期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 157, 期 2, 页码 162-166出版社
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2012.04.025
关键词
Microencapsulation; Lactobacillus rhamnosus GG; Lactobacillus acidophilus NCFM; Orange juice; Acidification
This study investigated the effect of microencapsulation on the survival of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM and their acidification in orange juice at 25 degrees C for nine days and at 4 degrees C over thirty five days of storage. Alginate micro beads (10-40 mu m) containing the probiotics were produced by a novel dual aerosol method of alginate and CaCl2 cross linking solution. Unencapsulated L rhamnosus GG was found to have excellent survivability in orange juice at both temperatures. However unencapsulated L acidophilus NCFM showed significant reduction in viability. Encapsulation of these two bacteria did not significantly enhance survivability but did reduce acidification at 25 degrees C and 4 C. In agreement with this, encapsulation of L rhamnosus GG also reduced acidification in pear and peach fruit-based foods at 25 degrees C, however at 4 degrees C difference in pH was insignificant between free and encapsulated cells. In conclusion, L rhamnosus GG showed excellent survival in orange juice and microencapsulation has potential in reducing acidification and possible negative sensory effects of probiotics in orange juice and other fruit-based products. (C) 2012 Elsevier BM. All rights reserved.
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