TY - JOUR ID - 30783 TI - Survival of Probiotics in Synbiotic Apple Juice During Refrigeration and Subsequent Exposure to Simulated Gastro-Intestinal Conditions JO - Iranian Journal of Chemistry and Chemical Engineering JA - IJCCE LA - en SN - 1021-9986 AU - Zoghi, Alaleh AU - Khosravi-Darani, Kianoush AU - Sohrabvandi, Sara AU - Attar, Hosein AU - Alavi, Sayed Abolhasan AD - Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, I.R. IRAN AD - Research Department of Food Technology, National Nutrition and food Technology Research Institute, Faculty of Food and Nutrition Sciences, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741 Tehran, I.R. IRAN Y1 - 2019 PY - 2019 VL - 38 IS - 2 SP - 159 EP - 170 KW - Viability KW - Probiotic KW - Functional food KW - Prebiotic KW - Simulated gastro-intestinal juices DO - 10.30492/ijcce.2019.30783 N2 - The aim of this work was to produce synbiotic apple juice and investigate the survival of Lactobacillus acidophilus and Lactobacillus plantarum in apple juice during the refrigerated storage (4 °C) for 42 days and then the ability of the mentioned probiotic bacteria in gastrointestinal tolerance under gastrointestinal tract conditions, with simulated gastric and bile juices. Eight-treatment combination Plackett-Burman design was used to evaluate the influence of seven variables such as probiotic strain, inoculum size, fructooligosaccharide content, inulin concentration, patulin content, ascorbic and citric acids concentration on the viability of mentioned probiotic strains. The results showed that the survivability of probiotics in apple juice depends significantly (P ≤ 0.05) on the inoculum size, inulin concentration, kind of probiotic strain, and ascorbic and citric acids’ concentration, respectively. The highest viability was achieved by inoculation of 108 CFU/mL of Lactobacillus acidophilus ATCC 4356 to the apple juice contaminated with 110 µg/L patulin content, containing 2.5% (w/v) inulin, 4 g/L citric acid, and 200 mg/L ascorbic acid. No significant difference was observed in the organoleptic properties of the synbiotic apple juice and the control sample. After sequential incubation in the simulated gastric (2 h) and intestinal juices (pH 7.4, 2 h), the highest number of surviving cells was around 3.5 log (CFU/mL). UR - https://ijcce.ac.ir/article_30783.html L1 - https://ijcce.ac.ir/article_30783_359de7eba9654a267ec5a238defe494b.pdf ER -