Beet and orange mixed juices added with Lactobacillus acidophilus

Purpose - The purpose of this study was to evaluate beet and orange mixed juices added with lyophilized Lactobacillus acidophilus probiotic culture. Design/methodology/approach - Two formulations of probiotic beet and orangemixed juices (1:1 e 1:2 v/v) were prepared, stored at 4 degrees C for 28 days and were evaluated for probiotic survival, physicochemical stability, antioxidant activity and sensory acceptance. The probiotic culture was added in a lyophilized form and was not propagated in culturemedia or juice. Findings - Physicochemical characteristics (pH, titratable acidity, total soluble solids and color) and antioxidant activity showed no undesirable alterations during storage. The number of probiotics followed established minimum requirement for probiotic foods (10(9) CFU/200mL) during the 28 days of storage. The juices showed good sensory acceptance and purchase intention, especially regarding the color of the product. Practical implications - The beet and orange mixed juices are suitable carriers for L. acidophilus with a shelf life of at least 28 days at 4 degrees C. Originality/value - Direct addition of the probiotic culture could result in high probiotic survival in mixed juices, dispensing the propagation step.