Fruit juices with probiotics - new type of functional foods

Šárka Horáčková, Kristýna Rokytová, Kristina Bialasová, Iveta Klojdová and Marcela Sluková
Additional contact information
Šárka Horáčková: Department of Dairy, Fat and Cosmetics and
Kristýna Rokytová: Department of Dairy, Fat and Cosmetics and
Kristina Bialasová: Department of Dairy, Fat and Cosmetics and
Iveta Klojdová: Department of Dairy, Fat and Cosmetics and
Marcela Sluková: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2018, vol. 36, issue 4, 284-288

Abstract: The cells of commercial strain Bifidobacterium animalis subsp. lactis Bb12 were encapsulated using emulsion encapsulation in a milk protein matrix. The volume based median of the microcapsules was 52.1 ± 6.2 µm. The stability of free and encapsulated cells was compared during 28 day-storage in pineapple juice and in strawberry-apple juice at 8 ± 1°C and 22 ± 1°C. Encapsulation ensured a higher number of cells compared to the free cells only at 8 ± 1°C. Strawberry-apple juice was found to be not suitable as probiotic vehicle. Both free and encapsulated cells lost their viability after 14 days at 22 ± 1°C. The number of bifidobacteria cells, pH and lactic and acetic acid content did not change in pineapple and strawberry-apple juice after 24 h cultivation at 37°C.

Keywords: bifidobacteria; encapsulation; pineapple juice; strawberry juice (search for similar items in EconPapers)
Date: 2018
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/39/2018-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/39/2018-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:36:y:2018:i:4:id:39-2018-cjfs

DOI: 10.17221/39/2018-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().