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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Acerola nectar with added microencapsulated probiotic

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Author(s):
Antunes, A. E. C. [1] ; Liserre, A. M. ; Coelho, A. L. A. ; Menezes, C. R. [2] ; Moreno, I. ; Yotsuyanagi, K. ; Azambuja, N. C. [1]
Total Authors: 7
Affiliation:
[1] Univ Estadual Campinas, Sch Appl Sci, Fac Ciencias Aplicadas, FCA UNICAMP, Campinas, SP - Brazil
[2] Univ Fed Santa Maria, DTCA, Sch Santa Maria, Santa Maria, RS - Brazil
Total Affiliations: 2
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 54, n. 1, p. 125-131, NOV 2013.
Web of Science Citations: 32
Abstract

The aim of this study was to evaluate the survival of a probiotic microorganism microencapsulated in cellulose acetate phthalate, added to acerola nectar. The changes in pH, Brix, organic acid content and color of the product during its shelf-life were evaluated. A total of 3 processing runs were carried out on a semi-industrial scale, each consisting of a 15-liter batch of acerola nectar with added prebiotics and a microencapsulated probiotic culture. The physicochemical characteristics of the samples remained stable throughout storage. After 30 days storage the acerola nectar samples containing microencapsulated probiotic microorganisms exhibited counts above 8 log CFU per 200 mL, within the limits set by the Brazilian regulation for functional foods. On the other hand, the samples containing free Bifidobacterium animalis cells showed counts of 5.9 log CFU per 200 mL after the same storage time. It was concluded that microencapsulation was a suitable technique for improving the viability of probiotic microorganisms in acerola nectar during cold storage. (C) 2013 Elsevier Ltd. All rights reserved. (AU)