Abstract
The main objective of this research effort was to study whether microencapsulation could be a viable alternative to obtain probiotic orange or peach juices. In order to be considered probiotic food, probiotic bacteria must be present in sufficient viable numbers to promote a benefit to the host. The survival and viability of Lactobacillus paracasei L26 in juices over 50 days of storage at 5°C was assessed, evaluating the potential use of encapsulated cells in alginate microcapsules. L. paracasei L26 demonstrated good viability in both orange and peach juices despite the low pH values of both juices. Microencapsulation in alginate, with or without double coating, revealed to be suitable to protect L. paracasei L26 since viable cells were approximately 9 log cfu/g after 50 days of storage at 5°C. In general, the probiotic fruit juices showed a decrease in pH during storage. Glucose and fructose contents as well as citric acid contents decreased during storage, whereas an increase in formic acid was observed. The outcome of this study points to L. paracasei L26 as having promising potential, especially in an encapsulated form, as functional supplements in fruit juices without dairy ingredients due to their tolerance in an acidic environment over 50 days of storage at 5°C. Further studies are warranted to prove the functionality of juices with encapsulated probiotic strains.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Anal, A.-K., & Singh, H. (2007). Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science and Technology, 18, 240–251.
Araya, M., Morelli, L., Reid, G., Sanders, M.E., Stanton, C., Pineiro, & Ben Embarek, P. (2002). Guidelines for the evaluation of probiotics in food. Joint FAO/WHO working group report on drafting guidelines for the evaluation of probiotics in food, London, (ON, Canada) April 30 and May 1, (pp. 1–11).
Champagne, C., & Gardner, N.-J. (2008). Effect of storage in a fruit drink on subsequent survival of probiotic lactobacilli to gastro-intestinal stresses. Food Research International, 41, 539–543.
Champagne, C.-P., Roy, D., & Gardner, N. (2005). Challenges in the addition of probiotic cultures to foods. Critical Reviews in Food Science and Nutrition, 45, 61–84.
Cruz, A.-G., Sant’Ana, A.-S., Macchione, M.-M., Teixeira, A.-M., & Schmidt, F.-L. (2009). Milk drinks using whey butter cheese (queijo manteiga) and acerola juice as a potential source of vitamin C. Food and Bioprocess Technology, 2, 368–373.
Cunha, S.-C., Fernandes, J.-O., & Ferreira, I. (2002). HPLC/UV determination of organic acids in fruit juices and nectars. European Food Research and Technology, 214, 67–71.
Dave R-I & Shah N-P. (1997). Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. International Dairy Journal, 7, 31–41.
Ding W-K & Shah N-P. (2008). Survival of free and microencapsulated probiotic in orange and apple juices. International Food Research Journal, 15, 219–232.
Granato, D., Branco, G.-F., Nazzaro, F., Cruz, A.-G., & Faria, J.-A.-F. (2010). Functional foods and nondairy probiotic food development: trends, concepts, and products. Comprehensive Reviews in Food Science and Food Safety, 9, 291–302.
Heenan, C.-N., Adams, M.-C., Hosken, R.-W., & Fleet, G.-H. (2004). Survival and sensory acceptability of probiotic microorganisms in a nonfermented frozen vegetarian dessert. Lebensmittel-Wissenschaft und-Technology, 37, 461–466.
Kailasapathy, K. (2006). Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. LWT Food Science and Technology, 39, 1221–1227.
Krasaekoopt, W., & Kitsawad, K. (2010). Sensory characteristics and consumer acceptance of fruit juice containing probiotics beads in Thailand. Australian Journal of Technology, 14, 33–38.
Loredana, L., Diehl, H., & Socaciu, C. (2006). HPLC fingerprint of organic acids in fruit juices. Bulletin USAMV-CN, 62, 288–292.
Luckow, T., & Delahunty, C. (2004). Which juice is healthier? A consumer study of probiotic non-dairy juice drinks. Food Quality and Preference, 15, 751–759.
Makras, L., Van Acker, G., & De Vuyst, L. (2005). Lactobacillus paracasei subsp. paracasei 8700:2 degrades inulin-type fructans exhibiting different degrees of polymerization. Applied and Environmental Microbiology, 71, 6531–6537.
Mattila-Sandholm, T., Myllarinen, P., Crittenden, R., Mogensen, G., Fonden, R., & Saarela, M. (2002). Technological challenges for future probiotic foods. International Dairy Journal, 12, 173–182.
Miles, O., & Misra, S. (1938). The estimation of the bactericidal power of the blood. The Journal of Hygiene, 38, 732–749.
Nour, V., Trandafir, I., & Ionica, M.-E. (2010). HPLC organic acid analysis in different citrus juices under reversed phase conditions. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 38, 44–48.
Pidcock, K., Heard, G.-M., & Henriksson, A. (2002). Application of non-traditional meat starter cultures in production of Hungarian salami. International Journal of Food Microbiology, 76, 75–81.
Prado, F.-C., Parada, J.-L., Oandey, A., & Soccol, C. (2008). Trends in non-dairy probiotic beverages. Food Research International, 41, 111–123.
Saarela, M., Virkajari, I., Alakomi, H.-L., Sigvard-Mattila, P., & Matto, J. (2006). Stability and functionality of freeze-dried probiotic Bifidobacterium cells during storage in juice and milk. International Dairy Journal, 16, 1477–1482.
Saarela, M., Alakomi, H.-L., Mättö, J., Ahonen, A.-M., Puhakka, A., & Tynkkynen, S. (2010). Acid tolerant mutants of Bifidobacterium animalis subsp. lactis with improved stability in fruit juice. LWT–Food Science and Technology, 44, 1012–1018.
Saarela, M., Alakomi, H.-L., Mättö, J., Ahonen, A.-M., Puhakka, A., & Tynkkynen, S. (2011). Improving the storage stability of Bifidobacterium breve in low pH fruit juice. International Journal of Food Microbiology. doi:10-1016/j.ijfoodmicro.2010.12.002.
Sabikhi, L., Babu, R., Thompkinson, D.-K., & Kapila, S. (2010). Resistance of microencapsulated Lactobacillus acidophilus LA1 to processing treatments and simulated gut conditions. Food and Bioprocess Technology, 3, 586–593.
Shah, N.-P., Ding, W.-K., Fallourd, M.-J., & Leyer, G. (2010). Improving the stability of probiotic bacteria in model fruit juices using vitamins and antioxidants. Journal of Food Science, 75, M278–M282.
Sheehan, V.-M., Ross, P., & Fitzgerald, G.-F. (2007). Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices. Innovative Food Science & Emerging Technologies, 8, 279–284.
Suomalainen, T., Lagstrom, H., Matto, J., Saarela, M., Arvilommi, H., Laitinen, I., et al. (2006). Influence of whey-based fruit juice containing Lactobacillus rhamnosus on intestinal well-being and humeral immune response in healthy adults. LWT Food Science and Technology, 39, 788–795.
Tuorila, H., & Cardello, A.-V. (2002). Consumer responses to an off-flavor in juice in the presence of specific healh claims. Food Quality and Preference, 13, 561–569.
Vinderola, C.-G., Costa, G.-A., Regenhardt, S., & Reinheimer, J. A. (2002). Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria. International Dairy Journal, 12, 579–589.
Vodnar, D.-C., Venus, J., Schneider, R., & Socaciu, C. (2010). Lactic acid production green juice as nutrient substitute. Chemical Engineering and Technology, 33, 468–474.
Weinbreck, F., Bodnár, I., & Marco, M. L. (2010). Can encapsulation lengthen the shelf-life of probiotic bacteria in dry products? International Journal of Food Microbiology, 136, 364–367.
Welin, A., & Henriksson, A. (2005). Survival of Lactobacillus acidophilus LAFTI L10 and L. paracasei LAFTI L26 in the human gastrointestinal tract and perceived effects on health, UNSW Nutrafoods, 4, 9–14.
Yoon, K.-Y., Woodams, E.-E., & Hang, Y.-D. (2006). Production of probiotic cabbage juice by lactic acid bacteria. Bioresource Technology, 97, 1427–1430.
Zeppa, G., Conterno, L., & Gerbi, V. (2001). Determination of organic acids, sugars, diacetyl, and acetoin in cheese by high-performance liquid chromatography. Journal of Agricultural and Food Chemistry, 49, 2722–2726.
Acknowledgments
The authors acknowledge FMC BioPolymer (Ireland) for having provided the necessary alginate for microencapsulation and DSM for the probiotic strain. Financial support was provided by a fellowship within the framework of PROBIOCAPS—references PTDC/AGR-ALI/71051/2006 and FCOMP-01-0124-FEDER-008792, funded by the Fundação para a Ciência e a Tecnologia (Portugal).
The authors wish to thank Maria C. Arau for the English revision of the manuscript.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Rodrigues, D., Sousa, S., Gomes, A.M. et al. Storage Stability of Lactobacillus paracasei as Free Cells or Encapsulated in Alginate-Based Microcapsules in Low pH Fruit Juices. Food Bioprocess Technol 5, 2748–2757 (2012). https://doi.org/10.1007/s11947-011-0581-z
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-011-0581-z