naa a22 4500 510725783 CHVBK 20180411082934.0 cr unu---uuuuu 180411e20131001xx s 000 0 eng 10.1007/s11947-012-0962-y doi (NATIONALLICENCE)springer-10.1007/s11947-012-0962-y Stability and Quality Parameters of Probiotic Cantaloupe Melon Juice Produced with Sonicated Juice [Elektronische Daten] [Thatyane Fonteles, Mayra Costa, Ana de Jesus, Cláudia Fontes, Fabiano Fernandes, Sueli Rodrigues] The use of sonicated melon juice as substrate for Lactobacillus casei growth in cantaloupe melon juice and its effect on product quality were investigated. The survival of L. casei in the fermented juice, the product color, the post-acidification and other quality parameters were evaluated in the refrigerated product (4°C) for a period of 42days. Storage pH, color, sugar content, lactic acid concentration, biomass and viable cells count were determined. The caloric value of the product was also evaluated. During the refrigerated storage period, acidification and a slight reduction in the number of viable cells were observed. However, a sufficient number of viable cells were observed to guarantee the beneficial properties from probiotic consumption (>8 log CFU ml−1) throughout the storage period, for both stocked samples (with and without sugar addition). The product color was also preserved during storage. The developed product resulted in a low caloric product. The caloric value was reduced during the storage period due to sugar consumption by the remaining microorganisms. Springer Science+Business Media, LLC, 2012 Ultrasound nationallicence Lactobacillus casei NRRL B-442 nationallicence Viability nationallicence Probiotic juice nationallicence Non-thermal processing nationallicence Fonteles Thatyane Centro de Tecnologia, Departamento de Engenharia Química (DEQ), Campus do Pici, Universidade Federal do Ceará, 60455-760, Fortaleza, CE, Brazil aut Costa Mayra Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos (DTA), Campus do Pici, Universidade Federal do Ceará, 60021-970, Fortaleza, CE, Brazil aut de Jesus Ana Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos (DTA), Campus do Pici, Universidade Federal do Ceará, 60021-970, Fortaleza, CE, Brazil aut Fontes Cláudia Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos (DTA), Campus do Pici, Universidade Federal do Ceará, 60021-970, Fortaleza, CE, Brazil aut Fernandes Fabiano Centro de Tecnologia, Departamento de Engenharia Química (DEQ), Campus do Pici, Universidade Federal do Ceará, 60455-760, Fortaleza, CE, Brazil aut Rodrigues Sueli Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos (DTA), Campus do Pici, Universidade Federal do Ceará, 60021-970, Fortaleza, CE, Brazil aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2860-2869 1935-5130 6:10<2860 2013 6 11947 https://doi.org/10.1007/s11947-012-0962-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0962-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Fonteles Thatyane Centro de Tecnologia, Departamento de Engenharia Química (DEQ), Campus do Pici, Universidade Federal do Ceará, 60455-760, Fortaleza, CE, Brazil aut NATIONALLICENCE 700 1- Costa Mayra Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos (DTA), Campus do Pici, Universidade Federal do Ceará, 60021-970, Fortaleza, CE, Brazil aut NATIONALLICENCE 700 1- de Jesus Ana Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos (DTA), Campus do Pici, Universidade Federal do Ceará, 60021-970, Fortaleza, CE, Brazil aut NATIONALLICENCE 700 1- Fontes Cláudia Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos (DTA), Campus do Pici, Universidade Federal do Ceará, 60021-970, Fortaleza, CE, Brazil aut NATIONALLICENCE 700 1- Fernandes Fabiano Centro de Tecnologia, Departamento de Engenharia Química (DEQ), Campus do Pici, Universidade Federal do Ceará, 60455-760, Fortaleza, CE, Brazil aut NATIONALLICENCE 700 1- Rodrigues Sueli Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos (DTA), Campus do Pici, Universidade Federal do Ceará, 60021-970, Fortaleza, CE, Brazil aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2860-2869 1935-5130 6:10<2860 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer