Czech J. Food Sci., 2018, 36(4):284-288 | DOI: 10.17221/39/2018-CJFS

Fruit juices with probiotics - new type of functional foodsFood Microbiology and Safety

Šárka HORÁČKOVÁ^*,1, Kristýna ROKYTOVÁ¹, Kristina BIALASOVÁ¹, Iveta KLOJDOVÁ¹, Marcela SLUKOVÁ²

¹ Department of Dairy, Fat and Cosmetics and

² Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic

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.

Keywords: bifidobacteria; encapsulation; pineapple juice; strawberry juice

Published: August 31, 2018  Show citation