Effect of Package Type and Storage Temperature on Quality of Probiotic Fortified Vegetable Tablets

Main Article Content

Krongkan Thongmat Kitipong Assatarakul


The objectives of this study were to investigate the effect of packaging type (aluminum foil bag and high density polyethylene or HDPE plastic bottle) and storage temperature (4 ํC and 25 ํC) on quality of probiotic fortified vegetable tablets by monitoring the change of the color values, total phenolic content (TPC), antioxidant activity by 2, 2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH) assay and the survival of probiotics (Lactobacillus rhamnosus) during the storage. Samples were evaluated for each parameters every week for 4 weeks. The results showed that the storage of probiotic fortified vegetable tablets at 4 ํC and 25 ํC in two types of packaging including aluminum foil bag and HDPE plastic bottle did not affect product color changes. An increase in storage time resulted in a lower in total phenolic content and antioxidant activity. Total phenolic content and antioxidant activity of samples stored at 4 ํC were higher than samples stored at 25 ํC. Similarly, the number of viable cells of probiotics strains L. rhamnosus in all storage conditions tended to decrease when the storage time increased. The survival of L. rhamnosus of samples stored at 4 ํC was higher than samples stored at 25 ํC. In addition, the number of viable L. rhamnosus of the sample stored at 4 ํC was still approximately 6 log CFU/g according to food product standards from probiotics in the Ministry of Public Health announcement at the end of the storage for 4 weeks and the packaging type did not affect the survival of probiotics during the storage.


Article Details

How to Cite
Thongmat, K., & Assatarakul, K. (2019). Effect of Package Type and Storage Temperature on Quality of Probiotic Fortified Vegetable Tablets. Journal of Food Technology, Siam University, 14(2), 144-155. Retrieved from https://www.tci-thaijo.org/index.php/JFTSU/article/view/192419
บทความวิจัย (Research Articles)


[1] Habila, J.D., Bello, I.A., Dzikwi, A.A., Musa, H. and Abubakar, N. (2010). Total phenolics and antioxidant activity of Tridax procumbens Linn. African Journal of Pharmacy and Pharmacology. 4(3): 123-126.
[2] Brat, P., Georgé, S., Bellamy, A., Du Chaffaut, L., Scalbert, A., Mennen, L., Arnault, N. and Amiot, M.J. (2006). Daily polyphenol intake in France from fruit and vegetables. The Journal of Nutrition. 136(9): 2368–2373.
[3]Chen, J.H. and Ho, C.T. (1997). Antioxidant activities of caffeic acid and Its related hydroxycinnamic acid compounds. Journal of Agricultural and Food Chemistry. 45: 2374-2378.
[4]Smith, A.H., Zoetendal, E. and Mackie, R.I. (2005). Bacterial mechanisms to overcome inhibitory effects of dietary tannins. Microbial Ecology. 50: 197–205.
[5] Notification of the Ministry of Public Health (2011). Use of probiotic microorganisms in foods. Published in the Government Gazette. 128(86): 21-25.
[6] Charalampopoulos, D., Wang, R., Pandiella, S.S. and Webb, C. (2002). Application of cereals and cereal components in functional foods: a review. International Journal of Food Microbiology. 79: 131-141.
[7] Ziemer, C.J. and Gibson, G.R. (1998). An overview of probiotics, prebiotics and synbiotics in the functional food concept: Perspectives and future Strategies. International Dairy Journal. 8(5-6): 473-479.
[8] Saarela, J.S. (2000). Probiotics and infectious diarrhea. The American Journal of Gastroenterology. 95(1): S16-S18.
[9] Zubillaga, M., Weill, R., Postaire, E., Goldman, C., Caro, R. and Boccio, J. (2001). Effect of probiotics and functional foods and their use in different diseases. Nutrition Research. 21(3): 569-579.
[10] Perdigon, G., Alvarez, S., Rachid, M., Agüero, G. and Gobbato, N. (1995). Immune system stimulation by probiotics. Journal of Dairy Science. 78(7): 1597-1606.
[11] Brady, L.J., Gallaher, D.D. and Busta, F.F. (2000). The role of probiotic cultures in the prevention of colon cancer. The Journal of Nutrition. 130(2S): 410S-414S.
[12] Gibson, G.R. and Roberfroid, M.B. (1995). Dietary modulation of the human colonic microbiota: Introducing the concept of prebiotics. The Journal of Nutrition. 125(6): 1401-1412.
[13] Santiyanon, N. (2008). Stability of pharmaceutical product and storage. Thai Pharmaceutical and Health Science Journal. 3(1): 180-187.
[14] Food and Drug Administration. (1999). Drug stability. 1: 1-139.
[15] Waterhouse, A.L. (2002). Determination of total phenolic compounds. Current Protocols in Food Analytical Chemistry. Units I: I1.1.1-I1.1.8.
[16] Brand-Williams, W., Cuvelier, M.E. and Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. Food Science and Technology. 28(1): 25-30.
[17] AOAC. (2005). Official methods of analysis of AOAC international (18th ed.). Gaithersberg, MD, USA: AOAC International.
[18] Hunter Associates Laboratory. (2008). CIE L* a* b* Color Scale. Application Note. 8: 1-4
[19] McGuire, R.G. (1992). Report of objective color measurements. HortScience 27(12): 1254-1255.
[20] Bravo, L. (1998). Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance. Nutrition Reviews. 56(11): 317-333.
[21] Norkaew, O., Boontakham, P., Dumri, K., Noenplab, A.N.L., Sookwong, P. and Mahatheeranont, S. (2017). Effect of post-harvest treatment on bioactive phytochemicals of Thai black rice. Food Chemistry. 217: 98-105.
[22] Zhou, Z., Chen, X., Zhang, M. and Blanchard, C. (2014).Phenolics, flavonoids, proanthocyanidin and antioxidant activity of brown rice with different pericarp colors following storage. Journal of Stored Products Research. 59: 120-125.
[23] Chmiel, T., Saputro, I.E., Kusznierewicz, B. and Bartoszek, A. (2018). The Impact of cooking method on the phenolic composition, total antioxidant activity and starch digestibility of rice (Oryza sativa L.). Journal of Food Processing and Preservation. 42(1): 31.
[24] Rice-Evans, C.A., Miller, N.J. and Paganga, G. (1996). Structure-antioxidant activity relationships of flavonoid and phenolic acids. Free Radical Biology and Medicine. 20: 933-938.
[25] Guandalini, S., Pensabene, L., Zikri, M.A., et al. (2000). Lactobacillus GG administered in oral rehydration solution to children with acute diarrhea:A multicenter European trial. Journal of Pediatric Gastroenterology and Nutrition. 30: 54-60.
[26] Kalliomaki, M., Kirjavainen, P., Eerola, E., Kero, P., Salminen, S. and Isolauri, E. (2001). Distinct patterns of neonatal gut microflora in infants in whom atopy was and was not developing. The Journal of Allergy and Clinical Immunology. 107: 129-134.
[27] Madden, J.A.J. and Hunter, J.O. (2002). A review of the role of the gut microflora in irritable bowel syndrome and the effects of probiotics. British Journal of Nutrition. 88: S67–S72.
[28] Hoveyda, N., Heneghan, C., Mahtani, K.R., Perera, R., Roberts, N. and Glasziou, P. (2009). A systematic review and meta-analysis: probiotics in the treatment of irritable bowel syndrome.BMC Gastroenterol. 9: 15.
[29] Reid, G., Burton, J., Hammond, J.A. and Bruce, A.W. (2004). Nucleic acid-based diagnosis of bacterial vaginosis and improved management using probiotic lactobacilli. Journal of Medicinal Food. 7(2): 223-228.
[30] Falagas, M., Betsi, G.I. and Athanasiou, S. (2007). Probiotics for the treatment of woman with bacterial vaginosis. Clinical Microbiology and Infection. 13(7): 657-664.
[31] Ikigai, H., Nakae T., Hara, Y. and Shimamura, T. (1993). Bactericidal catechins damage the lipid bilayer. Biochimica et Biophysica Acta. 1147(1): 132–136.
[32] Moreno, S., Scherer, T., Romano, C.S. and Vojnov, A.A. (2006). Antioxidant and antimicrobial activities of rosemary extracts linked to their polyphenol composition.Free Radical Research. 40: 223-231.