Use of coconut water (Cocus nucifera L) for the development of a symbiotic functional drink

• Published in: Heliyon Vol. 6; no. 3; p. e03653
• Main Authors: Segura-Badilla, Orietta, Lazcano-Hernández, Martín, Kammar-García, Ashuin, Vera-López, Obdulia, Aguilar-Alonso, Patricia, Ramírez-Calixto, Joaquín, Navarro-Cruz, Addí Rhode
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.03.2020; Elsevier
• Subjects: Coconut water; Food science; Food technology; Functional food; L. rhamnosus; Symbiotic drink; Coconut water; Food science; Food technology; Symbiotic drink; L. rhamnosus; Functional food
• ISSN: 2405-8440; 2405-8440
• DOI: 10.1016/j.heliyon.2020.e03653

Many studies suggest that probiotic, prebiotic and symbiotic foods may be beneficial in the prevention and management of nutrition and health, the objective of this work was to develop a symbiotic drink based on coconut water. Fermentation was performed using lyophilized Lactobacillus rhamnosus SP1 and inulin as a source of soluble fiber. Different formulations were developed, determining the concentrations of fiber and probiotics. The growth of the probiotic in MRS broth was evaluated, using the plate counting technique in different periods of time. The fermentation time of the drink was 8 h and the shelf life in refrigeration was 14 days evaluated by pH and hedonic scale. The pH of the final drink was 3.48 and the probiotic content was 82 × 10 8 CFU/ml. It is concluded that coconut water can be processed by adding probiotic and prebiotic characteristics with sensory acceptance and adequate preservation characteristics. Food science, Food technology, Symbiotic drink, Functional food, L. rhamnosus, Coconut water