The Probiotication of a Lychee Beverage with <i>Saccharomyces boulardii</i>: An Alternative to Dairy-Based Probiotic Products
Probiotic vegetable-based beverages, such as lychee, can be rich in nutrients, free of cholesterol and lactose, and also have few allergenic components. <i>Saccharomyces boulardii</i> is an alternative to make lychee juice a probiotic beverage. This work aimed to develop probiotic lychee...
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2025-01-01
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| author | Marcela Moreira Terhaag Otávio Akira Sakai Fabiana Ruiz Sandra Garcia Fernando Rodrigo Bertusso Sandra Helena Prudêncio |
| author_facet | Marcela Moreira Terhaag Otávio Akira Sakai Fabiana Ruiz Sandra Garcia Fernando Rodrigo Bertusso Sandra Helena Prudêncio |
| author_sort | Marcela Moreira Terhaag |
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| description | Probiotic vegetable-based beverages, such as lychee, can be rich in nutrients, free of cholesterol and lactose, and also have few allergenic components. <i>Saccharomyces boulardii</i> is an alternative to make lychee juice a probiotic beverage. This work aimed to develop probiotic lychee beverage (LB) using <i>S. boulardii</i> by evaluating the effect of refrigerated storage on cell viability, physicochemical characteristics, and acceptance. LB supplemented with <i>S. boulardii</i> was fermented (24 h/30 °C), supplemented with sucrose (4–12 °Brix), and refrigerated (up to 28 days/4 °C). The yeast viability, total soluble solid (TSS) and, ethanol content, pH, total phenolic compounds (TPC), and antioxidant activity (AA) levels were evaluated over 28 days of storage. Also, the profiles of sugars, organic acids, and phenolic were determined via chromatographic analysis. The sensory acceptance of the probiotic beverage was evaluated. Higher sucrose levels (12 °Brix) resulted in greater yeast viability (6.9 log CFU/mL) on the 21st day of storage and superior TPC (153 µmol TEAC/mL) and ethanol levels (8.7%). Storage reduced the TPC, AA, and TSS. LB supplemented with sucrose to 12 °Brix, probioticated by <i>S. boulardii</i>, and stored for 21 days became accepted by the consumer and presented an adequate physicochemical profile with probiotic potential. The probiotication of lychee beverage is an alternative to dairy-based probiotic beverages. |
| format | Article |
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| institution | Kabale University |
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| language | English |
| publishDate | 2025-01-01 |
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| series | Foods |
| spelling | doaj-art-21252dc4b6ff43749b95ceb7ac79262e2025-01-24T13:32:40ZengMDPI AGFoods2304-81582025-01-0114215610.3390/foods14020156The Probiotication of a Lychee Beverage with <i>Saccharomyces boulardii</i>: An Alternative to Dairy-Based Probiotic ProductsMarcela Moreira Terhaag0Otávio Akira Sakai1Fabiana Ruiz2Sandra Garcia3Fernando Rodrigo Bertusso4Sandra Helena Prudêncio5Federal Institute of Paraná (IFPR), Umuarama 87507-014, BrazilFederal Institute of Paraná (IFPR), Umuarama 87507-014, BrazilFederal Institute of Paraná (IFPR), Umuarama 87507-014, BrazilDepartment of Food Science and Technology, Londrina State University, Londrina 86051-970, BrazilState Secretariat of Education of Paraná, UNIALFA-Umuarama, Umuarama 87502-000, BrazilDepartment of Food Science and Technology, Londrina State University, Londrina 86051-970, BrazilProbiotic vegetable-based beverages, such as lychee, can be rich in nutrients, free of cholesterol and lactose, and also have few allergenic components. <i>Saccharomyces boulardii</i> is an alternative to make lychee juice a probiotic beverage. This work aimed to develop probiotic lychee beverage (LB) using <i>S. boulardii</i> by evaluating the effect of refrigerated storage on cell viability, physicochemical characteristics, and acceptance. LB supplemented with <i>S. boulardii</i> was fermented (24 h/30 °C), supplemented with sucrose (4–12 °Brix), and refrigerated (up to 28 days/4 °C). The yeast viability, total soluble solid (TSS) and, ethanol content, pH, total phenolic compounds (TPC), and antioxidant activity (AA) levels were evaluated over 28 days of storage. Also, the profiles of sugars, organic acids, and phenolic were determined via chromatographic analysis. The sensory acceptance of the probiotic beverage was evaluated. Higher sucrose levels (12 °Brix) resulted in greater yeast viability (6.9 log CFU/mL) on the 21st day of storage and superior TPC (153 µmol TEAC/mL) and ethanol levels (8.7%). Storage reduced the TPC, AA, and TSS. LB supplemented with sucrose to 12 °Brix, probioticated by <i>S. boulardii</i>, and stored for 21 days became accepted by the consumer and presented an adequate physicochemical profile with probiotic potential. The probiotication of lychee beverage is an alternative to dairy-based probiotic beverages.https://www.mdpi.com/2304-8158/14/2/156juicefermentationyeaststoragefunctional<i>Litchi chinensis</i> |
| spellingShingle | Marcela Moreira Terhaag Otávio Akira Sakai Fabiana Ruiz Sandra Garcia Fernando Rodrigo Bertusso Sandra Helena Prudêncio The Probiotication of a Lychee Beverage with <i>Saccharomyces boulardii</i>: An Alternative to Dairy-Based Probiotic Products Foods juice fermentation yeast storage functional <i>Litchi chinensis</i> |
| title | The Probiotication of a Lychee Beverage with <i>Saccharomyces boulardii</i>: An Alternative to Dairy-Based Probiotic Products |
| title_full | The Probiotication of a Lychee Beverage with <i>Saccharomyces boulardii</i>: An Alternative to Dairy-Based Probiotic Products |
| title_fullStr | The Probiotication of a Lychee Beverage with <i>Saccharomyces boulardii</i>: An Alternative to Dairy-Based Probiotic Products |
| title_full_unstemmed | The Probiotication of a Lychee Beverage with <i>Saccharomyces boulardii</i>: An Alternative to Dairy-Based Probiotic Products |
| title_short | The Probiotication of a Lychee Beverage with <i>Saccharomyces boulardii</i>: An Alternative to Dairy-Based Probiotic Products |
| title_sort | probiotication of a lychee beverage with i saccharomyces boulardii i an alternative to dairy based probiotic products |
| topic | juice fermentation yeast storage functional <i>Litchi chinensis</i> |
| url | https://www.mdpi.com/2304-8158/14/2/156 |
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