Novel strategies to supplement probiotics to non-dairy beverages

FLORES SILVIA; CASTELLANOS FUENTES, ADRIANA PATRICIA; DE ESCALADA PLA MARINA; GENEVOIS CAROLINA

The Science of Beverages (MultiVolume) ? Volumen 14: Value-Added Ingredients and Enrichments of Beverages

Woodhead Publishing is an imprint of Elsevier Inc.

Lugar: Duxford; Año: 2019; p. 205 - 232

Novel strategies to supplement probiotics to nondairy beverages, by Marina de Escalada Pla et al., 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, anew ingredient was developed containing Lactobacillus casei immobilizedin 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.