Production of Probiotic Pineapple Juice: Air Extrusion-Spherification System Development and Juice Storage Stability Assessment

Consumption of probiotic beverages has been shown to enhance intestinal health and immune function. Encapsulation technology has been introduced to strengthen the stability of the probiotics in beverages. To improve the stability of the probiotics in pineapple juice, a spherification system was dev...

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Główni autorzy:	Siti Mariam A. Rani, Boon-Beng Lee, Nor Hidawati Elias, Chung-Ming Tan, Shi-Yee Ng, Khairul Farihan Kasim
Format:	Artigo
Język:	Inglês
Wydane:	Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2025-12-01
Seria:	Jurnal Teknologi dan Industri Pangan
Hasła przedmiotowe:	Ca-alginate microbead Co-axial air extrusion Probiotics encapsulation Probiotic pineapple juice Sphericification
Dostęp online:	https://journal.ipb.ac.id/jtip/article/view/66055
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