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Fruit juices with probiotics - new type of functional foods

Author

Listed:
  • 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)

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.

Suggested Citation

  • Šárka HORÁČKOVÁ & Kristýna ROKYTOVÁ & Kristina BIALASOVÁ & Iveta KLOJDOVÁ & Marcela SLUKOVÁ, 2018. "Fruit juices with probiotics - new type of functional foods," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(4), pages 284-288.
    • Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:4:id:39-2018-cjfs
    DOI: 10.17221/39/2018-CJFS
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    References listed on IDEAS

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    1. Ivana LISOVÁ & Šárka HORÁČKOVÁ & Renata KOVÁČOVÁ & Vojtěch RADA & Milada PLOCKOVÁ, 2013. "Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithin," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(3), pages 270-274.
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