Development of bael (Aegle marmelos) based probiotic beverage and evaluation of nutraceutical potential
2025
Tharun Kumar Dasaroju | Abhishek Dutt Tripathi | Aparna Agarwal | Preetam Banerjee | Pratikshya Oli Chhetri | Khalid Mashay Al-Anazi | Mohammad Abul Farah
This study aimed to develop a ready-to-serve (RTS) bael-based probiotic drink using Lactobacillus rhamnosus GG, T1 (1% v/v), a mixed culture of Streptococcus thermophilus, and L. delbrueckii ssp. Bulgaricus (GY-1), T2 (1:1% v/v), and a combination of all three T3 (1:1:1% v/v). Physicochemical, antioxidant and sensory properties were evaluated over 21 days of storage at 4 ± 1 °C. T1 showed the highest initial pH (3.84), FRAP antioxidant activity (38.03 μg AAE/g) and DPPH inhibition (52.24%) which slightly declined during storage. T1 also retained the highest ascorbic acid (3.52 mg/100 g), phenolic (52.76 mg GAE/g) and flavonoid content (89.16 mg/g) initially. TSS showed a non-significant variation across treatments. Sensory analysis revealed T1 has the highest acceptability for 21 days under refrigeration, with the probiotic count of ≥108 CFU/ml. Results indicate the bael RTS with L. rhamnosus GG is a promising functional beverage with enhanced probiotic viability and consumer appeal during storage.
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