ArticleJournal of food science and technology2016
Development of antioxidant rich fruit supplemented probiotic yogurts using free and microencapsulated Lactobacillus rhamnosus culture.
Article in Journal of food science and technology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- The effect of additionFrontiers in nutrition · 2023Article
- Physicochemical characteristics, sensory profile, probiotic, and starter culture viability of synbiotic yogurt.Journal of advanced veterinary and animal research · 2022Article
- Development and characterization of lactose-free probiotic goat milk beverage with bioactive rich jambo pulp.Journal of food science and technology · 2022Article
- Microencapsulation of Probiotics for Food Functionalization: An Update on Literature Reviews.Microorganisms · 2022Review
- Mechanistic Insight into Antimicrobial and Antioxidant Potential ofPlants (Basel, Switzerland) · 2021Review
- Viability of Lactobacillus rhamnosus GG in Simulated Gastrointestinal Conditions and After Baking White Pan Bread at Different Temperature and Time Regimes.Current microbiology · 2020Article
- Valorizations of Sweet Cherries Skins Phytochemicals by Extraction, Microencapsulation and Development of Value-Added Food Products.Foods (Basel, Switzerland) · 2019Article
- Isolation and Preliminary Screening of a Weissella confusa Strain from Giant Panda (Ailuropoda melanoleuca).Probiotics and antimicrobial proteins · 2019Article
- Microencapsulation ofMolecules (Basel, Switzerland) · 2019Article
- Probiotic Strawberry Yogurts: Microbiological, Chemical and Sensory Properties.Probiotics and antimicrobial proteins · 2018Article
- Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers.Journal of food science and technology · 2018Article
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Authors and funding
2 authors.
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Abstract
The present study reports the preparation of probiotic yogurt using Lactobacillus rhamnosus. The standard starter cultures used for yogurt fermentation were Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and obtained from NDRI, Karnal, India. The prepared yogurt was supplemented with fruit pulp (10 % w/v) of apricot, raspberries, plum and jamun. These fruits were rich in antioxidant property as observed by DPPH, nitric oxide radical scavenging and ferric reducing antioxidant power assay methods. The probiotic yogurt products were prepared using free, alginate (2 %) and carrageenan (2 %) encapsulated probiotic L. rhamnosus culture. The microencapsulated beads were characterized by FTIR and alginate beads with bacteria showed characteristic wavelength major at 1424 and 1033 nm. The acidity increased (0.40 ± 0-0.76 ± 0.01 %) and pH of yogurts decreased (4.63 ± 0.06 - 2.83 ± 0.03) during storage. Probiotic L. rhamnosus count decreased during storage and alginate microencapsulated probiotic culture was more stable (8.85 ± 0.01 - 4.35 ± 0.03 log CFU/g) as compared with carrageenan encapsulated (8.79 ± 0.01 -2.56 ± 0.04 log CFU/g) and free culture (8.90 ± 0.01 - 2.26 ± 0.03 log CFU/g). The antioxidant power of fruits supplemented probiotic yogurts decreased successively during storage up to 15 days.
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