Insignificant viability of the granules of probiotic and prebiotic with skimmed milk powder

Biomedicine & Preventive Nutrition Pub Date : 2014-10-01 DOI:10.1016/j.bionut.2014.08.005

Chayanika Sahni , Rajinder K. Gupta , Pratibha Nand

{"title":"Insignificant viability of the granules of probiotic and prebiotic with skimmed milk powder","authors":"Chayanika Sahni , Rajinder K. Gupta , Pratibha Nand","doi":"10.1016/j.bionut.2014.08.005","DOIUrl":null,"url":null,"abstract":"<div>Currently, there is an escalating demand of people for probiotic health-based products. Further, the survival of these bacteria in the human gastrointestinal system is questionable. Viability of probiotic in food and food products is a challenge for the food processing industry. Providing probiotic living cells with a physical barrier against adverse environmental conditions is therefore an approach currently receiving considerable interest to achieve longer shelf-life of the product. In the present study, skimmed milk powder along with probiotic (Lactobacillus acidophilus) and prebiotic (Fructooligosaccharide) were used to make granules by wet granulation method and the viability of the granulated probiotic organism was investigated. Results indicated poor survival of the L. acidophilus after granulation. Physico-chemical characteristics of two optimised F1 and F2 formulations were assessed for pH, water holding capacity and moisture content determination. Major future challenges are also spotlighted.</div>","PeriodicalId":100182,"journal":{"name":"Biomedicine & Preventive Nutrition","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2014-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.bionut.2014.08.005","citationCount":"5","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Biomedicine & Preventive Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2210523914000828","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 5

Abstract

Currently, there is an escalating demand of people for probiotic health-based products. Further, the survival of these bacteria in the human gastrointestinal system is questionable. Viability of probiotic in food and food products is a challenge for the food processing industry. Providing probiotic living cells with a physical barrier against adverse environmental conditions is therefore an approach currently receiving considerable interest to achieve longer shelf-life of the product. In the present study, skimmed milk powder along with probiotic (Lactobacillus acidophilus) and prebiotic (Fructooligosaccharide) were used to make granules by wet granulation method and the viability of the granulated probiotic organism was investigated. Results indicated poor survival of the L. acidophilus after granulation. Physico-chemical characteristics of two optimised F1 and F2 formulations were assessed for pH, water holding capacity and moisture content determination. Major future challenges are also spotlighted.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

益生菌颗粒和益生元与脱脂奶粉的活力不显著

目前，人们对益生菌健康产品的需求不断上升。此外，这些细菌在人类胃肠道系统中的生存是值得怀疑的。益生菌在食品和食品制品中的生存能力是食品加工业面临的挑战。因此，为益生菌活细胞提供对抗不利环境条件的物理屏障是目前获得相当大兴趣的方法，以实现产品的更长保质期。本研究以脱脂奶粉为原料，加入益生菌(嗜酸乳杆菌)和益生元(低聚果糖)，采用湿法造粒，研究益生菌颗粒剂的生存能力。结果表明，肉芽化后嗜酸乳杆菌的存活率较低。对两种优化后的F1和F2配方的理化特性进行了pH值、持水量和含水量测定。未来的主要挑战也得到了关注。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Biomedicine & Preventive Nutrition

自引率

0.00%

发文量