Preparing a Synbiotic Jelly Product Using Wild Sage Seed Mucilage, Carrageenan, and Free and Encapsulated Lactobacillus Casei Bacteria

Abstract

Background and Objectives Synbiotic foods have beneficial effects on the health. This study aims to evaluate the survival of Lactobacillus casei (L. casei) bacteria in the jelly containing sage seed mucilage and carrageenan. Subjects and Methods In this study, after extracting the mucilage from wild sage seed, its 1% concentration and 2% sodium alginate (Carrageenan), as an encapsulating material, were used to protect L. casei bacteria. In this regard, five groups of jelly samples were prepared: Carrageenan alone, carrageenan + wild sage seed mucilage, carrageenan+wild sage mucilage+free L. casei, carrageenan+free L. casei, and carrageenan+carrageenan+encapsulated L. casei. The pH and acidity of the produced jelly samples were evaluated during 28 days of storage at 4°C. Results During 28 days of storage, the log reduction of the logarithmic cycle in the carrageenan+wild sage seed mucilage+encapsulated L. casei group (1.9±0.01) was significantly lower than in the carrageenan + free L. casei group (4.08±0.1). The log number of remaining encapsulated L. casei group bacteria at the end of 28 days was higher than the standard limit (6.65±0.2). The presence of mucilage in the jelly led to an increase in the viability of free L. casei bacteria (3.09±0.21). In the samples containing free L. casei bacteria, acidity increased and pH decreased significantly during the storage period (P<0.05), while in samples containing encapsulated probiotics, changes in acidity and pH during storage were not significant (P>0.05). Conclusion Prebiotic bacteria can survive better in the encapsulated form. The addition of sage seed mucilage, can increases the survival of L. casei bacteria in the jelly during 28 days of storage.