Functional efficacy of probiotic lactobacillus sanfranciscensis in apple, orange and tomato juices with special reference to storage stability and in vitro gastrointestinal survival

Abstract

There is an increasing demand for non-dairy probiotic carriers such as fruit and vegetable juices. Probiotic Lactobacillus sanfranciscensis is predominantly used in the bakery industry, and its efficacy in fruit juices has not been studied sufficiently. Additionally, support from the carrier matrices for maintaining probiotic viability and gastrointestinal tolerance is important in selecting suitable vehicles for probiotic delivery. Three different non-dairy carrier juices (apple, orange and tomato) were tested for their ability to maintain L. sanfranciscensis viable during four weeks of refrigerated storage (4◦C). Their potential protection of L. sanfranciscensis against in vitro gastrointe..