Development of prebiotic nectars and juices as potential substrates for Lactobacillus acidophilus: Special reference to physicochemical characterization and consumer acceptability during storage

- Fermented prebiotic nectars and juices presented different sensory acceptance.
- Nectars with 3% of inulin were the most accepted along storage.
- L. acidophilus growth and lactic acid production depended on the drinks composition.
- LA metabolized the inulin in all drinks, improving its survival only in nectars.

The aim of the present study was to investigate the effects of physicochemical parameters and inulin supplementation on the viability of Lactobacillus acidophilus and on the sensory acceptance of the product. Carrot-orange juices and nectars were fermented for 36 h then stored for 40 days at 4 °C. The results showed that the growth of L. acidophilus was strongly influenced by the beverage composition. The lower monosaccharides concentration in nectars led to a better consumption of inulin by the microorganism because it was the main source of energy during fermentation. However, inulin was not fermented in juices during this period and the only substrates used by L. acidophilus were the monosaccharides. During storage, inulin was used as a prebiotic in all beverages, but it only improved the L. acidophilus survival in nectars. The extent of lactic acid production depended on the composition (sugars, inulin and malic acid). All the beverages were a good medium to keep the L. acidophilus survival above the minimum recommended (106-107 CFU/mL) during the storage. The fermented nectars were preferred by consumers respect to the other beverages due to the effect of the inulin, sucrose and water addition on sweetness and acidity during storage.