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Freeze dried probiotic carrot juice powder for better storage stability of probiotic

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Abstract

Probiotic strains isolated from Gundruk- a traditional Indian fermented food-and fermented carrot juice, were evaluated for their probiotic properties and analyzed probiotic properties such as lactic acid production, NaCl tolerance, and acid tolerance for all the isolated strains. Most isolated strains were susceptible to antibiotics, and cell-free extracts showed potential antioxidant activity and observed antagonistic properties against foodborne pathogens such as Salmonella typhi ATCC 6539, Escherichia coli ATCC 25922, Shigella ATCC 12022, and Staphylococcus ATCC 29213. The isolate Enterococcus faecalis(K13), was incorporated in carrot juice and microencapsulated by freeze-drying and spray drying. Gum Arabic and maltodextrin were used as coating materials. The physicochemical properties, such as bulk density, moisture content, water activity and color of the powders, and the survivability of probiotic bacteria, were studied on storage. The freeze-dried probiotic formulation is suggested over spray-dried formulation for further use, since it had good storage stability up to one month (6–7 Log CFU/g).

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Abbreviations

ATCC:

American type culture collection

MRS:

Man, rogosa and sharpe

BSH:

Bile salt hydrolase

CLSI:

Clinical and laboratory standard institute

DPPH:

2, 2-DiPhenyl-2-Picrylhydrazylhydrate

PCR:

Polymerase chain reaction

BLAST:

Basic local alignment search tool

NCBI:

National center for biotechnology information

AOAC:

Association of analytical communities

LAB:

Lactic acid bacteria

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Acknowledgements

The authors acknowledged SRM Central Instrumentation Facility SRM Institute of Science and Technology and School of Bioengineering, SRM Institute of Science and Technology (SRMIST) forproviding analysis facilities. We express our thanks to Prof. C. Muthamizchelvan, V.C., SRM Institute of Science and Technology and Dr. M. Vairamani, Chairperson, School of Bioengineering, SRM Institute of Science and Technology for cordial support. We also extend our sincere thanks to SRM IST for the selective excellence funding for the project support.

Funding

No external funding for this work. Only SRM Institute of Science and Technology selective excellence funding was utilized for the project as mentioned in the acknowledgement.

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Authors and Affiliations

  1. Department of Food Process Engineering, School of Bioengineering, The College of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, Chengalpattu District, Chennai, Tamil Nadu, 603203, India

    Dwivedi Rishabh, Ajith Athira, Radhakrishnan Preetha & G. Nagamaniammai

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  1. Dwivedi Rishabh
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  2. Ajith Athira
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  3. Radhakrishnan Preetha
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  4. G. Nagamaniammai
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Contributions

DR conceived, carried out the experiments, and wrote the manuscript, RP designed, executed and supervised the work, AA, RP and and GN edited the manuscript,

Corresponding author

Correspondence to Radhakrishnan Preetha.

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This is an original work being done and it is not being submitted to any other journals for publication. The data provided including figures and table can be used for publishing in JFST and they are not being provided to any other journals.

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Rishabh, D., Athira, A., Preetha, R. et al. Freeze dried probiotic carrot juice powder for better storage stability of probiotic. J Food Sci Technol 60, 916–924 (2023). https://doi.org/10.1007/s13197-021-05259-2

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  • DOI: https://doi.org/10.1007/s13197-021-05259-2

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