Lactiplantibacillus plantarum MCC5231 enriched carrot (Daucus carota) nectar: a value-added beverage with enhanced vitamin A.

The probiotic bacteria, Lactiplantibacillus plantarum (L. plantarum) MCC5231, used in the present study has previously
been characterized for several in vitro probiotic and functional properties such as antimicrobial compound production, tolerance
to gastrointestinal tract conditions, adherence of mucin and fibronectin, antioxidant activity, cholesterol reduction,
etc. Additionally, L. plantarum MCC5231 is a potential probiotic for regulating lipid metabolism under iv vivo conditions.
Delivery of the probiotics through a non-dairy-based food system is a favorable option due to the several problems associated
with dairy-based products, such as lactose intolerance, milk allergies, etc. Hence, in the present study, vegetable-based
probiotic carrot nectar was developed by incorporating the probiotic bacterium L. plantarum MCC5231 in carrot nectar.
The probiotic carrot nectar, under refrigerated conditions, maintained a viability of 6.4 log CFU/mL for 75 days with a
percent viability of 53.02 without the growth of coliforms, yeasts, and molds. Probiotic bacteria have also been found to
thrive in simulated gastric and intestinal conditions with a percent viability of 94.28% and 90.01%, respectively, indicating
the protective effect of carrot matrix on the viability of probiotic bacteria. L. plantarum MCC5231 significantly contributed
to the overall Vitamin A content of carrot nectar and, finally, estimated as 509 μg/100ml of carrot nectar, representing more
than half of the daily need for vitamin A (840–1000 μg). Polyphenols, minerals, proximate properties, and sensory quality
of probiotic carrot nectar were also studied. As a result, the symbiotic relationship between L. plantarum MCC5231 and
carrot nectar provides a value-added probiotic product with several health benefits.