Effect of ascorbic acid or oligofructose supplementation on L. paracasei viability, physicochemical characteristics and acceptance of probiotic orange juice
作者: Guilherme Mamede da CostaJosé Vitor de Carvalho SilvaJéssica Dias MingottiCarlos Eduardo BarãoSuellen Jensen KlososkiTatiana Colombo Pimentel
作者单位: 1Instituto Federal do Paraná (IFPR) – Campus Paranavaí, Rua José Felipe Tequinha, 1400, Jardim das Nações, Paranavaí, Paraná, 87703-536, Brazil
刊名: LWT - Food Science and Technology, 2017, Vol.75 , pp.195-201
来源数据库: Elsevier Journal
DOI: 10.1016/j.lwt.2016.08.051
关键词: Orange juiceProbioticPrebioticVitamin CCitrus sinensis
英文摘要: Abstract(#br)This study aimed to evaluate the effect of oligofructose (prebiotic) or ascorbic acid supplementation on the viability of Lactobacillus paracasei ssp. paracasei probiotic culture, physicochemical characteristics and acceptance of orange juice during cold storage (4 °C for 28 days). Juices with probiotic culture, ascorbic acid and/or oligofructose supplementation showed physicochemical characteristics, acceptance and storage stability similar to the pure juices; but lower turbidity (except oligofructose added juice) and yellow color. Oligofructose or ascorbic acid did not exert a protective effect on probiotic cultures during storage, but the juices showed viability of probiotic culture higher than 10 6 CFU/mL during 28 days of cold storage. The oligofructose content was...
全文获取路径: Elsevier  (合作)
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影响因子:2.546 (2012)

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关键词翻译
关键词翻译
  • orange 橙子
  • acceptance 接收
  • viability 生活力
  • probiotic 前生命期的
  • juice