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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2008

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Synbiotic potential of carrot juice supplemented with Lactobacillus spp. and inulin or fructooligosaccharides.

Anno di pubblicazione: 2008

Formato: Elettronico Cartaceo

Autori: Nazzaro, F.; Fratianni, F.; Sada, A.; Orlando, P.

Affiliazioni autori: F. Nazzaro; F. Fratianni; A. Sada: Istituto di Scienze dell'Alimentazione, ISA-CNR P. Orlando: Istituto di Biochimica delle Proteine, IBP-CNR

Autori CNR:

  • FLORINDA FRATIANNI
  • FILOMENA NAZZARO
  • PIERANGELO ORLANDO
  • ALFONSO SADA

Lingua: inglese

Abstract: The influence of the addition of two probiotic strains, Lactobacillus rhamnosus and Lactobacillus bulgaricus, and the prebiotic components inulin and fructooligosaccharides on carrot juice was investigated in order to evaluate the possibility of producing a functional vegetal beverage.Both bacterial strains were capable of growing in carrot juice, reaching nearly 5 × 109 colony-forming units after a 48 h fermentation, and the pH was reduced to 3.5–3.7 or below. The viable cell counts of the two lactobacilli in the fermented juice after 4weeks of storage at 4 æC, demonstrated good survival of the two strains at low pH. Some biochemical characteristics of the fermented juice, such as ²-carotene content and antioxidant activity, were also preserved, indicating that the metabolism of the Lactobacillus spp. did not degrade these nutritional components after 4 weeks of storage at 4 æC. The positive effect was more evident when the juice was inoculated with Lactobacillus rhamnosus. The presence of inulin and fructooligosaccharides did not alter the cell counts or the biochemical characteristics of the fermented juice.

Lingua abstract: inglese

Pagine da: 2271

Pagine a: 2276

Rivista:

Journal of the Science of Food and Agriculture Blackwell Scientific Publications
Paese di pubblicazione: Regno Unito
Lingua: inglese
ISSN: 0022-5142

Numero volume: 88

Referee: Sì: Internazionale

Indicizzato da: ISI Web of Science (WOS) [000259828700007]

Parole chiave:

  • probiotics
  • prebiotics
  • functional foods

Strutture CNR:

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