Novel Strategies to Supplement Probiotics to Nondairy Beverages

DE ESCALADA PLA MARINA F.; FLORES SILVIA K.; CASTELLANOS FUENTES ADRIANA P.; GENEVOIS CAROLINA E.

Value-Added Ingredients And Enrichments Of Beverages

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Lugar: Amsterdam; Año: 2019; p. 206 - 299

Novel strategies to supplement probiotics to nondairy beverages describes new trends for the diversification of tastes by developing new matrices for probiotic vehicles. For example, pumpkin by-products (peel and pulp) may be used as substrate/support of Lactobacillus. Therefore, a new ingredient was developed containing Lactobacillus casei immobilized in a pumpkin matrix. This new product was incorporated as a supplement to two different beverages: chocolate milk and soy milk containing apple juice. The two commercial beverages, supplemented with the L. casei cells immobilized in the pumpkin tissue, present a high percentage of the probiotic cell survival (≈80%) after simulated gastrointestinal digestion conditions compared to free L. casei cells. Properties of such beverages are presented in this work.