Evaluation of the effect of green tea extract on probiotic survival in Pinacolada drink based on whey under simulated gastric and intestinal conditions

In this study, the effect of adding green tea extract (10%) on physicochemical, sensory, microbial and viability characteristics of probiotic bacteria in Pinacolada drink based on whey was investigated. The results showed that as a result of adding green tea extract, physicochemical properties such as pH, brix, dry matter and protein content of the drink did not change significantly, but the turbidity of the drink increased compared to the control sample (without green tea). The results of microbial evaluation showed that the sample containing green tea extract was free of microbial contamination compared to the control sample, which indicates the antimicrobial properties of green tea extract. Although CFU / ml 2 mold was observed in the control sample, but this amount is less than the standard and can be consumed. Unlike Bifidobacterium bifidum, the probiotic bacterium Lactobacillus acidophilus did not grow in beverages. Also, the survival of Bifidobacterium bacteria during 28 days of refrigeration and passing through stomach and intestinal conditions had a decreasing trend, which was more in the drink containing green tea extract than the control sample. However, until the 21st day, the viability of microorganisms in beverages containing green tea extract was maintained at the recommended level according to the Iranian National Standard (106 CFU / ml). An appropriate concentration of green tea extract can be used in the production of pinacolada probiotic drink based on whey as a new useful beverage.