Fortification of Chami (traditional soft cheese) with probiotic-loaded protein and starch microparticles: Characterization, bioactive properties, and storage stability

Abstract

This study aimed to appraise the effects of probiotics (Pediococcus pentosaceus) microencapsulation on their stability and survivability in Chami (Cheese) as carrier matrix. Thus, camel milk proteins and wheat starch were used as wall materials for probiotics microencapsulation. The results showed that upon encapsulation, the bacterial death cycles of probiotic-loaded microparticles were remarkably reduced, reaching 0.90 Log CFU/g and 1.49 Log CFU/g in camel milk and wheat starch microcapsules, respectively, vs. 12.33 Log CFU/g for probiotic free cells. Camel milk proteins-encapsulated probiotics revealed higher cell viability (98.6%) than those of wheat starch-encapsulated probiotic cells (70.7%) when subjected to simulated gastrointestinal digestion, suggesting that camel milk could be a promising novel matrix for probiotic encapsulation. Scanning electronic microscopic images displayed small round shaped particles of probiotic cells embedded in the structural matrix of both camel milk proteins and wheat starch. Free and encapsulated probiotic microparticles, especially probiotic-camel milk proteins microparticles, incorporated in Chami, exhibited improved viability and bioactivity, in terms of α-glucosidase, α-amylase and DPP-IV inhibitory activities during 9 days of Chami storage at 4 °C. These results suggest that probiotics encapsulated in camel milk proteins and/or wheat starch could be potentially delivered in a novel food delivery system such as Chami.