Abstract
Probiotic bacteria are usually encapsulated to increase their survival through passage of the simulated gastrointestinal tract (GIT). Four Lactobacilli were freeze-dried and encapsulated with maltodextrin (maltodextrin 1.25 g, whey 0.25 g, bacteria 0.5 g, and water 2 mL) and arrowroot starch (arrowroot 1.25 g, whey 0.25 g, bacteria 0.5 g, and water 2 mL). The effects of different coatings were evaluated for their viability in the GIT and yogurt. The findings indicated no significant differences at p > 0.05 in the survival of the encapsulated cells with increased concentrations of arrowroot and maltodextrin. The viability of the encapsulated bacteria was increased in the simulated GIT with high counts of 109 cfu/mL after 30 min stiffening in 1 µm size beads. However, the bead fermented yogurt exhibited insignificant difference on the survivability of the organisms in a simulated GIT after 15 days. Lactobacillus plantarum, Weissela paramesenteroides, Enterococcus faecalis, and Lactobacillus paraplantarum showed a significant increase of viable cells at p > 0.05 after freeze-drying in comparison with free cells at high bile salt concentrations and low acidity. This study confirmed that arrowroot starch and maltodextrin combinations in encapsulation might be an effective method that could allow viable probiotic bacteria to reach the large intestine.
Highlights
Probiotics are live microbial preparations that are used as food additives and manifest health benefits in humans that include improving digestion and intestinal hygiene [1]
The pH remains a crucial parameter in the viability of probiotic bacterial strains, and it is observed that the viability of microorganisms is limited to an acidic medium
In this report, there was no significant decrease in active numbers of freeze-dried probiotic bacteria (Table 2)
Summary
Probiotics are live microbial preparations that are used as food additives and manifest health benefits in humans that include improving digestion and intestinal hygiene [1]. The popularity of the functional foods market is growing rapidly around the world, as consumers are increasing their expectations on foods that combine taste and health benefits. To meet this demand, bioactives have been developed in the past, but only a few that are useful in the encapsulation of probiotic ingredients have been added to food or nutraceutical products. Probiotic bacteria have received considerable interest and their incorporation into food is growing [3]. The challenge of these functional foods is to preserve the functionality of the bacteria present and to ensure that they reach the site of their activity in sufficient quantity.
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