Effect of ascorbic acid or oligofructose supplementation on L. paracasei viability, physicochemical characteristics and acceptance of probiotic orange juice

- Orange juice is suitable substrate for Lactobaciilus paracasei propagation.
- Probiotic addition did not change majorly the physicochemical characteristics and acceptance.
- Oligofructose or ascorbic acid did not enhance probiotic survival.
- Oligofructose was stable to cold storage and did not change the acceptance of juices.
- Orange juice can replace MRS broth in the propagation of probiotic cultures.

This study aimed to evaluate the effect of oligofructose (prebiotic) or ascorbic acid supplementation on the viability of Lactobacillus paracasei ssp. paracasei probiotic culture, physicochemical characteristics and acceptance of orange juice during cold storage (4 °C for 28 days). Juices with probiotic culture, ascorbic acid and/or oligofructose supplementation showed physicochemical characteristics, acceptance and storage stability similar to the pure juices; but lower turbidity (except oligofructose added juice) and yellow color. Oligofructose or ascorbic acid did not exert a protective effect on probiotic cultures during storage, but the juices showed viability of probiotic culture higher than 106 CFU/mL during 28 days of cold storage. The oligofructose content was maintained at appropriated concentrations (1.65-1.68 g/100 mL) during storage. It is possible to develop synbiotic orange juice added oligofructose (prebiotic) and probiotic cultures without changing the physicochemical characteristics and acceptance of pure juice and that may be cold stored for 28 days.