Almacenamiento de zumo de clementina inoculado con Lactobacillus salivarius spp. salivarius (CECT 4063) efecto de la trehalosa y/o la homogeneizacion sobre la adhesion a la mucina intestinal y otras propiedades funcionales
Probiotics are microorganisms that, when consumed in adequate amounts, have beneficial effects on the health of the host. To be included in foods, they must be considered as GRAS ingredients and meet certain criteria, including resisting manufacturing and storage processes and being able to adhere to the intestinal mucosa. Therefore, this study evaluates the effect that the growth medium (MRS Broth or commercial clementine juice) the addition of 10% (w/w) trehalose before inoculation and/or homogenization at 100 MPa after 24 h of incubation exert on the ability of L. salivarius spp. salivarius (CECT 4063) to adhere to the intestinal mucin, as well as on the functionality of the juice stored at 4 degC for 30 days. The results obtained confirm that clementine juice is a suitable medium for the growth of the probiotic microorganism, in addition to increasing its ability to adhere to the proteins of the intestinal mucosa, without the addition of trehalose or homogenization at 100 MPa or the combination of both factors exerting any effect on this property. On the other hand, it is established that the storage of fermented juice in the fridge at 4 degC should not take more than 15 days to maintain the condition of a probiotic drink. Generally, homogenization of the juice at 100 MPa after 24 h incubation with the microorganism is the best option to reduce the loss of viability of the microorganism during refrigerated storage. However, homogenization accelerates the degradation of phenolic compounds during storage and masks the protective effect of trehalose on them.