Abstract

The current epidemic of non-communicable diseases like obesity and cancer has encouraged the holistic intake of probiotics to protect our health. Regrettably, probiotics like Lactobacillius acidophilus (LA5) are less likely to be delivered traditionally through dairy carriers like cheese and yoghurt due to dietary preferences like lactose intolerance and veganism.

This study aimed to assess the ability for kale and carrot juices to act as an alternative free-form probiotic carrier. Kale juice had acidic nutrients which supported growth of LA5 before decreasing after 4 weeks in 4°C storage in comparison to carrot juice. A spray dryer was then used to encapsulate and ensure probiotic survival in prolonged storage whilst decreasing energy usuage overtime. The transformation of juice to powder addressed future consumer trends dictacting the sustinability and acceptibaility of probioitic foods. There was a distinguishable colour change after juices were spray dried into powders, thus improving flavour perception and increased its quality and acceptability. Powders kept at room temperature  decreased in viability at a faster rate than juices; however, survival rate above the threshold were met by all powders excluding pure kale over the 4 weeks. The cold storage of both probiotic juices and powders improved the rate of survival over time.

The study identified future improvements in probiotic viability, shelf life and consumer acceptability whilst addressing the changing consumer preferences orientating global health. Although kale displayed potential as a probiotic carrier in free and encapsulated form, cold storage still remains the major variable in determining probiotic viability.