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Characterization of probiotic properties and development of banana powder enriched with freeze-dried Lacticaseibacillus paracasei probiotics
Lacticaseibacillus paracasei is one of the probiotic bacteria widely identified from fermented foods. The application of L. paracasei is commonly used in dairy and non-dairy products. To investigate the probiotic properties of L. paracasei cells including their acid, pepsin, pancreatin, and bile sal...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9578979/ https://www.ncbi.nlm.nih.gov/pubmed/36276732 http://dx.doi.org/10.1016/j.heliyon.2022.e11063 |
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author | Sornsenee, Phoomjai Chimplee, Siriphorn Saengsuwan, Phanvasri Romyasamit, Chonticha |
author_facet | Sornsenee, Phoomjai Chimplee, Siriphorn Saengsuwan, Phanvasri Romyasamit, Chonticha |
author_sort | Sornsenee, Phoomjai |
collection | PubMed |
description | Lacticaseibacillus paracasei is one of the probiotic bacteria widely identified from fermented foods. The application of L. paracasei is commonly used in dairy and non-dairy products. To investigate the probiotic properties of L. paracasei cells including their acid, pepsin, pancreatin, and bile salt tolerances; adhesion ability; antipathogen activity; and antibiotic susceptibility, L. paracasei cells were incorporated into skim milk and lyophilized by freeze drying. Freeze-dried probiotic cells were add to green banana powder and low moisture additive food matrices and a storage analysis of the product was performed. The result showed that L. paracasei cells possessed potentially beneficial probiotic properties to survive stress in the gastrointestinal tract (GIT) and functional abilities as an anti-enteropathogenic agent; they were also safe to use and displayed antibiotic properties. Furthermore, the probiotic freeze-drying technique preserved high probiotic cell survivability (10(11) CFU/g). In term of prolonged storage (60 days), the powder product was stable and maintained probiotic survival (10(7) CFU/g) while excluding non-probiotic growth. In conclusion, L. paracasei displayed probiotic properties in the GIT and was judged to be a highly acceptable product as a probiotics–banana rehydrated beverage. |
format | Online Article Text |
id | pubmed-9578979 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-95789792022-10-20 Characterization of probiotic properties and development of banana powder enriched with freeze-dried Lacticaseibacillus paracasei probiotics Sornsenee, Phoomjai Chimplee, Siriphorn Saengsuwan, Phanvasri Romyasamit, Chonticha Heliyon Research Article Lacticaseibacillus paracasei is one of the probiotic bacteria widely identified from fermented foods. The application of L. paracasei is commonly used in dairy and non-dairy products. To investigate the probiotic properties of L. paracasei cells including their acid, pepsin, pancreatin, and bile salt tolerances; adhesion ability; antipathogen activity; and antibiotic susceptibility, L. paracasei cells were incorporated into skim milk and lyophilized by freeze drying. Freeze-dried probiotic cells were add to green banana powder and low moisture additive food matrices and a storage analysis of the product was performed. The result showed that L. paracasei cells possessed potentially beneficial probiotic properties to survive stress in the gastrointestinal tract (GIT) and functional abilities as an anti-enteropathogenic agent; they were also safe to use and displayed antibiotic properties. Furthermore, the probiotic freeze-drying technique preserved high probiotic cell survivability (10(11) CFU/g). In term of prolonged storage (60 days), the powder product was stable and maintained probiotic survival (10(7) CFU/g) while excluding non-probiotic growth. In conclusion, L. paracasei displayed probiotic properties in the GIT and was judged to be a highly acceptable product as a probiotics–banana rehydrated beverage. Elsevier 2022-10-12 /pmc/articles/PMC9578979/ /pubmed/36276732 http://dx.doi.org/10.1016/j.heliyon.2022.e11063 Text en © 2022 The Author(s) https://creativecommons.org/licenses/by/4.0/This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Research Article Sornsenee, Phoomjai Chimplee, Siriphorn Saengsuwan, Phanvasri Romyasamit, Chonticha Characterization of probiotic properties and development of banana powder enriched with freeze-dried Lacticaseibacillus paracasei probiotics |
title | Characterization of probiotic properties and development of banana powder enriched with freeze-dried Lacticaseibacillus paracasei probiotics |
title_full | Characterization of probiotic properties and development of banana powder enriched with freeze-dried Lacticaseibacillus paracasei probiotics |
title_fullStr | Characterization of probiotic properties and development of banana powder enriched with freeze-dried Lacticaseibacillus paracasei probiotics |
title_full_unstemmed | Characterization of probiotic properties and development of banana powder enriched with freeze-dried Lacticaseibacillus paracasei probiotics |
title_short | Characterization of probiotic properties and development of banana powder enriched with freeze-dried Lacticaseibacillus paracasei probiotics |
title_sort | characterization of probiotic properties and development of banana powder enriched with freeze-dried lacticaseibacillus paracasei probiotics |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9578979/ https://www.ncbi.nlm.nih.gov/pubmed/36276732 http://dx.doi.org/10.1016/j.heliyon.2022.e11063 |
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