Enhancing probiotic survival and quality of fermented goat milk beverages with bael (Aegle marmelos) fruit pulp
This study aimed to assess the impact of bael fruit pulp on the viability of probiotic Lacticaseibacillus rhamnosus GG (LGG) and some physicochemical properties of bael-goat milk-based beverages during 21 days of refrigerated storage. Bael fruit pulp (BFP) was incorporated into goat milk (GM) at dif...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24001874 |
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| author | Jithmi Siriwardhana D.M.D. Rasika Dinusha Yapa W.A.D.V. Weerathilake Hasitha Priyashantha |
| author_facet | Jithmi Siriwardhana D.M.D. Rasika Dinusha Yapa W.A.D.V. Weerathilake Hasitha Priyashantha |
| author_sort | Jithmi Siriwardhana |
| collection | DOAJ |
| description | This study aimed to assess the impact of bael fruit pulp on the viability of probiotic Lacticaseibacillus rhamnosus GG (LGG) and some physicochemical properties of bael-goat milk-based beverages during 21 days of refrigerated storage. Bael fruit pulp (BFP) was incorporated into goat milk (GM) at different levels (0 %, 5 %, 10 %, and 20 %), and fermented with LGG combined with conventional yoghurt culture. Products were analyzed at weekly intervals. Fermented GM without bael served as control. Redness (a*), yellowness (b*), chroma, and LGG viability were all significantly increased while pH, lightness (L*), and whiteness were dramatically decreased by the addition of BFP. After 14 days of storage, all fermented milk containing bael exhibited considerably (p < 0.05) greater LGG counts than the control. The product containing 20 % bael had the greatest viability counts (7.01 log CFU/mL) at the end of storage. Throughout the storage period, all of the products—including the control—maintained viable probiotic counts of greater than 6 log CFU/mL. The pH of the products decreased over time but was stabilized by bael. In conclusion, the findings demonstrate that goat milk is a perfect vehicle for LGG, and adding bael may boost the fermented goat milk's probiotic viability, physicochemical qualities, and nutritional value, thus improving its overall quality. |
| format | Article |
| id | doaj-art-c9e948b2985946be82d6f8a04a5a0e6e |
| institution | Kabale University |
| issn | 2772-753X |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj-art-c9e948b2985946be82d6f8a04a5a0e6e2024-12-13T11:08:55ZengElsevierFood Chemistry Advances2772-753X2024-12-015100792Enhancing probiotic survival and quality of fermented goat milk beverages with bael (Aegle marmelos) fruit pulpJithmi Siriwardhana0D.M.D. Rasika1Dinusha Yapa2W.A.D.V. Weerathilake3Hasitha Priyashantha4Department of Livestock and Avian Sciences, Faculty of Livestock Fisheries and Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila 60170, Sri LankaDepartment of Livestock and Avian Sciences, Faculty of Livestock Fisheries and Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila 60170, Sri LankaDepartment of Livestock and Avian Sciences, Faculty of Livestock Fisheries and Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila 60170, Sri LankaDepartment of Livestock and Avian Sciences, Faculty of Livestock Fisheries and Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila 60170, Sri LankaDepartment of Molecular Sciences, Swedish University of Agricultural Sciences, Box 7015, Uppsala SE-750 07, Sweden; Corresponding author.This study aimed to assess the impact of bael fruit pulp on the viability of probiotic Lacticaseibacillus rhamnosus GG (LGG) and some physicochemical properties of bael-goat milk-based beverages during 21 days of refrigerated storage. Bael fruit pulp (BFP) was incorporated into goat milk (GM) at different levels (0 %, 5 %, 10 %, and 20 %), and fermented with LGG combined with conventional yoghurt culture. Products were analyzed at weekly intervals. Fermented GM without bael served as control. Redness (a*), yellowness (b*), chroma, and LGG viability were all significantly increased while pH, lightness (L*), and whiteness were dramatically decreased by the addition of BFP. After 14 days of storage, all fermented milk containing bael exhibited considerably (p < 0.05) greater LGG counts than the control. The product containing 20 % bael had the greatest viability counts (7.01 log CFU/mL) at the end of storage. Throughout the storage period, all of the products—including the control—maintained viable probiotic counts of greater than 6 log CFU/mL. The pH of the products decreased over time but was stabilized by bael. In conclusion, the findings demonstrate that goat milk is a perfect vehicle for LGG, and adding bael may boost the fermented goat milk's probiotic viability, physicochemical qualities, and nutritional value, thus improving its overall quality.http://www.sciencedirect.com/science/article/pii/S2772753X24001874Functional beverageLactic acid fermentationLacticaseibacillus rhamnosusMilk-fruit beverageViability |
| spellingShingle | Jithmi Siriwardhana D.M.D. Rasika Dinusha Yapa W.A.D.V. Weerathilake Hasitha Priyashantha Enhancing probiotic survival and quality of fermented goat milk beverages with bael (Aegle marmelos) fruit pulp Food Chemistry Advances Functional beverage Lactic acid fermentation Lacticaseibacillus rhamnosus Milk-fruit beverage Viability |
| title | Enhancing probiotic survival and quality of fermented goat milk beverages with bael (Aegle marmelos) fruit pulp |
| title_full | Enhancing probiotic survival and quality of fermented goat milk beverages with bael (Aegle marmelos) fruit pulp |
| title_fullStr | Enhancing probiotic survival and quality of fermented goat milk beverages with bael (Aegle marmelos) fruit pulp |
| title_full_unstemmed | Enhancing probiotic survival and quality of fermented goat milk beverages with bael (Aegle marmelos) fruit pulp |
| title_short | Enhancing probiotic survival and quality of fermented goat milk beverages with bael (Aegle marmelos) fruit pulp |
| title_sort | enhancing probiotic survival and quality of fermented goat milk beverages with bael aegle marmelos fruit pulp |
| topic | Functional beverage Lactic acid fermentation Lacticaseibacillus rhamnosus Milk-fruit beverage Viability |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X24001874 |
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