Alizadeh Behbahani, Behrooz, Jooyandeh, Hossein, Taki, Morteza, Falah, Fereshteh (2024). Production of Probiotic Kiwifruit Juice Containing Lacticaseibacillus paracasei B31-2: Investigation of Probiotic Viability, Physicochemical Properties, and AI Predictive Insights. , (), -.
Behrooz Alizadeh Behbahani; Hossein Jooyandeh; Morteza Taki; Fereshteh Falah. "Production of Probiotic Kiwifruit Juice Containing Lacticaseibacillus paracasei B31-2: Investigation of Probiotic Viability, Physicochemical Properties, and AI Predictive Insights". , , , 2024, -.
Alizadeh Behbahani, Behrooz, Jooyandeh, Hossein, Taki, Morteza, Falah, Fereshteh (2024). 'Production of Probiotic Kiwifruit Juice Containing Lacticaseibacillus paracasei B31-2: Investigation of Probiotic Viability, Physicochemical Properties, and AI Predictive Insights', , (), pp. -.
Alizadeh Behbahani, Behrooz, Jooyandeh, Hossein, Taki, Morteza, Falah, Fereshteh Production of Probiotic Kiwifruit Juice Containing Lacticaseibacillus paracasei B31-2: Investigation of Probiotic Viability, Physicochemical Properties, and AI Predictive Insights. , 2024; (): -.

Production of Probiotic Kiwifruit Juice Containing Lacticaseibacillus paracasei B31-2: Investigation of Probiotic Viability, Physicochemical Properties, and AI Predictive Insights

Journal of Agricultural Science and Technology
Articles in Press, Accepted Manuscript, Available Online from 01 January 2024    PDF (385.97 K)
Document Type: Original Research
Authors
Behrooz Alizadeh Behbahani1; Hossein Jooyandeh1; Morteza Taki* 2; Fereshteh Falah1
1Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani
2Department of Agricultural Machinery and Mechanization Engineering, Faculty of Agricultural Engineering and Rural Development, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani
Abstract
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
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