Abstract

Hybrid alginate-soy protein isolate-based hydrogel beads were prepared and evaluated to enhance the survival of the encapsulated probiotics (Lactobacillus plantarum) during heat processing to incorporate in mango juice. The solutions of sodium alginate-soy protein isolate (SA-SPI) with probiotic cells were dropped into the gelation bath containing calcium chloride (3% w/v) solution to develop various types of hydrogel beads. The level of survival of probiotics in encapsulated beads under acidic conditions (pH 2, 3, and 6.5) and bile salt (0.5 and 1.0% w/v) was evaluated. The survival of the encapsulated probiotics to thermal processing was evaluated by treating the beads in saline solution (0.9% w/v) at 30, 50, 63, and 72°C. The encapsulated probiotic bacteria were found alive even after treatment at 72°C for 90 s. Most of the free cells did not survive at the temperature higher than 50°C and very low pH (pH 2 and 3). The survival of probiotic cells was found higher with the hybrid hydrogel beads containing alginate and soy protein isolate (1:8 w/w). Furthermore, mango juice fortified with encapsulated L. plantarum in hydrogel beads was subjected to thermal pasteurization at 72°C for 90 s.

Highlights

  • The functional beverage business has recently launched the new ready-to-drink with enhanced bioactive compounds

  • The probiotics to be used in food and beverage products should optimally fulfill all of the following criteria: (1) cells remaining viable during industrial processes; (2) survival during preparation and storage of the carrier foods; (3) survival in the gastrointestinal environment of the host; and (4) having ability to provide health benefits through fermentation process in lower intestine of the host [6]

  • This study aims to determine the synergetic effects from the combination of alginate and Soy protein isolate (SPI) as encapsulation matrices, using the widely employed extrusion gelation technique, on the survival of L. plantarum probiotics under acidic conditions, and improve the survival of probiotic bacteria in fruit juices during pasteurization

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Summary

Introduction

The functional beverage business has recently launched the new ready-to-drink with enhanced bioactive compounds. The probiotics to be used in food and beverage products should optimally fulfill all of the following criteria: (1) cells remaining viable during industrial processes; (2) survival during preparation and storage of the carrier foods; (3) survival in the gastrointestinal environment of the host; and (4) having ability to provide health benefits through fermentation process in lower intestine of the host [6]. Viable cell numbers of nonencapsulated L. acidophilus readily decreased in harsh environment conditions, such as gastric (low pH in stomach) and thermal conditions (higher temperatures during pasteurization), when compared with hydrogel beads comprising WPI and alginate [7]. This study aims to determine the synergetic effects from the combination of alginate and SPI as encapsulation matrices, using the widely employed extrusion gelation technique, on the survival of L. plantarum probiotics under acidic conditions, and improve the survival of probiotic bacteria in fruit juices during pasteurization

Experimental Study
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