Acerola nectar with added microencapsulated probiotic

Detalhes bibliográficos
Autor(a) principal: Antunes, A.E.C; et al.
Data de Publicação: 2013
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/474
Resumo: The aim of this study was to evaluate the survival of a probiotic microorganism microencapsulated in cellulose acetate phthalate, added to acerola nectar. The changes in pH, Brix, organic acid content and color of the product during its shelf-life were evaluated. A total of 3 processing runs were carried out on a semi-industrial scale, each consisting of a 15-liter batch of acerola nectar with added prebiotics and a microencapsulated probiotic culture. The physicochemical characteristics of the samples remained stable throughout storage. After 30 days storage the acerola nectar samples containing microencapsulated probiotic microorganisms exhibited counts above 8 log CFU per 200 mL, within the limits set by the Brazilian regulation for functional foods. On the other hand, the samples containing free Bifidobacterium animalis cells showed counts of 5.9 log CFU per 200 mL after the same storage time. It was concluded that microencapsulation was a suitable technique for improving the viability of probiotic microorganisms in acerola nectar during cold storage.
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spelling Acerola nectar with added microencapsulated probioticAcerola nectarProbioticPrebioticMicroencapsulationThe aim of this study was to evaluate the survival of a probiotic microorganism microencapsulated in cellulose acetate phthalate, added to acerola nectar. The changes in pH, Brix, organic acid content and color of the product during its shelf-life were evaluated. A total of 3 processing runs were carried out on a semi-industrial scale, each consisting of a 15-liter batch of acerola nectar with added prebiotics and a microencapsulated probiotic culture. The physicochemical characteristics of the samples remained stable throughout storage. After 30 days storage the acerola nectar samples containing microencapsulated probiotic microorganisms exhibited counts above 8 log CFU per 200 mL, within the limits set by the Brazilian regulation for functional foods. On the other hand, the samples containing free Bifidobacterium animalis cells showed counts of 5.9 log CFU per 200 mL after the same storage time. It was concluded that microencapsulation was a suitable technique for improving the viability of probiotic microorganisms in acerola nectar during cold storage.ElsevierAntunes, A.E.C; et al.2022-09-29T19:29:06Z2022-09-29T19:29:06Z2013info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfLWT – Food Science and Technology, p.1-7, 2013http://repositorio.ital.sp.gov.br/jspui/handle/123456789/474reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-09-29T19:29:07Zoai:http://repositorio.ital.sp.gov.br:123456789/474Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-09-29T19:29:07Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Acerola nectar with added microencapsulated probiotic
title Acerola nectar with added microencapsulated probiotic
spellingShingle Acerola nectar with added microencapsulated probiotic
Antunes, A.E.C; et al.
Acerola nectar
Probiotic
Prebiotic
Microencapsulation
title_short Acerola nectar with added microencapsulated probiotic
title_full Acerola nectar with added microencapsulated probiotic
title_fullStr Acerola nectar with added microencapsulated probiotic
title_full_unstemmed Acerola nectar with added microencapsulated probiotic
title_sort Acerola nectar with added microencapsulated probiotic
author Antunes, A.E.C; et al.
author_facet Antunes, A.E.C; et al.
author_role author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Antunes, A.E.C; et al.
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Acerola nectar
Probiotic
Prebiotic
Microencapsulation
topic Acerola nectar
Probiotic
Prebiotic
Microencapsulation
description The aim of this study was to evaluate the survival of a probiotic microorganism microencapsulated in cellulose acetate phthalate, added to acerola nectar. The changes in pH, Brix, organic acid content and color of the product during its shelf-life were evaluated. A total of 3 processing runs were carried out on a semi-industrial scale, each consisting of a 15-liter batch of acerola nectar with added prebiotics and a microencapsulated probiotic culture. The physicochemical characteristics of the samples remained stable throughout storage. After 30 days storage the acerola nectar samples containing microencapsulated probiotic microorganisms exhibited counts above 8 log CFU per 200 mL, within the limits set by the Brazilian regulation for functional foods. On the other hand, the samples containing free Bifidobacterium animalis cells showed counts of 5.9 log CFU per 200 mL after the same storage time. It was concluded that microencapsulation was a suitable technique for improving the viability of probiotic microorganisms in acerola nectar during cold storage.
publishDate 2013
dc.date.none.fl_str_mv




2013
2022-09-29T19:29:06Z
2022-09-29T19:29:06Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv

dc.identifier.uri.fl_str_mv LWT – Food Science and Technology, p.1-7, 2013
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/474
identifier_str_mv
LWT – Food Science and Technology, p.1-7, 2013
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/474
dc.language.none.fl_str_mv
dc.language.iso.fl_str_mv eng
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language eng
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dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
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application/pdf
dc.publisher.none.fl_str_mv

Elsevier
publisher.none.fl_str_mv

Elsevier
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reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
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reponame_str Repositório do Instituto de Tecnologia de Alimentos
collection Repositório do Instituto de Tecnologia de Alimentos
repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br
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