The aim of the project is the development of a symbiotic drink with prebiotic-probiotic action.
MEXICO – The Autonomous University of Coahuila (UAdeC) develops a project to generate functional drinks with aloe vera plant and lactic acid bacteria (LAB) with health benefits.
The aim of the project is the development of a symbiotic drink with prebiotic-probiotic action (aloe vera + LAB) said researcher Ruth Belmares Cerda from Department of Food Research of the Faculty of Chemical Sciences UAdeC.
It also seeks to investigate the chemical biotransformation of some sugars and how they affect the quality and organoleptic properties when subjected to processes unconventional pasteurization as preservative, the specialist said in an interview with the News Agency of the National Council of Science and Technology (Conacyt).
“We are developing a drink that has the characteristics or the beneficial properties that we know that has aloe vera naturally (healing, antimicrobial, acceleration of the digestive process) and that in developing this new drink will confer a benefit to the organism” he explained.
Researchers effectively evaluated functionality, from mineral assimilation they can be absorbed by the body.
They isolated and identified LAB performed for the project, and the probiotic potential of the isolates to select bacteria by antimicrobial activity was evaluated.
Then they developed the aloe vera juice and evaluated as substrate by lactic acid bacteria fermentation, then prebiotic-probiotic with identification of metabolites such as sugars biotransformation fermentation was determined.
After these processes, scientists obtained a symbiotic drink with good organoleptic and sensory quality suitable for commercialization; however, so far the process a patent is being reviewed, said Belmares Cerda.
The following process will implement the project development processes drink and continue the analysis of different methods of pasteurization or conservation as well as assessing their effects on the final product.
“The future we see is that in making this new symbiotic drink can have an increased acceptance, shelf life and conservation of the functional properties at the same time,” said the researcher.