Anthocyanin-Colored Microencapsulation Effects on Survival Rate of Lactobacillus rhamnosus GG, Color Stability, and Sensory Parameters in Strawberry Nectar Model

AbstractProbiotic microencapsulation is a promising way to produce functional food, while their stability and sensory acceptability still a challenge. This study aims to enhance the functional properties of strawberry (Fragaria × ananassa, cultivar Camarosa) nectar and sensory acceptance using novel anthocyanin-colored microencapsulation of Lactobacillus rhamnosus. Four formulations (F1–F4) of coated materials (alginate, whey protein, and pullulan) integrated with anthocyanin pigment were used for encapsulation. The physical properties of microencapsulated probiotics (size, color, efficiency, stability, and survival rate) and quality parameters of nectar (pH, anthocyanin, and sensory acceptability) during 4 weeks of storage at 4 and 25 °C were evaluated. All formulations exhibited high encapsulation efficiency (> 89%), medium bead size (406–504 μm), and proper color (red color). The microencapsulated cells were stable in simulated gastrointestinal and processing conditions (up 7 log10 CFU mL−1) compared to free cells. F4 (alginate 2% + anthocyanin 0.1% + whey protein 2% + pullulan 2% + cocoa butter 1% + L. rhamnosus GG) showed the greatest viability in nectar during storage (6.72 log10 CFU mL−1/4 °C/4 weeks), while a significant decrease in pH (< 2) and anthocyanin (< 60 mg 100 g−1) was observed in nectar-containing free cells. The sensory scores with a difference-preference test as exploratory and preliminary responses revealed that colored probiotic microcapsules enhanced the sensory characters (up to 4 weeks) and commercially accepted (> 80% agreed) of strawberry nectar. Results demonstrated that anthocyanin-colored alginate-whey protein-pullulan matrix had the potential to enhance probiotic viability in functional nectar without negative impact.

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Survival of Lactobacillus rhamnosus GG during Simulated Gastrointestinal Conditions Depending on Food Matrix

Journal of Food Research ◽

10.5539/jfr.v5n5p56 ◽

2016 ◽

Vol 5 (5) ◽

pp. 56 ◽

Cited By ~ 3

Author(s):

Riin Karu ◽

Ingrid Sumeri

Keyword(s):

Whey Protein ◽

Apple Juice ◽

Negative Impact ◽

Physiological State ◽

Lactobacillus Rhamnosus ◽

Maximum Growth ◽

Food Matrix ◽

Lactobacillus Rhamnosus Gg ◽

Significant Drop ◽

Gastrointestinal Conditions

When developing new probiotic foods, their protective properties in maintaining viability of probiotics under gastrointestinal conditions should be evaluated. In the current study, human upper gastrointestinal tract simulator (GITS) was used to compare the effect of different food matrixes on the survival of Lactobacillus rhamnosus GG (LGG). pH-auxostat was chosen for the cultivation of LGG cells to obtain culture samples in the same physiological state at maximum growth rate for the GITS experiments. The LGG culture was centrifuged and fast frozen in liquid nitrogen in various liquid food matrixes (commercial UHT milk, soymilk, apple juice, titrated apple juice, whey protein powder drink and M.R.S. Broth as reference) and stored at -400C. During 3-month storage, reduction of viability was significant only for apple juice. In the GITS experiments, bile had a greater negative impact on LGG than acid conditions, also the effect of food matrix was noted - in the case of milk, soymilk and whey protein powder drink only the highest concentration of bile (0.4%) caused a significant drop in the viability of bacteria when compared to apple juice. To maximize the health benefits of foodstuffs, it should be taken into account that the survival of probiotics during fast freezing, storage and gastrointestinal passage is dependent on the food matrix.

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PENGARUH PEMBERIAN TEPUNG CACING TANAH (Lumbricus sp.) SEBAGAI ATRAKTAN DALAM PAKAN TERHADAP TINGKAT KONSUMSI PAKAN, EFISIENSI PAKAN DAN PERTUMBUHAN IKAN PATIN (Pangasius sp.)

Sains Akuakultur Tropis ◽

10.14710/sat.v3i1.3901 ◽

2019 ◽

Vol 3 (1) ◽

Author(s):

Rizkiana Amalia ◽

Sri Hastuti ◽

Agung Sudaryono

Keyword(s):

Water Quality ◽

Body Weight ◽

Survival Rate ◽

Feed Efficiency ◽

Food Preference ◽

Preference Test ◽

Quality Parameters ◽

Feed Consumption ◽

Average Body ◽

Average Body Weight

Catfish (Pangasius sp.) is a dominant consumption fish and it is targeted that production will be increase every year. Catfish have a low feed efficiency value which is causes the growth of catfish to be less optimal, so it is necessary to add ingredient into the diets so that the fish are interested in eating the diets given. The use of earthworm meal as an attractant was expected to increase of feed consumption, feed efficiency and growth of catfish. This experiment aimed to study the effect of dietary earthworm meal as an attractant on feed consumption level, feed efficiency and growth of catfish (Pangasius sp.). The catfish used with an initial average body weight of 6,78±0,68 g/fish. The fishes were cultured in the aquarium for 42 days with the stocking dencity of 1 fish/2L. The experimental method used was completely randomize design (RCD) with 4 treatments and 3 replicates. The treatments were addition of earthworm meal (Lumbricus sp.) as an attractant with a dose of 0%, 5%, 10% and 15% in the diets. The data showed that the use of earthworm meal (Lumbricus sp.) inclusion in the diets resulted in significant effects (P <0,05) on feed consumption (159,73 g), FE (81.06%), PER (2,31%), G (9,76 g) and SGR (1,97%/day) but not significant effect (P>0,05) on survival rate (84.44-93,33%). The best food preference test in treatment C dose 10% of earthworm meal with percentage 44% fish approaching diets. The water quality parameters during this study varied between suitable range for the catfish (Pangasius sp.) life, i.e temperatures 27,70-30,900C; pH 7,00; DO 5,37-5,52 mg/L and NH3 0,0036-0,0095 mg/L. It was concluded that catfish (Pangasius sp.) fed with the diet containing 10% attractants of earthworm meal resulted in better feed consumption, feed efficiency and growth.

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Optimization of Microencapsulated Lactobacillus rhamnosus GG from Whey Protein and Glutinous Rice Starch by Spray Drying

Key Engineering Materials ◽

10.4028/www.scientific.net/kem.859.265 ◽

2020 ◽

Vol 859 ◽

pp. 265-270

Author(s):

Tanatip Thamacharoensuk ◽

Teerawat Boonsom ◽

Somboon Tanasupawat ◽

Ekachai Dumkliang

Keyword(s):

Survival Rate ◽

Whey Protein ◽

Spray Drying ◽

Lactobacillus Rhamnosus ◽

Operating Costs ◽

Rice Starch ◽

Inlet Temperature ◽

Poor Survival ◽

Process Yield ◽

Glutinous Rice

Lactobacillus rhamnosus GG is commonly used as probiotic dietary supplements that show poor survival rate in dairy products during processing, storage and gastrointestinal tract, however, using encapsulated probiotics could be an interesting option. Spray drying is the most widely used encapsulation technique in the food industry. It offers the attractive advantage of microencapsulation in low operating costs, high quality and stability, rapid solubility and continuous operation. The encapsulating agent of microcapsules affects probiotic survival. The aim of this study was to optimize the microencapsulation of Lactobacillus rhamnosus GG (LGG) by spray drying using whey protein and glutinous rice starch as encapsulating agents. The composition ratio between glutinous rice starch and whey protein and spray drying parameter of inlet temperature was evaluated using response surface methodology (RSM). These results showed that 80 % of glutinous rice starch replacement in whey protein wall and inlet temperature of 143°C provided the desired LGG microcapsules with high percentage of process yield (over 74.44 ± 3.95%) and survival rate (over 97.83 ± 2.01%).

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High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology

International Journal of Molecular Sciences ◽

10.3390/ijms22031196 ◽

2021 ◽

Vol 22 (3) ◽

pp. 1196

Author(s):

Javier Vicente ◽

Fernando Calderón ◽

Antonio Santos ◽

Domingo Marquina ◽

Santiago Benito

Keyword(s):

Ethanol Yield ◽

Color Stability ◽

Quality Parameters ◽

Wine Industry ◽

Wine Aroma ◽

Wine Quality ◽

Promising Tool ◽

Pichia Kluyveri ◽

The Impact ◽

Fermentative Yeast

The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.

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INVESTIGATION ON QUALITY PROPERTIES OF TRADITIONAL BULK BREAD COVERED WITH PROBIOTICS AND SOYBEAN OIL EDIBLE COATING

Acta Alimentaria ◽

10.1556/066.2020.49.2.3 ◽

2020 ◽

Vol 49 (2) ◽

pp. 144-153

Author(s):

R. Amiri Qandashtant ◽

E. Ataye Salehi ◽

A. Mohamadi Sani ◽

M. Mehraban Sangatash ◽

O. Safari

Keyword(s):

Soybean Oil ◽

Whey Protein ◽

Corn Starch ◽

Lactobacillus Rhamnosus ◽

Methyl Cellulose ◽

Viable Cell ◽

Cell Number ◽

Whey Protein Concentrate ◽

Viable Cell Number ◽

Quality Properties

Probiotic food products are available at the supermarket commercially, but probiotic bakery products are much less in evidence. In the present study, methyl cellulose (2%), whey protein concentrate (2%), corn starch (1%), and soybean oil at 2, 4, and 6% were used for coating layer on the bulked bread surface, and then the quality properties were studied. The results showed that Lactobacillus rhamnosus GG, as probiotic component of the coating, immobilized in corn starch, whey protein, and methyl cellulose films had enhanced viability throughout shelf-life. The probiotics remained viable for 4 days, maintaining high viable cell number levels. Adding soybean oil at 6% concentration enhanced texture, sensory properties, and image index during storage.

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SUHU OPTIMAL UNTUK KELANGSUNGAN HIDUP PEMELIHARAAN LARVA IKAN BOTIA (Chromobotia macrachantus)

Jurnal Akuakultur Sungai dan Danau ◽

10.33087/akuakultur.v3i2.34 ◽

2018 ◽

Vol 3 (2) ◽

pp. 50

Author(s):

Muarofah Ghofur ◽

Muhammad Sugihartono ◽

Husna Daya Aulia

Keyword(s):

Water Quality ◽

Survival Rate ◽

Extreme Temperature ◽

Living Organism ◽

Temperature Treatment ◽

Quality Parameters ◽

Treatment Temperature ◽

Water Quality Parameters ◽

Optimum Temperature ◽

High Level

Temperature is one of the most dominant water quality parameters on the survival of fish, and almost every living organism has the optimum temperature for its life. One of the obstacles in the cultivation activity is the high level of death in the most critical phase of the larvae so that the handling and carrying capacity of optimal environmental conditions can minimize the death of the larvae as well as the extreme temperature changes will also cause higher death rates of larvae. In the maintenance effort, the quality and quantity of the resulting larva becomes an important factor, as the success of production support to reach the next phase. Therefore, to find out the larval synthesis is done research about the optimum temperature with treatment temperature 240C, 260C, 280C and 300C to the survival of maintenance of botia larvae (Chromobotia macrachantus). The water quality parameters of CO2, NH3, DO, and pH are carried out at the beginning and end of the study for 28 days. The results showed that the highest survival rate at temperature treatment 240C and 260C with a value of 100%.Keywords : Botia Larvae, Temperature, Survival Rate AbstrakSuhu merupakan salah satu parameter kualitas air yang sangat dominan terhadap kelangsungan hidup ikan, dan hampir setiap organisme yang hidup didalamnya memiliki suhu optimum untuk kehidupannya. Salah satu kendala dalam kegiatan budidaya adalah tingginya tingkat kematian pada fase paling kritis yaitu larva sehingga penanganan dan daya dukung kondisi lingkungan yang optimal dapat meminimalisir kematian larva demikian pula dengan perubahan suhu yang ekstrim juga akan menyebabkan tingkat kematian larva semakin tinggi. Dalam upaya pemeliharaan, kualitas dan kuantitas larva yang dihasilkan menjadi faktor penting, sebagai penunjang keberhasilan produksi hingga mencapai fase selanjutnya. Oleh karena itu, untuk mengetahui sintasan larva dilakukan penelitian mengenai suhu optimal dengan suhu perlakuan 240C, 260C, 280C dan 300C terhadap kelangsungan hidup pemeliharaan larva ikan botia (Chromobotia macrachantus). Parameter kualitas air yitu CO2, NH3, DO, dan pH dilakukan pada awal dan akhir penelitian yang dilakukan selama 28 hari. Hasil penelitian menunjukkan bahwa tingkat kelangsungan hidup tertinggi pada perlakuan suhu 240C dan 260C dengan nilai sebesar 100%.Kata Kunci : Larva Botia, Suhu,Tingkat Kelangsungan Hidup

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EFFECTS OF DIFFERENT pH SETTINGS ON GROWTH AND SURVIVAL OF COMMON CARP RAJADANU STRAIN

Indonesian Aquaculture Journal ◽

10.15578/iaj.13.2.2018.57-61 ◽

2018 ◽

Vol 13 (2) ◽

pp. 57 ◽

Cited By ~ 1

Author(s):

Vitas Atmadi Prakoso ◽

Deni Radona

Keyword(s):

Survival Rate ◽

Common Carp ◽

Culture Media ◽

Stocking Density ◽

Quality Parameters ◽

Fish Length ◽

Total Biomass ◽

Growth And Survival ◽

Fish Group ◽

Ph Range

pH is one of the important water quality parameters in aquaculture. This study aimed to observe the growth performance and survival rate of common carp (Cyprinus carpio) Rajadanu strain reared in culture media with different pH levels. Fish (length: 3.60 ± 0.18 cm; weight: 1.68 ± 0.18 g) were stocked in nine aquariums (40 cm x 40 cm x 30 cm) for 10 days with a stocking density of 25 fish per aquarium. The treatments used were (A) pH 4-5, (B) pH 5-6, and (C) pH 6-7, with three replications. A commercial feed containing 28% protein was given daily and as much as 3% of the total biomass. The observed data were analyzed using variance analysis (ANOVA), followed by Duncan test. The results showed that the pH treatments did not affect the growth (length and weight) and survival rate of common carp Rajadanu strain (P>0.05). The best growth was achieved by the fish group reared in water with a pH range of 6-7 (length = 0.38 cm; weight = 0.17 g). The highest survival was attained by the fish group reared in water with a pH range of 5-6 (90.66%).

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Analysing of Harmonics Affecting the Energy Quality in Opium Alkaloids Plant's Power System

International Journal of Energy Optimization and Engineering ◽

10.4018/ijeoe.2016100102 ◽

2016 ◽

Vol 5 (4) ◽

pp. 26-47

Author(s):

Yüksel Oğuz ◽

Mustafa Şahin ◽

Yılmaz Güven ◽

Hatice Zeliha Tuğcu

Keyword(s):

Power Quality ◽

Negative Impact ◽

Energy System ◽

Quality Parameters ◽

International Standards ◽

Opium Alkaloids ◽

Current Voltage ◽

Voltage Harmonics ◽

Harmonic Filtering

The quality of energy has been defined to control harmonics caused by non-linear loads and international standards were brought to overcome the harmonic related problems. In determining the power quality, parameters like current-voltage harmonic, transient, flicker, current and voltage imbalance between phases, K factor are examined according to these international standards. The biggest disadvantage of harmonics is that they do not affect the power quality over an individual network but also affect the entire energy system primarily neighbouring facilities. Therefore, the energy system of Opium Alkaloids Plant was examined by using measurements information of current and voltage harmonics affecting the energy quality. And, it has been determined that the harmonics have a negative impact on energy quality. According to these findings, it has been proposed to install a well-designed filter for elimination of harmonics. Besides, it has been emphasised that new hardwares and devices should be chosen to support this harmonic filtering system in the future.

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P1810 Impact of pulmonary hypertension on survival in patients with degenerative aortic stenosis, prospective clinical trial

European Heart Journal - Cardiovascular Imaging ◽

10.1093/ehjci/jez319.1161 ◽

2020 ◽

Vol 21 (Supplement_1) ◽

Author(s):

D Mercea ◽

R Ianos ◽

C Pop ◽

D Pop ◽

D Zdrenghea ◽

...

Keyword(s):

Pulmonary Hypertension ◽

Survival Rate ◽

Aortic Stenosis ◽

Survival Data ◽

Proportional Hazards ◽

Negative Impact ◽

Severe Aortic Stenosis ◽

Cox Proportional Hazards ◽

Logrank Test ◽

Pulmonary Pressure

Abstract Introduction Aortic stenosis has become the most common degenerative valvular heart disease, due to aging of the population. It represents 43% of degenerative valvular disease. Methods We prospectively followed 196 patients with degenerative aortic stenosis, for a period of 6 years. Of these, 106 had mild aortic stenosis, 28 had moderate aortic stenosis and 62 patients had severe aortic stenosis. Of the 196 patients, 54 had mild pulmonary hypertension (PH), 22 had moderate PH and 7 had severe PH. The survival data were estimated by the Kaplan - Meier method and the logrank test. The Cox proportional- hazards regression was performed to assess the differences between the groups. Results During the follow-up period, of a total of 196 patients, 61 patients died. We studied if the presence of PH has an influence on survival in patients with aortic stenosis and we found out that the patients who had PH had reduced survival rates, compared with those who hadn"t. The survival rate at 5 years was lower in the group with mild PH compared with the group with normal pulmonary pressure ( p = 0.045, HR 1.84, 95%CI 1.01-3.36). In the group with mild PH, 20 patients (37.03%) died at 5 years, compared with 23 in the group without PH (20.35%). The survival rate at 5 years was also lower in the group with moderate PH compared with the group with normal pulmonary pressure ( p = 0.001, HR 5.82, 95% CI 3.02-11.22). At 5 years, 15 patients with moderate PH died ( 68.18% compared with 20.35 in the group without PH). Comparing the group with severe PH with the group with normal pulmonary pressure the results showed a reduced survival rate in those with severe pulmonary hypertension ( p = 0.139, HR 2.48, 95% CI 0.74-8.27). At 5 years, 3 patients with severe PH died (42.85% compared with 20.35 in the group without PH). Conclusion The presence of PH in patients with degenerative aortic stenosis has a negative impact on survival, highly statistically significant (p <0.001, HR 1.03, 95% CI, 1.02-1.04). Given these findings, perhaps an increased attention should be paid to the treatment of the patients with PH compared to those without PH.

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Effect of Different Method of Drying of Five Varieties Grapes (Vitis vinifera L.) on the Bunch Stem on Physicochemical, Microbiological, and Sensory Quality

Foods ◽

10.3390/foods9091183 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1183

Author(s):

Radka Langová ◽

Miroslav Jůzl ◽

Olga Cwiková ◽

Ivica Kos

Keyword(s):

Vitamin C ◽

Negative Impact ◽

Quality Attributes ◽

Quality Parameters ◽

Soluble Solids ◽

Vitis Vinifera L ◽

Dried Grapes ◽

Colony Forming Units ◽

Colour Parameters ◽

Increasing Temperature

The influence of the drying technique on certain quality attributes of dried grapes was analysed. Five varieties of grape were used in this study (Bezsemenné, Perlette, Vrboska, Beauty seedless, and Jakubské). All the varieties were dried using four methods: drying at 40 °C, combined drying (70, 65, and 60 °C), drying at 70 °C, and lyophilisation. The quality attributes such as total soluble solids, water activity, content of vitamin C, the colour parameters (L*, a*, b*), and microbiological (colony forming units, moulds, yeasts) and sensory (smoothness, gloss, colour, odour, chewability, juiciness, flavour, and overall impression) analysis were determined, depending on the method of drying. Lyophilised grapes from the Jakubské variety had the highest vitamin C content. They contained 0.58 mg of vitamin C per 100 g of dried grapes. However, no significant differences between varieties in vitamin C content were found. This confirmed concerns about the negative impact on the nutritional quality of dried grapes with increasing temperature. The lowest total count of microorganisms (CFU), moulds, and yeasts were determined after using highest drying temperature (70 °C). Higher CFU values were determined in lyophilised grapes, and then followed by grapes dried at 40 °C. Lyophilised grapes and grapes dried at 40 °C achieved the best sensory rating in general. The final product was intended to have a unique appearance while maintaining the evaluated quality parameters.

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