Encapsulation of probiotics using mixed sodium alginate and rice flour to enhance their survivability in simulated gastric conditions and in UF-Kariesh cheese

Abstract

The main goal of the present study was evaluated the viability of microencapsulated probiotics in simulated gastrointestinal conditions, inside UF- Kariesh cheese and study cheese properties during storage. For this purpose, probiotics were encapsulated using 3% sodium alginate with 1, 3 and 5% of rice flour as wall materials. The encapsulation yield, morphological shape and survivability of encapsulated probiotics were studied. The results showed that rice flour was a good source of polyphenols, thiamin and folate. Microencapsulation yield ranged between 94.41 and 96.00% with a spherical, uniform shape and little cracks on the surface of the microcapsules. The survival rate of probiotics when exposed to in-vitro simulated gastrointestinal solutions was recorded 72.91, 68.43, 61.27, and 59.23% for microcapsules containing 5, 3, 1, rice flour, respectively. Also, the encapsulated probiotics inside Kariesh cheese more active during storage period especially in the treatment fortified with encapsulated probiotics by 5% rice flour and sodium alginate (T4) than control and treatment with free cells (control 1, and 2). The pH values and moisture contents were slightly reduced as storage time was extended, while the protein, ash, and fat contents changed little. Few significant differences in the organoleptic scores were found and the treatments were arranged according to the best in the total score as follows: control number two, control number one, T1, T2, T3, and T4. Finally, the microencapsulation using mixed rice flour and sodium alginate gained very good results and improved the survival of probiotics under gastrointestinal conditions and in UF-Kariesh cheese.