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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...

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Autores principales: Sornsenee, Phoomjai, Chimplee, Siriphorn, Saengsuwan, Phanvasri, Romyasamit, Chonticha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
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.
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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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