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Influence of pomegranate peel on viability of probiotic bacteria in pomegranate juice
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M Khanbagy Dogahe   , A Towfighi , K Khosravi-Darani * , M Dadgar , AM Mortazavian , N Ahmadi |
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Abstract: (8962 Views) |
| Background and Objective: Edible parts of pomegranate fruit can be eaten fresh or used for production of fresh juice, caned drinks, jellies, jams and purees and also used to enhance color and flavor of beverages. In this research, effect of pomegranate peel extract as natural antioxidants, polyphenolic ingredients and vitamins on viability of probiotic bacteria in pomegranate juice is studied. Two differents strains of probiotic bacteria (Lactobacillus plantarum, Lactobacillus delbrueckii) were used in this study.
Materials and Methods: Flavor, odore and overall acceptability of probiotic pomegranate juice containing the highest number of viable bacteria were compared with control sample by hedonik scale divided into nine and results by a completely randomized design (CRD) and the F test were evaluated.The mean comparsons was performed by Duncan method at the significance level α=5% by SPSS software(version=11.0).
Results: The results showed that the highest rate survival of L. Plantarum and L. delbrueckii was seen when bacteria were incubated in MRS broth for 48h, inoculated in nutrient medium containing pomegranate peel extract 0/1% and incubated in anaerobic conditions for 72 hours at 37°C and stored at room temperature for 2 weeks. The highest number of live bacteria for L. Plantarum and L. delbrueckii was obtained respectively 4.74×106 and 4.74×106 (cfu.ml-1). The sensory properties of probiotic products were not significant difference with similar non-probiotic products and wereAcceptable in terms of consumer (P>0.05).
Conclusion: Using of appropriate percent of pomegranate peel extract not only did not produce undesirable flavors but also led to Increasing survival of bacteria.
Keywords: Pomegranate juice, Pomegranate peel extract, Probiotic |
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| Keywords: Pomegranate juice, Pomegranate peel extract, Probiotic |
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Full-Text [PDF 231 kb]
(4676 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2013/02/19 | Accepted: 2013/11/19 | Published: 2013/11/19
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