冷干燥的香片携带益生菌细菌
Carolina M Niro1, Giovana M N Mendonça2, Lucca R Paulino3
1Graduate Program in Biotechnology, Federal University of São Carlos (UFSCar), São Carlos 13565-905, Brazil.
Foods (Basel, Switzerland)
|June 28, 2023
概括
使用粉涂层或浸生产益生菌冷干燥香片,这两种方法都产生了高活性的益生菌细菌数量. 粉涂层在冷干燥过程中增强了细菌的生存能力,并改善了感官接受.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 营养 营养 营养 营养 营养
背景情况:
- 越来越多的消费者对更健康的饮食和功能性食品的兴趣.
- 益生菌微生物提供健康益处,并被纳入新型食品中.
- 冷干燥是水果的常见保存方法,但可能会影响微生物的生存能力.
研究的目的:
- 为了比较两种生产益生菌冷干燥香片的方法,使用*Bacillus coagulans*.
- 评估浸与粉涂层对细菌活力和质感的影响.
- 为了评估益生菌丰富的香片的感官可接受性.
主要方法:
- 香切片经过浸以*Bacillus coagulans*悬浮剂或涂上含有细菌的粉分散剂.
- 使用冷干燥来保存富含益生菌的香片.
- 进行了切削力测试和感觉面板评估 (超过100名小组成员).
主要成果:
- 这两种方法都实现了活性的细胞数量超过7log CFU/g.
- 与浸相比,粉涂层在冷干燥过程中显著提高了益生菌的活力.
- 虽然切削力表明涂层切片的脆度较低,但感官评估没有发现显著的纹理差异.
- 涂层切片的感官接受度明显高于非益生菌对照组.
结论:
- 粉涂层是生产益生菌冷干燥香片,增强细菌存活的有效方法.
- 这两种方法都产生了可接受的感觉形状,粉涂层提供了卓越的益生菌稳定性和接受性.
- 富含益生菌的香片是一个有前途的功能性食品.
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