Probiotic viability, physicochemical characteristics and acceptability during refrigerated storage of clarified apple juice supplemented with Lactobacillus paracasei ssp. paracasei and oligofructose in different package type

•Development of a non-fermented and non-dairy beverage with probiotic and oligofructose.•Apple juice is a suitable medium for the incorporation of Lactobacillus paracasei as probiotic.•Probiotic addition increased acidity, turbidity and red color, with no change on acceptability.•Oligofructose (prebiotic and sucrose substitute) enhanced probiotic survival, with no change on acceptability.•Glass packages were more appropriate than plastic packages in probiotic survival.

This study aimed to evaluate the effect of the supplementation of clarified apple juice with probiotic Lactobacillus paracasei ssp. paracasei and/or oligofructose (prebiotic and sugar substitute) on the physicochemical characteristics, probiotic viability and on the acceptability during refrigerated storage (4 °C for 28 days) in plastic or glass packages. Probiotic juices showed chemical composition, density, acceptability and purchase intent similar to products without supplementation but higher acidity, turbidity and red color. Supplementation with oligofructose did not change the physicochemical characteristics, acceptability, purchase intent and storage stability of the products, and enhanced the probiotic survival during storage. Oligofructose was stable to storage in apple juice and could be used as a sugar substitute as oligofructose added products had similar physicochemical characteristics and acceptability of the products with sucrose. The glass package was more appropriate than the plastic package in maintaining the viability of the probiotic culture, with no effect of packaging (glass or plastic) on the physicochemical characteristics and acceptability of juices.