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Article: Survival of free and microencapsulated probiotic bacteria in orange and apple juices

TitleSurvival of free and microencapsulated probiotic bacteria in orange and apple juices
Authors
Ding, WKShah, NP
KeywordsFruit juice
Microencapsulation
Probiotic bacteria
Issue Date2008
Citation
International Food Research Journal, 2008, v. 15 n. 2, p. 219-232 How to Cite?
AbstractThis 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. °Brix, 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.
Persistent Identifierhttp://hdl.handle.net/10722/144385
ISSN
1985-4668
2023 Impact Factor: 0.7
2023 SCImago Journal Rankings: 0.210
References
References in Scopus

 

DC FieldValueLanguage
dc.contributor.authorDing, WKen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:45Z-
dc.date.available2012-01-20T09:01:45Z-
dc.date.issued2008en_HK
dc.identifier.citationInternational Food Research Journal, 2008, v. 15 n. 2, p. 219-232en_HK
dc.identifier.issn1985-4668en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144385-
dc.description.abstractThis 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. °Brix, 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.en_HK
dc.languageengen_US
dc.relation.ispartofInternational Food Research Journalen_HK
dc.subjectFruit juiceen_HK
dc.subjectMicroencapsulationen_HK
dc.subjectProbiotic bacteriaen_HK
dc.titleSurvival of free and microencapsulated probiotic bacteria in orange and apple juicesen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-56749103968en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-56749103968&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume15en_HK
dc.identifier.issue2en_HK
dc.identifier.spage219en_HK
dc.identifier.epage232en_HK
dc.identifier.scopusauthoridDing, WK=23008085200en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK
dc.identifier.issnl2231-7546-

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