Abstract
Probiotics are bacteria that can provide health benefits to consumers and are suitable to be added to a variety of foods. In this research, viability of immobilized Lactobacillus casei in alginate with or without sea buckthorn lipid extract were studied during heat treatment and with an in vitro gastrointestinal model. The characterization of the lipid extract was also done using the UV-Vis spectrometry (UV-Vis), high-performance liquid chromatography photodiode array detection method (HPLC-PDA), gas chromatography coupled with mass spectrometry (GS-MS) and Cryo scanning electron microscopy (Cryo-SEM). During heat treatment, the entrapped probiotic cells proved high viability (>6 CFU log/g), even at temperatures above 50 °C. The rich in monounsaturated fatty acids sea buckthorn fraction improved the in vitro digestion passage regarding the probiotic viability. The survival of the probiotic cells was 15% higher after 2 h in the acidic medium of the simulated gastric fluid in the sample where L. casei was encapsulated with the sea buckthorn extract compared with the samples where no extract was added. Thus, this approach may be effective for the future development of probiotic-supplemented foods as foods with health welfare for the consumers.
Highlights
Consumer interest in probiotic ingestion has increased as well as the preoccupation of cell viability at eating time
The survival of the probiotic cells was 15% higher after 2 h in the acidic medium of the simulated gastric fluid in the sample where L. casei was encapsulated with the sea buckthorn extract compared with the samples where no extract was added
The results suggest that co-encapsulation of L. casei with a sea buckthorn lipid extract constitutes an alternative for maintaining the probiotic viability during heat treatment and in vitro static digestion assay, ensuring valuable fatty acids and highly bioavailable carotenoids
Summary
Consumer interest in probiotic ingestion has increased as well as the preoccupation of cell viability at eating time. The most known and utilized products containing probiotics are mainly fermented dairy foods [1]. Probiotics are defined as live microorganisms which confer a beneficial health effect to the host when ingested in adequate amounts [2]. Species such as Lactobacillus, Bifidobacteria and Saccharomyces are the most utilized probiotic strains [3]. Many papers debate the effect of different prebiotics (food for probiotic cells) on the microflora but the association of probiotic cells with other functional elements is still quite limited Lactobacillus casei, for example, was shown to improve or prevent diseases such as intestinal disorders [3,4], urogenital infections [5], obesity [6], cardiovascular diseases [7], and dental and liver diseases [8,9,10], and to generally support the immune system [11].
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