Development of a probiotic non-fermented blend beverage with jucara fruit: Effect of the matrix on probiotic viability and survival to the gastrointestinal tract

Jucara fruit is a product from Atlantic Forest with sensorial characteristics similar to acai and even with higher functional properties. The aim of this work was to develop a non-fermented probiotic beverage with a long shelf life under refrigeration. In the blend beverage of banana, strawberry and jucara stored at 4 degrees C there was a accentuated reduction of Bifidobacterium animalis subsp. lactis in less than 30 days and almost 2 log CFU/mL of Lactobacillus acidophilus in 60 days. There were not statistical differences (p < 0.05) in the initial population of L. casei for 60 days, while this period was extended to 75 days with L. plantarum. These probiotic viabilities were associated with pH, acidity, sugars and anthocyanins stability. Sensory characteristics of the beverage with L. plantarum in 90 days were similar to the control beverage (without probiotics). L. plantarum lethality in vitro gastrointestinal conditions was lower than 2 log CFU/mL for 30 days of storage.