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The purpose of this study was to evaluate beet and orange mixed juices added with lyophilized Lactobacillus acidophilus probiotic culture.

Two formulations of probiotic beet and orange mixed juices (1:1 e 1:2 v/v) were prepared, stored at 4°C for 28 days and were evaluated for probiotic survival, physicochemical stability, antioxidant activity and sensory acceptance. The probiotic culture was added in a lyophilized form and was not propagated in culture media or juice.

Physicochemical characteristics (pH, titratable acidity, total soluble solids and color) and antioxidant activity showed no undesirable alterations during storage. The number of probiotics followed established minimum requirement for probiotic foods (10⁹ CFU/200mL) during the 28 days of storage. The juices showed good sensory acceptance and purchase intention, especially regarding the color of the product.

The beet and orange mixed juices are suitable carriers for L. acidophilus with a shelf life of at least 28 days at 4°C.

Direct addition of the probiotic culture could result in high probiotic survival in mixed juices, dispensing the propagation step.

The purpose of this study is to evaluate the effect of the probiotic addition (Lactobacillus paracasei ssp.) on the physicochemical characteristics and antioxidant capacity of white grape juice during refrigerated storage (4°C/28 days). This paper also aims to evaluate the survival of the probiotic culture in the product and under simulated gastrointestinal conditions.

Two formulations of white grape juices were evaluated, one with 2 per cent of probiotic culture addition and the other of pure juice.

The addition of probiotic culture resulted in products with a darker-reddish coloration (L* = 30.6-30.8 and a* = 0.6-0.9) and a lower content of total phenolic compounds (599-697 µg EAG mL⁻¹) (p = 0.05). However, it improved the color stability and maintained the antioxidant activity 1,1-diphenyl-2-picrylhydrazyl (p > 0.05). The viability of the probiotic culture (>10⁹ colony forming unit · 200 mL⁻¹) in the juice was maintained during 21 days of storage, but in simulated gastrointestinal conditions, the functional properties could be guaranteed during the 28 days of refrigerated storage.

The white grape juice is a suitable medium for incorporation of Lactobacillus paracasei.

The survival of the probiotic cultures to the simulated gastrointestinal tract may be significant, even if the product does not have the recommended minimum counts.

The purpose of this paper is to determine the classic (static) and dynamic sensory profile of different bottled mineral water samples, and to evaluate the consumer’s liking of the products.

Classic quantitative descriptive analysis (QDA) and temporal dominance of sensations (TDS) were applied to four brands of bottled mineral water and the liking of the products was evaluated by consumers.

The dissolved mineral concentration is highly correlated to the liking and influences the sensory profile of the samples in a substantial way. The higher the mineral content, the lowest is the liking. Refreshing, residual plastic taste, musty, metallic taste, medicine taste and viscosity were relevant attributes to the samples differentiation through the static evaluation, while refreshing and viscosity were dominant in the dynamic monitoring. Some information might have been lost by the nature of the TDS method, based on dominance concept. Sweet taste contributed positively and musty taste negatively to the acceptance.

This paper demonstrated that TDS can be used as a complementary tool to the QDA, contributing to a deeper comprehension of the differences among samples, even in products with low differences, such as bottled mineral water.