Probiotic viability, physicochemical, and sensory properties of probiotic orange juice

Probiotics can be incorporated into fruit juices as an alternative to milk products. In this study, Lactobacillus acidophilus B103 was used as a probiotic ingredient in an orange juice model at concentration levels of 0, 1, and 2%. The juice was stored at 4 and 25 degrees C for 21 days, and evaluated for physicochemical stability (pH, titratable acidity, and color), probiotic survival, and sensory acceptance. The probiotic-loaded orange juices stored at 4 degrees C showed no undesirable alteration in pH and acidity during storage. The juice with 2% L. acidophilus B103 stored at 4 degrees C had the lowest color changes compared to the other samples, and it also contained the highest count of viable cells at the ends of storage time (similar to 7.92 log CFU/ml). The highest sensory acceptance (i.e., color, aroma, and overall acceptance) was also found in L. acidophilus B103-loaded orange juices during storage at 4 degrees C. Consequently, orange juice could serve as a suitable carrier for L. acidophilus B103.