Study of Changes in Encapsulated and Free Microbial Load of Industrial Synbiotic Juices by Method RSM-D-Optimal with Split Plot

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Article Type:
Research/Original Article (دارای رتبه معتبر)
Abstract:

In recent years, consumers in addition to considering the nutritional characteristics that are normally a desired food, also pay special attention to the health characteristics of the product. In this study, the effect of 5 variables including inulin, storage time, type of fruit (apple, cherry), type of microbe (Lactobacillus acidophilus and Lactobacillus casei) and type of coating (encapsulated and free) on the quality control of total count were discussed. Analysis of variance of data at 5% level showed that in all graphs, independent variables had significant effects (p) on the dependent variable in this study. The results showed that by considering inulin, the amount of microorganisms increases and in the presence or absence of fruit type, there are no significant changes in the overall count, but fruit type can affect the number of microorganisms. The number of Lactobacillus acidophilus was observed in the environment more than Lactobacillus casei. By considering the type of fruit and increasing the fermentation time, we have a decrease in microorganisms, which is related to the pH of the environment of these fruits. With increasing storage time and considering encapsulation in the early stages, it is less than non-encapsulated microorganisms and the difference between them is significant. Considering the type of fruit, the total count in Lactobacillus casei is more than Lactobacillus acidophilus because in the early stages, the growth of Lactobacillus casei, which has a more balanced pH growth than acidophilus, decreases over time as the pH decreases.

Language:
Persian
Published:
Journal of Innovation in food science and technology, Volume:16 Issue: 61, 2024
Pages:
89 to 103
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