Table 3.
Organic acids content of fresh and preserved orange juice as affected by the addition of probiotic L. rhamnosus, L. paracasei and L. plantarum protected with γ-PGA. Data represent the mean of 3 different readings ± standard deviation.
| Condition | Citric acid (g/l) | Malic acid (g/l) | Ascorbic acid (g/l) | |
|---|---|---|---|---|
| Fresh orange juice | 13.91 ± 1.20 | 1.51 ± 0.02 | 0.636 ± 0.02 | |
| Stored orange juice | 13.70 ± 1.10 | 1.75 ± 0.03 | 0.360 ± 0.03 | |
| Addition of L. rhamnosus | Unprotected | 13.20 ± 1.00 | 1.87 ± 0.00 | 0.373 ± 0.01 |
| Protected with γ-PGA of B. subtilis | 12.30 ± 0.98 | 1.23 ± 0.01 | 0.393 ± 0.00 | |
| Protected with γ-PGA of B. licheniformis | 11.60 ± 1.50 | 1.20 ± 0.01 | 0.380 ± 0.05 | |
| Addition of L. paracasei | Unprotected | 13.29 ± 1.20 | 1.92 ± 0.06 | 0.378 ± 0.04 |
| Protected with γ-PGA of B. subtilis | 12.31 ± 1.24 | 1.43 ± 0.06 | 0.398 ± 0.01 | |
| Protected with γ-PGA of B. licheniformis | 12.00 ± 1.00 | 1.50 ± 0.05 | 0.390 ± 0.03 | |
| Addition of L. plantarum | Unprotected | 13.50 ± 0.51 | 1.71 ± 0.04 | 0.378 ± 0.05 |
| Protected with γ-PGA of B. subtilis | 12.10 ± 0.54 | 1.30 ± 0.02 | 0.384 ± 0.07 | |
| Protected with γ-PGA of B. licheniformis | 11.90 ± 0.1 | 1.25 ± 0.07 | 0.381 ± 0.06 | |