Microencapsulation of probiotic jussara (Euterpe edulis M.) juice by spray drying

被引：62

作者：

Paim, Diego R. S. F. ^{[1
]}

Costa, Simone D. O. ^{[2
]}

Walter, Eduardo H. M. ^{[2
]}

Tonon, Renata V. ^{[2
]}

机构：

[1] Univ Fed Rural Rio de Janeiro, BR 465,Km 7, BR-23890000 Seropedica, Brazil

[2] Embrapa Food Technol, Av Amer 29501, BR-23020470 Guaratiba, RJ, Brazil

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2016年 / 74卷

关键词：

Euterpe edulis M; Bifidobacterium; Maltodextrin; Inulin; Oligofructose; OPTIMIZATION; POLYPHENOLS; STABILITY; STORAGE;

D O I：

10.1016/j.lwt.2016.07.022

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of this work was to produce a powdered probiotic jussara juice, aiming at adding value to a fruit rich in bioactive compounds. For this purpose, jussara juice added with the probiotic microorganism Bifidobacterium spp. Lactis was microencapsulated by spray drying using different types and combinations of wall materials, in order to evaluate the effect of the addition of different prebiotics in combination with maltodextrin. Four wall material formulations were studied: maltodextrin, maltodextrin + inulin (1:1), maltodextrin + oligofructose (1:1) and maltodextrin + inulin + oligofructose (2:1:1). The samples produced with these formulations were characterized for the viable cell count after spray drying, total phenolics and anthocyanin content, antiradical activity and physical properties such as hygroscopicity, particle size distribution and bulk density. Results showed that all the formulations resulted in similar viable cell counts, showing a reduction of approximately 1 log cycle during spray drying. Regarding the physicochemical properties, the sample produced with maltodextrin + inulin (1:1) showed the best results, with the highest anthocyanin and phenolic content, as well as the lowest hygroscopicity, being selected as the most appropriate formulation for encapsulation of probiotic jussara juice. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：21 / 25

页数：5

共 31 条

[11] Rapid determination of polyphenols and vitamin C in plant-derived products [J].

Georgé, S ;

Brat, P ;

Alter, P ;

Amiot, MJ .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (05) :1370-1373

[12]

Giusti M M., 2003, Current Protocols in Food Analytical Chemistry, V1st, pF1.2.1.

[13] Survival and sensory acceptability of probiotic microorganisms in a nonfermented frozen vegetarian dessert [J].

Heenan, CN ;

Adams, MC ;

Hosken, RW ;

Fleet, GH .

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2004, 37 (04) :461-466

[14]

[International Dairy Federation (IDF) International Organization for Standardization], 2016, 20128 IDF ISO

[15] Direct spray drying and microencapsulation of probiotic Lactobacillus reuteri from slurry fermentation with whey [J].

Jantzen, M. ;

Goepel, A. ;

Beermann, C. .

JOURNAL OF APPLIED MICROBIOLOGY, 2013, 115 (04) :1029-1036

[16] Spray drying Lactobacillus casei 01 in lychee juice varied carrier materials [J].

Kingwatee, Niras ;

Apichartsrangkoon, Arunee ;

Chaikham, Pittaya ;

Worametrachanon, Srivilai ;

Techarung, Jeeranat ;

Pankasemsuk, Tanachai .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 62 (01) :847-853

[17]

Miao S, 2004, J FOOD SCI, V69, pE322, DOI 10.1111/j.1365-2621.2004.tb13637.x

[18]

O'Hagan P, 2005, FOOD SCI, V146, P215

[19] Hydroperoxide formation in rapeseed oil encapsulated in a glassy food model as influenced by hydrophilic and lipophilic radicals [J].

Orlien, V ;

Andersen, AB ;

Sinkko, T ;

Skibsted, LH .

FOOD CHEMISTRY, 2000, 68 (02) :191-199

[20] Worldwide consumption of functional foods: a systematic review [J].

Ozen, Asli E. ;

Pons, Antoni ;

Tur, Josep A. .

NUTRITION REVIEWS, 2012, 70 (08) :472-481

← 1 2 3 4 →