Orange juice added with

The objective of this study was to evaluate the effect of the probiotic addition methodology (direct addition of the lyophilized commercial culture, probiotic activated by propagation, or probiotic encapsulated in alginate, 108 CFU/mL) on the physical and chemical characteristics, rheological parame...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Miranda, Rayrinne Ferreira [verfasserIn] de Paula, Marlon Memédio [verfasserIn] da Costa, Guilherme Mamede [verfasserIn] Barão, Carlos Eduardo [verfasserIn] da Silva, Ana Carolina Ramos [verfasserIn] Raices, Renata Santana Lorenzo [verfasserIn] Gomes, Raquel Guttierres [verfasserIn] Pimentel, Tatiana Colombo [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2019

Schlagwörter:	Probiotic Microencapsulation Propagation

Übergeordnetes Werk:	Enthalten in: LWT - food science and technology - Amsterdam [u.a.] : Elsevier, 1993, 106, Seite 186-193
Übergeordnetes Werk:	volume:106 ; pages:186-193

DOI / URN:	10.1016/j.lwt.2019.02.047

Katalog-ID:	ELV001867237

Internformat


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520			\|a The objective of this study was to evaluate the effect of the probiotic addition methodology (direct addition of the lyophilized commercial culture, probiotic activated by propagation, or probiotic encapsulated in alginate, 108 CFU/mL) on the physical and chemical characteristics, rheological parameters, volatile compounds profile, probiotic culture survival and sensory acceptance of orange juice during refrigerated storage (7 °C/28 days). The direct addition of the commercial culture was the most suitable methodology, resulting in products with physical and chemical characteristics and sensory acceptance similar to those of the pure product. Furthermore, it improved the volatile compounds profile (presence of octanal, nonanal, decanal, gamma-terpinene, α-phellandrene, o-cymene, alpha-cubebene and 1-hexanol). The addition of the activated probiotic culture resulted in products with higher content of organic acids (acetic, lactic and citric), absence of important volatile compounds and lower sensorial acceptance. The addition of the encapsulated probiotic culture resulted in more consistent products (higher consistency index and lower flow behavior index), decreased organic acid content and lower sensorial acceptance. This is the first study that evaluated the impact of different probiotic addition methodologies on the quality parameters of fruit juices and it indicated that the conventional methodology (by propagation) is not the most appropriate.
650		4	\|a Probiotic
650		4	\|a Microencapsulation
650		4	\|a Propagation
700	1		\|a de Paula, Marlon Memédio \|e verfasserin \|4 aut
700	1		\|a da Costa, Guilherme Mamede \|e verfasserin \|4 aut
700	1		\|a Barão, Carlos Eduardo \|e verfasserin \|0 (orcid)0000-0003-3343-0835 \|4 aut
700	1		\|a da Silva, Ana Carolina Ramos \|e verfasserin \|4 aut
700	1		\|a Raices, Renata Santana Lorenzo \|e verfasserin \|4 aut
700	1		\|a Gomes, Raquel Guttierres \|e verfasserin \|4 aut
700	1		\|a Pimentel, Tatiana Colombo \|e verfasserin \|4 aut
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912			\|a GBV_ILN_602
912			\|a GBV_ILN_702
912			\|a GBV_ILN_2001
912			\|a GBV_ILN_2003
912			\|a GBV_ILN_2004
912			\|a GBV_ILN_2005
912			\|a GBV_ILN_2007
912			\|a GBV_ILN_2008
912			\|a GBV_ILN_2009
912			\|a GBV_ILN_2010
912			\|a GBV_ILN_2011
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_2015
912			\|a GBV_ILN_2020
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912			\|a GBV_ILN_2026
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912			\|a GBV_ILN_2038
912			\|a GBV_ILN_2044
912			\|a GBV_ILN_2048
912			\|a GBV_ILN_2049
912			\|a GBV_ILN_2050
912			\|a GBV_ILN_2055
912			\|a GBV_ILN_2056
912			\|a GBV_ILN_2059
912			\|a GBV_ILN_2061
912			\|a GBV_ILN_2064
912			\|a GBV_ILN_2065
912			\|a GBV_ILN_2068
912			\|a GBV_ILN_2088
912			\|a GBV_ILN_2106
912			\|a GBV_ILN_2110
912			\|a GBV_ILN_2111
912			\|a GBV_ILN_2112
912			\|a GBV_ILN_2113
912			\|a GBV_ILN_2118
912			\|a GBV_ILN_2122
912			\|a GBV_ILN_2129
912			\|a GBV_ILN_2143
912			\|a GBV_ILN_2147
912			\|a GBV_ILN_2148
912			\|a GBV_ILN_2152
912			\|a GBV_ILN_2153
912			\|a GBV_ILN_2190
912			\|a GBV_ILN_2232
912			\|a GBV_ILN_2336
912			\|a GBV_ILN_2470
912			\|a GBV_ILN_2507
912			\|a GBV_ILN_2522
912			\|a GBV_ILN_4035
912			\|a GBV_ILN_4037
912			\|a GBV_ILN_4112
912			\|a GBV_ILN_4125
912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4242
912			\|a GBV_ILN_4249
912			\|a GBV_ILN_4251
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4306
912			\|a GBV_ILN_4307
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4322
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4326
912			\|a GBV_ILN_4333
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936	b	k	\|a 58.34 \|j Lebensmitteltechnologie
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publishDate	2019
allfields	10.1016/j.lwt.2019.02.047 doi (DE-627)ELV001867237 (ELSEVIER)S0023-6438(19)30143-4 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Miranda, Rayrinne Ferreira verfasserin aut Orange juice added with 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The objective of this study was to evaluate the effect of the probiotic addition methodology (direct addition of the lyophilized commercial culture, probiotic activated by propagation, or probiotic encapsulated in alginate, 108 CFU/mL) on the physical and chemical characteristics, rheological parameters, volatile compounds profile, probiotic culture survival and sensory acceptance of orange juice during refrigerated storage (7 °C/28 days). The direct addition of the commercial culture was the most suitable methodology, resulting in products with physical and chemical characteristics and sensory acceptance similar to those of the pure product. Furthermore, it improved the volatile compounds profile (presence of octanal, nonanal, decanal, gamma-terpinene, α-phellandrene, o-cymene, alpha-cubebene and 1-hexanol). The addition of the activated probiotic culture resulted in products with higher content of organic acids (acetic, lactic and citric), absence of important volatile compounds and lower sensorial acceptance. The addition of the encapsulated probiotic culture resulted in more consistent products (higher consistency index and lower flow behavior index), decreased organic acid content and lower sensorial acceptance. This is the first study that evaluated the impact of different probiotic addition methodologies on the quality parameters of fruit juices and it indicated that the conventional methodology (by propagation) is not the most appropriate. Probiotic Microencapsulation Propagation de Paula, Marlon Memédio verfasserin aut da Costa, Guilherme Mamede verfasserin aut Barão, Carlos Eduardo verfasserin (orcid)0000-0003-3343-0835 aut da Silva, Ana Carolina Ramos verfasserin aut Raices, Renata Santana Lorenzo verfasserin aut Gomes, Raquel Guttierres verfasserin aut Pimentel, Tatiana Colombo verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 106, Seite 186-193 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:106 pages:186-193 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 106 186-193
spelling	10.1016/j.lwt.2019.02.047 doi (DE-627)ELV001867237 (ELSEVIER)S0023-6438(19)30143-4 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Miranda, Rayrinne Ferreira verfasserin aut Orange juice added with 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The objective of this study was to evaluate the effect of the probiotic addition methodology (direct addition of the lyophilized commercial culture, probiotic activated by propagation, or probiotic encapsulated in alginate, 108 CFU/mL) on the physical and chemical characteristics, rheological parameters, volatile compounds profile, probiotic culture survival and sensory acceptance of orange juice during refrigerated storage (7 °C/28 days). The direct addition of the commercial culture was the most suitable methodology, resulting in products with physical and chemical characteristics and sensory acceptance similar to those of the pure product. Furthermore, it improved the volatile compounds profile (presence of octanal, nonanal, decanal, gamma-terpinene, α-phellandrene, o-cymene, alpha-cubebene and 1-hexanol). The addition of the activated probiotic culture resulted in products with higher content of organic acids (acetic, lactic and citric), absence of important volatile compounds and lower sensorial acceptance. The addition of the encapsulated probiotic culture resulted in more consistent products (higher consistency index and lower flow behavior index), decreased organic acid content and lower sensorial acceptance. This is the first study that evaluated the impact of different probiotic addition methodologies on the quality parameters of fruit juices and it indicated that the conventional methodology (by propagation) is not the most appropriate. Probiotic Microencapsulation Propagation de Paula, Marlon Memédio verfasserin aut da Costa, Guilherme Mamede verfasserin aut Barão, Carlos Eduardo verfasserin (orcid)0000-0003-3343-0835 aut da Silva, Ana Carolina Ramos verfasserin aut Raices, Renata Santana Lorenzo verfasserin aut Gomes, Raquel Guttierres verfasserin aut Pimentel, Tatiana Colombo verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 106, Seite 186-193 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:106 pages:186-193 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 106 186-193
allfields_unstemmed	10.1016/j.lwt.2019.02.047 doi (DE-627)ELV001867237 (ELSEVIER)S0023-6438(19)30143-4 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Miranda, Rayrinne Ferreira verfasserin aut Orange juice added with 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The objective of this study was to evaluate the effect of the probiotic addition methodology (direct addition of the lyophilized commercial culture, probiotic activated by propagation, or probiotic encapsulated in alginate, 108 CFU/mL) on the physical and chemical characteristics, rheological parameters, volatile compounds profile, probiotic culture survival and sensory acceptance of orange juice during refrigerated storage (7 °C/28 days). The direct addition of the commercial culture was the most suitable methodology, resulting in products with physical and chemical characteristics and sensory acceptance similar to those of the pure product. Furthermore, it improved the volatile compounds profile (presence of octanal, nonanal, decanal, gamma-terpinene, α-phellandrene, o-cymene, alpha-cubebene and 1-hexanol). The addition of the activated probiotic culture resulted in products with higher content of organic acids (acetic, lactic and citric), absence of important volatile compounds and lower sensorial acceptance. The addition of the encapsulated probiotic culture resulted in more consistent products (higher consistency index and lower flow behavior index), decreased organic acid content and lower sensorial acceptance. This is the first study that evaluated the impact of different probiotic addition methodologies on the quality parameters of fruit juices and it indicated that the conventional methodology (by propagation) is not the most appropriate. Probiotic Microencapsulation Propagation de Paula, Marlon Memédio verfasserin aut da Costa, Guilherme Mamede verfasserin aut Barão, Carlos Eduardo verfasserin (orcid)0000-0003-3343-0835 aut da Silva, Ana Carolina Ramos verfasserin aut Raices, Renata Santana Lorenzo verfasserin aut Gomes, Raquel Guttierres verfasserin aut Pimentel, Tatiana Colombo verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 106, Seite 186-193 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:106 pages:186-193 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 106 186-193
allfieldsGer	10.1016/j.lwt.2019.02.047 doi (DE-627)ELV001867237 (ELSEVIER)S0023-6438(19)30143-4 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Miranda, Rayrinne Ferreira verfasserin aut Orange juice added with 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The objective of this study was to evaluate the effect of the probiotic addition methodology (direct addition of the lyophilized commercial culture, probiotic activated by propagation, or probiotic encapsulated in alginate, 108 CFU/mL) on the physical and chemical characteristics, rheological parameters, volatile compounds profile, probiotic culture survival and sensory acceptance of orange juice during refrigerated storage (7 °C/28 days). The direct addition of the commercial culture was the most suitable methodology, resulting in products with physical and chemical characteristics and sensory acceptance similar to those of the pure product. Furthermore, it improved the volatile compounds profile (presence of octanal, nonanal, decanal, gamma-terpinene, α-phellandrene, o-cymene, alpha-cubebene and 1-hexanol). The addition of the activated probiotic culture resulted in products with higher content of organic acids (acetic, lactic and citric), absence of important volatile compounds and lower sensorial acceptance. The addition of the encapsulated probiotic culture resulted in more consistent products (higher consistency index and lower flow behavior index), decreased organic acid content and lower sensorial acceptance. This is the first study that evaluated the impact of different probiotic addition methodologies on the quality parameters of fruit juices and it indicated that the conventional methodology (by propagation) is not the most appropriate. Probiotic Microencapsulation Propagation de Paula, Marlon Memédio verfasserin aut da Costa, Guilherme Mamede verfasserin aut Barão, Carlos Eduardo verfasserin (orcid)0000-0003-3343-0835 aut da Silva, Ana Carolina Ramos verfasserin aut Raices, Renata Santana Lorenzo verfasserin aut Gomes, Raquel Guttierres verfasserin aut Pimentel, Tatiana Colombo verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 106, Seite 186-193 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:106 pages:186-193 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 106 186-193
allfieldsSound	10.1016/j.lwt.2019.02.047 doi (DE-627)ELV001867237 (ELSEVIER)S0023-6438(19)30143-4 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Miranda, Rayrinne Ferreira verfasserin aut Orange juice added with 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The objective of this study was to evaluate the effect of the probiotic addition methodology (direct addition of the lyophilized commercial culture, probiotic activated by propagation, or probiotic encapsulated in alginate, 108 CFU/mL) on the physical and chemical characteristics, rheological parameters, volatile compounds profile, probiotic culture survival and sensory acceptance of orange juice during refrigerated storage (7 °C/28 days). The direct addition of the commercial culture was the most suitable methodology, resulting in products with physical and chemical characteristics and sensory acceptance similar to those of the pure product. Furthermore, it improved the volatile compounds profile (presence of octanal, nonanal, decanal, gamma-terpinene, α-phellandrene, o-cymene, alpha-cubebene and 1-hexanol). The addition of the activated probiotic culture resulted in products with higher content of organic acids (acetic, lactic and citric), absence of important volatile compounds and lower sensorial acceptance. The addition of the encapsulated probiotic culture resulted in more consistent products (higher consistency index and lower flow behavior index), decreased organic acid content and lower sensorial acceptance. This is the first study that evaluated the impact of different probiotic addition methodologies on the quality parameters of fruit juices and it indicated that the conventional methodology (by propagation) is not the most appropriate. Probiotic Microencapsulation Propagation de Paula, Marlon Memédio verfasserin aut da Costa, Guilherme Mamede verfasserin aut Barão, Carlos Eduardo verfasserin (orcid)0000-0003-3343-0835 aut da Silva, Ana Carolina Ramos verfasserin aut Raices, Renata Santana Lorenzo verfasserin aut Gomes, Raquel Guttierres verfasserin aut Pimentel, Tatiana Colombo verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 106, Seite 186-193 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:106 pages:186-193 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 106 186-193
language	English
source	Enthalten in LWT - food science and technology 106, Seite 186-193 volume:106 pages:186-193
sourceStr	Enthalten in LWT - food science and technology 106, Seite 186-193 volume:106 pages:186-193
format_phy_str_mv	Article
bklname	Land- und Forstwirtschaft: Allgemeines Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	Probiotic Microencapsulation Propagation
dewey-raw	660
isfreeaccess_bool	false
container_title	LWT - food science and technology
authorswithroles_txt_mv	Miranda, Rayrinne Ferreira @@aut@@ de Paula, Marlon Memédio @@aut@@ da Costa, Guilherme Mamede @@aut@@ Barão, Carlos Eduardo @@aut@@ da Silva, Ana Carolina Ramos @@aut@@ Raices, Renata Santana Lorenzo @@aut@@ Gomes, Raquel Guttierres @@aut@@ Pimentel, Tatiana Colombo @@aut@@
publishDateDaySort_date	2019-01-01T00:00:00Z
hierarchy_top_id	266892248
dewey-sort	3660
id	ELV001867237
language_de	englisch
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author	Miranda, Rayrinne Ferreira
spellingShingle	Miranda, Rayrinne Ferreira ddc 660 bkl 48.00 bkl 58.34 misc Probiotic misc Microencapsulation misc Propagation Orange juice added with
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topic_title	660 DE-600 48.00 bkl 58.34 bkl Orange juice added with Probiotic Microencapsulation Propagation
topic	ddc 660 bkl 48.00 bkl 58.34 misc Probiotic misc Microencapsulation misc Propagation
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title	Orange juice added with
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title_full	Orange juice added with
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author_browse	Miranda, Rayrinne Ferreira de Paula, Marlon Memédio da Costa, Guilherme Mamede Barão, Carlos Eduardo da Silva, Ana Carolina Ramos Raices, Renata Santana Lorenzo Gomes, Raquel Guttierres Pimentel, Tatiana Colombo
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title_sort	orange juice added with
title_auth	Orange juice added with
abstract	The objective of this study was to evaluate the effect of the probiotic addition methodology (direct addition of the lyophilized commercial culture, probiotic activated by propagation, or probiotic encapsulated in alginate, 108 CFU/mL) on the physical and chemical characteristics, rheological parameters, volatile compounds profile, probiotic culture survival and sensory acceptance of orange juice during refrigerated storage (7 °C/28 days). The direct addition of the commercial culture was the most suitable methodology, resulting in products with physical and chemical characteristics and sensory acceptance similar to those of the pure product. Furthermore, it improved the volatile compounds profile (presence of octanal, nonanal, decanal, gamma-terpinene, α-phellandrene, o-cymene, alpha-cubebene and 1-hexanol). The addition of the activated probiotic culture resulted in products with higher content of organic acids (acetic, lactic and citric), absence of important volatile compounds and lower sensorial acceptance. The addition of the encapsulated probiotic culture resulted in more consistent products (higher consistency index and lower flow behavior index), decreased organic acid content and lower sensorial acceptance. This is the first study that evaluated the impact of different probiotic addition methodologies on the quality parameters of fruit juices and it indicated that the conventional methodology (by propagation) is not the most appropriate.
abstractGer	The objective of this study was to evaluate the effect of the probiotic addition methodology (direct addition of the lyophilized commercial culture, probiotic activated by propagation, or probiotic encapsulated in alginate, 108 CFU/mL) on the physical and chemical characteristics, rheological parameters, volatile compounds profile, probiotic culture survival and sensory acceptance of orange juice during refrigerated storage (7 °C/28 days). The direct addition of the commercial culture was the most suitable methodology, resulting in products with physical and chemical characteristics and sensory acceptance similar to those of the pure product. Furthermore, it improved the volatile compounds profile (presence of octanal, nonanal, decanal, gamma-terpinene, α-phellandrene, o-cymene, alpha-cubebene and 1-hexanol). The addition of the activated probiotic culture resulted in products with higher content of organic acids (acetic, lactic and citric), absence of important volatile compounds and lower sensorial acceptance. The addition of the encapsulated probiotic culture resulted in more consistent products (higher consistency index and lower flow behavior index), decreased organic acid content and lower sensorial acceptance. This is the first study that evaluated the impact of different probiotic addition methodologies on the quality parameters of fruit juices and it indicated that the conventional methodology (by propagation) is not the most appropriate.
abstract_unstemmed	The objective of this study was to evaluate the effect of the probiotic addition methodology (direct addition of the lyophilized commercial culture, probiotic activated by propagation, or probiotic encapsulated in alginate, 108 CFU/mL) on the physical and chemical characteristics, rheological parameters, volatile compounds profile, probiotic culture survival and sensory acceptance of orange juice during refrigerated storage (7 °C/28 days). The direct addition of the commercial culture was the most suitable methodology, resulting in products with physical and chemical characteristics and sensory acceptance similar to those of the pure product. Furthermore, it improved the volatile compounds profile (presence of octanal, nonanal, decanal, gamma-terpinene, α-phellandrene, o-cymene, alpha-cubebene and 1-hexanol). The addition of the activated probiotic culture resulted in products with higher content of organic acids (acetic, lactic and citric), absence of important volatile compounds and lower sensorial acceptance. The addition of the encapsulated probiotic culture resulted in more consistent products (higher consistency index and lower flow behavior index), decreased organic acid content and lower sensorial acceptance. This is the first study that evaluated the impact of different probiotic addition methodologies on the quality parameters of fruit juices and it indicated that the conventional methodology (by propagation) is not the most appropriate.
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title_short	Orange juice added with
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author2	de Paula, Marlon Memédio da Costa, Guilherme Mamede Barão, Carlos Eduardo da Silva, Ana Carolina Ramos Raices, Renata Santana Lorenzo Gomes, Raquel Guttierres Pimentel, Tatiana Colombo
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up_date	2024-07-06T22:50:05.773Z
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The direct addition of the commercial culture was the most suitable methodology, resulting in products with physical and chemical characteristics and sensory acceptance similar to those of the pure product. Furthermore, it improved the volatile compounds profile (presence of octanal, nonanal, decanal, gamma-terpinene, α-phellandrene, o-cymene, alpha-cubebene and 1-hexanol). The addition of the activated probiotic culture resulted in products with higher content of organic acids (acetic, lactic and citric), absence of important volatile compounds and lower sensorial acceptance. The addition of the encapsulated probiotic culture resulted in more consistent products (higher consistency index and lower flow behavior index), decreased organic acid content and lower sensorial acceptance. 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