Abstract
The aim of this study was to determinate the effect of the encapsulation by calciumalginate containing (MA sample) or non-containing Anoectochilus formosanus Hayata extracted fluid (M sample) on the survival of Lactobacillus plantarum ATCC 8014 in fermented apple juice for 60 hours. The antioxidant activity, total polyphenol, polysaccharide, pH values, and the density of L. plantarum were determined every 12 hours of fermentation. The fermented apple juice was stored at 4°C in 5 weeks. The pH value and the viable L. plantarum were evaluated during storage and in the simulation gastric medium after 4 weeks of storage. The results showed that bioactive compounds increased in the first 24 hours but decreased slowly in subsequent hours of fermentation in which the sample containing encapsulated bead had better results than free cells (F samples). The scavenging activity DPPH, total polyphenol, and polysaccharide of the MA sample were 6.58 mg Vit C/100mL; 304.65 mg GAE/100mL; and 2.98 mg Glu/100 mL, respectively. The viability of L. plantarum was maintained over 6 log CFU/mL for the encapsulated samples compared to 4 log CFU/mL for the F samples. The viability of encapsulated L. plantarum in A and MA samples was no significant difference during storage, but the survival rate of L. plantarum in MA sample was significantly higher than M samples in the SGF (Simulated gastric fluid) medium. The results indicated that adding the A. formosanus Hayata extract fluid into the calcium-alginate matrix protected L. plantarum cells during fermentation, storage and in the SGF medium.
Highlights
IntroductionApple was the fruit (Malus domestica) used commonly in the whole world and contributed the benefits for human health
Materials often used in encapsulated technology were non-toxic and no effect to bacteria; alginate used commonly in previous studies and protected effectively probiotic (Kailasapathy, 2002; Ding and Shah, 2008; Nualkaekul et al, 2012)
A. formosanus Hayata extracts adding in encapsulated calcium-alginate beads of Lactobacillus plantarum ATCC 8014 by extrusion method and adding to apple juice for 60 hours fermentation
Summary
Apple was the fruit (Malus domestica) used commonly in the whole world and contributed the benefits for human health. Bioactive substances in apple such as phytochemical, triterpenoid and fiber played an important role in defending cells against cancer, cardiovascular therapy, diabetes, asthma, pulmonary edema, aging-resistant and lose weight (Gerhauser 2008; Hyson 2011). Due to these advantages, apples have produced a variety of kind products including candy, apple jam, apple vinegar, and fermented apple juice. Materials often used in encapsulated technology were non-toxic and no effect to bacteria; alginate used commonly in previous studies and protected effectively probiotic (Kailasapathy, 2002; Ding and Shah, 2008; Nualkaekul et al, 2012). Studies on the role of Anoectochilus formosanus Hayata on the survival of encapsulated probiotic in fermented apple juice, and the storage process was poorly reported. The viability of probiotic was determined during storage and simulated digestion environment
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
