Viability of Lactobacillus casei ATCC 393 and properties in Andean blackberry suspensions with probiotic and prebiotic characteristics
Food industry has grown in recent years mainly due to the supply of functional foods with probiotics and prebiotics. The viability of Lactobacillus casei and the properties of blackberry suspensions added with inulin were evaluated using a central design composed of the following factors: mass fract...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Universidad Nacional de Colombia
2019-07-01
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| Series: | Dyna |
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| Online Access: | https://revistas.unal.edu.co/index.php/dyna/article/view/72929 |
| _version_ | 1818834249609904128 |
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| author | Zaira Tatiana Marin Arango Misael Cortés Rodriguez Olga Ines Montoya Campuzano Julio Cesar Arango Tobón |
| author_facet | Zaira Tatiana Marin Arango Misael Cortés Rodriguez Olga Ines Montoya Campuzano Julio Cesar Arango Tobón |
| author_sort | Zaira Tatiana Marin Arango |
| collection | DOAJ |
| description | Food industry has grown in recent years mainly due to the supply of functional foods with probiotics and prebiotics. The viability of Lactobacillus casei and the properties of blackberry suspensions added with inulin were evaluated using a central design composed of the following factors: mass fraction of total solid blackberry concentrate (XTSBC) (0.103-0.120), [McFarland] (6-10), inulin (2.78-3.68%), and mass blackberry concentrate (BC)/mass inoculum (R) (5-20); and the dependent variables: moisture (M), pH, acidity, °Brix, total solids suspension (TSS), viscosity (μ), zeta potential (z), and Log CFU/g. Results of the experimental optimization of multiple responses were: XTSBC (0.103), [McFarland] (10), inulin (3.12%w/w), and R (18.5); being the dependent variables: M=86.7±0.0%, pH=2.74±0.01, acidity=3.1±0.0%, °Brix=11.0±0.1%, TSS=13.3±0.0%, µ=1288.0±20.1 cP, z=-13.3±0.3 mV and Log CFU/g=7.8±0.5. The probiotic microorganism Lb. casei ATCC 393 presents an adaptability in suspensions based on BC and inulin, which guarantee its viability and a possible use for obtaining an innovative spray-dried product. |
| first_indexed | 2024-12-19T02:31:49Z |
| format | Article |
| id | doaj.art-d44dc7b06a204cfeb64e0f822e8482db |
| institution | Directory Open Access Journal |
| issn | 0012-7353 2346-2183 |
| language | English |
| last_indexed | 2024-12-19T02:31:49Z |
| publishDate | 2019-07-01 |
| publisher | Universidad Nacional de Colombia |
| record_format | Article |
| series | Dyna |
| spelling | doaj.art-d44dc7b06a204cfeb64e0f822e8482db2022-12-21T20:39:36ZengUniversidad Nacional de ColombiaDyna0012-73532346-21832019-07-018621017918610.15446/dyna.v86n210.7292951691Viability of Lactobacillus casei ATCC 393 and properties in Andean blackberry suspensions with probiotic and prebiotic characteristicsZaira Tatiana Marin Arango0Misael Cortés Rodriguez1Olga Ines Montoya Campuzano2Julio Cesar Arango Tobón3Universidad del QuindíoUniversidad Nacional de Colombia - Sede MedellínUniversidad Nacional de Colombia - Sede MedellínUniversidad Nacional de Colombia - Sede MedellínFood industry has grown in recent years mainly due to the supply of functional foods with probiotics and prebiotics. The viability of Lactobacillus casei and the properties of blackberry suspensions added with inulin were evaluated using a central design composed of the following factors: mass fraction of total solid blackberry concentrate (XTSBC) (0.103-0.120), [McFarland] (6-10), inulin (2.78-3.68%), and mass blackberry concentrate (BC)/mass inoculum (R) (5-20); and the dependent variables: moisture (M), pH, acidity, °Brix, total solids suspension (TSS), viscosity (μ), zeta potential (z), and Log CFU/g. Results of the experimental optimization of multiple responses were: XTSBC (0.103), [McFarland] (10), inulin (3.12%w/w), and R (18.5); being the dependent variables: M=86.7±0.0%, pH=2.74±0.01, acidity=3.1±0.0%, °Brix=11.0±0.1%, TSS=13.3±0.0%, µ=1288.0±20.1 cP, z=-13.3±0.3 mV and Log CFU/g=7.8±0.5. The probiotic microorganism Lb. casei ATCC 393 presents an adaptability in suspensions based on BC and inulin, which guarantee its viability and a possible use for obtaining an innovative spray-dried product.https://revistas.unal.edu.co/index.php/dyna/article/view/72929rubus glaucus benthfunctional foodinulincolloids |
| spellingShingle | Zaira Tatiana Marin Arango Misael Cortés Rodriguez Olga Ines Montoya Campuzano Julio Cesar Arango Tobón Viability of Lactobacillus casei ATCC 393 and properties in Andean blackberry suspensions with probiotic and prebiotic characteristics Dyna rubus glaucus benth functional food inulin colloids |
| title | Viability of Lactobacillus casei ATCC 393 and properties in Andean blackberry suspensions with probiotic and prebiotic characteristics |
| title_full | Viability of Lactobacillus casei ATCC 393 and properties in Andean blackberry suspensions with probiotic and prebiotic characteristics |
| title_fullStr | Viability of Lactobacillus casei ATCC 393 and properties in Andean blackberry suspensions with probiotic and prebiotic characteristics |
| title_full_unstemmed | Viability of Lactobacillus casei ATCC 393 and properties in Andean blackberry suspensions with probiotic and prebiotic characteristics |
| title_short | Viability of Lactobacillus casei ATCC 393 and properties in Andean blackberry suspensions with probiotic and prebiotic characteristics |
| title_sort | viability of lactobacillus casei atcc 393 and properties in andean blackberry suspensions with probiotic and prebiotic characteristics |
| topic | rubus glaucus benth functional food inulin colloids |
| url | https://revistas.unal.edu.co/index.php/dyna/article/view/72929 |
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