Effects of high-pressure processing and thermal processing on different beverages containing Bacillus coagulans spores

This study was performed to evaluate the survival of Bacillus coagulans spores (BCS) in pineapple juice, cold brew tea, and cold brew coffee pasteurized using high-pressure processing (HPP) or thermal processing (TP) followed by the microbiological, pH value, total soluble solids, color analyses during 56 days of storage. Gastrointestinal tract (GIT) simulation tests were also performed. HPP (600 MPa, 2.5 min 25 degrees C) or TP (1 min, 90 degrees C) alone reduced the microbial count to below the detection limit (<1 CFU/mL) in all samples, but showed no or little inactivation on BCS. No significant differences were observed in the pH value and total soluble solids for the entire storage. However, TP did change the color of three beverages. In the GIT simulation test, the survival rate of BCS was more than 89.60 & PLUSMN; 0.23%. Moreover, the three spore-containing beverages retained their sensory qualities and acceptance regardless of the pasteurization treatment type used. Furthermore, the spores did not germinate into vegetative cells during the entire storage period.

Automated summary

This study evaluated the survival of Bacillus coagulans spores (BCS) in pineapple juice, cold brew tea, and cold brew coffee pasteurized using high-pressure processing (HPP) or thermal processing (TP). The results showed that HPP or TP alone reduced the microbial count to below the detection limit in all samples, but had little effect on BCS. No significant differences were observed in the pH value and total soluble solids for the entire storage period. However, TP did change the color of the beverages. In addition, the BCS had a high survival rate in gastrointestinal tract simulation tests and the sensory qualities of the beverages were retained regardless of the pasteurization treatment used.