The survival of probiotic bacteria and sensory properties of yogurt affected by microencapsulation with resistant starch
-
Mehdi Roshanzamir
,
Maryam Jafari
,
Ebrahim Molaee Aghaee
,
Iman Ghasemkhani
,
Mohammadamin Hanifpor
Abstract
Probiotics are live microorganisms, which transit the gastrointestinal tract and their benefits to the health can be achieved through the consumption of dairy products. In this study, the survival and effect of the probiotic bacteria (Lactobacillus casei) in the free and capsulated form in yogurt were aimed to investigate. Two types of yogurt were prepared by free and induced sodium alginate with 2% starch encapsulated Lactobacillus casei. The bacterial survival, acidity and sensory attributes were analyzed during storage for 20 days at the refrigerated condition (4˚C). Titration of acidity in yogurt with free L.casei cells was higher compared to yogurt containing encapsulated L.casei cells. The viable cell count of L.casei in free form for yogurt production was 2.3×108 CFU/ml at inoculation time and 107CFU/g after incubation at 42˚C to reach pH 4.5. When L.casei was encapsulated in sodium alginate beads, the probiotic survival raised at a rate of 1.05 log CFU/g during the same period of storage due to protection by microencapsulation. The results of sensory indices and eventually total score for each sample confirmed the lack of tangible impact by adding encapsulated bacteria in taste, appearance, oral and non-oral tissues. Final scores of probiotic yogurt samples containing free and encapsulated L.casei were not statistically different (p>0.05). The results indicated that encapsulation with sodium alginate can significantly increase the survival rate of probiotic bacteria in yogurt compared to probiotic yogurt over an extended shelf life.
1.Semyonov D, Ramon O, Kaplun Z, et al. Microencapsulation of Lactobacillus paracasei by spray freeze drying. Food Res Int 2010; 43:193–202.
2. Sahadeva RPK, Leong SF, Chua K H, et al. Survival of commercial probiotic strains to PH and bile. Int Food Res J 2011; 18:1515-1522.
3. Lone KD, Dhole JA. Formulation and evaluation of probiotic tablets containing anti-inflammatory drug. Int J Pharma Sci & Res 2013; 4: 341-346.
4. Moayednia N. Quality evaluation of new developed symbiotic yoghurt over the storage at refrigerator. J Food Biosci & Technol 2014; 4:57-64.
5. Shafiei Y, Razavilar V, Javadi A, et al. Survivability of free and microencapsulated Lactobacillus plantarum with alginate and resistant starch in simulated gastrointestinal conditions. J Food, Agri & Environ 2012; 10:207-212.
6. Subbaiah BV, Krishnamoorthy B, Muthukumaran M. Importance and characterization of microencapsulation techniques in pharmaceutical dosage forms - A review. Int J Pharm & Technol 2012; 4:2332-2346.
7. Vivek KB. Use of encapsulated probiotics in dairy based foods. Int J Food, Agri & Vet Sci 2013; 3:188-199.
8. Sultana K, Godward G, Reynolds N, et al. Encapsulation of probiotic bacteria with alginate-starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt. Int J Food Microbiol 2000; 62:47-55.
9. Lone KD, Dhole JA, Borhade PS. Bio encapsulation of probiotic bacteria by direct compression method. Int J Pharm & Chem Sci 2013; 2:1400-1402.
10. Iyer C, Kailasapathy K. Effect of co-encapsulation of probiotics with prebiotics on increasing the viability of encapsulated bacteria under in vitro acidic and bile salt conditions and in yoghurt. Food Microbiol & Safe 2005; 70:18-23.
11. Hassan A, Nawaz Ch M, Rasco B. Microencapsulation, survival and adherence studies of indigenous probiotics. African J Microbiol Res 2014; 8:766 -775.
12. Amin T, Thakur M, Jain SC. Microencapsulation-the future of probiotic cultures. J Microbiol Biotechnol & Food Sci 2013; 3:35- 43.
13. Gildas K, Vandamme GT. Probiotic encapsulation technology: from microencapsulation to release into the gut. Pharmaceut 2012; 4:149-163.
14. Homayouni A, Azizi A, Ehsani MR. Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of symbiotic ice-cream. Food Chem 2008; 111:50-55.
15. Fahimdanesh M, Mohammadi N, Ahari H, et al. Effect of microencapsulation plus resistant starch on survival of Lactobacillus casei and Bifidobacterium bifidum in mayonnaise sauce. African J Microbiol Res 2012; 6:6853-6858.
16. Arora R, Bhojak N, Joshi R. Comparative aspects of goat and cow milk. Int J Engin Sci Invent 2013; 2:7-10
17. Chan ES, Zhang Z. Bioencapsulation by compression coating of probiotic bacteria for their protection in acidic medium. Process Biochem 2005; 40:3346-3351.
18. Chen KN, Chen MJ. Optimization of incorporated prebiotics as coating material for probiotic microencapsulation. Journal of food science 2005; 70:260-266.
19. Viability of probiotic cultures from yoghurt samples randomly selected from South African retail stores. University of Pretoria, Chapter 2:58-71.
2. Sahadeva RPK, Leong SF, Chua K H, et al. Survival of commercial probiotic strains to PH and bile. Int Food Res J 2011; 18:1515-1522.
3. Lone KD, Dhole JA. Formulation and evaluation of probiotic tablets containing anti-inflammatory drug. Int J Pharma Sci & Res 2013; 4: 341-346.
4. Moayednia N. Quality evaluation of new developed symbiotic yoghurt over the storage at refrigerator. J Food Biosci & Technol 2014; 4:57-64.
5. Shafiei Y, Razavilar V, Javadi A, et al. Survivability of free and microencapsulated Lactobacillus plantarum with alginate and resistant starch in simulated gastrointestinal conditions. J Food, Agri & Environ 2012; 10:207-212.
6. Subbaiah BV, Krishnamoorthy B, Muthukumaran M. Importance and characterization of microencapsulation techniques in pharmaceutical dosage forms - A review. Int J Pharm & Technol 2012; 4:2332-2346.
7. Vivek KB. Use of encapsulated probiotics in dairy based foods. Int J Food, Agri & Vet Sci 2013; 3:188-199.
8. Sultana K, Godward G, Reynolds N, et al. Encapsulation of probiotic bacteria with alginate-starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt. Int J Food Microbiol 2000; 62:47-55.
9. Lone KD, Dhole JA, Borhade PS. Bio encapsulation of probiotic bacteria by direct compression method. Int J Pharm & Chem Sci 2013; 2:1400-1402.
10. Iyer C, Kailasapathy K. Effect of co-encapsulation of probiotics with prebiotics on increasing the viability of encapsulated bacteria under in vitro acidic and bile salt conditions and in yoghurt. Food Microbiol & Safe 2005; 70:18-23.
11. Hassan A, Nawaz Ch M, Rasco B. Microencapsulation, survival and adherence studies of indigenous probiotics. African J Microbiol Res 2014; 8:766 -775.
12. Amin T, Thakur M, Jain SC. Microencapsulation-the future of probiotic cultures. J Microbiol Biotechnol & Food Sci 2013; 3:35- 43.
13. Gildas K, Vandamme GT. Probiotic encapsulation technology: from microencapsulation to release into the gut. Pharmaceut 2012; 4:149-163.
14. Homayouni A, Azizi A, Ehsani MR. Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of symbiotic ice-cream. Food Chem 2008; 111:50-55.
15. Fahimdanesh M, Mohammadi N, Ahari H, et al. Effect of microencapsulation plus resistant starch on survival of Lactobacillus casei and Bifidobacterium bifidum in mayonnaise sauce. African J Microbiol Res 2012; 6:6853-6858.
16. Arora R, Bhojak N, Joshi R. Comparative aspects of goat and cow milk. Int J Engin Sci Invent 2013; 2:7-10
17. Chan ES, Zhang Z. Bioencapsulation by compression coating of probiotic bacteria for their protection in acidic medium. Process Biochem 2005; 40:3346-3351.
18. Chen KN, Chen MJ. Optimization of incorporated prebiotics as coating material for probiotic microencapsulation. Journal of food science 2005; 70:260-266.
19. Viability of probiotic cultures from yoghurt samples randomly selected from South African retail stores. University of Pretoria, Chapter 2:58-71.
| Files | ||
| Issue | Vol 3 No 3/4 (2017): Summer/Autumn | |
| Section | Original Article(s) | |
| Keywords | ||
| Lactobacillus casei Probiotic Survival Sodium alginate Microencapsulation | ||
| Rights and permissions | |
|
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
How to Cite
1.
Roshanzamir M, Jafari M, Molaee Aghaee E, Ghasemkhani I, Hanifpor M. The survival of probiotic bacteria and sensory properties of yogurt affected by microencapsulation with resistant starch. J Food Safe & Hyg. 2018;3(3/4):59-64.
