PRODUCTION AND PACKAGING OF FERMENTED FUNCTIONAL BEVERAGE FROM DATE SYRUP CONTAININGLACTOBACILLUS RHAMNOSUS

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KARBASI M.; MOUSAVI S.M.; YARMAND M.S.

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Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2015 | Volume:7 | Issue:2 Page(s): 17-38

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Title

PRODUCTION AND PACKAGING OF FERMENTED FUNCTIONAL BEVERAGE FROM DATE SYRUP CONTAININGLACTOBACILLUS RHAMNOSUS

Author(s)

KARBASI M. | MOUSAVI S.M. | YARMAND M.S. | Issue Writer Certificate

Keywords

FUNCTIONAL BEVERAGEQ1

PACKAGINGQ2

DATE PALM SYRUPQ1

LACTIC-FERMENTATIONQ2

CHEMICAL CHANGESQ3

Abstract

Background and objectives: In this research, production of date palm extract based FUNCTIONAL BEVERAGE through its fermentation by lactobacillus rhamnosus during 12 weeks storage was assayed.Materials and methods: Fermentation was done at 37oC for 48h. Growth kinetics, pH, acidity, total phenolic content, and antioxidant activity were investigated during the fermentation process. In the next step, fermented date extract which was mixed with sugar and citric acid, was used to produce the functional drink.Pasteurized samples were packed in the glass and polyethylene terephthalate bottles which were transparent and opaque to indicate the light effect and then storage stability of the beverages was studied. Packages were stored at ambient and refrigerator (4oC) temperature. The samples of each treatment had been withdrawn after two weeks, up to a period of 12 weeks. Afterward following tests were performed on the samples: pH, color intensity, acidity, phenolic compounds, antioxidant activity, aerobic mesophilic bacteria, yeasts and moulds colony count. sensory evaluation was performed at the end of the shelf life.Results: The results of growth curve showed that population of L. rhamnosus reached to 108 CFU/ml after 20 h. In addition, pH of date syrup decreased to about 4.3 after fermentation, which is important because of the inhibition of undesirable bacteria growth and technological aspect. Because of the preservation of phenolic compounds and antioxidant activity, storage at 4oC, in the glass and opaque bottles is suggested. Sensory evaluation showed no significant organoleptic changes in the samples. In terms of microbiologic test, no moulds, yeasts and aerobic mesophilic bacteria contamination were observed.Conclusion: These findings suggest that date palm extract drinks should be treated as short shelf life (6 weeks as optimal) products to get the most potential health benefits of antioxidant polyphenols.

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APA: Copy

KARBASI, M., MOUSAVI, S.M., & YARMAND, M.S.. (2015). PRODUCTION AND PACKAGING OF FERMENTED FUNCTIONAL BEVERAGE FROM DATE SYRUP CONTAININGLACTOBACILLUS RHAMNOSUS. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 7(2), 17-38. SID. https://sid.ir/paper/240174/en

Vancouver: Copy

KARBASI M., MOUSAVI S.M., YARMAND M.S.. PRODUCTION AND PACKAGING OF FERMENTED FUNCTIONAL BEVERAGE FROM DATE SYRUP CONTAININGLACTOBACILLUS RHAMNOSUS. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2015;7(2):17-38. Available from: https://sid.ir/paper/240174/en

IEEE: Copy

M. KARBASI, S.M. MOUSAVI, and M.S. YARMAND, “PRODUCTION AND PACKAGING OF FERMENTED FUNCTIONAL BEVERAGE FROM DATE SYRUP CONTAININGLACTOBACILLUS RHAMNOSUS,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 7, no. 2, pp. 17–38, 2015, [Online]. Available: https://sid.ir/paper/240174/en

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