Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 261-266

  Costa, Mayra Garcia Maia ^a   Fonteles, Thatyane Vidal ^a   De Jesus, Ana Laura Tibério ^a   Rodrigues, Sueli ^a  

^a FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

Author keywords

Lactobacillus casei; Pineapple juice; Probiotic

Indexed keywords

LACTIC ACID PRODUCTION; LACTOBACILLUS CASEI; MICROBIAL VIABILITY; OPTIMISED CONDITIONS; PINEAPPLE JUICE; PROBIOTIC BEVERAGES; PROBIOTICS; PROCESS OPTIMISATION;

FRUIT JUICES;

LACTIC ACID; PROBIOTIC AGENT;

ACIDIFICATION; ARTICLE; BACTERIUM CULTURE; FERMENTATION; FREEZING; LACTOBACILLUS CASEI; MICROBIAL VIABILITY; NONHUMAN; PH; PINEAPPLE JUICE; PROCESS DESIGN; PROCESS OPTIMIZATION; SHELF LIFE; STORAGE; ULTRASOUND;

ANANAS; BEVERAGES; FERMENTATION; FOOD STORAGE; INDUSTRIAL MICROBIOLOGY; LACTOBACILLUS CASEI; PROBIOTICS;

ANANAS COMOSUS; LACTOBACILLUS CASEI;

EID: 84875928647     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.01.059     Document Type: Article

References (28)

1. Anvisa. National Agency of Sanitary Vigilance through Governmental. Informe Técnico n°33, de 25 de outubro de 2007. Hidróxido de sódio-INS 524, Brasília. 2007.
2. R. Bhat, S.B. Ameran, A.A. Karim, and M.T. Liong Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation Food Chemistry 127 2011 641 644
3. L.H. Cheng, C.Y. Soh, S.C. Liew, and F.F. Teh Effects of sonication and carbonation on guava juice quality Food Chemistry 104 2007 1396 1401
4. M.G.M. Costa, T.V. Fonteles, A.L.T. Jesus, F.D.L. Almeida, M.R.A. Miranda, and F.A.N. Fernandes High-Intensity ultrasound processing of pineapple juice Food and Bioprocess Technology 2011 10.1007/s11947-011-0746-9
5. J.C. de Man, M. Rogosa, and M.E. Sharpe A medium for the cultivation of Lactobacilli Journal of Applied Bacteriology 23 1960 130 135
6. L.M.T. Dicks, and A. Endo Taxonomic status of lactic acid bacteria in wine and key characteristics to differentiate species South African Journal for Enology and Viticulture 30 2009 72 90
7. W.K. Ding, and N.P. Shah Survival of free and microencapsulated probiotic bacteria in orange and apple juices International Food Research Journal 15 2008 219 232
8. M. Du Toit, L. Engelbrecht, E. Lerm, and S. Krieger-Weber Lactobacillus: The next generation of malolactic fermentation starter cultures - An overview Food Bioprocess and Technology 4 2011 876 906
9. V. Ferreira, V. Soares, C. Santos, J. Silva, P.A. Gibbs, and P. Teixeira Survival of Lactobacillus sakei during heating, drying and storage in the dried state when growth has occurred in the presence of sucrose or monosodium glutamate Biotechnology Letters 27 2005 249 252
10. T.V. Fonteles, M.G. Costa, A.L.T. de Jesus, and S. Rodrigues Optimization of the fermentation of cantaloupe juice by Lactobacillus casei NRRL B-442 Food and Bioprocess Technology 2011 10.1007/s11947-011-0600-0
11. S.D. Forssten, C.W. Sindelar, and A.C. Ouwehand Probiotics from an industrial perspective Anaerobe 6 2011 410 413
12. S. Gupta, N.A. Ghannam, and A.G.M. Scannell Growth and kinectics of Lactobacillus plantarum in the fermentation of edible Irish brown seaweeds Food Bioproducts and Processing 89 2010 346 355
13. R. Havenaar, B.T. Brink, and J.H.J. Huis Int Veld Selection of strains for probiotic use R. Fuller, Probiotics: The scientific basis 1992 Chapman e Hall London 209 224
14. S.L. Liew, A.B. Ariff, A.R. Raha, and Y.W. Ho Optimization of medium composition for the production of a probiotic microorganism Lactobacillus rhamnosus using response surface methodology International Journal of Food Microbiology 102 2005 137 142
15. Minolta. (1998). Precise color communication - Color control from perception to instrumentation (p. 59). Osaka: Minolta Co. Ltd.
16. Z.E. Mousavi, S.M. Mousavi, S.H. Razavi, Z. Emam-Djomeh, and H. Kiani Fermentation of pomegranate juice by probiotic lactic acid bacteria World Journal of Microbiology and Biotechnology 27 2011 123 128
17. F. Nazarro, F. Fratianni, A. Sada, and P. Orlando Synbiotic potential of carrot juice supplemented with Lactobacillus spp. and inulin or fructooligosaccharides Journal of Science of Food and Agriculture 88 2008 2271 2276
18. C.P. O'Donnell, B.K. Tiwari, P. Bourke, and P.J. Cullen Effect of ultrasonic processing on food enzymes of industrial importance Trends in Food Science & Technology 21 2010 358 367
19. A.C. Ouwehand, and S.J. Salminen The health effects of cultured milk products with viable and non-viable bacteria International Dairy Journal 8 1998 749 758
20. A.L.F. Pereira, T.C. Maciel, and S. Rodrigues Probiotic beverage from cashew apple juice fermented with Lactobacillus casei Food Research International 44 2011 1276 1283
21. R.D.C.S. Ranadheera, S.K. Baines, and M.C. Adams Importance of food in probiotic efficacy Food Research International 43 2010 1 7
22. N.P. Shah Functional cultures and health benefits International Dairy Journal 17 2007 1262 1277
23. V.M. Sheehan, P. Ross, and G.F. Fitzgerald Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices Innovative Food Science and Emerging Technologies 8 2007 279 284
24. B.K. Tiwari, K. Muthukumarappan, C.P. O'Donnell, and P.J. Cullen Inactivation kinetics of pectin methylesterase and cloud retention in sonicated orange juice Innovative Food Science and Emerging Technologies 10 2009 166 171
25. B.K. Tiwari, C.P.O. O'Donnell, A. Patras, and P.J. Cullen Anthocyanin and ascorbic acid degradation in sonicated strawberry juice Journal of Agriculture and Food Chemistry 56 2008 10071 10077
26. M. Valero, N. Recrosio, D. Saura, N. Muñoz, N. Martí, and V. Lizama Effects of ultrasonic treatments in orange juice processing Journal of Food Engineering 80 2007 509 516
27. C.G. Vinderola, and J.A. Reinheimer Enumeration of Lactobacillus casei in the presence of L. acidophilus. Bifidobacteria and lactic starter bacteria in fermented dairy products International Dairy Journal 10 2000 271 275
28. K.Y. Yoon, E.E. Woodams, and Y.D. Hang Production of probiotic cabbage juice by lactic acid bacteria Bioresource Technology 97 2006 1427 1430