scholarly journals Microencapsulation of Lactobacillus acidophilus NCFM incorporated with mannitol and its storage stability in mulberry tea

2019 ◽  
Vol 43 ◽  
Author(s):  
Wong Lok Yee ◽  
Chan Li Yee ◽  
Nyam Kar Lin ◽  
Pui Liew Phing
Keyword(s):  
Lactobacillus Acidophilus ◽  
Storage Stability ◽  
Storage Period ◽  
Locust Bean Gum ◽  
Acidic Environment ◽  
Storage Test ◽  
Bead Size ◽  
Lactobacillus Acidophilus Ncfm ◽  
Locust Bean ◽  
And Storage

ABSTRACT Lactobacillus acidophilus NCFM (L-NCFM) was microencapsulated via co-extrusion technique with mannitol. Optimization of coating material, locust bean gum (0% to 2%, w/v) and prebiotic, mannitol (0% to 5%, w/v) was tested on bead size and microencapsulation efficiency. L-NCFM cells microencapsulated in three different forms were tested in simulated gastric juice (pH 2.0) and simulated intestinal juice (pH 7.5) and storage test at 4 °C and 25 °C for 4 weeks. 0.5% (w/v) locust bean gum and 3% (w/v) of mannitol are the optimal concentrations to produce bead size of 570 µm, microencapsulation efficiency of 96.81% and cell count 8.92 log CFU/mL. Microencapsulation of L-NCFM with mannitol protect cells better in acidic environment. The viability of encapsulated L-NCFM with mannitol at 4 °C throughout the storage period for 30 days ranged from 8.62 log cfu/mL to 6.80 log cfu/mL, which met the minimum required for probiotic (106CFU/mL).

scholarly journals Evaluation of quality characteristics and storage stability of mixed fruit jam

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 225-231
Author(s):  
F. Yeasmin ◽  
M.J. Khan ◽  
M.H. Riad
Keyword(s):  
Physicochemical Properties ◽  
Consumer Satisfaction ◽  
Storage Stability ◽  
Sugar Content ◽  
Storage Period ◽  
Reducing Sugar ◽  
Sensory Properties ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
And Storage

Diversification of food is the key factor for enhancing physicochemical properties, nutritional status and consumer satisfaction. Hence, mixed fruits jam was developed from coconut and pineapple pulps in varied ratios (1:1, 3:1 and 1:3). Moisture, lipid, protein, fiber, ash and total carbohydrate contents of different jam samples varied significantly (p≤0.05) and found values in the ranges 26.78-29.15%, 4.12-10.81%, 0.56-1.13%, 1.51- 3.12%, 0.30-0.37% and 62.69-67.91% respectively. Storage stability of the jam samples was analyzed for 6 months keeping under refrigerated (4°C) and room (30°C) temperatures. Physicochemical properties such as total soluble solids, acidity, pH and reducing sugar content were evaluated at 2-months intervals. The parameters were changed variedly due to compositional variances, packaging materials and storage temperatures. Total soluble solids, acidity and reducing sugar content increased gradually while pH declined upon extension of storage period. Sensory properties for color, taste, flavor, texture and overall acceptability of jam samples were tested where sample with pineapple and coconut in the ratio 3:1 showed the best result than others. Samples were also analyzed for yeast and mold count at the end of the storage period and positive result was found in case of samples packed in plastic containers kept under room temperature. The study yields diversified jam samples with better nutritional and sensory properties with satisfactory shelf life.

scholarly journals Horseradish Peroxidase-Carrying Electrospun Nonwoven Fabrics for the Treatment of o-Methoxyphenol

2015 ◽  
Vol 2015 ◽  
pp. 1-6
Author(s):  
Chao Pan ◽  
Ran Ding ◽  
Li Dong ◽  
Jing Wang ◽  
Yucai Hu
Keyword(s):  
Horseradish Peroxidase ◽  
Storage Stability ◽  
Storage Period ◽  
Industrial Applications ◽  
Initial Activity ◽  
Nonwoven Fabrics ◽  
Base Stability ◽  
Phenolic Wastewater ◽  
20 Nm ◽  
And Storage

The carboxyl-functionalized polystyrene (poly(styrene-co-methacrylic acid), PSMAA) nanofibers with average diameters of 250 ± 20 nm was prepared by electrospinning. PSMAA nanofibrous membrane were employed for immobilization of horseradish peroxidase (HRP) enzyme on the fibrous surface by a chemical method. The parameters about immobilizing HRP on the PSMAA nanofibers were studied and the influence on the activity of the HRP is discussed. This study showed that soap-free emulsion method is an ideal technology to modify the polystyrene surface and ultimately achieve enzyme immobilization on electrospun PSMAA nanofibers surfaces. Compared with free HRP, the acid-base stability, thermal stability, and storage stability of HRP were increased after the immobilization. The immobilized HRP maintained about 60% of its initial activity during a 20-day storage period. However, the free HRP maintained only 40% of its initial activity. The removal percentages of o-methoxyphenol (OMP) reached 80.2% after 120 min for immobilized HRP. These results suggest that the proposed scheme for immobilization of HRP has potential in industrial applications for the treatment of phenolic wastewater.

Encapsulation of Lactobacillus acidophilus NCDC 016 cells by spray drying: characterization, survival after in vitro digestion, and storage stability

2020 ◽  
Vol 11 (10) ◽  
pp. 8694-8706
Author(s):  
Divyasree Arepally ◽  
Ravula Sudharshan Reddy ◽  
Tridib Kumar Goswami
Keyword(s):  
Spray Drying ◽  
Lactobacillus Acidophilus ◽  
Storage Stability ◽  
Gum Arabic ◽  
In Vitro Digestion ◽  
Encapsulated Cells ◽  
Gastrointestinal Conditions ◽  
Drying Technology ◽  
And Storage

L. acidophilus was encapsulated with maltodextrin and different concentrations of gum arabic by spray drying technology. Encapsulated cells have shown better viability under simulated gastrointestinal conditions compared to free cells.

scholarly journals Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying

2013 ◽  
Vol 7 (5) ◽  
pp. 1255-1268 ◽  
Author(s):  
Christos Soukoulis ◽  
Solmaz Behboudi-Jobbehdar ◽  
Lina Yonekura ◽  
Christopher Parmenter ◽  
Ian Fisk
Keyword(s):  
Spray Drying ◽  
Lactobacillus Acidophilus ◽  
Milk Protein ◽  
Storage Stability ◽  
And Storage

scholarly journals Characterization of the tre Locus and Analysis of Trehalose Cryoprotection in Lactobacillus acidophilus NCFM

2006 ◽  
Vol 72 (2) ◽  
pp. 1218-1225 ◽  
Author(s):  
Tri Duong ◽  
Rodolphe Barrangou ◽  
W. Michael Russell ◽  
Todd R. Klaenhammer
Keyword(s):  
Lactobacillus Acidophilus ◽  
Intracellular Transport ◽  
Starter Cultures ◽  
Freezing And Thawing ◽  
Animal Cells ◽  
Repeated Freezing ◽  
Lactobacillus Acidophilus Ncfm ◽  
Freezing And Thawing Cycles ◽  
And Storage

ABSTRACT Freezing and lyophilization are common methods used for preservation and storage of microorganisms during the production of concentrated starter cultures destined for industrial fermentations or product formulations. The compatible solute trehalose has been widely reported to protect bacterial, yeast and animal cells against a variety of environmental stresses, particularly freezing and dehydration. Analysis of the Lactobacillus acidophilus NCFM genome revealed a putative trehalose utilization locus consisting of a transcriptional regulator, treR; a trehalose phosphoenolpyruvate transferase system (PTS) transporter, treB; and a trehalose-6-phosphate hydrolase, treC. The objective of this study was to characterize the tre locus in L. acidophilus and determine whether or not intracellular uptake of trehalose contributes to cryoprotection. Cells subjected to repeated freezing and thawing cycles were monitored for survival in the presence of various concentrations of trehalose. At 20% trehalose a 2-log increase in survival was observed. The trehalose PTS transporter and trehalose hydrolase were disrupted by targeted plasmid insertions. The resulting mutants were unable to grow on trehalose, indicating that both trehalose transport into the cell via a PTS and hydrolysis via a trehalose-6-phosphate hydrolase were necessary for trehalose fermentation. Trehalose uptake was found to be significantly reduced in the transporter mutant but unaffected in the hydrolase mutant. Additionally, the cryoprotective effect of trehalose was reduced in these mutants, suggesting that intracellular transport and hydrolysis contribute significantly to cryoprotection.

scholarly journals Soymilk with okara flour fermented by Lactobacillus acidophilus: Simplex-centroid mixture design applied in the elaboration of probiotic creamy sauce and storage stability

LWT ◽  
2018 ◽  
Vol 93 ◽  
pp. 339-345 ◽  
Author(s):  
Marsilvio Lima de Moraes Filho ◽  
Marli Busanello ◽  
Sandra Helena Prudencio ◽  
Sandra Garcia
Keyword(s):  
Lactobacillus Acidophilus ◽  
Storage Stability ◽  
Mixture Design ◽  
And Storage

scholarly journals Development of technology of creams using hydrocolloids

2021 ◽  
pp. 34-42
Author(s):  
Svitlana Andrieieva ◽  
Aliona Dikhtyar ◽  
Olga Grinchenko ◽  
Yevgen Pyvovarov ◽  
Maryna Kolesnikova ◽  
...  
Keyword(s):  
Synergistic Effect ◽  
Low Temperatures ◽  
Xanthan Gum ◽  
External Factors ◽  
Scientific Study ◽  
Locust Bean Gum ◽  
Technological Properties ◽  
Mechanical Impact ◽  
Locust Bean ◽  
And Storage

The article presents a scientific study of the functional and technological properties of hydrocolloids, namely thickeners of polysaccharide nature, which are used as thickeners and stabilizers in dessert products. According to the monitoring of literature sources and the experience of manufacturers, the most commonly used thickeners of polysaccharide nature are carrageenan, locust bean gum, xanthan gum, pectin, starch, etc. However, each of these polysaccharides has both positive and negative sides, more polysaccharides are able to form dense gels, but with a high synergistic effect. Thickeners, such as k-carrageenan, low-esterified pectins, can form gels only in the presence of Са2+. There are also polysaccharides that form gels only at low temperatures and are not stable during external factors (temperature of sale and storage, mechanical impact, etc.). Therefore, the study was conducted on the combination of polysaccharides in order to obtain creams with an airy gel-like structure. It has been determined, that it is expedient to use the combination "xanthan gum 0.75 % – locust bean gum 0.5 %" to obtain cream

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