Authors

Jessie Usaga, Daniela Barahona, Laura Arroyo, Patricia Esquivel

Abstract

The development of biofunctional non-dairy beverages with probiotics and prebiotics is a challenge and goal driven by current consumer demand for health-promoting foods. Pitaya probiotic juice is a beverage with functional appeal and is an appropriate food matrix to house probiotics. In the study, it was shown that Lactobacillus rhamnosus survives longer than Lactobacillus paracasei in pitaya juice.

Relevance of the article for the Red Tecnomifood

Knowing the survival of a probiotic in a food is essential to be able to market this class of functional foods or beverages. This particular study provides information on the survival of two probiotics in pitaya juice. Knowing this aspect is important in the different functional foods that are produced, since it will allow us to see how long these properties last in the product. In addition, the topic of healthy and functional eating is an aspect that is increasingly demanded and taken into account by consumers.