Volume 23, Issue 4 (Oct - Nov 2019)                   2019, 23(4): 342-351 | Back to browse issues page


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Hosseinpour A, Shahsavari S, Mahmoudi R. Chemical, Sensory and Survival Properties of Lactobacillus Plantarum in Peach Juice. Journal of Inflammatory Diseases. 2019; 23 (4) :342-351
URL: http://journal.qums.ac.ir/article-1-2810-en.html
1- Student Research Committee, School of Health, Qazvin University of Medical Sciences, Qazvin, Iran.
2- Health Products Safety Research Center, Qazvin University of Medical Sciences, Qazvin, Iran.; Department of Epidemiology and Biostatistics, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
3- Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin, Iran. , r.mahmodi@yahoo.com
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1. Introduction
Inadequate nutrition can cause various diseases. One way to prevent these diseases is to eat probiotic foods [1]. Probiotics are microorganisms that deploy to different parts of the body (especially to the gut, as natural flora) to maintain and improve balance in intestinal microflora (between beneficial and harmful microorganisms) and create health-promoting properties for the host [2]. Currently, most probiotic products are dairy products, but the demand for non-dairy probiotic products has increased in recent years [4]. People with lactose intolerance and vegetarians have reduced the consumption of dairy products. If no suitable alternative to dairy probiotic products is found for vegetarians, probiotics with very high medicinal properties will gradually lose their place among a wide range of people [2]. Fruits and vegetables are rich in antioxidants, vitamins, and minerals. Besides, fruits and vegetables do not have the disadvantages reported for dairy products that prevent them from being consumed by a specific group of people. Therefore, they are useful alternatives for the production of probiotic products [4]. Peach juice has the highest market share in terms of juice production and has been highly considered for its nutritional value due to its high vitamin A, vitamin C, and potassium contents [7]. This study aimed to investigate the survival of Lactobacillus plantarum (L. plantarum) bacteria in peach juice and its effect on the chemical and sensory properties of the final product and, eventually, the production of probiotic peach juice.
2. Materials and Methods
The peach juice was prepared from Sunich Company in Iran and stored at 4°C until use. In the next step, 100 mL of the juice was transferred to each sterility test container. Two samples of juice were prepared each day; one sample was the control, and the other was inoculated with L. plantarum bacteria [10]. The samples were stored in refrigerator temperature, and then their living bacteria and pH was measured on days 1, 3, 5, 7, and 10. After storage in the refrigerator for the mentioned days, cell viability was counted by standard plate count method with surface cultivation on MRS agar medium for 48 h at 37°C [16]. A pH meter was used to measure the pH. To measure the acidity, 10 mL of the sample was poured into an Erlenmeyer flask and titrated with 0.1 N NaOH in the vicinity of the phenolphthalein indicator to give a stable pink color. The acidity was calculated as:
Acidity = (V×N×0.064×100)/ (Sample size)
Treatment and control samples were evaluated on day 10, with the presence of seven sensory examiners in terms of color, taste, and odor [9]. All tests were performed three times, and data were analyzed in SPSS v. 23 using independent t test and ANOVA at a significant level of P<0.05.
3. Results
According to the results, the initial pH of the treated sample and the control sample were 3.65, and 3.7, respectively, which changed to 3.1 and 3.3 at the end of the bacterial survival in the juice, respectively. The acidity of the treated sample and the control sample on the first day were 0.51 g/L and 0.48 g/L, respectively. At the end of bacterial survival in peach juice, the acidity in the treated and control samples reached 0.7 and 0.76, respectively. The number of bacteria in peach juice decreased from 8.7 log cycles to 8.4 log cycles within 10 days after inoculation; i.e., it could maintain its viability. On day 10, no significant differences were observed between the control and test samples in terms of color, taste, and odor (P>0.05). Thus the addition of L. plantarum to peach juice had no adverse effect on its sensory properties and was acceptable to the consumer.
4. conclusion
The results of this study showed that the pH of the treated sample significantly decreased, but its acidity increased considerably. The number of probiotic bacteria decreased during storage but showed a good shelf life in the juice. The sensory properties of probiotic peach juice were not significantly different from the non-probiotic product. Khezri et al. [16] used fig juice as a base for inoculating Lactobacillus delbrueckii with inulin. The results showed that fig juice was a suitable environment for the survival of Lactobacillus delbrueckii, which is in agreement with the results of the present study. 
Results of Totonchi et al. [4] showed that Lactobacillus acidophilus increased acidity during refrigerated storage, which is consistent with our results. Ghorbani et al. [11] reported the possibility of using Lactobacillus plantarum and Lactobacillus kunkeei isolated from honey in the preparation of probiotic pomegranate juice where the pH decreased significantly with the increase in storage time and probiotic population. This result is also consistent with our findings. According to the results of our study, peach juice with its nutrients can be a good environment for probiotic bacterial growth. L. plantarum had desirable probiotic properties according to standards. It also has good growth and viability and can be used to enhance the nutritional properties of peach juice.
Ethical Considerations
Compliance with ethical guidelines

The present study was approved by the Research Ethics Committee of Qazvin University of Medical Sciences (code: IR.QUMS.REC.1397.160).
Funding
The present study received financial support from the Research Deputy for Research of Qazvin University of Medical Sciences.
Authors' contributions
All authors had equally contributed in preparing this paper.
Conflicts of interest
The authors declared no conflict of interest.
Acknowledgements
The present article was extracted from a research proposal approved by Qazvin University of Medical Sciences.
 
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Type of Study: Research | Subject: Nutrition

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