The effect of a prebiotic (fructooligosaccharides) or a synbiotic components (prebiotic and probiotic) on the viability, proteolysis and antioxidant properties of probiotic and synbiotic yogurt during 28 days of storage at 4 °C has been investigated. Yogurt starters in conjunction with either probiotic bacteria Lactobacillus plantarum CFR 2194, Lactobacillus fermentum CFR 2192 and/or fructooligosaccharides (FOS) were used for yogurt preparation. Titratable acidity and pH of all yogurt samples followed a similar pattern of increase or decrease during storage. Proteolysis in synbiotic yogurts was found to be significantly (P < 0.05) higher in comparison with that of control. The addition of prebiotics had no effect (P = 0.17888) on the viability of yogurt starters during cold storage. No observable changes in the viability of probiotic cultures in probiotic groups. However, supplementation of FOS affected the growth significantly (P < 0.05) in promoting the growth of L. plantarum and L. fermentum. Antioxidant activities, the index of nutritional value of yogurt, were monitored. Results showed that the DPPH-radical-scavenging activity (85 %) in synbiotic yogurt containing L. plantarum and FOS was significantly higher (P < 0.05) in comparison with that of control yogurt (72 %). Total phenolics and the ferric reducing power were highest in synbiotic yogurts in comparison with that of other test samples during the entire period of storage. Addition of selected probiotics with FOS thus resulted in an improved functionality of yogurt.

No abstract

No abstract

Fructooligosaccharide (FOS) finds its applications as an alternative sweetener in powder form. The effect of different process parameters (feed concentration, feed flow rate, inlet air temperature), different additives (maltodextrin, gums, starch), and anticaking agents (in different combinations and concentrations) during spray drying were investigated. FOS solution with 2% magnesium oxide as an additive gave a maximum powder yield (43% w/w), and the spray-dried powder size was fine and the texture was like talcum powder. Flow properties and microbial analysis were found to be satisfactory. The addition of anticaking agents did not have a significant effect either on the color of the powder or on FOS content, indicating good quality of the powder with respect to flowability, microbial load, and texture.

Hither-to-unknown one-pot method for the synthesis and stabilization of silver nanoparticles (AgNPs) from silver nitrate (AgNO 3 ) through uncross-linked and cross-linked polyvinyl alcohol/methyl cellulose (PVA/MC) blend using solution casting method is discussed in detail. The formed films were characterized by fourier transform infrared spectroscopy (FTIR), scanning electron microscopy with energy dispersive X-ray spectroscopy (SEM-EDX), transmission electron microscopy (TEM) and analyzed for its physical, mechanical, biodegradable and antibacterial properties (particle size, water vapour transmission rate, water contact angle, thermogravimetric analysis (TGA), UV-Vis spectroscopy and migration). SEM and TEM results indicated that the formation of silver nanoparticles are spherical in shape as well as nano in size. FTIR spectroscopic analysis indicates the existence of hydrogen bonds in cross-linked blend and complex of silver (Ag) in uncross-linked blend. Further, enhanced mechanical, water barrier, and thermal properties are observed for the films containing AgNPs. Antibacterial test by disc diffusion method showed that, uncross-linked and crosslinked blend with AgNPs have more inhibition (mm) against L. Monocytogenes (10.33), Klebsiella (9.67) (Gram-positive) and Salmonella (9.33), E. Coli (8.33) (Gram-negative) strains respectively. Migration studies demonstrated that the developed films could be suitable for fatty food packaging.