ARTICLES IN PRESS
Back to the articles list |
Back to browse issues page
1- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani
2- Department of Agricultural Machinery and Mechanization Engineering, Faculty of Agricultural Engineering and Rural Development, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani ,mtaki@asnrukh.ac.ir
2- Department of Agricultural Machinery and Mechanization Engineering, Faculty of Agricultural Engineering and Rural Development, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani ,
Abstract: (98 Views)
Probiotic juices have experienced a notable rise in popularity due to their potential health benefits, particularly for digestive health. This study examined the viability, physicochemical characteristics, and sensory qualities of kiwifruit juice containing Lacticaseibacillus paracasei B31-2. To analyze the data, Gaussian Process Regression (GPR) and Multi-Layer Perceptron (MLP) models were used to predict various factors, including pH, acidity, viable cell counts of L. paracasei B31-2, color differences (ΔE), and overall acceptance. Probiotic L. paracasei B31-2 was added to the kiwifruit juice at different concentrations (0%, 1% and 2%) and stored at 4 °C. The probiotic juices showed fewer changes in pH, acidity, and color compared to the control juice during storage at room temperature. The sample with a 2% probiotic concentration exhibited the highest viable cell count (7.98 log CFU/mL) and received the most sensory scores among the tested samples. A strong correlation between the predictions made by the GPR model and the actual observed data further validated its effectiveness in similar experimental contexts. This suggests that GPR could offer strategic benefits by lowering laboratory costs and improving analytical efficiency. The GPR model's precision in closely matching real-world data demonstrates its potential as a cost-effective and expedited tool for scientific inquiries. Overall, these findings indicate that kiwifruit juice serves as a promising substrate for carrier of L. paracasei B31-2
Keywords: Kiwifruit Juice, Probiotic Viability, Gaussian Process Regression, Lacticaseibacillus paracasei B31-2
Article Type: Original Research |
Subject:
Food Science and Technology
Received: 2025/01/1 | Accepted: 2024/01/11
Received: 2025/01/1 | Accepted: 2024/01/11
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |