Bio-Labneh fortified with functional microcapsules filled with chickpea flour and probiotics

Abstract

In this study, the production of Bio-Labneh was evaluated after adding microencapsulated probiotic strains (Lacticaseibacillus rhamnosus and Bifidobacterium bifidum) with different chickpea flour (1, 3, and 5%) as a prebiotic agent. The microcapsules were produced by the W1/O/W2 double emulsion technique followed by extrusion using sodium alginate. The yield, morphological, and survival rates of microcapsules after exposure to gastrointestinal juices were determined. The data found the microcapsules had a spherical shape, were uniform, and some cracks were found on the surface. Additionally, the microencapsulated yield ranged between 86.30 and 92.81%, with more viability reaching a count of 6.00 and 6.11 log cfu/g for microcapsules with chickpea flour, and 3 and 5% after gastrointestinal juices. The Bio-Labenh was evaluated for microbiological, chemical, and antioxidant content plus sensory evaluation. The higher probiotic counts were recorded at 21 days for treatment with encapsulated probiotics and 3% chickpea flour, followed by treatments with encapsulated probiotics and 5% glucose as control, and 3% and 1% chickpea flour, respectively. The mold and yeast counts were detected after 2 weeks. The highest values of protein, fat, ash content, antioxidant activity, and lowest pH values were noted in treatment with encapsulated probiotics and 3% chickpea flour. The total sensory score was accepted more for control treatments than for other treatments.