Viability of microencapsulated and non-microencapsulated Lactobacilli in a commercial beverage
The survival rate of free and encapsulated L. acidophilus and L. rhamnosus into Doogh beverage and simulated gastrointestinal conditions during 42-day were studied. Microencapsulation considerably protected both L. acidophilus and L. rhamnosus in Doogh beverage storage and in gastrointestinal condit...
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doaj-81e03953a98a460b8a679e7c948ae15c2020-11-25T02:13:41ZengElsevierBiotechnology Reports2215-017X2020-03-0125Viability of microencapsulated and non-microencapsulated Lactobacilli in a commercial beverageHadi Pourjafar0Negin Noori1Hasan Gandomi2Afshin Akhondzadeh Basti3Fereshteh Ansari4Department of Food Sciences, Maragheh University of Medical Sciences, Maragheh, Iran; Corresponding author.Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, IranDepartment of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, IranDepartment of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, IranResearch Center for Evidence-Based Medicine, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran; Iranian EBM Centre: A Joanna Briggs Institute Affiliated Group, Iran; Razi Vaccine and Serum Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Tehran. IranThe survival rate of free and encapsulated L. acidophilus and L. rhamnosus into Doogh beverage and simulated gastrointestinal conditions during 42-day were studied. Microencapsulation considerably protected both L. acidophilus and L. rhamnosus in Doogh beverage storage and in gastrointestinal conditions. Microencapsulation provided better protection to L. acidophilus than to L. rhamnosus during Doogh storage. In beverages containing the free form of bacteria, pH and acidity changes were greater than those of microencapsulated and control groups. More activity of the free probiotic bacteria (during a 42-day period especially after 21-day) produced more acid and metabolites inside the product, thereby reducing the organoleptic properties scores, However, acidity, pH and organoleptic characteristics of Doogh containing microencapsulated bacteria did not change considerably. In conclusion, this study suggests that the encapsulation and double coating of L. acidophilus and L. rhamnosus can increase the viability of them in Doogh beverage and in simulated GI conditions. Keywords: Microencapsulation, Probiotics, Lactobacilli, Doogh, Alginate-Chitosan, Eudragit S100http://www.sciencedirect.com/science/article/pii/S2215017X19305223 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Hadi Pourjafar Negin Noori Hasan Gandomi Afshin Akhondzadeh Basti Fereshteh Ansari |
spellingShingle |
Hadi Pourjafar Negin Noori Hasan Gandomi Afshin Akhondzadeh Basti Fereshteh Ansari Viability of microencapsulated and non-microencapsulated Lactobacilli in a commercial beverage Biotechnology Reports |
author_facet |
Hadi Pourjafar Negin Noori Hasan Gandomi Afshin Akhondzadeh Basti Fereshteh Ansari |
author_sort |
Hadi Pourjafar |
title |
Viability of microencapsulated and non-microencapsulated Lactobacilli in a commercial beverage |
title_short |
Viability of microencapsulated and non-microencapsulated Lactobacilli in a commercial beverage |
title_full |
Viability of microencapsulated and non-microencapsulated Lactobacilli in a commercial beverage |
title_fullStr |
Viability of microencapsulated and non-microencapsulated Lactobacilli in a commercial beverage |
title_full_unstemmed |
Viability of microencapsulated and non-microencapsulated Lactobacilli in a commercial beverage |
title_sort |
viability of microencapsulated and non-microencapsulated lactobacilli in a commercial beverage |
publisher |
Elsevier |
series |
Biotechnology Reports |
issn |
2215-017X |
publishDate |
2020-03-01 |
description |
The survival rate of free and encapsulated L. acidophilus and L. rhamnosus into Doogh beverage and simulated gastrointestinal conditions during 42-day were studied. Microencapsulation considerably protected both L. acidophilus and L. rhamnosus in Doogh beverage storage and in gastrointestinal conditions. Microencapsulation provided better protection to L. acidophilus than to L. rhamnosus during Doogh storage. In beverages containing the free form of bacteria, pH and acidity changes were greater than those of microencapsulated and control groups. More activity of the free probiotic bacteria (during a 42-day period especially after 21-day) produced more acid and metabolites inside the product, thereby reducing the organoleptic properties scores, However, acidity, pH and organoleptic characteristics of Doogh containing microencapsulated bacteria did not change considerably. In conclusion, this study suggests that the encapsulation and double coating of L. acidophilus and L. rhamnosus can increase the viability of them in Doogh beverage and in simulated GI conditions. Keywords: Microencapsulation, Probiotics, Lactobacilli, Doogh, Alginate-Chitosan, Eudragit S100 |
url |
http://www.sciencedirect.com/science/article/pii/S2215017X19305223 |
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