Survival of microencapsulated Lactobacillus casei (prepared by vibration technology) in fruit juice during cold storage
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Keywords

Alginate
Fruit juice
Fruit
Lactobacillus casei
Low pH
Microencapsulation
Pasteurization
Probiotics
Vibration technology
Anthocyanins

How to Cite

1.
Olivares A, Soto C, Caballero E, Altamirano C. Survival of microencapsulated Lactobacillus casei (prepared by vibration technology) in fruit juice during cold storage. Electron. J. Biotechnol. [Internet]. 2019 Nov. 28 [cited 2024 Dec. 3];42. Available from: https://www.ejbiotechnology.info/index.php/ejbiotechnology/article/view/2019.10.002

Abstract

Background: Foods including probiotics are considered "functional foods." As an alternative to dairy products, we investigated the behavior of Lactobacillus casei when exposed to low-pH fruit juice. Juices of fruits such as pineapple, raspberry, and orange were assessed. Free and microencapsulated forms of L. casei were compared, and the viability of the probiotic was evaluated under storage at 4°C for 28 d. Microbiological analyses were carried out to ensure a safe and healthy product for consumers who look for foods with probiotics from sources other than dairy.

Results: Low pH affected L. casei survival during storage depending on the type of fruit juice. In the case of pineapple juice, some microcapsules were broken, but microcapsules recovered at the end of the storage period had 100% viability (2.3 × 107 CFU/g spheres). In the case of orange juice, more than 91% viability (5.5 × 106 CFU/g spheres) was found. In raspberry juice, viability decreased rapidly, disappearing at the end of the storage period, which was caused by the absorption of high concentrations of anthocyanin inside microcapsules more than low pH.

Conclusion: Low pH affected the survival of L. casei under refrigeration; even when they were microencapsulated, acidic conditions impacted their viability. Although pH affects viability, its value is very sensitive and will depend on the type of fruit juice and its composition. Some fruit juices contain compounds used as substrates for Lactobacillus and other compounds with antimicrobial effects.

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