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13 results on '"90433325"'

1. The manufacturing of lactobacillus microcapsules by freezing with egg yolk: The analysis of microstructure and the preservation effect against freezing and acid treatments

Author

90433325, Fang, Bowen, Watanabe, Hironoshin, Isobe, Kazuhiro, Handa, Akihiro, Nakagawa, Kyuya, 90433325, Fang, Bowen, Watanabe, Hironoshin, Isobe, Kazuhiro, Handa, Akihiro, and Nakagawa, Kyuya

Abstract

Encapsulation is an effective strategy to prevent probiotics from environmental damages. The survivability of Lactobacillus is generally reduced under frozen or acid environments. In this study, an attempt was made to encapsulate Lactobacillus into the egg yolk aggregates formed upon freezing. Lactobacillus broth was mixed with liquid egg yolk and frozen at selected temperatures and time periods. After thawing, the number of surviving bacteria was determined. The results showed that freezing with the addition of egg yolk improved Lactobacillus survivability. It was confirmed that freezing increased the number of egg yolk aggregates, and those aggregates coated Lactobacillus after freezing. The encapsulated Lactobacillus was treated at pH 2.5 for 10 min, and the results showed that the encapsulation process increased the acid resistance of Lactobacillus. These results indicate that freezing-induced encapsulation with egg yolk could effectively protect Lactobacillus against freezing and acid treatment. This finding could be useful for the design and preservation of probiotics-based food products.

Published
2021

2. Influence of processing conditions of atmospheric freeze-drying/low-temperature drying on the drying kinetics of sliced fruits and their vitamin C retention

Author

90433325, Nakagawa, Kyuya, Horie, Akane, Nakabayashi, Maya, Nishimura, Koichi, Yasunobu, Toshiko, 90433325, Nakagawa, Kyuya, Horie, Akane, Nakabayashi, Maya, Nishimura, Koichi, and Yasunobu, Toshiko

Abstract

Sliced fruits (apple and kiwi) were dried under atmospheric freeze-drying (AFD) and/or low-temperature drying (LTD) conditions, and the drying kinetics, resultant degree of shrinkage, and vitamin C retention were evaluated. The air temperature programs were set in the range of −20 to 10 °C, and the impact of the sub-zero temperature setting was investigated. As expected, shortening the sub-zero temperature time and increasing the air temperature led to a shorter total drying time. Notably, the application of freezing had an effect to reduce the drying time. The application of the LTD condition without freezing significantly increased the total drying time compared with that of the drying condition with freezing. When the temperature was increased stepwise from −20 to 10 °C, the total drying time was effectively reduced when the sub-zero temperature was maintained for a relatively long time. This was the most practical drying program for maintaining product quality. It was found that drying at sub-zero temperatures has advantages in reducing product shrinkage; however, the impact was not remarkable. The application of sub-zero temperature conditions was advantageous for vitamin C retention for both apple and kiwi drying. However, if the negative effect of freezing on quality is significant, simple LTD conditions may be a good compromise for balancing total drying time and product quality.

Published
2021

13. Activated carbon from municipal waste

Author

30111933, 90433325, 50243043, Nagano, S, Tamon, H, Adzumi, T, Nakagawa, K, Suzuki, T, 30111933, 90433325, 50243043, Nagano, S, Tamon, H, Adzumi, T, Nakagawa, K, and Suzuki, T

Published
2000

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