Journal of Food Processing & Technology

Effects of Bifidobacterium Bifidum F-35 microcapsules on production of Acetoin and Diacetyl at set-yogurt

20^th Global Summit on Food Processing, Safety & Technology

November 06-08, 2017 | Las Vegas, USA

Ahmed Mousa, Hassan Moussa, Xiao-ming Liu & Hao Zhang and Wei Chen

Faculty of Environmental Agricultural Science, El Arish University, 45516 El Arish, Egypt
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Animal Health Research Institute, 44516 Zagazig, Egypt

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

New strategy was established for microencapsulation of Bifidobacterium bifidum F-35 and production new types of microcapsules. hey protein isolate was used to produce a one-layer microcapsule using Transglutaminase-induced gelation. Meanwhile, sodium lginate was used as extra layer for production a double-layer microcapsule. The Free and microencapsulated cells were added eparately to the raw material of yogurt and divided to four groups. The extraction and quantification of diacetyl and acetoin were carried out using GC-Mass prior to storage, 7 and 14 days (Alonso & Fraga, 2001). Minor variations of acetoin and diacetyl values among all of the treatments were observed, which might be attributed to the metabolic enzymes of LAB and volatilization of these flavor compounds (Tamime and Robinson, 1999; Bonczar, 2002; Supavititpatana et al., 2010). The One layer treatment showed fluctuation at values of acetoin and diacetyl after 7 days of storage, which might be due to the competition between metabolic activity of B. bifidum F-35 and Lb. bulgaricus. It is noticeable that the diacetyl values at one layer treatment is high till the 7th day, but it soon disintegrated after the 14th day, which is reflecting the low growth of Str. thermophilus and B. bifidum F-35 (El-Shenawy et al, 2012). The gradual increase of acetoin and diacetyl up to the end of storage is shown obviously at the double layer treatment which due to the high metabolic activity of Lb. bulgaricus during the entrapping of B. bifidum F-35 into the microcapsules and the low viability of Str. thermophilus at the acidic environment of yogurt.

Biography :

He is a Faculty of Environmental Agricultural Science, El Arish University, Egypt.