Effects of Lactobacillus plantarum Microcapsules Fermentation on the Quality of Carrot Chips
This paper aimed to explore the effect of Lactobacillus plantarum microcapsules fermentation on the quality of carrot chips, and the change of viable cell count under freeze-drying and simulated gastric juice conditions. In this study, Lactobacillus plantarum microcapsules were prepared by extrusion...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-01-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021040234 |
| _version_ | 1811231330091925504 |
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| author | Lihua ZHANG Xia WANG Mengmeng ZHA Peixin TANG Xun SHI Wei ZONG Guangyuan ZHAO |
| author_facet | Lihua ZHANG Xia WANG Mengmeng ZHA Peixin TANG Xun SHI Wei ZONG Guangyuan ZHAO |
| author_sort | Lihua ZHANG |
| collection | DOAJ |
| description | This paper aimed to explore the effect of Lactobacillus plantarum microcapsules fermentation on the quality of carrot chips, and the change of viable cell count under freeze-drying and simulated gastric juice conditions. In this study, Lactobacillus plantarum microcapsules were prepared by extrusion method using sodium alginate and isolated whey protein as wall materials. The carrot chips fermented with Lactobacillus plantarum microcapsules were used as experimental group and the carrot chips fermented without microcapsules were used as control group. The results showed that there were no significant differences in texture, color, total sugar content, carotene content and ascorbic acid content between test group and control group (P>0.05). In freeze-drying and simulated gastric juice environment, the number of viable bacteria in the test group was significantly higher than that in the control group, which remained (8.47±0.02) and (8.31±0.01) lg(CFU/g), respectively. Microencapsulated Lactobacillus plantarum fermentation had no prominent effect on the quality of carrot chips and could improve the resistance of Lactobacillus plantarum to adverse environments (such as freeze-drying and gastric juice). |
| first_indexed | 2024-04-12T10:42:18Z |
| format | Article |
| id | doaj.art-2f63ac071e144587b56293d489e043be |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-12T10:42:18Z |
| publishDate | 2022-01-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-2f63ac071e144587b56293d489e043be2022-12-22T03:36:32ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-01-0143213514110.13386/j.issn1002-0306.20210402342021040234-2Effects of Lactobacillus plantarum Microcapsules Fermentation on the Quality of Carrot ChipsLihua ZHANG0Xia WANG1Mengmeng ZHA2Peixin TANG3Xun SHI4Wei ZONG5Guangyuan ZHAO6College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, ChinaHaoxiangni Health Food Co., Ltd., Xinzheng 451162, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, ChinaThis paper aimed to explore the effect of Lactobacillus plantarum microcapsules fermentation on the quality of carrot chips, and the change of viable cell count under freeze-drying and simulated gastric juice conditions. In this study, Lactobacillus plantarum microcapsules were prepared by extrusion method using sodium alginate and isolated whey protein as wall materials. The carrot chips fermented with Lactobacillus plantarum microcapsules were used as experimental group and the carrot chips fermented without microcapsules were used as control group. The results showed that there were no significant differences in texture, color, total sugar content, carotene content and ascorbic acid content between test group and control group (P>0.05). In freeze-drying and simulated gastric juice environment, the number of viable bacteria in the test group was significantly higher than that in the control group, which remained (8.47±0.02) and (8.31±0.01) lg(CFU/g), respectively. Microencapsulated Lactobacillus plantarum fermentation had no prominent effect on the quality of carrot chips and could improve the resistance of Lactobacillus plantarum to adverse environments (such as freeze-drying and gastric juice).http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021040234lactobacillus plantarummicrocapsulesfermentation carrotviable countquality change |
| spellingShingle | Lihua ZHANG Xia WANG Mengmeng ZHA Peixin TANG Xun SHI Wei ZONG Guangyuan ZHAO Effects of Lactobacillus plantarum Microcapsules Fermentation on the Quality of Carrot Chips Shipin gongye ke-ji lactobacillus plantarum microcapsules fermentation carrot viable count quality change |
| title | Effects of Lactobacillus plantarum Microcapsules Fermentation on the Quality of Carrot Chips |
| title_full | Effects of Lactobacillus plantarum Microcapsules Fermentation on the Quality of Carrot Chips |
| title_fullStr | Effects of Lactobacillus plantarum Microcapsules Fermentation on the Quality of Carrot Chips |
| title_full_unstemmed | Effects of Lactobacillus plantarum Microcapsules Fermentation on the Quality of Carrot Chips |
| title_short | Effects of Lactobacillus plantarum Microcapsules Fermentation on the Quality of Carrot Chips |
| title_sort | effects of lactobacillus plantarum microcapsules fermentation on the quality of carrot chips |
| topic | lactobacillus plantarum microcapsules fermentation carrot viable count quality change |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021040234 |
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