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Article: Improving the stability of probiotic bacteria in model fruit juices using vitamins and antioxidants

TitleImproving the stability of probiotic bacteria in model fruit juices using vitamins and antioxidants
Authors
KeywordsFruit juice
Probiotic bacteria
Issue Date2010
PublisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147
Citation
Journal Of Food Science, 2010, v. 75 n. 5, p. M278-M282 How to Cite?
AbstractThis study examined the survival of probiotic bacteria in a model fruit juice system. Three different strains of probiotic bacteria were used in this study: HOWARU Lactobacillus rhamnosus HN001, HOWARU Bifidobacterium lactis HN001, and Lactobacillus paracasei LPC 37. The probiotic bacteria were inoculated into model juice with various vitamins and antioxidants, namely white grape seed extract, green tea extract, vitamin B2, vitamin B3, vitamin B6, vitamin C, and vitamin E. The model juice without any additives was used as a control. Their viability was assessed on a weekly basis using plate count method. The model juice was made with sucrose, sodium citrate, citric acid powder, and distilled water and was pasteurized before use. Our findings showed that probiotic bacteria did not survive well in the harsh environment of the model fruit juice. However, the model juice containing vitamin C, grape extract, and green tea extract showed better survival of probiotic bacteria. The model juice containing grape seed extract, green tea extract, and vitamin C had the same initial population of 8.32 log CFU/mL, and at the end of the 6-wk storage period it had an average viability of 4.29 log CFU/mL, 7.41 log CFU/mL, and 6.44 log CFU/mL, respectively. Juices containing all other ingredients tested had viable counts of <10 CFU/mL at the end of the 6-wk storage period. © 2010 Institute of Food Technologists®.
Persistent Identifierhttp://hdl.handle.net/10722/144438
ISSN
2015 Impact Factor: 1.649
2015 SCImago Journal Rankings: 0.839
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorShah, NPen_HK
dc.contributor.authorDing, WKen_HK
dc.contributor.authorFallourd, MJen_HK
dc.contributor.authorLeyer, Gen_HK
dc.date.accessioned2012-01-20T09:02:04Z-
dc.date.available2012-01-20T09:02:04Z-
dc.date.issued2010en_HK
dc.identifier.citationJournal Of Food Science, 2010, v. 75 n. 5, p. M278-M282en_HK
dc.identifier.issn0022-1147en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144438-
dc.description.abstractThis study examined the survival of probiotic bacteria in a model fruit juice system. Three different strains of probiotic bacteria were used in this study: HOWARU Lactobacillus rhamnosus HN001, HOWARU Bifidobacterium lactis HN001, and Lactobacillus paracasei LPC 37. The probiotic bacteria were inoculated into model juice with various vitamins and antioxidants, namely white grape seed extract, green tea extract, vitamin B2, vitamin B3, vitamin B6, vitamin C, and vitamin E. The model juice without any additives was used as a control. Their viability was assessed on a weekly basis using plate count method. The model juice was made with sucrose, sodium citrate, citric acid powder, and distilled water and was pasteurized before use. Our findings showed that probiotic bacteria did not survive well in the harsh environment of the model fruit juice. However, the model juice containing vitamin C, grape extract, and green tea extract showed better survival of probiotic bacteria. The model juice containing grape seed extract, green tea extract, and vitamin C had the same initial population of 8.32 log CFU/mL, and at the end of the 6-wk storage period it had an average viability of 4.29 log CFU/mL, 7.41 log CFU/mL, and 6.44 log CFU/mL, respectively. Juices containing all other ingredients tested had viable counts of <10 CFU/mL at the end of the 6-wk storage period. © 2010 Institute of Food Technologists®.en_HK
dc.languageengen_US
dc.publisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147en_HK
dc.relation.ispartofJournal of Food Scienceen_HK
dc.subjectFruit juiceen_HK
dc.subjectProbiotic bacteriaen_HK
dc.titleImproving the stability of probiotic bacteria in model fruit juices using vitamins and antioxidantsen_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.doi10.1111/j.1750-3841.2010.01628.xen_HK
dc.identifier.pmid20629884-
dc.identifier.scopuseid_2-s2.0-77956100441en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-77956100441&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume75en_HK
dc.identifier.issue5en_HK
dc.identifier.spageM278en_HK
dc.identifier.epageM282en_HK
dc.identifier.eissn1750-3841-
dc.identifier.isiWOS:000279739700026-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK
dc.identifier.scopusauthoridDing, WK=23008085200en_HK
dc.identifier.scopusauthoridFallourd, MJ=12770918700en_HK
dc.identifier.scopusauthoridLeyer, G=6508038268en_HK

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