Orange juice added with L. casei: is there an impact of the probiotic addition methodology on the quality parameters? was written by Miranda, Rayrinne Ferreira;de Paula, Marlon Memedio;da Costa, Guilherme Mamede;Barao, Carlos Eduardo;da Silva, Ana Carolina Ramos;Raices, Renata Santana Lorenzo;Gomes, Raquel Guttierres;Pimentel, Tatiana Colombo. And the article was included in LWT–Food Science and Technology in 2019.Safety of Octyl acetate The following contents are mentioned in the article:
The objective of this study was to evaluate the effect of the probiotic addition methodol. (direct addition of the lyophilized com. culture, probiotic activated by propagation, or probiotic encapsulated in alginate, 108 CFU/mL) on the phys. and chem. characteristics, rheol. parameters, volatile compounds profile, probiotic culture survival and sensory acceptance of orange juice during refrigerated storage (7 °C/28 days). The direct addition of the com. culture was the most suitable methodol., resulting in products with phys. and chem. characteristics and sensory acceptance similar to those of the pure product. Furthermore, it improved the volatile compounds profile (presence of octanal, nonanal, decanal, gamma-terpinene, α-phellandrene, o-cymene, alpha-cubebene and 1-hexanol). The addition of the activated probiotic culture resulted in products with higher content of organic acids (acetic, lactic and citric), absence of important volatile compounds and lower sensorial acceptance. The addition of the encapsulated probiotic culture resulted in more consistent products (higher consistency index and lower flow behavior index), decreased organic acid content and lower sensorial acceptance. This is the first study that evaluated the impact of different probiotic addition methodologies on the quality parameters of fruit juices and it indicated that the conventional methodol. (by propagation) is not the most appropriate. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Safety of Octyl acetate).
Octyl acetate (cas: 112-14-1) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.Safety of Octyl acetate
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics