FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (16): 183-189.doi: 10.7506/spkx1002-6630-201716029

• Processing Technology • Previous Articles     Next Articles

Optimization of Processing Parameters for Probiotics Enrichment in Impregnated Carrot Slices

CUI Li, NIU Liying, HUANG Jiapeng, LI Dajing, ZHANG Zhongyuan, LIU Chunju, LIU Chunquan, LIU Yingping, XIAO Lixia   

  1. (1. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2. School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China)
  • Online:2017-08-25 Published:2017-08-18

Abstract: This research aimed to develop probiotic foods by fortifying probiotics in carrot using vacuum or ultrasonic impregnation. The vacuum and ultrasonic impregnation conditions were optimized by one-factor-at-a-time and orthogonal array design methods. The results showed that the optimum parameters for vacuum impregnation were obtained as temperature 35 ℃, impregnation time 15 min and restoration time 20 min and the optimum parameters for ultrasonic impregnation were temperature 30 ℃, ultrasonic power 125 W and impregnation time 12 min. The two techniques were compared with atmospheric pressure impregnation in terms of viable bacterial count and the results showed that the number of viable bacteria enriched by vacuum impregnation was the highest, reaching 1010 CFU/g. Scanning electron microscopy (SEM) confirmed the presence of rod-shaped bacteria being embedded in the intracellular space of vacuum and ultrasonic impregnated carrot samples, which were not observed within the tissue of samples impregnated at atmospheric pressure. However, there was a large quantity of bacteria observed on the surface of the samples impregnated under all three conditions. Vacuum impregnation can be considered a new approach for fortifying probiotics in carrot. The results of this research may provide new ideas for the development of functional probiotic foods.

Key words: probiotics, carrot slices, vacuum impregnation, ultrasonic impregnation

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