The objective of this study was to produce microcapsules containing Lactobacillus acidophilus LA-02 by complex coacervation followed by crosslinking with transglutaminase and to evaluate the effect of their addition on different fruit juices, as well as the probiotic viability of L. acidophilus and its effect on fruit juices during storage.

The post VIABILITY OF MICROENCAPSULATED LACTOBACILLUS ACIDOPHILUS BY COMPLEX COACERVATION ASSOCIATED WITH ENZYMATIC CROSSLINKINKING UNDER IN APPLICATION IN DIFFERENT FRUIT JUICES appeared first on AMB Wellness.

Consumers’ recent interest in healthier diets has increased the demand for food products with functional properties, such as probiotics. However, most probiotic food types available on the market are of dairy origin, which limits their consumption by individuals with food intolerances and by those who adhere to strict vegan and vegetarian diets

The post VIABILITY OF PROBIOTIC MICROORGANISMS AND THE EFFECT IN FRUIT JUICES appeared first on AMB Wellness.

Suspensions have long been of great practical interest because of their widespread occurrence in everyday life. Suspensions have important properties that may be desirable in a natural or formulated product or undesirable, such as an unwanted suspension in an industrial process.

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The gastrointestinal tract is an environment that hosts various microorganisms, including pathogens. Generally, pathogenic bacteria enter the host body through food and the gastrointestinal tract. These pathogenic bacteria can colonize or infiltrate host cells and tissues, causing various infectious diseases

The post SYSTEMATIC REVIEW OF PROBIOTICS AND THEIR POTENTIAL FOR DEVELOPING FUNCTIONAL NON DIARY PRODUCTS appeared first on AMB Wellness.

Some difficult mixong problems cannot be solved, bit their impacts can be lessened. Here’s how you can deal with ciffidult processes or products.

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This review emphasizes the growing technical and functional properties of edible coatings, as well as their numerous prospective applications. Edible coatings were developed using proteins, carbohydrates, lipids, and natural polymers. These ingredients could be altered and blended to create coatings with distinct properties.

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JBT is a prime solutions and equipment provider within the fruit and vegetable industry segment. From preparation to preservation, conveying and packaging, our comprehensive range of technologies captures the freshness,

The post TECHNOLOGIES FOR PROCESSING VALUE ADDED FRUIT VEGETABLE PRODUCTS EN appeared first on AMB Wellness.

A study on mass transfer using new coating materials (namely alginic acid and polygalacturonic acid) during osmotic dehydration—and hence in a laboratory-scale convective dryer to evaluate drying performance—was carried out

The post THE EFFECT OF A NEW COATING ON THE DRYING PERFOMANCE OF FRUIT AND VEGETABLES appeared first on AMB Wellness.

The concept of food matrix has received much attention lately in reference to its effects on food processing, nutrition and health. However, the term matrix is used vaguely by food and nutrition scientists, often as synonymous of the food itself or its microstructure

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Since ancient times, plants, herbs and other natural products have been used as healing agents. Advances in organic chemistry from the early 19th century onwards have enabled the preparation of numerous synthetic medicines. Yet, the majority of the medicinal substances available today have their origin in natural compounds

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