ABSTRACT
In the present study, the probiotic characteristics of the three different strains of Lactobacilli and their survivability in freshly prepared juices from four different fruits The potential isolates of the Lactobacilli and a suitable carrier juice were identified based on the viability of the bacteria, pH, total soluble sugars (TSS), titratable acidity, and color of the probiotic fruit juices. The viability of the bacterial cells and quality parameters of the probiotic juices were also studied in refrigerated storage condition. The effect of the addition of probiotics on the phytochemical and antioxidant properties of the selected fruit juices was also studied. The probiotic juices were analyzed for total phenolic content, total flavonoid content, and antioxidant properties like DPPH radical scavenging activity, ferric reducing antioxidant property. Reverse-phase high-performance liquid chromatography of the probiotic juices were also carried out to study the changes in the profile of polyphenols, organic acids, and sugars during storage. Mineral constituents of the juice were also determined by atomic absorption spectroscopy.
