Microbiological and physicochemical properties of double emulsified lactobacillus plantarum NBRC 3070 in soursop juice during storage / Safiah Sabrina Hassan

• Main Author: Hassan, Safiah Sabrina
• Format: Thesis
• Language: English
• Published: 2020
• Subjects: Nutrition; Emulsions
• Online Access: https://ir.uitm.edu.my/id/eprint/60053/1/60053.pdf; https://ir.uitm.edu.my/id/eprint/60053/

The stability of probiotics supplemented in beverages and other food products are often low during processing and has unpredictable shelf life. Manufacturer of probiotics products especially beverages facing significant challenges regarding the survivability of probiotics during processing and storage as well as during their passage through gastrointestinal tract. Application of probiotics entrapment through double emulsification approach significantly improves the survivability of probiotics during food processing, storage, and gastrointestinal transit. Thus, this research was aimed to emulsify Lactobacillus plantarum NBRC 3070 and incorporated this emulsified probiotics in soursop juice (Annona muricata L.). The viability of emulsified Lactobacillus plantarum NBRC 3070 in soursop juice during storage for 4 weeks at 4ºC was determined. The microbial, physicochemical, and sensory evaluations of emulsified L. plantarum NBRC 3070 soursop juice were evaluated at weekly intervals for 4 weeks in comparison with control soursop juice without any probiotics. Pasteurized soursop juices were produced from the ripened soursop pulp. Probiotics soursop juice was supplied with emulsified L. plantarum NBRC 3070 with 85.03% of emulsification efficiency. The viability of emulsified L. plantarum NBRC 3070 in soursop juice showed insignificant reduction within storage period from 7.87×107 log10 CFU/mL to 7.01×107 log10 CFU/mL. The study of the emulsified L. plantarum NBRC 3070 soursop juice showed a significant declined in total soluble solids and viscosity during storage period. Insignificant difference were recorded for pH and titratable acidity (malic acid) of emulsified L. plantarum NBRC 3070 soursop juice. Results showed that yeast counts of emulsified L. plantarum NBRC 3070 soursop juice significantly increased during storage period. There was no coliform growth observed in emulsified L. plantarum NBRC 3070 soursop juice during storage. Sensory evaluation for soursop juice supplemented with double emulsified L. plantarum NBRC 3070 showed satisfactory results. This study revealed that the encapsulation of L. plantarum NBRC using emulsification approach help in maintaining high cells viability until the end of storage period. The incorporation of double emulsified L. plantarum NBRC 3070 in soursop juice affects the microbial and physicochemical properties of the juice product.