| Congresso Brasileiro de Microbiologia 2023 | Resumo: 356-2 | ||||
Resumo:Probiotics are living microorganisms, that confer beneficial effects to the host, when administered in adequate amounts. Orange juice may be a suitable carrier for probiotic cultures because it has beneficial nutrients, and pleasant flavor and is enjoyed by people of all ages. However, packaging type and storage temperature may impact probiotic survival. This study aimed to evaluate the impact of the type of packaging (plastic [polyethylene terephthalate, PET] or glass) and storage temperature (4 or 15 °C) on the probiotic survival and physicochemical characteristics of orange juice (0.01% Lacticaseibacillus casei). Eight formulations were prepared: (1) pure juice, plastic packaging, and 4 °C, (2) pure juice, plastic packaging and 15 °C, (3) pure juice, glass packaging and 4 °C, (4) pure juice, glass packaging and 15 °C, (5) probiotic juice, plastic packaging, and 4 °C, (6) probiotic juice, plastic packaging and 15 °C, (7) probiotic juice, glass packaging and 4 °C, and (8) probiotic juice, glass packaging and 15 °C. The juices were evaluated for probiotic survival and the characteristics of pH, titratable acidity, turbidity, total soluble solids content, ascorbic acid, color parameters (L*, a* and b*), and texture parameters (firmness, consistency, cohesiveness and viscosity) during 28 days of storage. Data were examined using analysis of variance and Tukey's mean comparison test (p = 0.05). Probiotic survival was affected by packaging type and storage temperature, and the minimum counts (6 log CFU/mL) could be achieved for 21 days in plastic packages (4 or 15 °C) and glass at 15°C, and 28 days in glass at 4 °C. On the first day of storage, there was no effect (p > 0.05) of the type of packaging and storage temperature on pH, titratable acidity, turbidity, total soluble solids content, ascorbic acid, color (L*, a* and b*), and texture parameters (firmness, consistency, cohesiveness and viscosity) of the juices. At the end of the storage period (28 days), probiotic products stored at 15 °C showed lower pH and higher titratable acidity (p < 0.05) regardless of the type of packaging. Storage in plastic packaging made some products less reddish (lower a* values, p < 0.05). It is concluded that the type of packaging (plastic or glass) and the storage temperature (4 or 15 °C) do not impact the physicochemical characteristics of orange juices. In the case of products added with probiotics, a more acid product is obtained. Still, lower temperatures and glass packaging improved probiotic survival during storage. Palavras-chave: Citrus X sinensis, Lacticaseibacillus casei, PET, storage temperature | |||||