.

    • Search Google Scholar
    • Export Citation
  • Pekkarinen, S.S., Stockmann, H., Schwarz, K., Heinomen, M. & Hopia, A.I. (1999): Antioxidant activity and partitioning of phenolic acids in bulk and emulsified methyl linoleate. J. Agric. Fd Chem., 47, 30363043.

    • Search Google Scholar
    • Export Citation
  • Polish Standard (1998): Produkty spożywcze – Oznaczanie zawartości witaminy C. (Foodstuffs – vitamin Canalysis) PKN, Poland. No. PN-A-04019: 199.

    • Search Google Scholar
    • Export Citation
  • PN-ISO Standard (1998): Analiza sensoryczna – Metodologia – Wytyczne ogólne (Sensory analysis – methodology – general guidelines). PKN, Poland. No. 6658: 1998.

    • Search Google Scholar
    • Export Citation
  • Rasz, H. (2009): Rynek mleka w latach 2004–2009. (Milk market in 2004–2009). Analizy, Biuro Analiz Sejmowych Vol. 16 (24) Warsaw, pp. 614, (http://orka.sejm.gov.pl/WydBAS.nsf/0/045B4120BE7B8FE9C1257681004F9C78/$file/Analiza_%20BAS_2009_24.pdf.

    • Search Google Scholar
    • Export Citation
  • Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. & Rice-Evans, C. (1999): Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med., 26, 123 11237.

    • Search Google Scholar
    • Export Citation
  • Rosenthal, I. & Bernstein, S. (1998): The survival of a commercial culture of bifidobacteria in milk products. Milchwissenschaft, 53, 441443.

    • Search Google Scholar
    • Export Citation
  • Shimamura, S. & ISHIBASHI, N. (1993): Bifidobacteria: research and development in Japan. Fd Technol., 6, 126134.

  • Shihata, A. & Shah, N.P. (2002): Influence of addition of proteolytic strains of Lactobacillus delbrueckii subsp. bulgaricus to commercial ABT starter cultures on texture of yoghurt, exopolysaccharide production and survival of bacteria. Int. Dairy J., 12 765772.

    • Search Google Scholar
    • Export Citation
  • Singleton, V.L., Orthofer, R. & Lamulela-Raventos, R.M. (1999): Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin–Ciocalteu reagent. Meth. Enzymol., 299, 152178.

    • Search Google Scholar
    • Export Citation
  • Zając, K.B. & PodsĘdek, A. (2002): Skład i właściwości przeciwutleniającą wybranych handlowych soków owocowych. (Composition and antioxidant activity of selected fruit beverages available on the market.) Przem. Ferment. Owoc. Warz., 2, 1416.

    • Search Google Scholar
    • Export Citation

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Jul 2020 3 0 0
Aug 2020 7 0 0
Sep 2020 1 0 0
Oct 2020 0 0 0
Nov 2020 0 0 0
Dec 2020 0 0 0
Jan 2021 0 0 0