Freeze dried probiotic carrot juice powder for better storage stability of probiotic

Rishabh, Dwivedi; Athira, Ajith; Radhakrishnan, P.; Nagamaniammai, G.

doi:10.1007/s13197-021-05259-2

Cited by 10 publications

(8 citation statements)

References 24 publications

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“…50 In another study, probiotic carrot juice powder was prepared, and freeze-dried probiotic formulation was shown to have good storage stability up to one month (6–7 log CFU per g) compared to the spray-dried formulation. 87 Keskin et al 88 studied the influence of three drying methods (freeze-drying, intermittent microwave drying, and hot air convective drying) on the amounts and types of volatile and phenolic compounds of black carrot powders. From this study, it was reported that the freeze-drying method conserved the number of aromas to a greater extent, and its overall acceptability was higher than the others based on the sensory analysis parameters.…”

Section: Modern and Conventional Drying Processing Technologiesmentioning

confidence: 99%

A comprehensive review on carrot (Daucus carota L.): the effect of different drying methods on nutritional properties and its processing as value-added foods

Motegaonkar,

Shankar,

Tazeen

et al. 2024

Sustainable Food Technol.

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Section: Modern and Conventional Drying Processing Technologiesmentioning

confidence: 99%

A comprehensive review on carrot (Daucus carota L.): the effect of different drying methods on nutritional properties and its processing as value-added foods

Motegaonkar,

Shankar,

Tazeen

et al. 2024

Sustainable Food Technol.

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“…The dry product was sieved after being pounded into a fine powder. For further investigation, the resulting powder was packed in a polyethylene bag and maintained in a freezer at -20 °C [19,20].…”

Section: Preparation Of Probioticmentioning

confidence: 99%

“…It has been understood that the solubility of freeze-dried black mulberry powder was lower than that of spray-dried ones [1]. It has also been found the storage temperature and moisture content can significantly affect the solubility of samples [20,21]. The highest solubility values were obtained in samples with lower moisture content, while the solubility decreased during shelf life by absorption of moisture.…”

Section: Physicochemical Properties Of the Fruit Juice Powdersmentioning

confidence: 99%

Evaluation of the Physicochemical Characteristics of a Blend Fruit Juice Powder Mixed with Lactiplantibacillus plantarum: A Comparison of Spray Drying and Freeze Drying

Aryaee

Ariaii

Zare

et al. 2023

Journal of Food Processing and Preservation

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The physicochemical properties and the survival of Lactiplantibacillus plantarum mixed with blend of fruit juice powders dried by spray and freeze drying methods were investigated. A formula containing maltodextrin 14% and malt extract 6% as a carrier and juices of red grape 20.4%, mulberry 75.6%, and strawberry 4.0% along with the bacterium (Lpb. plantarum) with 3 × 10 9 CFU/mL were dried by spray drying and freeze drying methods, separately. The physicochemical properties including color attribute, nutritional properties of the powders such as antioxidant, and phenolic content were measured. Drying efficiency of freeze-dried was 80.48%, which was higher than the spray-dried powders (50.84%). The higher antioxidant (87.95) and total phenolic content (3032.6 mg GAE/L) was achieved by freeze drying technique; however, lower moisture content and flowability as well as higher solubility and bulk density were obtained for spray-dried powders. The survival of probiotics in freeze-dried powders was higher than the spray-dried powders which can be related to mild conditions. The study indicated that the juice powders are suitable carriers for Lpb. plantarum and constitute good alternatives to highly acidic fruit juices.

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“…Briefly, the freshly prepared LAB cultures were seeded on MRS agar plates. Then, discs coated with antibiotics (ciprofloxacin, ampicillin and penicillin) were placed on the surface of the plates and were incubated at 37 °C for 48 h (Minelli et al, 2004;Rojo-Bezares et al, 2006;Rishabh et al, 2021).…”

Section: Bacterial Sensitivity To Antibioticsmentioning

confidence: 99%

“…For antifungal assay, the fungal suspension with a turbidity of 0.5 MacFarland were prepared and then cultured on Yeast Glucose Chloramphenicol (YGC) agar as specific culture media for molds and yeasts and well diffusion assay was performed (Braïek et al, 2018;Rishabh et al, 2021).…”

Section: Antibacterial and Antifungal Activitymentioning

confidence: 99%

Identification of lactobacilli from milk enzymatic clots and evaluation of their probiotic and antimicrobial properties

et al. 2022

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The aim of this study was to investigate the probiotic characteristics profile of the isolated lactic acid bacteria (LAB) isolated from cow milk enzymatic clots. Some criteria for probiotic potential such as fermentation profile, acid and bile tolerance, bile salt hydrolysis, antimicrobial activities, lactic acid and bacteriocin production assay, acidification and coagulation, and hemolytic properties were examined. 16S rDNA-based method was applied to confirm the identity of the isolated LABs. LAB E showed the highest resistance to acidic environments. In bile conditions, the number of LAB B and D colonies was also significantly reduced from about 10 7 to 10 2 after 1 hour and to less than 100 after 2 and 4 hours. None of the strains showed sensitivity against fungal and microbes except Escherichia coli. This study showed that LABs B, E, and G isolated from cow milk enzymatic clots presented good properties to consider as probiotics and to use for the production of probiotic dairies.

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Freeze dried probiotic carrot juice powder for better storage stability of probiotic

Cited by 10 publications

References 24 publications

A comprehensive review on carrot (Daucus carota L.): the effect of different drying methods on nutritional properties and its processing as value-added foods

A comprehensive review on carrot (Daucus carota L.): the effect of different drying methods on nutritional properties and its processing as value-added foods

Evaluation of the Physicochemical Characteristics of a Blend Fruit Juice Powder Mixed with Lactiplantibacillus plantarum: A Comparison of Spray Drying and Freeze Drying

Identification of lactobacilli from milk enzymatic clots and evaluation of their probiotic and antimicrobial properties

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