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Survival of encapsulated probiotics in pasteurized grape juice and evaluation of their properties during storage

Mokhtari, Samira, Jafari, Seid Mahdi, Khomeiri, Morteza
Food science and technology international 2019 v.25 no.2 pp. 120-129
Bifidobacterium bifidum, Lactobacillus acidophilus, acidity, alginates, bacteria, brix, color, encapsulation, gelation, grape juice, pH, pasteurization, probiotics, storage time, turbidity
In this study, probiotic bacteria such as Lactobacillus acidophilus and Bifidobacterium bifidum were encapsulated in alginate beads with a mean diameter of 54.25 ± 0.18 µm by internal gelation. Encapsulated and free cells as control samples were then added to the pasteurized grape juice and stored for 60 days. At the end of the storage period, the survivability of the bacteria in the encapsulated samples was significantly (P<0.05) higher than that in the free cells (8.67 ± 0.12 and 7.57 ± 0.08 log cfu mL⁻¹ for L. acidophilus and 8.27 ± 0.05 and 7.53 ± 0.07 log cfu mL⁻¹ for B. bifidum for encapsulated and free forms, respectively). The results generally showed a decrease in °Brix, pH, and color, whereas acidity and turbidity have increased the in probiotic grape juice after the storage period of 60 days. For all treatments, the numbers of surviving cells were more than the recommended minimum (10⁷ cfu g⁻¹) at the end of the storage period.