Fruit juices with probiotics – new type of functional foodsáčková Š., Rokytová K., Bialasová K., Klojdová I., Sluková M. (2018): Fruit juices with probiotics – new type of functional foods. Czech J. Food Sci., 36: 284-288.
download PDF

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.

Anal Anil Kumar, Singh Harjinder (2007): Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science & Technology, 18, 240-251
Antunes A.E.C., Liserre A.M., Coelho A.L.A., Menezes C.R., Moreno I., Yotsuyanagi K., Azambuja N.C. (2013): Acerola nectar with added microencapsulated probiotic. LWT - Food Science and Technology, 54, 125-131
Boylston Terri D., Vinderola Celso G., Ghoddusi Hamid B., Reinheimer Jorge A. (2004): Incorporation of bifidobacteria into cheeses: challenges and rewards. International Dairy Journal, 14, 375-387
Corbo Maria Rosaria, Bevilacqua Antonio, Petruzzi Leonardo, Casanova Francesco Pio, Sinigaglia Milena (2014): Functional Beverages: The Emerging Side of Functional Foods. Comprehensive Reviews in Food Science and Food Safety, 13, 1192-1206
Ding W.K., Shah N.P. (2008): Survival of free and microencapsulated probiotic bacteria in orange and apple juices. International Food Research Journal, 15: 219–232.
Rivera-Espinoza Yadira, Gallardo-Navarro Yoja (2010): Non-dairy probiotic products. Food Microbiology, 27, 1-11
Gibson G.R., Roberfroid M.B. (1995): Dietary modulation of the human colonic microbiota – introducing the concept of prebiotics. Journal of Nutrition, 125: 1401–1412.
Heidebach Thomas, Först Petra, Kulozik Ulrich (2009): Microencapsulation of probiotic cells by means of rennet-gelation of milk proteins. Food Hydrocolloids, 23, 1670-1677
Jankovic I, Sybesma W, Phothirath P, Ananta E, Mercenier A (2010): Application of probiotics in food products—challenges and new approaches. Current Opinion in Biotechnology, 21, 175-181
Krasaekoopt W., Kitsawad K. (2010): Sensory characteristics and consumer acceptance of fruit juice containing probiotics beads in Thailand. AU Journal of Technology, 14: 33–38.
Lisová I., Horáčková Š., Kováčová R., Rada V., Plocková M. (2013): Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithin. Czech Journal of Food Sciences, 31, 270-274
Luckow T., Delahunty C. (2004): Which juice is ‘healthier’? A consumer study of probiotic non-dairy juice drinks. Food Quality and Preference, 15, 751-759
Martins Eliane M. Furtado, Ramos Afonso Mota, Vanzela Ellen Silva Lago, Stringheta Paulo César, de Oliveira Pinto Cláudia Lúcia, Martins José Manoel (2013): Products of vegetable origin: A new alternative for the consumption of probiotic bacteria. Food Research International, 51, 764-770
Nag Arup, Das Shantanu (2013): Improving ambient temperature stability of probiotics with stress adaptation and fluidized bed drying. Journal of Functional Foods, 5, 170-177
Nualkaekul Sawaminee, Charalampopoulos Dimitris (2011): Survival of Lactobacillus plantarum in model solutions and fruit juices. International Journal of Food Microbiology, 146, 111-117
Nualkaekul Sawaminee, Cook Michael T., Khutoryanskiy Vitaliy V., Charalampopoulos Dimitris (2013): Influence of encapsulation and coating materials on the survival of Lactobacillus plantarum and Bifidobacterium longum in fruit juices. Food Research International, 53, 304-311
Perricone Marianne, Bevilacqua Antonio, Altieri Clelia, Sinigaglia Milena, Corbo Maria (2015): Challenges for the Production of Probiotic Fruit Juices. Beverages, 1, 95-103
Perricone Marianne, Corbo Maria Rosaria, Sinigaglia Milena, Speranza Barbara, Bevilacqua Antonio (2014): Viability of Lactobacillus reuteri in fruit juices. Journal of Functional Foods, 10, 421-426
Rodríguez Héctor, Curiel José Antonio, Landete José María, de las Rivas Blanca, de Felipe Félix López, Gómez-Cordovés Carmen, Mancheño José Miguel, Muñoz Rosario (2009): Food phenolics and lactic acid bacteria. International Journal of Food Microbiology, 132, 79-90
Saarela Maria, Virkajärvi Ilkka, Nohynek Liisa, Vaari Anu, Mättö Jaana (2006): Fibres as carriers for Lactobacillus rhamnosus during freeze-drying and storage in apple juice and chocolate-coated breakfast cereals. International Journal of Food Microbiology, 112, 171-178
Tsen Jen-Horng, Lin Yeu-Pyng, An-Erl King V (2004): Fermentation of banana media by using κ-carrageenan immobilized Lactobacillus acidophilus. International Journal of Food Microbiology, 91, 215-220
download PDF

© 2021 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti