Volume 22, Issue 165 (2025)
FSCT 2025, 22(165): 61-70 |
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Abbasi Ghaznaq M, Rezazadbari M, Alizadeh Khaledabad M, Amiri S. Production of probiotic Mango and Orange juices: Evaluation of qualitative properties and viability of probiotic Lactobacillus acidophilus PTCC 1643. FSCT 2025; 22 (165) :61-70
URL: http://fsct.modares.ac.ir/article-7-76715-en.html
URL: http://fsct.modares.ac.ir/article-7-76715-en.html
1- PhD candidate of Food Biotechnology, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
2- Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
3- Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran ,sa.amiri@urmia.ac.ir
2- Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
3- Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran ,
Abstract: (122 Views)
This study aimed to evaluate the viability of microencapsulated Lactobacillus acidophilus PTCC 1643 with soy protein isolate, xanthan gum and fructooligosaccharide as wall materials by freeze-drying after inoculation into two mango and orange juices and to investigate the physicochemical properties of the juices during storage. Tests were performed to evaluate the viability of probiotic bacterium, determine acidity, pH, Brix, total sugar, formalin index, microbial properties, and sensorial evaluation of the juice. Evaluation of the results with two-way ANOVA analysis without repetition and LSD analysis for comparison of the samples using Excel 2019 software showed that the viability of bacterium in mango and orange juice samples did not have a significant difference. Also, based on the time results, there was a considerable difference in the average viability of probiotic bacterium inoculated in the juice sample during storage. The low storage temperature of the samples, low pH and high acidity prevented the growth of bacterium, so it limited their growth and ultimately decreased the microbial population during the storage period. Also,based on the results obtained, the survival rate of microencapsulated bacterium with xanthan gum, soy protein isolate and fructooligosaccharide was higher than that of fruit juice samples with free bacterium. In fact, due to the multi-cationic and physical structure of the wall materials that create a coating layer around the bacterium, they strengthen the microcapsule wall and protect the bacterium. Based on the results of the sample and time, no significant difference was observed in the physicochemical properties of the fruit juices including acidity, pH, total sugar, formalin index of the samples during their shelf life and the type of fruit juice. In terms of sensorial evaluation of fruit juices over time and depending on the type of fruit-juice, no significant difference was observed between the orange juice and mango juice samplesstudied.
Article Type: Original Research |
Subject:
Drinks in the food industry
Received: 2024/08/25 | Accepted: 2024/12/30 | Published: 2025/10/23
Received: 2024/08/25 | Accepted: 2024/12/30 | Published: 2025/10/23
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