Effect of thermal treatments on the storage stability of Lactobacillus acidophilus La-14 tamarind juice with or without beta-glucans

Li Yu Zhu; Yu Hsuan How; Hasanah Mohd Ghazali; Lee Sin Chang; Kar Lin Nyam; Liew Phing Pui

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Effect of thermal treatments on the storage stability of Lactobacillus acidophilus La-14 tamarind juice with or without beta-glucans

Author: Li Yu Zhu ¹ ; Yu Hsuan How ¹ ; Hasanah Mohd Ghazali ² ; Lee Sin Chang ³ ; Kar Lin Nyam ¹ ; Liew Phing Pui ¹
Author Information

1. Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Cheras, Wilayah Persekutuan Kuala Lumpur, Malaysia.
2. Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
3. Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malays
Publication Type:Journal Article
Keywords: Probiotic; Prebiotic; Functional beverage; Storage stability; Sequential digestion
MeSH: Lactobacillus acidophilus; Food Microbiology
From:Malaysian Journal of Microbiology 2021;17(4):424-434
CountryMalaysia
Language:English
Abstract: Aims:This study aimed to evaluate the effect of thermal treatment on the storage stability of Lactobacillus acidophilus La-14 tamarind juice with or without beta-glucans.
Methodology and results:Lactobacillus acidophilus incorporated with 6% (w/v) beta-glucans displayed the highest viability (17.28 log10 CFU/mL) as compared to other beta-glucans concentrations (0-8% w/v). The L. acidophilus with or without beta-glucans survived more than 80% after 5 h of sequential digestion. Tamarind juice was subjected to different thermal treatments (76 °C for 30 sec or 90 °C for 60 sec) and incorporated with L. acidophilus with or without betaglucans. Lactobacillus acidophilus in tamarind juice without thermal treatment showed the highest viability (8.69 log10 CFU/mL), followed by thermal treatment at 76 °C for 30 sec (>7 log10 CFU/mL), and thermal treatment at 90 °C for 60 sec showed the lowest viability (>4 log10 CFU/mL), after 21 days at 4 °C. The pH, titratable acidity and viscosity of all L. acidophilus-tamarind juices demonstrated no changes throughout 21 days at 4 °C. Furthermore, thermal-treated tamarind juice (90 °C for 60 sec) incorporated with L. acidophilus displayed the least change in total soluble solids (1.99 °Brix), while thermal-treated tamarind juice (90 °C for 60 sec) with L. acidophilus and beta-glucans had the lowest color change (∆E = 4.46), after 21 days of storage at 4 °C.
Conclusion, significance and impact of study:Thermal treatments (90 °C for 60 sec) had contributed to the stability of L. acidophilus-tamarind juice with beta-glucans over 21 days of cold storage. This study shows thermal treated tamarind juice with L. acidophilus and beta-glucans is a potential functional non-dairy beverage catered for lactose intolerance individuals.
Full text:20.2021my0045.pdf