Viability of calcium-alginate-microencapsulated probiotic bacteria in Iranian yogurt drink (Doogh) during refrigerated storage and under simulated gastrointestinal conditions (original) (raw)
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Microencapsulation of probiotics in yogurt: A Review
Probiotics are microorganisms which confer health benefits upon application in sufficiently-high viable cell amounts. Probiotics are typically members of Lactobacillus and Bifidobacterium species commonly associated with human gastrointestinal tracts. In the recent past, there has been an explosion of probiotic health-based products. Many reports indicated that there is poor survival of probiotic bacteria in these products. Further, the survival of these bacteria in the human gastro-intestinal system is questionable. Providing probiotic living cells with a physical barrier against adverse environmental conditions is therefore an approach currently receiving considerable interest. The development of a suitable technologies and processes for the maintenance of viable probiotic cells are considered as key steps in the production of functional foods. Microencapsulation of the probiotic cells is one of the newest and highly efficient methods, which is now under the especial attention and is being developed by various researchers. Dairy products represent one of the biggest market segments among functional foods as they have been proposed as the most promising vehicles for the delivery functional ingredients such as probiotic, prebiotics, proteins, vitamins and minerals. More studies, however, need to be conducted on the efficacy of micro-encapsulation to deliver probiotic bacteria and their controlled or targeted release in the yogurt and other fermented dairy products.
International Journal of Food Properties, 2022
Prebiotics-based encapsulation aids in improving the structure of microbeads and the survivability of probiotics. The current study focused on the exploration of a prebiotic-based encapsulation system (alginate-inulin) to improve the viability of probiotics under in vitro and carrier food. Probiotic (L. acidophilus) was encapsulated by the ionotropic gelation method. Microbeads with inulin inclusion were found to be compact and smooth with the highest encapsulation efficiency (98.87%) among the rest of the treatments. Alginate-inulin-based microbeads showed the highest count (8.41log CFU) as compared to other treatment as well free cells under simulated gastrointestinal conditions. Furthermore, alginate-inulin encapsulation maintained recommended (107–108 log CFU/ml) probiotic viability in carrier food throughout the storage period. Probiotic encapsulation aids in controlling the post-acidification of the carrier product (yogurt). The results of this study indicated that the alginate-inulin-based encapsulation system has promising potential to ensure the therapeutic number of probiotics in vitro as well in carrier foods.
Microencapsulation-The Future of Probiotic Cultures
Journal of Microbiology, Biotechnology and Food Sciences, 2013
In the recent past, there has been an explosion of probiotic cultures based health products in Indian markets. The survival of the probiotic bacteria in gastro-intestinal gut is questionable, because of the poor survival of probiotic bacteria in these products. Basically the viability of probiotic cultures is very weak in these food products. Probiotic based products are health potentiators and are associated with many health benefits. Microencapsulation of the probiotic cultures is one of the recent, demanded and highly efficient techniques. Among the different approaches proposed to improve the survival of probiotics during food manufacturing process and passage in the upper part of gastrointestinal tratct (GI tract), microencapsulation has received considerable attention. Encapsulated probiotic cultures have longer shelf life of the products. This microencapsulation technology is used to maintain the viability of probiotic bacteria during food product processing and storage. This...