Skip to main content
SpringerLink
Log in

Effect of Inulin on the Viability of L. plantarum during Storage and In Vitro Digestion and on Composition Parameters of Vegetable Fermented Juices

  • Original Paper
  • Published:
Plant Foods for Human Nutrition Aims and scope Submit manuscript

Abstract

The prebiotic effect of different concentrations of inulin (0, 1 and 2%) on the growth and survival of Lactobacillus plantarum (LP) CECT 220 in blended carrot and orange juices was investigated after 24 h of fermentation, during 30 days of storage at 4 °C and through the phases of gastrointestinal digestion after different storage periods. Microbiological and chemical determinations were also carried out in all juices. The lactic fermentation increased the shelf life of the fermented juices with inulin. The hygienic-sanitary quality in fermented juices was better than the control juices. During storage, the inulin improved the viability of LP and the monosaccharide concentration remained higher with respect to the juice without inulin (40% lower). At 30 days, the fermented juices with 2% inulin after in vitro digestion presented the highest survival of L. plantarum.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  1. FAO/WHO (2001) Evaluation of health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Report of a Joint FAO/WHO Expert Consultation, Córdoba, Argentina. ftp://ftp.fao.org/es/esn/food/probio_report_en.pdf. Accessed 30 Dec 2016

  2. Prado FC, Parada JL, Pandey A, Soccol CR (2008) Trends in non-dairy probiotic beverages. Food Res Int 41(2):111–123. doi:10.1016/j.foodres.2007.10.010

    Article  CAS  Google Scholar 

  3. Saarela M, Mogensen G, Fondén R, Mättö J, Mattila-Sandholm T (2000) Probiotic bacteria: safety, functional and technological properties. J Biotechnol 84(3):197–215

    Article  CAS  Google Scholar 

  4. Kleerebezem M, Boekhorst J, van Kranenburg R, Molenaar D, Kuipers OP, Leer R, Tarchini R, Peters SA, Sandbrink HM, Fiers MW, Stiekema W, Lankhorst RM, Bron PA, Hoffer SM, Groot MN, Kerkhoven R, de Vries M, Ursing B, de Vos WM, Siezen RJ (2003) Complete genome sequence of Lactobacillus plantarum WCFS1. Proc Natl Acad Sci USA 100(4):1990–1995. doi:10.1073/pnas.0337704100

  5. Al-Sheraji SH, Ismail A, Manap MY, Mustafa S, Yusof RM, Hassan FA (2013) Prebiotics as functional foods: a review. J Funct Foods 5(4):1542–1553. doi:10.1016/j.jff.2013.08.009

    Article  CAS  Google Scholar 

  6. Forssten SD, Sindelar CW, Ouwehand AC (2011) Probiotics from an industrial perspective. Anaerobe 17(6):410–413. doi:10.1016/j.anaerobe.2011.04.014

    Article  Google Scholar 

  7. El Nagar G, Clowes G, Tudorica CM, Kuri V, Brennan CS (2002) Rheological quality and stability of yog-ice cream with added inulin. Int J Dairy Technol 55:89–93

    Article  CAS  Google Scholar 

  8. Martins EMF, Ramos AM, Vanzela ESL, Stringheta PC, de Oliveira Pinto CL, Martins JM (2013) Products of vegetable origin: a new alternative for the consumption of probiotic bacteria. Food Res Int 51:764–770. doi:10.1016/j.foodres.2013.01.047

    Article  CAS  Google Scholar 

  9. Panda SH, Ray RC (2007) Lactic acid fermentation of beta-carotene rich sweet potato (Ipomoea batatas L.) into lacto-juice. Plant Foods Hum Nutr 62(2):65–70. doi:10.1007/s11130-007-0043-y

    Article  CAS  Google Scholar 

  10. Tripathi MK, Giri SK (2014) Probiotic functional foods: survival of probiotics during processing and storage. J Funct Foods 9:225–241. doi:10.1016/j.jff.2014.04.030

    Article  CAS  Google Scholar 

  11. Valero-Cases E, Frutos MJ (2015) Effect of different types of encapsulation on the survival of Lactobacillus plantarum during storage with inulin and in vitro digestion. LWT-Food Sci Technol 64(2):824–828. doi:10.1016/j.lwt.2015.06.049

  12. Garcerá MJG, Campos MA, Zúñigaga M, Uruburu FB (2006) Growth and metabolism of L-malic acid by Lactobacillus plantarum CECT 220 in a defined medium. J Food Sci 57(3):778–780. doi:10.1111/j.1365-2621.1992.tb08096.x

    Article  Google Scholar 

  13. Cummings JH, Macfarlane GT, Englyst HN (2001) Prebiotic digestion and fermentation. Am J Clin Nutr 73:715S–720S

    Google Scholar 

  14. Roberfroid MB, Van Loo JAE, Gibson GR (1998) The bifidogenic nature of chicory inulin and its hydrolysis products. J Nutr 128:11–19

    CAS  Google Scholar 

  15. Grimoud J, Durand H, Courtin C, Monsan P, Ouarne F, Theodorou V, Roques C (2010) In vitro screening of probiotic lactic acid bacteria and prebiotic glucooligosaccharides to select effective synbiotics. Anaerobe 16(5):493–500. doi:10.1016/j.anaerobe.2010.07.005

    Article  CAS  Google Scholar 

  16. Fernández García A, Butz P, Bognàr A, Tauscher B (2001) Antioxidative capacity, nutrient content and sensory quality of orange juice and an orange-lemon-carrot juice product after high pressure treatment and storage in different packaging. Eur Food Res Technol 213(4–5):290–296. doi:10.1007/s002170100332

    Article  Google Scholar 

  17. Rivas A, Rodrigo D, Martínez A, Barbosa-Cánovas GV, Rodrigo M (2006) Effect of PEF and heat pasteurization on the physical–chemical characteristics of blended orange and carrot juice. LWT-Food Sci Technol 39(10):1163–1170. doi:10.1016/j.lwt.2005.07.002

  18. Luckow T, Delahunty C (2004) Consumer acceptance of orange juice containing functional ingredients. Food Res Int 37(8):805–814. doi:10.1016/j.foodres.2004.04.003

    Article  Google Scholar 

  19. Kun S, Rezessy-Szabó JM, Nguyen QD, Hoschke Á (2008) Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains. Process Biochem 43(8):816–821. doi:10.1016/j.procbio.2008.03.008

    Article  CAS  Google Scholar 

  20. Nualkaekul S, Charalampopoulos D (2011) Survival of Lactobacillus plantarum in model solutions and fruit juices. Int J Food Microbiol 146:111–117. doi:10.1016/j.ijfoodmicro.2011.01.040

  21. Mousavi ZE, Mousavi SM, Razavi SH, Emam-Djomeh Z, Kiani H (2011) Fermentation of pomegranate juice by probiotic lactic acid bacteria. World J Microbiol Biotechnol 27(1):123–128. doi:10.1007/s11274-010-0436-1

    Article  CAS  Google Scholar 

  22. Saarela M, Virkajarvi I, Nohynek L, Vaari A, Matto J (2006) Fibres as carriers for Lactobacillus rhamnosus during freeze-drying and storage in apple juice and chocolate-coated breakfast cereals. Int J Food Microbiol 112(2):171–178. doi:10.1016/j.ijfoodmicro.2006.05.019

    Article  CAS  Google Scholar 

  23. Bedani R, Rossi EA, Isay Saad SM (2013) Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions. Food Microbiol 34(2):382–389. doi:10.1016/j.fm.2013.01.012

    Article  CAS  Google Scholar 

  24. Chawla R, Patil GR (2010) Soluble dietary fiber. Compr Rev Food Sci Food Saf 9:178–196

    Article  CAS  Google Scholar 

  25. Zimeri JE, Kokini JL (2003) Morphological characterization of the phase behavior of inulin-waxy maize starch systems in high moisture environments. Carbohydr Polym 52(3):225–236

    Article  CAS  Google Scholar 

  26. Paseephol T, Sherkat F (2009) Probiotic stability of yoghurts containing Jerusalem artichoke inulins during refrigerated storage. J Funct Foods 1(3):311–318. doi:10.1016/j.jff.2009.07.001

    Article  CAS  Google Scholar 

  27. Oliveira RPS, Perego P, Oliveira MN, Converti A (2011) Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness. J Food Eng 107(1):36–40. doi:10.1016/j.jfoodeng.2011.06.005

  28. Buriti FC, Castro IA, Saad SM (2010) Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions. Int J Food Microbiol 137(2–3):121–129. doi:10.1016/j.ijfoodmicro.2009.11.030

  29. Vernazza CL, Gibson GR, Rastall RA (2006) Carbohydrate preference, acid tolerance and bile tolerance in five strains of Bifidobacterium. J Appl Microbiol 100(4):846–853. doi:10.1111/j.1365-2672.2006.02832.x

    Article  CAS  Google Scholar 

  30. Kimoto-Nira H, Suzuki C, Sasaki K, Kobayashi M, Mizumachi K (2010) Survival of a Lactococcus lactis strain varies with its carbohydrate preference under in vitro conditions simulated gastrointestinal tract. Int J Food Microbiol 143(3):226–229. doi:10.1016/j.ijfoodmicro.2010.07.033

    Article  CAS  Google Scholar 

  31. Nazzaro F, Fratianni F, Nicolaus B, Poli A, Orlando P (2012) The prebiotic source influences the growth, biochemical features and survival under simulated gastrointestinal conditions of the probiotic Lactobacillus acidophilus. Anaerobe 18(3):280–285. doi:10.1016/j.anaerobe.2012.03.002

    Article  CAS  Google Scholar 

Download references

Acknowledgements

Assistance of Graham Arnold during manuscript preparation is acknowledged.

Author information

Authors and Affiliations

  1. Agro-Food Technology Department, Miguel Hernández University, Ctra. Beniel, Km. 3.2, 03312, Orihuela, Alicante, Spain

    Estefanía Valero-Cases & María José Frutos

Authors
  1. Estefanía Valero-Cases
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. María José Frutos
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to María José Frutos.

Ethics declarations

Conflict of Interest

The authors declare that they have no competing interests.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Valero-Cases, E., Frutos, M.J. Effect of Inulin on the Viability of L. plantarum during Storage and In Vitro Digestion and on Composition Parameters of Vegetable Fermented Juices. Plant Foods Hum Nutr 72, 161–167 (2017). https://doi.org/10.1007/s11130-017-0601-x

Download citation

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11130-017-0601-x

Keywords

Search

Navigation