PDF(Pubmed)
Abstract：
The primary objective of this investigation was to assess the viability of free and encapsulated Lactobacillus plantarum probiotics in mango juice and under simulated gastrointestinal conditions. Specifically, the probiotics were encapsulated using sodium alginate and alginate-soy protein isolate through the internal gelation method, and the obtained probiotics were characterized for various attributes. Both free and encapsulated probiotics were exposed to challenging conditions, including thermal stress, low temperature, and simulated gastrointestinal conditions. Additionally, both types of probiotics were incorporated into mango juice, and their survival was monitored over a 28-day storage period. Following viability under simulated gastrointestinal conditions, the count of free and encapsulated probiotic cells decreased from initial levels of 9.57 log CFU/mL, 9.55 log CFU/mL, and 9.53 log CFU/mL, 9.56 log CFU/mL to final levels of 6.14 log CFU/mL, 8.31 log CFU/mL, and 6.24 log CFU/mL, 8.62 log CFU/mL, respectively. Notably, encapsulated probiotics exhibited a decrease of 1.24 log CFU and 0.94 log CFU, while free cells experienced a reduction of 3.43 log CFU and 6.24 log CFU in mango juice over the storage period. Encapsulated probiotics demonstrated higher viability in mango juice compared to free probiotics throughout the 28-day storage period. These findings suggest that mango juice can be enriched with probiotics to create a health-promoting beverage.
摘要：
这项研究的主要目的是评估在芒果汁和模拟胃肠道条件下游离和包封的植物乳杆菌益生菌的活力。具体来说,用海藻酸钠和海藻酸-大豆分离蛋白通过内部凝胶法包封益生菌，并对获得的益生菌进行了各种属性的表征。游离和封装的益生菌都暴露在具有挑战性的条件下，包括热应力，低温,和模拟的胃肠道条件。此外,这两种益生菌都加入了芒果汁，并在28天的储存期内监测其存活率。在模拟胃肠道条件下存活后，游离和包封益生菌细胞的计数从9.57logCFU/mL的初始水平下降，9.55logCFU/mL，和9.53logCFU/mL，9.56logCFU/mL至6.14logCFU/mL的最终水平，8.31logCFU/mL，和6.24logCFU/mL，8.62logCFU/mL，分别。值得注意的是,封装的益生菌表现出1.24logCFU和0.94logCFU的下降，而游离细胞经历了3.43logCFU和6.24logCFU在芒果汁在储存期的减少。在整个28天的储存期间,与游离益生菌相比,包封的益生菌在芒果汁中表现出更高的活力。这些发现表明，芒果汁可以富含益生菌，以创造一种促进健康的饮料。
