Survival of Lactobacillus rhamnosus GG encapsulated with chitosan-alginate during apple juice storage
Publish place: International Congress of Food Science and Public Health
Publish Year: 1400
Type: Conference paper
Language: English
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Document National Code:
FSPH01_099
Index date: 14 November 2021
Survival of Lactobacillus rhamnosus GG encapsulated with chitosan-alginate during apple juice storage abstract
In the present study the effects of encapsulation with alginate and chitosan, with or without inulin, on viability of probiotic Lactobacillus rhamnosus GG in apple juice during 90 days storage at 4 and 25 C were evaluated. The survival rate of free bacteria decreased to 13.6% through the storage. The encapsulated L. rhamnosus experienced greater survival rate which was 4.5 times higher than that of free bacteria at day 90. Furthermore, inulin addition had a significant positive effect (p < 0.05) on survival of encapsulatedbacteria. The sensory scores showed that the probiotic encapsulation brought an improvement in all characteristics. The results of this research suggested the encapsulation of probiotic bacteria as an effective method to improve bacterial survival during apple juice storage without any adverse organoleptic effect.
Survival of Lactobacillus rhamnosus GG encapsulated with chitosan-alginate during apple juice storage Keywords:
Survival of Lactobacillus rhamnosus GG encapsulated with chitosan-alginate during apple juice storage authors
Hassan Gandomi
Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran