• Logo
  • SBMUJournals

Production of Probiotic Drink Using Pussy willow and Echium amoenum Extracts

Mahbobeh Eksiri, Leila Nateghi, Anosheh Rahmani




Background and Objective: Nowadays, due to the lack of lactose and cholesterol, demand for consumption of non-dairy probiotic products is increasing. Probiotic drinks mixed with medicinal plant have great beneficial effect on human health. The main problems of non-dairy probiotic drinks are lack of nutrients for the growth of probiotics and bad taste of the product. The aim of this study was to produce a probiotic medicinal plant drink with favorable physicochemical, viability and sensory properties.

Material and Methods: Probiotic drink prepared by Pussy willow and Echium amoenum extract (0.5 % w v-1, for each extract or together), Lactobacillus casei and Lactobacillus rhamnosus (108 CFU ml-1), individually and their combination. Glucose and whey powder (0.2%) were used as a source of nutrition for the probiotics, and apple juice (20 and 30%) was added to improve the taste of drink. The level of glucose was adjusted to reach the brix of 13 g100 g-1. Ascorbic acid (0.05%) was used to improve micro-aerophilic conditions. The pH, acidity, glucose and viability of probiotic bacteria as well as the sensory properties of the prepared drink were investigated during 28 days at 4°C.

Results and Conclusion: Based on the results, the treatment containing L. casei, Pussy willow, Echium amoenum and 30% apple juice due to the highest probiotic viability and the treatment containing Lactobacillus rhamnosus, Pussy willow, Echium amoenum and 30% apple juice because of higher total acceptance score, proper pH and acidity values were selected as the best treatments.

Conflict of interest: The authors declare no conflict of interest.


Echium amoenum, Pussy willow, Probiotic, Lactobacillus casei, Lactobacillus rhamnosus


Eksiri M, Nateghi L, Haghverdi A. Investigation of the Viability of Probiotic Microorganisms in non–dairy Probiotic Beverages Bull. Env. Pharmacol. Life Sci. 2015; 9(4):58-65.

Tsen JH, Lin YP, Huang HY, King V. studies on the fermentation of tomato juice by using κ‐carrageenan immobilized lactobacillus acidophilus. J Food Process Pres. 2008 1; 32(2): 178-189. Doi.org/10.1111/j.1745-4549.2008.00191.x

Heenan CN, Adams MC, Hosken RW, Fleet GH. Growth medium for culturing probiotic bacteria for applications in vegetarian food products. LWT-Food Sci Technol. 2002; 35(2): 171-176. Doi.org/10.1006/fstl.2001.0833

Talwalkar A, Kailasapathy K. Comparison of selective and differential media for the accurate enumeration of strains of Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus casei complex from commercial yoghurts. Int Dairy J. 2004; 14(2): 143-149. Doi.org/10.1016/s0958-6946(03)00172-9

Mortazavian AM, Sohrabvandi S. Probiotic bacteria and food probiotic products; Based on dairy probiotic products. Tehran: Eta Publication 2006 [In Persian].

Özer BH, Kirmaci HA. Functional milks and dairy beverages. Int J Dairy Technol. 2010; 63(1): 1-5. Doi.org/10.1111/j.1471-0307.2009.00547.x

Champagne CP, Raymond Y, Gagnon R. Viability of Lactobacillus Rhamnosus R0011 in an Apple-Based Fruit Juice under Simulated Storage Conditions at the Consumer Level. J Food Sci. 2008; 73(5):M221-M226. Doi.org/10.1111/j.1750-3841.2008.00775.x

Akbarzadeh A, Jaimand K, Hemmati A, Shiraz BK. Medicinal plants of Gilan province and their applications. Iranian Journal of Medicinal and Aromatic Plants. 2010; 26(3), 326-34[in Persian].

Elhamirad A, Mohammadi AA. Formulation of Salix aegyptica hydrolate carbonated drink and evaluation of its physicochemical and microbial changes during storage, Iranian food sciences and technology research journal. 2006; 2(1), 27-39[in Persian].

Hoseinpourazad NA, Nematzadeh Gh, Azadbakht M, Kazemitabar SK, Shokri A. Investigation on profile in two ecotypes of Iranian Echium Amoenum fisch & mey. Iranian journal of medicinal and aromatic plants, 2012; 27 (4): 587-595[in Persian].

Jahandideh F, Mousavi SM, Razavi SH. Utilization of Echium Amoenum extract as a growth medium for the production of organic acids by selected lactic acid bacteria. Food Bioproc Tech.2012; 5(6): 2275-2279. Doi.org/10.1007/s11947-011-0564-0

Ding WK, Shah NP. Survival of free and microencapsulated probiotic bacteria in orange and apple juices. Int Food Res J. 2008; 15(2):219-232.

He X, Liu RH. Phytochemicals of apple peels: Isolation, structure elucidation, and their antiproliferative and antioxidant activities. J Agric Food Chem. 2008; 56(21):9905-9910. Doi.org/10.1021/jf8015255

Pereira AL, Maciel TC, Rodrigues S. Probiotic beverage from cashew apple juice fermented with Lactobacillus casei. Food Res Int. 2011; 44(5):1276-1283. Doi.org/10.1016/j.foodres.2010.11.035

Marhamatizadeh MH, Yaghtin A, Jafari A. Effect of whey on probiotic growth. 15th congress on veterinary .2008; Iran[in Persian].

Marhamatizadeh MH, Rezazadeh S, Kazemeini F. The study of probiotic juice product conditions supplemented by culture of Lactobacillus acidophilus and Bifidobacterium bifidum. Middle-East J Sci Res.2012; 11(3), 287-295.

Sheehan VM, Ross P, Fitzgerald GF. Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices. Innov Food Sci Emerg Technol. 2007; 8(2):279-84. Doi.org/10.1016/j.ifset.2007.01.007

Seyyedi Sh, Hoshemiravan M, Nourbakhsh F. Growth of Lactobacillus and Bifidobacterium lactis in probiotic orange juice. 2nd national congress on food security. 2012; Islamic Azad university Savadkooh branch, Iran[in Persian].

Hoseini AA. Production of probiotic fermented based on carrot juice, m. sc, in food industries faculty of food industries. 2010; Islamic Azad University, Sciences & Research center, Iran[in Persian].

Institute of Standards and Industrial Research of Iran, Fruit juices - tests methods. ISIRI no 2685. Karaj: ISIRI; 2007 [in Persian].

Institute of Standards and Industrial Research of Iran, Microbiology of the food chain – horizontal method for the enumeration of microorganisms – part 1: colony count at 30 °c by the pour plate technique. ISIRI, No . 5272-1. Karaj: ISIRI; 2007 [in Persian].

Institute of Standards and Industrial Research of Iran, Soft drinks-fruit juices and fruit juice products- microbiological specification and tests methods. ISIRI no 3414. Karaj: ISIRI; 2006 [in Persian].

Karbasi M, Yarmand MS, Mousavi M. Fermentation Potential of Lactobacillus rhamnosus and Lactobacillus acidophilus in Date Syrup to Develop a Functional Fermented Beverage: A Comparative Study. J Food Process Preserv. 2015; 39(6):863-870. Doi.org/10.1111/jfpp.12297

Ouwehand A C. Anti allergic effects of probiotics. J Nutr.2007; 137, 794-797.

Saw LK, Chen S, Wong SH, Tan SA, Goh KT. Fermentation of tropical fruit juices by lactic acid bacteria. 12th Asean Food Conference. 2011; Bangkok, Thailand.

Guo Z, Wang J, Yan L, Chen W, Liu XM, Zhang HP. In vitro comparison of probiotic properties of Lactobacillus casei Zhang, a potential new probiotic, with selected probiotic strains. LWT-Food Sci Technol. 2009; 42(10):1640-1646.


Mousavi ZE, Mousavi SM, Razavi SH, Emam-Djomeh Z, Kiani H. Fermentation of pomegranate juice by probiotic lactic acid bacteria. World J Microbiol Biotechnol. 2011; 27(1):123-128. Doi.org/10.1007/s11274-010-0436-1

Institute of Standards and Industrial Research of Iran, Fruit drinks (non-carbonated) - specification. ISIRI no 2837. Karaj: ISIRI; 2007 [in Persian].

Wang YC, Yu RC, Yang HY, Chou CC. Sugar and acid contents in soymilk fermented with lactic acid bacteria alone or simultaneously with bifidobacteria. Food Microbiol. 2003; 20(3):333-338. Doi.org/10.1016/s0740-0020(02)00125-9

Kun S, Rezessy-Szabó JM, Nguyen QD, Hoschke Á. Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains. Process Biochem. 2008; 43(8):816-821.


Tantipaibulvut S, Soontornsophan C, Luangviphusavanich S. Fermentation of roselle juice by lactic acid bacteria. Asian J Food Agro-Ind. 2008; 1(4):217-227.

Fazeli MR, Amirmozafari N, Jamalifar H. Antagonistic action of watermelon juice probioticated using different strains of Lactobacilli against Salmonella typhimurium. Iran J Public Health.2007; 36(4):70-73.

Vinderola CG, Costa GA, Regenhardt S, Reinheimer JA. Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria. Int Dairy J. 2002; 12(7):579-589.Doi.org/10.1016/s0958-6946(02)00046-8

Mousavi M., HO PH, Adams MC. A study on the survival of probiotic Lactobacilli in tomato and orange juice. Asia Pac J Clin Nutr. 2008; 17, 61-62.

Tutunch P, Hesari J, Moradi M. Production of organic red grape juice by use of L.casei 431. 21 st national congress on food sciences and technology.2013; Shiraz University, Iran[in Persian].

Luckow T, Delahunty C. Which juice is ‘healthier’? A consumer study of probiotic non-dairy juice drinks. Food Qual Prefer. 2004a; 15(7):751-759. Doi.org/10.1016/j.foodqual.2003.12.007

Luckow T, Delahunty C. Consumer acceptance of orange juice containing functional ingredients. Food Res Int. 2004b; 37(8), 805-814. Doi.org/10.1016/j.foodres.2004.04.003

Krasaekoopt W, Kitsawa K. Sensory characteristics and consumer acceptance of fruit juice containing probiotics beads in Thailand. AU J Technol. 2010; 14(1): 33-38.

DOI: https://doi.org/10.22037/afb.v4i3.16433


  • There are currently no refbacks.