Effect of high pressure processing and trehalose addition on functional properties of mandarin juice enriched with probiotic microorganisms
| Autor: | M. Dalla Rosa, Rosalba Lanciotti, Laura Calabuig-Jiménez, Ester Betoret, Francesca Patrignani |
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| Přispěvatelé: | E., Betoret, Calabuig-Jiménez, L., Patrignani, F., Lanciotti, R., Dalla Rosa, M. |
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
TECNOLOGIA DE ALIMENTOS
Microorganism Functional foods Probiotic law.invention Pascalization chemistry.chemical_compound 0404 agricultural biotechnology law Food science Cell hydrophobicity Colony-forming unit Homogenization biology Lactobacillus salivarius Functional food 0402 animal and dairy science 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 040201 dairy & animal science Trehalose stomatognathic diseases chemistry Food Science |
| Zdroj: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia instname |
| DOI: | 10.1016/j.lwt.2016.10.036 |
| Popis: | [EN] This work aimed to determine the effect of homogenization pressures and addition of trehalose on the functional properties of mandarin juice enriched with Lactobacillus salivarius spp. salivarius. Physicochemical and structural properties of mandarin juice were evaluated and related with quantity and stability of probiotic microorganism as well as with its hydrophobicity. Both food matrix and processing, affected functional properties of L. salivarius spp. salivarius. Homogenization pressures and trehalose addition affected quantity and stability of probiotic microorganisms during storage. 20 MPa and 20 MPa with 100 g/kg of trehalose allowed obtaining 106 colony forming units (CFU)/ml mandarin juice after ten storage days. In MRS growth, cell hydrophobicity increased with homogenization pressures, with values in range 67e98%. Highest cell hydrophobicity was obtained in samples homogenized at 100 MPa. Under stress growth conditions, cell hydrophobicity values were in a range 30e84%. In samples no homogenized, addition of trehalose resulted in an increased values of hydrophobicity, with highest levels in those samples with 100 g/kg of trehalose addition. © 2016 Elsevier Ltd. All rights reserved. This research was supported by a Marie Curie Intra European Fellowship (626643) within the 7th European Community Framework Programme. Authors also acknowledge the Universitat Politecnica de Valencia FPI 2014 programme. |
| Databáze: | OpenAIRE |
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