Development of Probiotic Apple Juice using Encapsulated Probiotics in Xanthan-Chitosan Based Hydrogels
Applied Food Biotechnology,
Vol. 10 No. 3 (2023),
17 May 2023
,
Page 205-213
https://doi.org/10.22037/afb.v10i3.42048
Abstract
Background and Objective: Non-dairy probiotic beverages such as fruit juices have gained attention for consumption due to the presence of vitamins, minerals, antioxidants and bioactive components that are pleasant for all age groups and do not contain allergens such as milk proteins and lactose. To exert their health benefits, probiotics should survive during food processing and storage as well as gastrointestinal tract. Incorporation of probiotics into fruit juices is more complex than dairy products because of their low pH. In this regard, encapsulation of probiotics using various hydrocolloids and suitable methods can protect probiotics from detrimental factors and improve their viability.
Material and Methods: In the present study, Lactobacillus plantarum and Bifidobacterium bifidum were incorporated into apple juice and the physicochemical properties of fruit juice (pH, acidity, °Brix and color), the viability of probiotics and sensory characteristics of apple juices were investigated during 60 days storage at 4°C.
Results and Conclusion: The results showed that both bacteria survived in encapsulated form until the end of storage. Apple juices with free probiotics had lower pH, °Brix and higher acidity compared to encapsulated bacteria. Sensory evaluation of samples revealed that apple juices with encapsulated probiotics received higher scores than free bacteria. It can be concluded that using xanthan-chitosan hydrogels can be used for an efficient encapsulation of probiotics and improve their survival during storage without adverse effects on sensory properties
- ▪ Fruit juice ▪ Ionic gelation ▪ physicochemical characteristics ▪ probiotic • Sensory evaluation
How to Cite
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