SURVIVAL OF LACTOBACILLUS ACIDOPHILUS LA-5 IN FREEZE-DRIED BLACK CARROT POMACE USING VARIOUS ENCAPSULATION MATERIALS

This study investigated the survival of Lactobacillus acidophilius LA-5 in black carrot pomace that was freeze-dried, utilizing varying concentrations of encapsulating materials. Black carrot pomace was subjected to a 45 minute, 60 °C using water as solvent (1:10 w/v) ultrasonication process before being vacuum-filtered in order to create a uni-form. Black carrot pomace extract was mixed with a solution containing 10% bacterium and another containing different ratio wall material. The mixture was then freeze dried at a constant temperature of −50 °C for 24 hours. The experiments were conducted on xanthan gum (0.125, 0.25, 0.5% (w/v) and maltodextrin (20, 30, 40, 50% (w/v). Owing to its great capacity for retaining water and gelling, xanthan gum limited the survival of bacterial cells and hindered additional analysis. Therefore, it was concluded that xanthan gum was inappropriate for use as an encapsulating material in powdered products. Bacterial count results in the powder containing 20% maltodextrin were below the value required (≥106 CFU/g) for the products to be probiotic. The numbers of bacteria in black carrot pomace powders containing 30, 40 and 50% of maltodextrin were 1.0x107, 3.0x107, and 8.0x106 (CFU/g) respectively. Final moisture content values of the powder products were determined, as well as the effectiveness of the freeze drying process. As a result, the moisture content of the powder product containing maximum maltodextrin was the lowest (2.3% in dry basis), whereas the other products' values were identical. The efficiency of the product increased as the amount of maltodextrin increased. The development of a probioticcontaining functional powder product through the use of black carrot pomace and the freeze drying method could yield positive outcomes in terms of waste utilization. Future research, however, will benefit from examining other wall materials and pre-treatment strategies to boost efficiency.