Viability of probiotics, physicochemical and microbiological characterization of beverage (smoothie) with symbiotic yogurt and berries pulp




Bifidobacterium; Prebiotics; Microbial viability; Functional beverage; Fermented dairy products.


The aim of this study was to evaluate the viability of commercial probiotic bacteria (bifidobacteria) in symbiotic beverages made with symbiotic yoghurts and berries pulp, after manufacturing and refrigerated storage. Six beverage formulations were prepared using symbiotic yogurt (60%) containing inulin or fructooligosaccharides (FOS) and commercial probiotic cultures (Bifidobacterium spp.) and berries pulp (40%), as follows: F1 (Howaru HN 019, inulin); F2 (Howaru HN 019, FOS); F3 (Lafti B 94, inulin); F4 (Lafti B 94, FOS); F5 (Kit Bifi, inulin); F6 (Kit Bifi, FOS). The beverages were evaluated for microbiological quality (total and thermotolerant coliforms, molds and yeasts), viability of probiotics, pH and titratable acidity. The pH, acidity and probiotic counts were investigated during 30 days of storage. The physicochemical characterization of the formulations with better performance regarding the maintenance of probiotic counts was carried out. The beverages elaborated showed appropriate sanitary hygienic quality, decreased pH and increased acidity, which is common in fermented dairy products. The probiotic Howaru HN019 exhibited better stability in the beverage than Lafti B4 and Kit Bifi. The highest level of bifidobacteria was found in F1 and F2 beverages containing B. animalis (Howaru HN019) and inulin or FOS, remained around 8 log CFU.mL-1 for up to 30 days, whereas levels of 6 to 7 log CFU.mL-1 were maintained in the other beverages. The beverages made with symbiotic yogurt and berries pulp can be considered an appropriate vehicle for the incorporation of probiotics and fibers, whereas, the probiotics remain at a satisfactory level throughout storage.

Author Biographies

Darlila Aparecida Gallina, Centro de Tecnologia de Carnes, Instituto de Tecnologia de Alimentos

She holds a degree in Industrial Chemistry from the Federal University of Santa Maria (1993), a Master's in Food Science and Technology from the Federal University of Viçosa (1997) and a PhD in Food Technology from the State University of Campinas (2005). Scientific Researcher VI at the Food Technology Institute, at Tecnolat, from November/2006 to July/2019, starting to work at the Meat Technology Center (CTC), from August/2019. Has experience in Food Science and Technology, with emphasis on Dairy, working mainly on the following topics: dulce de leche, cream cheese, yogurts and fermented milks, cheeses, functional dairy products and new product development.

Paula de Paula Menezes Barbosa , Colégio Técnico de Campinas, Universidade Estadual de Campinas

Food Engineer (2012), graduated from the Federal University of Lavras (UFLA). Master in Food Science (2014) from the State University of Campinas (UNICAMP). PhD in Food Science from UNICAMP (2019), with a sandwich period at the University of Guelph - Canada (2018). He works in the areas of food biochemistry and microbiology, with emphasis on: production and application of microbial enzymes, reuse of agro-industrial waste to obtain bioactive compounds, natural antimicrobials and isolation and selection of bacteria with probiotic potential. She worked as a substitute professor at the Faculty of Chemical Engineering of the Federal University of Uberlândia (UFU - Patos de Minas) and is currently a substitute professor at the Food Department of the Technical College of Campinas (COTUCA).



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How to Cite

GALLINA, D. A.; BARBOSA , P. de P. M. Viability of probiotics, physicochemical and microbiological characterization of beverage (smoothie) with symbiotic yogurt and berries pulp. Research, Society and Development, [S. l.], v. 11, n. 3, p. e19511325975, 2022. DOI: 10.33448/rsd-v11i3.25975. Disponível em: Acesso em: 20 jun. 2024.



Agrarian and Biological Sciences