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
نوع سند: مقاله کنفرانسی
زبان: English
View: 109
This Paper With 21 Page And PDF Format Ready To Download
- Certificate
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
FSPH01_099
تاریخ نمایه سازی: 24 آبان 1400
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 ۹۰ days storage at ۴ and ۲۵ C were evaluated. The survival rate of free bacteria decreased to ۱۳.۶% through the storage. The encapsulated L. rhamnosus experienced greater survival rate which was ۴.۵ times higher than that of free bacteria at day ۹۰. Furthermore, inulin addition had a significant positive effect (p < ۰.۰۵) 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.
Keywords:
Authors
Hassan Gandomi
Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran