Abstract
Two types of probiotics (Lactobacillus casei and Bifidobacterium bifidum) were added to mayonnaise sauce as either free cells or encapsulated with resistant starch. The survival of L. casei and B. bifidum was evaluated during the product storage for 30 days at 4°C. The viability of B. bifidum cells disappeared in the free state after 10 days; however, free L. casei approximately decreased 6 log cycles in a number of cells after 30 days storage at 4°C. When the L. casei and B. bifidum were encapsulated in calcium alginate capsules with Hi-Maize starch, the viable cell numbers were decreased to 1.3 × 107 and 9 × 105CFU/g, respectively. In general, the results showed that encapsulation with resistant starch can significantly enhance the survival of probiotic bacteria in mayonnaise sauce during storage. No differences were detectable in the morphology of capsules by scanning electron microscopy and optical microscopy. Sensory qualities of mayonnaise sauce were improved by the addition of encapsulated probiotic bacteria. Key words: Mayonnaise sauce, microencapsulation, probiotic, Lactobacillus casei, Bifidobacterium bifidum, resistant starch, survival.
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