| Abstrakt: |
The probiotic bacteria, Lactiplantibacillus plantarum(L. plantarum) MCC5231, used in the present study has previously been characterized for several in vitro probiotic and functional properties such as antimicrobial compound production, tolerance to gastrointestinal tract conditions, adherence of mucin and fibronectin, antioxidant activity, cholesterol reduction, etc. Additionally, L. plantarumMCC5231 is a potential probiotic for regulating lipid metabolism under iv vivoconditions. Delivery of the probiotics through a non-dairy-based food system is a favorable option due to the several problems associated with dairy-based products, such as lactose intolerance, milk allergies, etc. Hence, in the present study, vegetable-based probiotic carrot nectar was developed by incorporating the probiotic bacterium L. plantarumMCC5231 in carrot nectar. The probiotic carrot nectar, under refrigerated conditions, maintained a viability of 6.4 log CFU/mL for 75 days with a percent viability of 53.02 without the growth of coliforms, yeasts, and molds. Probiotic bacteria have also been found to thrive in simulated gastric and intestinal conditions with a percent viability of 94.28% and 90.01%, respectively, indicating the protective effect of carrot matrix on the viability of probiotic bacteria. L. plantarumMCC5231 significantly contributed to the overall Vitamin A content of carrot nectar and, finally, estimated as 509 µg/100ml of carrot nectar, representing more than half of the daily need for vitamin A (840–1000 µg). Polyphenols, minerals, proximate properties, and sensory quality of probiotic carrot nectar were also studied. As a result, the symbiotic relationship between L. plantarumMCC5231 and carrot nectar provides a value-added probiotic product with several health benefits. |
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