Production of a Novel Functional Fruit Beverage Consisting of Cornelian Cherry Juice and Probiotic Bacteria

• Main Authors: Ioanna Mantzourani, Chryssa Nouska, Antonia Terpou, Athanasios Alexopoulos, Eugenia Bezirtzoglou, Mihalis I. Panayiotidis, Alexis Galanis, Stavros Plessas
• Format: Article
• Language: English
• Published: MDPI AG 2018-11-01
• Series: Antioxidants
• Subjects: cornelian cherry juice; <i>Lactobacillus plantarum</i> ATCC 14917; fermentation; wheat bran; phenolic content; functional beverage
• Online Access: https://www.mdpi.com/2076-3921/7/11/163

The present study describes the development of a novel functional beverage through the application of probiotic <i>Lactobacillus plantarum</i> ATCC (American Type Culture Collection) 14917 in Cornelian cherry juice fermentation. The probiotic was employed in free and immobilized in a delignified wheat bran carrier (DWB) form. Cornelian cherry juice was fermented for 24 h and then it was stored at 4 &#176;C for 4 weeks. Several parameters were evaluated such as residual sugar, organic acid and alcohol levels, total phenolics content, and cell viability as well as consumers acceptance. Regarding sugar and organic acids analyses, it was proved that the probiotic free or immobilized biocatalyst was effective. The concentration of ethanol was maintained at low levels (0.3&#8315;0.9% <i>v</i>/<i>v</i>). The total phenolic content of fermented Cornelian cherry juice with immobilized cells was recorded in higher levels (214&#8315;264 mg GAE/100 mL) for all the cold storage time compared to fermented juice with free cells (165&#8315;199 mg GAE/100 mL) and non-fermented juice (135&#8315;169 mg GAE/100 mL). Immobilized cells retained their viability in higher levels (9.95 log cfu/mL at the 4th week) compared to free cells (7.36 log cfu/mL at the 4th week). No significant sensory differences were observed among the fermented and the non-fermented samples.