Survival of Lactobacillus casei 01 in probiotic-supplemented Mamao (Antidesma bunius) juice powder during storage

Rattanasena, P.; Chaikham, P.; Chunthanom, P.

Survival of Lactobacillus casei 01 in probiotic-supplemented Mamao (Antidesma bunius) juice powder during storage

2018

Rattanasena, P. | Chaikham, P. | Chunthanom, P.

This research aimed to quantify the survival rates of Lactobacillus casei 01 cells in probioticsupplemented Mamao juice powder with different packaging conditions during storage at 4 and 37ºC for 12 weeks. Physicochemical qualities (moisture content, water activity, bulk density and solubility) and bioactive compounds (total phenolics, ascorbic acid and total anthocyanins) of each powder were also assessed. The results showed that the highest survival rate of L. casei 01 was found in the vacuum-sealed package stored at 4ºC. Also, the significant changes of moisture content, water activity, bulk density and solubility were detected throughout the storing period. The refrigerated storage could allow the powered samples, especially that in the vacuum-sealed package, to have the best characteristics. The high levels of total phenolics, ascorbic acid and total anthocyanins were observed at this condition. To claim as probiotic food, the shelf-life of this product was 6 weeks (viable cells > 106 CFU/g). This could be concluded that the appropriate package conditions and storage temperatures were necessary for effective preservation of the probiotic-supplemented Mamao juice powder.

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