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dc.contributor.author
Mortazavian ,A. M.
dc.contributor.author
Ehsani, M. R
dc.contributor.author
Azizi, A.
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Razavi, S. H.
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Mousavi, S. M.
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Sohrabvandi, S.
dc.contributor.author
Reinheimer, Jorge Alberto
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dc.date.available
2020-09-13T20:51:55Z
dc.date.issued
2008-12
dc.identifier.citation
Mortazavian ,A. M.; Ehsani, M. R; Azizi, A.; Razavi, S. H.; Mousavi, S. M.; et al.; Viability of calcium alginate microencapsulated probiotic bacteria in Iranian yogurt drink (Doogh) during refrigerated storage and under simulated gastrointestinal conditions; Dairy Industry Association of Australia; Australian Journal Of Dairy Technology; 63; 1; 12-2008; 24-29
dc.identifier.issn
0004-9433
dc.identifier.uri
http://hdl.handle.net/11336/113867
dc.description.abstract
The effects of microencapsulation of AB-type culture (Lactobacillus acidophilus LA-5 and Bifidobacterium lactis Bb-12) with calcium alginate on cell survival in Iranian yogurt drink (Doogh) during storage at 4°C for 42 days, as well as under simulated gastrointestinal conditions, were studied. The pH of the product at the beginning of storage was 4.53 and the final pH at the end of storage were 4.52 and 3.78 for the samples containing encapsulated and free cells, respectively. The acetic acid content in the encapsulated-cellcontaining Doogh increased by 0.01% (from 0.05 to 0.06%) during the storage period, whereas for free-cell-containing Doogh the increase was 0.04% (from 0.05 to 0.09%). At day 42, the viable counts of L. acidophilus and bifidobacteria in the samples containing encapsulated cells were 5.5 and 4.0 log cycles higher than those containing free cells, respectively. To evaluate the protective impact of encapsulation on cell survival in in vivo situations, the product was subjected to three simulated gastrointestinal conditions, including extreme conditions (pH 1.5, 90 min/2% bile, 90 min), intermediate conditions (pH 1.5, 90 min/1% bile, 90 min) and normal conditions, i.e. the situation in the gastrointestinal tract of a normal healthy person after the consumption of a probiotic-containing dairy drink, when the stomach has not been free for a relatively long time (pH 2.0, 30 min/0.6% bile, 60 min). The viability of the probiotic cells increased from 0.6% and 0.2% (L. acidophilus and bifidobacteria, respectively) as free cells to 18.0% and 9.5% under the extreme gastrointestinal conditions, after encapsulation. Under normal gastrointestinal conditions, the cell survival rates were 16.1% for L. acidophilus and 21% for bifidobacteria before encapsulation, and 26.3 and 34.0% (L. acidophilus and bifidobacteria, respectively) after encapsulation.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Dairy Industry Association of Australia
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
PROBIOTIC BACTERIA
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YOGURT
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GASTROINTESTINAL CONDITIONS
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Viability of calcium alginate microencapsulated probiotic bacteria in Iranian yogurt drink (Doogh) during refrigerated storage and under simulated gastrointestinal conditions
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-09-03T19:26:54Z
dc.journal.volume
63
dc.journal.number
1
dc.journal.pagination
24-29
dc.journal.pais
Australia
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dc.journal.ciudad
Melbourne
dc.description.fil
Fil: Mortazavian ,A. M.. University of Medical Sciences and Health Services; Irán
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Fil: Ehsani, M. R. University of Tehran; Irán
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Fil: Azizi, A.. Food Engineering and Post-Harvest Technology Research Department; Irán
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Fil: Razavi, S. H.. University of Tehran; Irán
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Fil: Mousavi, S. M.. University of Tehran; Irán
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Fil: Sohrabvandi, S.. University of Tehran; Irán
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Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.journal.title
Australian Journal Of Dairy Technology
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