PROBIOTICATION OF TOMATO AND CARROT JUICES FOR SHELF-LIFE ENHANCEMENT USING MICRO-ENCAPSULATION

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

NAGA SIVUDU S.; RAMESH B.; UMAMAHESH K.; VIJAYA SARATHI REDDY O.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Food Biosciences and Technology Year:2016 | Volume:6 | Issue:2 Page(s): 13-22

Download Full-Text

View:

313

Download:

213

Cites:

Information Journal Paper

Title

PROBIOTICATION OF TOMATO AND CARROT JUICES FOR SHELF-LIFE ENHANCEMENT USING MICRO-ENCAPSULATION

Author(s)

NAGA SIVUDU S. | RAMESH B. | UMAMAHESH K. | VIJAYA SARATHI REDDY O. | Issue Writer Certificate

Keywords

LYSINIBACILLUS SPHAERICUS

MICRO-ENCAPSULATION

PROBIOTICATION

SACCHAROMYCES BOULARDII

Abstract

This study was aimed at PROBIOTICATION of tomato and carrot juices using Lactobacillus plantarum, Lb. fermentum, Lb. casei, LYSINIBACILLUS SPHAERICUS and SACCHAROMYCES BOULARDII. To enhance the stability, the probiotic cultures were micro-encapsulated using alginate coated chitosan beads. Tomato and carrot juice samples were pasteurized for 20 min at 63 oC. Lb. fermentum, Lb. plantaram, Lb. casei and LYSINIBACILLUS SPHAERICUS, SACCHAROMYCES BOULARDII were inoculated and incubated at 37 oC for a period of 72 h. After the PROBIOTICATION the pH decreased from 6.8 to 4.5 and correspondingly increased the titratable acidity from 0.12 to 0.36% during the period. Among the probiotic strains the viable cell count were increased from 6.5 to 8.9 log CFU/mL in LYSINIBACILLUS SPHAERICUS and 5.2 to 7.6 log CFU/mL in SACCHAROMYCES BOULARDII, during 24 to 42 h and later it decreased slowly. Viability of encapsulated cells were higher than free cells in tomato and carrot juices stored at 4 oC over a period of 5 - 6 weeks indicating better cell protection in the former. However, the addition of probiotic beads influenced the sensory quality of the product by increasing the swallowing difficulty and remaining particles of the encapsulated ones increased the turbidity of vegetable juices.

Cites

No record.

References

No record.

Cite

APA: Copy

NAGA SIVUDU, S., RAMESH, B., UMAMAHESH, K., & VIJAYA SARATHI REDDY, O.. (2016). PROBIOTICATION OF TOMATO AND CARROT JUICES FOR SHELF-LIFE ENHANCEMENT USING MICRO-ENCAPSULATION. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 6(2), 13-22. SID. https://sid.ir/paper/680034/en

Vancouver: Copy

NAGA SIVUDU S., RAMESH B., UMAMAHESH K., VIJAYA SARATHI REDDY O.. PROBIOTICATION OF TOMATO AND CARROT JUICES FOR SHELF-LIFE ENHANCEMENT USING MICRO-ENCAPSULATION. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2016;6(2):13-22. Available from: https://sid.ir/paper/680034/en

IEEE: Copy

S. NAGA SIVUDU, B. RAMESH, K. UMAMAHESH, and O. VIJAYA SARATHI REDDY, “PROBIOTICATION OF TOMATO AND CARROT JUICES FOR SHELF-LIFE ENHANCEMENT USING MICRO-ENCAPSULATION,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 6, no. 2, pp. 13–22, 2016, [Online]. Available: https://sid.ir/paper/680034/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops