Survival of Free and Microencapsulated Probiotic Bacteria in Orange and Apple Juices.

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Ding, Wun and Shah, Nagendra P (2008) Survival of Free and Microencapsulated Probiotic Bacteria in Orange and Apple Juices. International Food Research Journal, 15 (2). pp. 219-232. ISSN 1985-4668

Abstract

This study investigated the survival of free and microencapsulated probiotic bacteria in orange and apple juices. Eight different strains of probiotic bacteria were used in this study including Lactobacillus rhamnosus, Bifidobacterium longum, L. salivarius, L. plantarum, L. acidophilus, L. paracasei, B. lactis type Bi-04 and B. lactis type Bi-07. The free or microencapsulated probiotic bacteria were inoculated into orange and apple juices and their viability was assessed on a weekly basis for up to six weeks. oBrix, malic acid concentration, and pH were also monitored. Encapsulated probiotc bacteria survived in fruit juices throughout the six weeks of storage, whereas free probiotic bacteria lost their viability within five weeks. In general, fruit juices containing microencapsulated probiotic bacteria were more stable than those containing free probiotic organisms.

Item type Article
URI https://vuir.vu.edu.au/id/eprint/3620
Official URL http://www.ifrj.upm.edu.my/previousissues.html
Subjects Historical > Faculty/School/Research Centre/Department > Institute for Sustainability and Innovation (ISI)
Current > FOR Classification > 0908 Food Sciences
Historical > SEO Classification > 8602 Dairy Products
Keywords ResPubID15467. microencapsulation, probiotic bacteria, fruit juice
Citations in Scopus 139 - View on Scopus
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