Application of microencapsulated probiotic lactic acid bacteria to the development of local probiotic fruit juices
| Autor: | Li-Ling Chi, 紀麗玲 |
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| Rok vydání: | 2014 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 102 Probiotics primarily composed of lactic acid bacteria (LAB) can contribute health benefits to humans. Foods containing lactic acid bacteria are the major type of vehicles conveying probiotics. The probiotic properties of the LAB including safety, survival rates when ingested and antagonism toward the pathogen thus become essential as applied for human health. The screening of qualified probiotics as food additives and use of Ca-alginate immobilization to protect the cells are an important approach to the development of probiotic health food. Taiwan has mass production of fruit. The application of probiotics to the local fruit juice will not only raise the health function of the fruit besides its nutritive value but also help promote the multiple utilization of the produce. This research chose L. acidophilus BCRC 10695, L. paracasei BCRC 14023 and L. reuteri BCRC 14625 as candidates to investigate their in vitro probiotic properties and the one with the best traits was used in the local fruit juice development. The results revealed that L. acidophilus had better probiotic characters than the others in safety, acid and bile tolerance as well as antagonism against S. enteritidis and therefore it was applied to the fruit juice of pineapple, passionfruit and lemon. The immobilized L. acidophilus showed significantly higher survival than the free cells in all the juices during 14 days of storage at 5℃, indicating that immobilization provided effective protection of the probiotic in the unfavorable acidic condition of the fruit juice. There were higher viable counts of the immobilized cells in both pineapple and passionfruit juices than that of lemon juice during the early days of cold storage, with cell numbers counting over the probiotic concentration of 106 CFU/ml. The lemon juice had the lowest pH values while pineapple juice had the lowest. There was a limited shift of pH values in all samples during storage, and it was thus presumed L. acidophilus did not produce organic acid or the amount of organic acid produced was not sufficient to result in an obvious drop in pH values. The sensory evaluation result showed that there were no significant difference in hedonic scores of overall palatability between immobilized and free cell samples. Both pineapple and passionfruit juices had hedonic scores higher than 7.9, making them appropriate for the development of local probiotic fruit juice. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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