Storage stability and shelf life of whey-apple beverage

Abstract

This study aimed on the storage stability and shelf life of a whey-apple beverage. The latter was reproduced with the enrichment of apple concentrate and probiotic bacteria (thermophilic yoghurt culture - Lactobacillus delbruckii YC 381), without any heat treatment, obtaining a functional whey-apple beverage with remarkable characteristics. Storage stability and shelf life of the product was studied at 4˚C, 20˚C, and 40˚C up to 60 days. Physicochemical and microbiological results of each sample indicated different quality factors and characteristics depending on the temperature and storage period. Vitamin C, phenols, and proteins values in beverage were the highest up to 15 days of storage at 4˚C. The results provide the foundation for commercial development of such an important product to consumer health.