Effect of ascorbic acid or oligofructose supplementation on L-paracasei viability, physicochemical characteristics and acceptance of probiotic orange juice

被引：87

作者：

da Costa, Guilherme Mamede ^{[1
]}

de Carvalho Silva, Jose Vitor ^{[1
]}

Mingotti, Jessica Dias ^{[1
]}

Barao, Carlos Eduardo ^{[1
]}

Klososki, Suellen Jensen ^{[1
]}

Pimentel, Tatiana Colombo ^{[1
]}

机构：

[1] Inst Fed Parana IFPR, Campus Paranavai,Rua Jose Felipe Tequinha,1400, BR-87703536 Paranavai, Parana, Brazil

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2017年 / 75卷

关键词：

Orange juice; Probiotic; Prebiotic; Vitamin C; Citrus sinensis; CLARIFIED APPLE JUICE; FRUIT JUICES; LACTOBACILLUS-RHAMNOSUS; REFRIGERATED STORAGE; VITAMIN-C; STABILITY; SURVIVAL; ACCEPTABILITY; ACIDOPHILUS; PLANTARUM;

D O I：

10.1016/j.lwt.2016.08.051

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study aimed to evaluate the effect of oligofructose (prebiotic) or ascorbic acid supplementation on the viability of Lactobacillus paracasei ssp. paracasei probiotic culture, physicochemical characteristics and acceptance of orange juice during cold storage (4 degrees C for 28 days). Juices with probiotic culture, ascorbic acid and/or oligofructose supplementation showed physicochemical characteristics, acceptance and storage stability similar to the pure juices; but lower turbidity (except oligofructose added juice) and yellow color. Oligofructose or ascorbic acid did not exert a protective effect on probiotic cultures during storage, but the juices showed viability of probiotic culture higher than 10(6) CFU/mL during 28 days of cold storage. The oligofructose content was maintained at appropriated concentrations (1.65-1.68 g/100 mL) during storage. It is possible to develop synbiotic orange juice added oligofructose (prebiotic) and probiotic cultures without changing the physicochemical characteristics and acceptance of pure juice and that may be cold stored for 28 days. (C) 2016 Published by Elsevier Ltd.

引用

页码：195 / 201

页数：7

共 41 条

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