Enrichment of apricot probiotic drink with sea buckthorn as a prebiotic and antioxidant source

Abstract

Supplemented apricot probiotic drink (SAPD) was prepared with the addition of 2% lactobacillus rhamnosus and different percentages (2, 4, 8, 12%) of sea buckthorn powder, a total of five treatments were prepared To, T1, T2, T3, and T4 and stored at 4°C. The analysis of probiotic count was performed using total plate count and for the examination of antioxidant activity DPPH was done and total phenolic content was also conducted. Physiochemical, microbial (TPC), antioxidant (TPC, DPPH), and sensory evaluation of supplemented apricot probiotic drink were done at different storage periods (1, 14, and 28 days) and obtained data were subjected to the statistical design. There was a considerable change in total phenolic content (TPC) throughout storage in all treatments, but supplementation of sea buckthorn has increased the TPC and antioxidant activity of SAPD. The probiotic count of T2 showed the highest probiotics among all treatments with 6.70 log CFU/mL on the 1st day, 6.6 log CFU/mL on the 14th day, and 6.5 log CFU/mL on the 28th day. It was having 4% sea buckthorn followed by T1 having 6.56 log CFU/mL and T0 having 6.54 log CUF/mL of grand mean with little change during the storage period of 28 days. T3 and T4 showed decreased number of probiotic counts with an increase in the percentage of sea buckthorn. This research concluded that sea buckthorn can be supplemented in fruit drinks to provide probiotic and antioxidant benefits, but its increased ratio can reduce the overall acceptability of the drink.