Abstract
The objectives of this study were to develop a probiotic milk powder containing Lactobacillus plantarum NCIMB 8826 immobilized with prebiotic Hi-maize starch and to analyze cell viability after spray drying and exposure to simulated gastric and intestinal conditions. Milk powders containing free L. plantarum and cells immobilized with Hi-maize starch were assessed. Powders were evaluated during storage at 4 °C for 15 days. After spray drying, at 0 and 15 days of storage both treatments had over 8 log CFU/g of viable cells and there were higher viable counts found for immobilized cells compared to free cells after 120 min in simulated gastric fluid. At 15 days of storage, immobilized cells had higher viable counts than free cells after exposure to simulated intestinal fluid for 120 min. The combined probiotic and prebiotic milk powder had stable viable cell counts at refrigerated storage conditions and under simulated gastric and intestinal transit.Graphical abstract
Highlights
Probiotics are typically found in raw and fermented milk products such as yogurt, and are known to promote good digestive and immune health
The aim of this research was to create a powdered milk product containing the probiotic L. plantarum NCIMB 8826 immobilized with Hi-maize starch and to assess its viability after spray drying and under simulated gastric and intestinal conditions
Spray drying above its glass transition temperature (140 °C was used in this case) can result in the stickiness of lactose (Abbas et al 2010)
Summary
Probiotics are typically found in raw and fermented milk products such as yogurt, and are known to promote good digestive and immune health. Health benefits associated with probiotic consumption include relief of symptoms of lactose intolerance, diarrhea, treatment of irritable bowel syndrome, cancer suppression, reduction of serum cholesterol, anti-mutagenic and anti-infection properties, improved digestion, and stimulation of gastrointestinal immunity. Lactobacillus plantarum is one species of a commonly used probiotic. The reduction of probiotics viability subsequent to gastrointestinal transit has prompted researchers to find ways to improve their viability. Immobilization and microencapsulation of probiotics has in recent times been investigated and shown to offer some improvement in bacterial viability after gastrointestinal transit.
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