Enriching alginate matrix used for probiotic encapsulation with whey protein concentrate or its trypsin-derived hydrolysate: Impact on antioxidant capacity and stability of fermented whey-based beverages

Abstract

The present research is part of an effort to create whey-based functional food. Previously, it was concluded that proteins and peptides in an encapsulation matrix contribute to mechanical properties of beads, fermentative activity, acid and bile tolerance, and the survival of probiotics during the simulated gastrointestinal condition. This research evaluates the effects of using whey protein concentrate and trypsin hydrolysate as components of a matrix for probiotic encapsulation on the antioxidant capacity of a beverage. Carrier with hydrolysate showed better encapsulation efficiency, spherical factor, and antioxidant capacity before and after fermentation compared to the carrier with non-hydrolyzed proteins. Hydrolysis of protein used for carrier formulation positively impacts the beverage’s antioxidant properties and probiotic viability during 28 days of storage. Using proteins, especially peptides, as a matrix component achieved three objectives: protection of probiotics, enrichment of products with antioxidants, and neutralization of possible bitter taste (because the bitter tasting peptides are incorporated into the matrix and as such cannot contribute to the taste of the product) that bioactive peptides usually possess.