Effect of calcium-alginate bead and Anoectochilus formosanus Hayata extract fluid on the viability of Lactobacillus plantarum ATCC 8014 and bioactive compounds in fermented apple juice

Abstract

The aim of this study was to determinate the effect of the encapsulation by calciumalginate containing (MA sample) or non-containing Anoectochilus formosanus Hayata extracted fluid (M sample) on the survival of Lactobacillus plantarum ATCC 8014 in fermented apple juice for 60 hours. The antioxidant activity, total polyphenol, polysaccharide, pH values, and the density of L. plantarum were determined every 12 hours of fermentation. The fermented apple juice was stored at 4°C in 5 weeks. The pH value and the viable L. plantarum were evaluated during storage and in the simulation gastric medium after 4 weeks of storage. The results showed that bioactive compounds increased in the first 24 hours but decreased slowly in subsequent hours of fermentation in which the sample containing encapsulated bead had better results than free cells (F samples). The scavenging activity DPPH, total polyphenol, and polysaccharide of the MA sample were 6.58 mg Vit C/100mL; 304.65 mg GAE/100mL; and 2.98 mg Glu/100 mL, respectively. The viability of L. plantarum was maintained over 6 log CFU/mL for the encapsulated samples compared to 4 log CFU/mL for the F samples. The viability of encapsulated L. plantarum in A and MA samples was no significant difference during storage, but the survival rate of L. plantarum in MA sample was significantly higher than M samples in the SGF (Simulated gastric fluid) medium. The results indicated that adding the A. formosanus Hayata extract fluid into the calcium-alginate matrix protected L. plantarum cells during fermentation, storage and in the SGF medium.

Effect of Lactic Fermentation and Spray Drying Process on Bioactive Compounds from Ngoc Linh Ginseng Callus and Lactobacillus plantarum Viability

“…Total polysaccharide content determination. The total polysaccharide content was conducted as described by Lieu et al [21] with some changes summarized as follows: Aspirate 1 ml sample solution, add 5 ml of 96 o ethanol, refrigerate 4℃ for 24 h. Centrifuge the precipitate, dissolve the precipitate, and make up to 5 ml with warm water at 70℃. Aspirate exactly 2 ml of the sample the solution, add 8 ml of anthrone reagent in concentrated sulfuric acid medium.…”

“…The experiment was performed as described by Lieu et al [21] simulated gastric fluid (SGF) consisting of 9 g/l NaCl adjusted to pH 2.5 with 5M HCl and intestinal fluid (SIF) consisting of 9 g/l NaCl + 3 ml/l cow bile was adjusted to pH 6.5 with 5M NaOH.…”

The Role of Microencapsulation in Food Application

“…When added to mandarin juice, there are changes in the physicochemical properties [ 67 ]; therefore, this is a good area of opportunity for the application of microcapsules. The protection of probiotics during the fermentation process is found in the case of apple juice, where the encapsulation of Lactobacillus plantarum in alginate maintains the viability at 2 log CFU/mL more than the unencapsulated treatment [ 68 ].…”