微膠囊化益生菌於果汁及乾燥食品中生存能力之探討-宜蘭大學食品科學系.docVIP

國立宜蘭大學食品科學研究所 碩士班專題討論 演講者：朱珮璇 (Pei-Hsuan Chu) 題目：微膠囊化益生菌於果汁及乾燥食品中生存能力之探討 Survival of free and microencapsulated probiotic bacteria in fruit juice and dry products 指導教授：林世斌 老師 日期：Oct. 24, 2012 中文摘要107 cfu/mL)對健康是有益處的，但研究發現，當益生菌添加於產品時其生存能力卻很差，而益生菌微膠囊化是經常被用於保護益生菌對抗環境壓力的方法，但目前市面上大多的益生菌產品皆含有乳成分，對消費者而言，乳糖耐受性、乳蛋白過敏及膽固醇含量皆是須考量的因素，因此發展非乳製品的益生菌產品是個非常好的選擇。由於果汁營養豐富、風味佳，因此可將果汁發展作為非乳製品的益生菌產品。另外，當益生菌添加於乾燥食品時穩定性較差，其菌數在保存期限內會大量下降。因此，本研究希望可利用微膠囊技術提高益生菌於果汁及乾燥食品中的生存能力。結果顯示，微膠囊技術可提高益生菌於果汁中的穩定性，但無法提高於乾燥食品中的穩定性。因此，發展果汁作為非乳製品的益生菌產品是個可行的方法。 關鍵字：Abstract A daily consumption of high levels of probiotic bacteria (at least 107 cfu/mL) is required to confer health benefits. Despite the importance of viability of these beneficial bacteria, studies conducted have shown poor viability of probiotic bacteria in functional foods. Microencapsulation is often mentioned as a way to protect probiotics against severe environmental factors. But most probiotic products are containing dairy ingredient. Consumer lactose intolerance, allergenic milk proteins and cholesterol content are the major drawbacks related to dairy ingredients. So development of non dairy probiotic food could be one good choice of it. Fruit juices may be an alternative vehicle for the incorporation of probiotics because they are rich in nutrients and have good taste profiles. For dry products, losses in probiotics viability cause considerable reductions in products shelf-life time. So the objective of this study is to assess microencapsulation techniques for improving the survival of probiotic bacteria in food juice and dry products. The results showed that microencapsulation techniques could improve stability of probiotics bacteria in fruit juices but not in dry product. Therefore, fruit juices may be an alternative vehicle for the incorporation of probiotics. Keywords: probiotic, microencapsulation, viability References 金安兒。2009。乳酸菌的微膠囊化。食品科技與安全。440。36?41。 *Ding, W., Shah, N. P. (2008). Survival of Free and Microencapsulated Pr