Influence of encapsulation on the survival of probiotics in food matrix under simulated stress conditions |
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| Institution: | 1. Department of Food Sciences, Government College University Faisalabad, Pakistan;2. Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan;3. Department of Biochemistry, College of Sciences, University of Jeddah, Jeddah, Saudi Arabia;4. Department of Physical Sport Science, College of Education, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia |
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| Abstract: | The main objective of the present study was to evaluate the influence of encapsulation by extrusion technique using two hydrogels, namely; sodium alginate (Na-ALG) and whey protein isolate (WPI) on Bifidobacterium bifidium viability and stability of yoghurt under simulated gastrointestinal conditions. Probiotic bacteria (free or encapsulated) were added to yogurt for four weeks to test their viability and stability. Physicochemical and sensory analysis of yoghurt were conducted. Viability of B. bifidium in the simulated gastrointestinal conditions pH 2 and pH 7.5 was determined. Also, the efficiency of encapsulated final yield of the microcapsules was determined. With storage time, the pH of yoghurt containing encapsulated bacteria increased more than that of yoghurt containing free probiotic bacteria, resulting in a decrease in acidity. When compared to yoghurt containing encapsulated bacteria, the lactose level of yoghurt containing free probiotic bacteria decreased over time. The viscosity of yoghurt containing encapsulated WPI remained stable over the storage period, with syneresis remaining stable. The sensory properties of yoghurt containing free probiotics deteriorated over time. Cell viability was significantly reduced in yoghurt-containing free probiotics compared to other treated yoghurts. Cell viability in free probiotics yoghurt was lower than in encapsulated ones when exposed to simulated gastric and intestinal juice. In conclusion, WPI- encapsulated probiotics showed better stability over 28 days of storage in both yoghurt and gastrointestinal conditions, followed by sodium alginate. |
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| Keywords: | Probiotic Viability Encapsulation Hydrogels Simulated digestion conditions WPI"} {"#name":"keyword" "$":{"id":"pc_pzlf41Y2lC"} "$$":[{"#name":"text" "_":"Whey protein isolate SA"} {"#name":"keyword" "$":{"id":"pc_0xtZlrr3od"} "$$":[{"#name":"text" "_":"Sodium alginate AOAC"} {"#name":"keyword" "$":{"id":"pc_jd1aQIPogK"} "$$":[{"#name":"text" "_":"Association of Official Analytical Chemists SGJ"} {"#name":"keyword" "$":{"id":"pc_698aTnmuIX"} "$$":[{"#name":"text" "_":"Simulated gastric juice |
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