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首页> 外文期刊>The Kasetsart Journal >Vacuum Impregnation Of Probiotics In Fruit Pieces And Their Survival During Refrigerated Storage
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Vacuum Impregnation Of Probiotics In Fruit Pieces And Their Survival During Refrigerated Storage

机译：水果片中益生菌的真空浸渍及其在冷藏过程中的存活

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Even though probiotics are currently available mainly in dairy products, interest in the incorporation of probiotics in other foods has been increasing. This research aimed to develop probiotic foods by fortifying the probiotics in partially-dried fruits using a vacuum impregnation technique. Fruit (guava and papaya) pieces were impregnated under a vacuum pressure of 50 mBar with three types of extracted fruit-juice solutions: 15°Bx extracted and 30°Bx extracted fruit juices containing 10~(10) cfu/mL of Lactobacillus casei 01 for 5, 10 and 15 min, respectively. After impregnation, the fruit samples contained amounts of the probiotics ranging from 10~8 to 10~9 log cfu/g. The impregnation time and the soluble-solid contents of the impregnated solution affected vacuum impregnation parameters such as the impregnated sample volume fraction (X) and the effective porosity (ε_e). No change or only a slight change in the volumetric deformation (γ) of the fruit pieces occurred after impregnation. The soluble-solid contents also influenced the level of probiotics in the products. If the amount of soluble solids was either too low or too high, then the viable count of the probiotics was reduced. In order to increase the storage stability of the products, the impregnated guavas and papayas, which had been impregnated with fruit juice containing 15°Bx for 10 and 5 min, respectively, were dried at 40℃ for 36 h and kept at 4℃ for four weeks. The viable cell counts of L. casei 01 in both impregnated guavas and papayas were approximately 10~7 log cfu/g, which reached the therapeutic minimum level of dairy products.
机译：尽管目前益生菌主要存在于乳制品中，但人们对将益生菌掺入其他食品的兴趣不断增加。这项研究旨在通过使用真空浸渍技术在部分干燥的水果中强化益生菌来开发益生菌食品。将水果（番石榴和木瓜）片在50 mBar的真空压力下用三种提取的果汁溶液浸渍：提取的15°Bx和提取的30°Bx果汁中含有10〜（10）cfu / mL干酪乳杆菌01分别持续5、10和15分钟。浸渍后，水果样品中的益生菌含量为10〜8至10〜9 log cfu / g。浸渍时间和浸渍溶液的可溶性固形物含量影响真空浸渍参数，例如浸渍样品的体积分数（X）和有效孔隙率（ε_e）。浸渍后，水果片的体积变形（γ）没有变化或只有很小的变化。可溶性固形物含量也影响产品中益生菌的含量。如果可溶性固形物的含量太少或太高，则益生菌的存活数量就会减少。为了提高产品的储存稳定性，将已分别浸有15°Bx果汁的浸渍过的番石榴和木瓜分别浸泡10分钟和5分钟，然后在40℃下干燥36小时，并在4℃下保持干燥。四周。浸渍番石榴和木瓜中干酪乳杆菌01的活细胞数约为10〜7 log cfu / g，达到了乳制品的治疗最低水平。

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