Survival of Probiotics in Synbiotic Apple Juice During Refrigeration and Subsequent Exposure to Simulated Gastro-Intestinal Conditions
The aim of this work was to produce synbiotic apple juice and investigate the survival of Lactobacillus acidophilus and Lactobacillus plantarum in apple juice during the refrigerated storage (4 °C) for 42 days and then the ability of the mentioned probiotic bacteria in gastrointestinal tolerance und...
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| Format: | Article |
| Language: | English |
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Iranian Institute of Research and Development in Chemical Industries (IRDCI)-ACECR
2019-04-01
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| Series: | Iranian Journal of Chemistry & Chemical Engineering |
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| Online Access: | http://www.ijcce.ac.ir/article_30783_359de7eba9654a267ec5a238defe494b.pdf |
| _version_ | 1818157960300331008 |
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| author | Alaleh Zoghi Kianoush Khosravi-Darani Sara Sohrabvandi Hosein Attar Sayed Abolhasan Alavi |
| author_facet | Alaleh Zoghi Kianoush Khosravi-Darani Sara Sohrabvandi Hosein Attar Sayed Abolhasan Alavi |
| author_sort | Alaleh Zoghi |
| collection | DOAJ |
| description | The aim of this work was to produce synbiotic apple juice and investigate the survival of Lactobacillus acidophilus and Lactobacillus plantarum in apple juice during the refrigerated storage (4 °C) for 42 days and then the ability of the mentioned probiotic bacteria in gastrointestinal tolerance under gastrointestinal tract conditions, with simulated gastric and bile juices. Eight-treatment combination Plackett-Burman design was used to evaluate the influence of seven variables such as probiotic strain, inoculum size, fructooligosaccharide content, inulin concentration, patulin content, ascorbic and citric acids concentration on the viability of mentioned probiotic strains. The results showed that the survivability of probiotics in apple juice depends significantly (P ≤ 0.05) on the inoculum size, inulin concentration, kind of probiotic strain, and ascorbic and citric acids’ concentration, respectively. The highest viability was achieved by inoculation of 108 CFU/mL of Lactobacillus acidophilus ATCC 4356 to the apple juice contaminated with 110 µg/L patulin content, containing 2.5% (w/v) inulin, 4 g/L citric acid, and 200 mg/L ascorbic acid. No significant difference was observed in the organoleptic properties of the synbiotic apple juice and the control sample. After sequential incubation in the simulated gastric (2 h) and intestinal juices (pH 7.4, 2 h), the highest number of surviving cells was around 3.5 log (CFU/mL). |
| first_indexed | 2024-12-11T15:22:29Z |
| format | Article |
| id | doaj.art-813bf982d4e64ff48c6be57d780a5f47 |
| institution | Directory Open Access Journal |
| issn | 1021-9986 1021-9986 |
| language | English |
| last_indexed | 2024-12-11T15:22:29Z |
| publishDate | 2019-04-01 |
| publisher | Iranian Institute of Research and Development in Chemical Industries (IRDCI)-ACECR |
| record_format | Article |
| series | Iranian Journal of Chemistry & Chemical Engineering |
| spelling | doaj.art-813bf982d4e64ff48c6be57d780a5f472022-12-22T01:00:20ZengIranian Institute of Research and Development in Chemical Industries (IRDCI)-ACECRIranian Journal of Chemistry & Chemical Engineering1021-99861021-99862019-04-0138215917030783Survival of Probiotics in Synbiotic Apple Juice During Refrigeration and Subsequent Exposure to Simulated Gastro-Intestinal ConditionsAlaleh Zoghi0Kianoush Khosravi-Darani1Sara Sohrabvandi2Hosein Attar3Sayed Abolhasan Alavi4Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, I.R. IRANResearch Department of Food Technology, National Nutrition and food Technology Research Institute, Faculty of Food and Nutrition Sciences, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741 Tehran, I.R. IRANResearch Department of Food Technology, National Nutrition and food Technology Research Institute, Faculty of Food and Nutrition Sciences, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741 Tehran, I.R. IRANDepartment of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, I.R. IRANDepartment of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, I.R. IRANThe aim of this work was to produce synbiotic apple juice and investigate the survival of Lactobacillus acidophilus and Lactobacillus plantarum in apple juice during the refrigerated storage (4 °C) for 42 days and then the ability of the mentioned probiotic bacteria in gastrointestinal tolerance under gastrointestinal tract conditions, with simulated gastric and bile juices. Eight-treatment combination Plackett-Burman design was used to evaluate the influence of seven variables such as probiotic strain, inoculum size, fructooligosaccharide content, inulin concentration, patulin content, ascorbic and citric acids concentration on the viability of mentioned probiotic strains. The results showed that the survivability of probiotics in apple juice depends significantly (P ≤ 0.05) on the inoculum size, inulin concentration, kind of probiotic strain, and ascorbic and citric acids’ concentration, respectively. The highest viability was achieved by inoculation of 108 CFU/mL of Lactobacillus acidophilus ATCC 4356 to the apple juice contaminated with 110 µg/L patulin content, containing 2.5% (w/v) inulin, 4 g/L citric acid, and 200 mg/L ascorbic acid. No significant difference was observed in the organoleptic properties of the synbiotic apple juice and the control sample. After sequential incubation in the simulated gastric (2 h) and intestinal juices (pH 7.4, 2 h), the highest number of surviving cells was around 3.5 log (CFU/mL).http://www.ijcce.ac.ir/article_30783_359de7eba9654a267ec5a238defe494b.pdfviabilityprobioticfunctional foodprebioticsimulated gastro-intestinal juices |
| spellingShingle | Alaleh Zoghi Kianoush Khosravi-Darani Sara Sohrabvandi Hosein Attar Sayed Abolhasan Alavi Survival of Probiotics in Synbiotic Apple Juice During Refrigeration and Subsequent Exposure to Simulated Gastro-Intestinal Conditions Iranian Journal of Chemistry & Chemical Engineering viability probiotic functional food prebiotic simulated gastro-intestinal juices |
| title | Survival of Probiotics in Synbiotic Apple Juice During Refrigeration and Subsequent Exposure to Simulated Gastro-Intestinal Conditions |
| title_full | Survival of Probiotics in Synbiotic Apple Juice During Refrigeration and Subsequent Exposure to Simulated Gastro-Intestinal Conditions |
| title_fullStr | Survival of Probiotics in Synbiotic Apple Juice During Refrigeration and Subsequent Exposure to Simulated Gastro-Intestinal Conditions |
| title_full_unstemmed | Survival of Probiotics in Synbiotic Apple Juice During Refrigeration and Subsequent Exposure to Simulated Gastro-Intestinal Conditions |
| title_short | Survival of Probiotics in Synbiotic Apple Juice During Refrigeration and Subsequent Exposure to Simulated Gastro-Intestinal Conditions |
| title_sort | survival of probiotics in synbiotic apple juice during refrigeration and subsequent exposure to simulated gastro intestinal conditions |
| topic | viability probiotic functional food prebiotic simulated gastro-intestinal juices |
| url | http://www.ijcce.ac.ir/article_30783_359de7eba9654a267ec5a238defe494b.pdf |
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