Home
Resource
Technical feasibility for commercialization of synbiotic matrices
PDF
PDF format is widely accepted and good for printing.
Plug-in required
PDF-1(1.99 MB)
Citation & Export
View Usage Statistics
Staff View

Citation & Export
Hide

Simple citation

Chaluvadi, Saikiran. Technical feasibility for commercialization of synbiotic matrices. Retrieved from https://doi.org/doi:10.7282/T3PZ57VZ

Export

Click here for information about Citation Management Tools at Rutgers.

Statistics
Hide

Description

TitleTechnical feasibility for commercialization of synbiotic matrices
NameChaluvadi, Saikiran (author); Yam, Kit L (chair); HOTCHKISS, ARLAND T (internal member); LIU, LINSHU (internal member); Rutgers University; Graduate School - New Brunswick
Date Created2012
Other Date2012-01 (degree)
SubjectFood Science, Probiotics, Bacterial growth
Extentviii, 50 p. : ill.
DescriptionSynbiotics are novel microbial systems that have a high potential in probiotic food applications such as cereal bars, chocolates, jam and jelly based products. Probiotics like Lactobacillus acidophilus, Lactobacillus reuteri, Bifidobacterium breve, and Bifidobacterium longum are encapsulated by prebiotic fibers such as fructo oligosaccharides, inulin and pectic oligosaccharides to form this synbiotic matrix system. The role of this matrix is to provide both physical and biochemical protection to the probiotic bacteria during extreme processing and storage conditions enabling their use in a wide range of products. Commercial applications of these matrices require at least 107 CFU/ml of probiotic bacteria with an ability to produce short chain fatty acids throughout the product shelf life. Hence, this research focused on a technical feasibility study by measuring the bacteria cell counts from different synbiotic matrices followed by analysis of fatty acids produced during the growth of the same bacteria upon revival from storage, 28 days at 4ºC under aerobic conditions. We were able to retrieve at least 4-logs of bacteria from the synbiotics and they all produced significant amounts (1 to 60 mM) of acetic, butyric, lactic and propionic acids. Further research was conducted on modifying the synbiotic matrix structure to improve the survival of bacteria. Since the dry pellet form of synbiotic matrices was shown to provide physical protection to the bacteria from storage conditions, the physical form of the matrix should be changed to hold more moisture to utilize the biochemical properties of these prebiotics. By eliminating the calcium chloride cross-linking step in the matrix preparation protocol to obtain a gel like matrix structure, we achieved an improved survival of bacteria to a minimum of 7-logs throughout the storage period. We also found no effect of relative humidity on the survival of these bacteria when stored in gel based synbiotic matrices. These benefits will help in utilizing these matrices in multitude of food applications provided further research is done on optimizing their structural stability. Overall, synbiotics have proven to be an effective way of protecting bacteria and also providing prebiotic fiber at the same time to the host.
NoteM.S.
NoteIncludes bibliographical references
Noteby Saikiran Chaluvadi
Genretheses, ETD graduate
Persistent URLhttps://doi.org/doi:10.7282/T3PZ57VZ
Languageeng
CollectionGraduate School - New Brunswick Electronic Theses and Dissertations
Organization NameRutgers, The State University of New Jersey
RightsThe author owns the copyright to this work.
Version 8.5.5
Rutgers University Libraries - Copyright ©2024