EVALUATION OF PHYSICOCHEMICAL, ANTIOXIDANT, MICROBIOLOGICAL AND ORGANOLEPTIC PROPERTIES OF PURPLE BASIL BEVERAGE

ÖZOĞLU Ö., KARABACAK A., Durgut S., TAMER C. E., KORUKLUOĞLU M., ÇOPUR Ö. U.

Latin American Applied Research, cilt.53, sa.3, ss.231-240, 2023 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 53 Sayı: 3
  • Basım Tarihi: 2023
  • Doi Numarası: 10.52292/j.laar.2023.1011
  • Dergi Adı: Latin American Applied Research
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.231-240
  • Anahtar Kelimeler: antioxidant capacity, beverage, L. plantarum, Purple basil
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

Development of a functional refresh-ment beverage containing purple basil was the main purpose of this study. While spontaneously produced beverages were fabricated in two different times were named as Control I and Control II; beverages inocu-lated with isolated Lactobacilus plantarum strains (LP31 and LP20) were named as Starter I and Starter II, respectively. To the results, pH, brix° and total acidity values were changed between 3.15 - 3.37, 5.90 - 6.40 and 0.66 - 0.76%, respectively. During incuba-tion, total phenolic content (TPC) of beverage samples increased. Starter II showed higher antioxidant ca-pacity (AC) than Starter I during all the incubation period. Moreover, Starter II had the highest total monomeric anthocyanin (TMA) content on the 8th day of incubation. The number of total aerobic mesophilic bacteria (TAMB) and lactic acid bacteria (LAB) de-creased during the 8-day incubation periods in all of the beverages. However, LP20 was found more suita-ble with roughly 0.75 log CFU/mL number of LAB decreasing in Starter II as starter due to vegetable origin, when it was almost 3 log CFU/mL in Starter I.