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Article: Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt

TitleEffect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt
Authors
KeywordsCryoprotectants
Freeze-drying
Microencapsulation
Prebiotics
Probiotics
Viability
Yoghurt
Issue Date2006
PublisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/foodres
Citation
Food Research International, 2006, v. 39 n. 2, p. 203-211 How to Cite?
AbstractThe survival of probiotic microorganisms including Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus and Bifidobacterium spp. was evaluated in yoghurt and freeze-dried yoghurt after processing and storage. The effectiveness of microencapsulating probiotic organisms as well as adding cryoprotectants and prebiotics in improving their viability was also investigated. The viability of Bifidobacterium infantis 17930 and L. rhamnosus GG was reduced by 0.07 log, while that of L. casei 1520 and Bifidobacterium longum 1941 was reduced by 0.28 and 0.39 log, respectively. There was a 7% improvement in the viability of L. casei 1520 when cryoprotectant 'Unipectine™ RS 150' was added at 2.5% (w/v). The prebiotic 'Raftilose®P95' when added at 1.5% w/v to yoghurt improved the viability of the combined selected probiotic organisms by 1.42 log during four weeks of storage at 4°C. Microencapsulation with alginate improved viability of combined selected probiotic organisms by 0.31 log in freeze-dried yoghurt stored at 21°C.
Persistent Identifierhttp://hdl.handle.net/10722/144439
ISSN
2015 Impact Factor: 3.182
2015 SCImago Journal Rankings: 1.539
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorCapela, Pen_HK
dc.contributor.authorHay, TKCen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:02:04Z-
dc.date.available2012-01-20T09:02:04Z-
dc.date.issued2006en_HK
dc.identifier.citationFood Research International, 2006, v. 39 n. 2, p. 203-211en_HK
dc.identifier.issn0963-9969en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144439-
dc.description.abstractThe survival of probiotic microorganisms including Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus and Bifidobacterium spp. was evaluated in yoghurt and freeze-dried yoghurt after processing and storage. The effectiveness of microencapsulating probiotic organisms as well as adding cryoprotectants and prebiotics in improving their viability was also investigated. The viability of Bifidobacterium infantis 17930 and L. rhamnosus GG was reduced by 0.07 log, while that of L. casei 1520 and Bifidobacterium longum 1941 was reduced by 0.28 and 0.39 log, respectively. There was a 7% improvement in the viability of L. casei 1520 when cryoprotectant 'Unipectine™ RS 150' was added at 2.5% (w/v). The prebiotic 'Raftilose®P95' when added at 1.5% w/v to yoghurt improved the viability of the combined selected probiotic organisms by 1.42 log during four weeks of storage at 4°C. Microencapsulation with alginate improved viability of combined selected probiotic organisms by 0.31 log in freeze-dried yoghurt stored at 21°C.en_HK
dc.languageengen_US
dc.publisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/foodresen_HK
dc.relation.ispartofFood Research Internationalen_HK
dc.subjectCryoprotectantsen_HK
dc.subjectFreeze-dryingen_HK
dc.subjectMicroencapsulationen_HK
dc.subjectPrebioticsen_HK
dc.subjectProbioticsen_HK
dc.subjectViabilityen_HK
dc.subjectYoghurten_HK
dc.titleEffect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurten_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.doi10.1016/j.foodres.2005.07.007en_HK
dc.identifier.scopuseid_2-s2.0-28444475907en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-28444475907&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume39en_HK
dc.identifier.issue2en_HK
dc.identifier.spage203en_HK
dc.identifier.epage211en_HK
dc.identifier.isiWOS:000235122300009-
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridCapela, P=9735079200en_HK
dc.identifier.scopusauthoridHay, TKC=9733909900en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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