Effects of <i>Lactobacillus plantarum</i> Microcapsules Fermentation on the Quality of Carrot Chips

ZHANG Lihua; WANG Xia; ZHA Mengmeng; TANG Peixin; SHI Xun; ZONG Wei; ZHAO Guangyuan

doi:10.13386/j.issn1002-0306.2021040234

Volume 43 Issue 2

Jan. 2022

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Science and Technology of Food Industry > 2022 > 43(2): 135-141. > DOI: 10.13386/j.issn1002-0306.2021040234

ZHANG Lihua, WANG Xia, ZHA Mengmeng, et al. Effects of Lactobacillus plantarum Microcapsules Fermentation on the Quality of Carrot Chips[J]. Science and Technology of Food Industry, 2022, 43(2): 135−141. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040234.

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Effects of Lactobacillus plantarum Microcapsules Fermentation on the Quality of Carrot Chips

ZHANG Lihua^{1, 2, 3,},
WANG Xia^{1, 4, 5},
ZHA Mengmeng¹,
TANG Peixin¹,
SHI Xun⁴,
ZONG Wei^{1, 2, 3, ,},
ZHAO Guangyuan^{1, 2, 3}

1.
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China
2.
Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou 450002, China
3.
Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450002, China
4.
Haoxiangni Health Food Co., Ltd., Xinzheng 451162, China
5.
Henan Guodeke Fruit and Vegetable Research Institute Co., Ltd., Xinzheng 451162, China

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Received Date: April 25, 2021
Available Online: November 20, 2021

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Abstract

Abstract

This paper aimed to explore the effect of Lactobacillus plantarum microcapsules fermentation on the quality of carrot chips, and the change of viable cell count under freeze-drying and simulated gastric juice conditions. In this study, Lactobacillus plantarum microcapsules were prepared by extrusion method using sodium alginate and isolated whey protein as wall materials. The carrot chips fermented with Lactobacillus plantarum microcapsules were used as experimental group and the carrot chips fermented without microcapsules were used as control group. The results showed that there were no significant differences in texture, color, total sugar content, carotene content and ascorbic acid content between test group and control group (P>0.05). In freeze-drying and simulated gastric juice environment, the number of viable bacteria in the test group was significantly higher than that in the control group, which remained (8.47±0.02) and (8.31±0.01) lg(CFU/g), respectively. Microencapsulated Lactobacillus plantarum fermentation had no prominent effect on the quality of carrot chips and could improve the resistance of Lactobacillus plantarum to adverse environments (such as freeze-drying and gastric juice).
- Lactobacillus plantarum,
- microcapsules,
- fermentation carrot,
- viable count,
- quality change

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References (37)

References

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Science and Technology of Food Industry

Effects of Lactobacillus plantarum Microcapsules Fermentation on the Quality of Carrot Chips

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