Acerola nectar with added microencapsulated probiotic
Food science and technology
;
54(2013): 125-131, 2013. graf, tab
Artigo
em Português
| LILACS, SES-SP, SESSP-IALPROD, SES-SP, SESSP-IALACERVO
| ID: biblio-1009054
ABSTRACT
The aim of this study was to evaluate the survival of a probiotic microorganism microencapsulated in cellulose acetate phthalate, added to acerola nectar. The changes in pH, Brix, organic acid content and color of the product during its shelf-life were evaluated. A total of 3 processing runs were carried out on a semi-industrial scale, each consisting of a 15-liter batch of acerola nectar with added prebiotics and a microencapsulated probiotic culture. The physicochemical characteristics of the samples remained stable throughout storage. After 30 days storage the acerola nectar samples containing microencapsulated probiotic microorganisms exhibited counts above 8 log CFU per 200 mL, within the limits set by the Brazilian regulation for functional foods. On the other hand, the samples containing...(AU)
Texto completo:
DisponíveL
Índice:
LILACS (Américas)
Assunto principal:
Malpighiaceae
/
Alimentos
/
Frutas
Idioma:
Português
Revista:
Food science and technology
Ano de publicação:
2013
Tipo de documento:
Artigo
Instituição/País de afiliação:
Secretaria da Saúde do Estado de São Paulo. Instituto Adolfo Lutz/BR
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