A functional and probiotic approach: mixed fruit juice powder with addition of lactobacilli


  • Ana Laura Rotela RIVEROS Universidade Federal Rural de Pernambuco, Graduate Program in Food Science and Technology, Recife, Pernambuco, Brazil. https://orcid.org/0000-0001-6519-7586
  • Michelle Maria Barreto de SOUZA Universidade Federal Rural de Pernambuco, Graduate Program in Food Science and Technology, Recife, Pernambuco, Brazil. https://orcid.org/0000-0002-5725-7080
  • Thaís Regina Rodrigues VIEIRA Universidade Federal Rural de Pernambuco, Graduate Program in Food Science and Technology, Recife, Pernambuco, Brazil. https://orcid.org/0000-0001-9204-848X
  • Anderson Andrade de SANTANA Universidade Federal Rural de Pernambuco, Graduate Program in Food Science and Technology, Recife, Pernambuco, Brazil. https://orcid.org/0009-0009-6737-1264
  • Jasiel Santos de MORAIS Universidade Federal Rural de Pernambuco, Department of Animal Science, Recife, Pernambuco, Brazil. https://orcid.org/0000-0001-5814-0565
  • Carlos Raimundo Ferreira GROSSO Universidade Federal Rural de Pernambuco, Graduate Program in Food Science and Technology, Recife, Pernambuco, Brazil.
  • Maria Inês Sucupira MACIEL Universidade Federal Rural de Pernambuco, Graduate Program in Food Science and Technology, Recife, Pernambuco, Brazil. https://orcid.org/0000-0002-8910-2833




Malpighia emarginata D.C., Spondias purpurea L., mixed juice powder stability, probiotics, spray dryer


The aim of this study was to evaluate changes in a mixture of acerola and ciriguela juice (40/60%, respectively) and the juice mixture supplemented with Lactobacillus rhamnosus LPAA 01, L. casei LPAA 02, and L. plantarum LPAA 03, ratio 1:1, both powders obtained by spray drying, during storage. The stability of acerola and ciriguela mixed powder without the addition of microorganisms was evaluated for 90 days at 25°C in different water activities (Aws) (0.11, 0.23, and 0.34). Aw that most effectively maintained the stability of mixed powdered juice was used for the evaluation of the fermented mixed juice powder containing probiotics for 45 days at 5 and 25°C, respectively. Samples were characterized by physicochemical properties, bioactive compounds, and cell viability. The physicochemical properties of the powdered mixed juice without the addition of probiotics remained stable when stored at 25°C at an Aw of 0.11 for 60 days. Ascorbic acid, carotenoids, and total phenolics showed favorable characteristics for the commercialization and bioactive properties of the powders, with potential use as functional ingredients in food. Probiotic powders showed viable cell counts above 6.0 log colony-forming units (CFU)/g after storage for up to 20 days at 5°C and up to 14 days at 25°C.


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Como Citar

RIVEROS, A. L. R., SOUZA, M. M. B. de, VIEIRA, T. R. R., SANTANA, A. A. de, MORAIS, J. S. de, GROSSO, C. R. F., & MACIEL, M. I. S. (2024). A functional and probiotic approach: mixed fruit juice powder with addition of lactobacilli. Food Science and Technology, 44. https://doi.org/10.5327/fst.00148



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