Innovative blends with probiotic potential: Processing optimization, bioactive compounds and sensory evaluation of yellow mombin (Spondias mombin) and Talinum triangulare beverages

Abstract

This study aimed to develop and characterize two mixed beverages with probiotic potential containing yellow mombin and T. triangulare leaves and stems. The fermentation conditions of Lacticaseibacillus casei NRRL B- 442 (probiotic microorganism) were studied through two central composite rotated experimental designs using T. triangulare leaves tea and yellow mombin pulp (Beverage 1) or T. triangulare stems tea and yellow mombin pulp (Beverage 2) as a mixed base. Moreover, the impact of sucrose and stevia on microbial viability, color, and antioxidant activity of probiotics products was evaluated during 42 days of storage at refrigerated conditions. The sensory characteristics were also assessed. For beverage 1, the greatest microorganism growth was obtained with 45.43% mixed base and an initial pH of 6.1; for beverage 2, it was 40.45% mixed base and an initial pH of 6.0. The maximal viability for both beverages was 14 h at 30 °C. The viability of the probiotic microorganism remained above the concentration necessary to be considered potentially probiotic during storage at refrigeration for 42 days in beverages added of sucrose and stevia. During storage, the mixed beverage darkened and reduced antioxidant activity. For the sensory evaluation, the categories most mentioned in the free word association method were healthiness and sensory characteristics (appearance, aroma, and flavor). These categories deserve the most attention for developing new products and advertising professionals disclosing and launching them on the market. The yellow mombin and T. triangulare stem had higher (p < 0.05) acceptance by the hedonic scale. The results showed that the yellow mombin and leaves and stems of the T. triangulare are potential raw materials for probiotic production.