Probiotic Survival Research Articles

Production and Characterization of a Novel Symbiotic Plant-based Beverage Rich in Antioxidant Phenolic: Mung Bean and Rye Sprouts.

There is an increasing demand for non-dairy probiotic food due to the constraints associated with dairy probiotics. In this study, a co-culture synbiotic beverage was prepared using a mixture of mung bean and rye sprouts inoculated with Lactobacillus plantarum (B-28) and Lactobacillus casei (B-29), along with inulin and oligofructose as prebiotics. The effects of prebiotic addition and starter culture on the survival of probiotics during cold storage and simulated gastric conditions were examined. Additionally, titratable acidity, pH, phenolic content, antioxidant activity, and sensory characteristics were evaluated over a 28-day period. The resulting product demonstrated good survival for L. casei (107CFU.ml-1) and L. plantarum (106CFU.ml-1) after 4weeks under refrigeration with no significant changes in quality. The samples exhibited significantly high total phenolic content (TPC), ranging from 19.18 to 25.75mg GAE/100mL, which L. casei-containing drinks exhibited the highest TPC activity (p < 0.05). All treatments showed a significant reduction in probiotic survival during gastrointestinal digestion in the laboratory conditions (p < 0.05), although more than 50% survival was observed for all strains. The addition of prebiotics to the beverages led to a significant decrease in phenolic content (p < 0.05), but improved sensory scores. The highest turbidity was observed in the sample containing both probiotics and inulin on the 28th day at 38.1 (NTU). In general, the synergistic effect of probiotics was more pronounced when used together with both prebiotics in the beverages compared to their individual use. The results suggest that the production of this beverage could serve as a nutritious alternative to lactose-sensitive dairy beverages and contribute to the development of future probiotic food products.

Transglutaminase-crosslinked lesser mealworm protein isolate: A new milk fat substitute for high-quality probiotic set yogurts

Innovative non-fat probiotic set-style yogurts (NF-PSSYs) incorporated with lesser mealworm protein isolate (LMPI) crosslinked by microbial transglutaminase (MTGase) were optimized. The utilization of 4.65% w/w MTGase-crosslinked LMPI and 10.1 Log CFU/mL of Lactobacillus acidophilus La-5® resulted in maximum lightness, firmness, apparent viscosity, and probiotic survivability, and minimum syneresis with a desired acidity in NF-PSSYs. The fluorescence microscopy images and laser diffraction particle size analyses revealed small protein clusters with fine serum pores in the optimal yogurt gel. The sensory properties of optimal NF-PSSYs deteriorated slower than the control ones during refrigerated storage. A significantly lower loss rate in the DPPH inhibition activity, ferric-reducing power, and riboflavin content was found in optimal NF-PSSYs than in control yogurts. The attenuated total reflectance-Fourier transform infrared (ATR-FTIR) efficiently explored structure-activity relationships related to organoleptic and antioxidant properties. The in vitro simulated gastrointestinal digestion showed that the optimal yogurt had the highest digestive product content with fractions of molecular weight <15 kDa and proteolysis rate by pepsin and trypsin for 50 and 30 min, respectively. MTGase-crosslinked LMPI would be a promising fat replacer for manufacturing high-quality NF-PSSYs.

High-intensity ultrasound influences the probiotic fermentation of Baru almond beverages and impacts the bioaccessibility of phenolics and fatty acids, sensory properties, and in vitro biological activity

High-intensity ultrasound (HIUS, 20 kHz, 450 W, 6 min) was used as an alternative to the pasteurization of a water-soluble Baru almond extract (WSBAE). Then, probiotic fermented beverages (Lacticaseibacillus casei) were processed and evaluated during storage (7 °C, 28 days). Four formulations were prepared: RAW (untreated [no pasteurization or ultrasound] and unfermented WSBAE), PAST (pasteurized WSBAE fermented with probiotic), U-BEF (WSBAE added with probiotic, submitted to ultrasound, and fermented), and U-AFTER (WSBAE submitted to ultrasound, added with probiotic, and fermented). PAST and HIUS-treated beverages had similar microbiological quality. The PAST formulation showed decreased monounsaturated fatty acids, compromised health indices, and had the lowest consistency. U-AFTER showed higher concentrations of lactic and acetic acids, lower bioaccessibility for most phenolics and fatty acids, and reduced consumer acceptance. U-BEF had the fermentation time reduced by 13.64%, higher probiotic survival during storage and simulated gastrointestinal conditions, and higher bioaccessibility of phenolics and fatty acids during storage. Furthermore, it presented higher in vitro antidiabetic properties and improved consistency and stability. Finally, U-BEF had improved volatile compound composition, resulting in increased sensory acceptance and improved sensory properties. Our results indicate that the HIUS applied after probiotic addition may be a suitable alternative to pasteurization in the processing of fermented beverages, resulting in reduced fermentation times and improved technological, sensory, and biological properties.

Assessing the Potential of Milk-Based Encapsulation Matrix for Improved Bio-Accessibility of Probiotics

Milk and sodium alginate beads (SA) as encapsulation materials can improve the viability of Lacticaseibacillus acidophilus LAC5. The present study focused on interactive structural optimization of milk and SA-based beads for improved survival of L. acidophilus LAC5 in cheddar cheese. L. acidophilus was microencapsulated using varying concentrations of milk and SA, e.g., T0 (Milk/SA 0:0), T1 (Milk/SA 1/1:1), T2 (Milk/SA 1/2:1), T3 (Milk/SA 1/1:1.5), T4 (Milk/SA1/2:1.5), T5 (Milk/SA 1/1:2.0) and T6 (Milk/SA 1/2:2.0). Free and encapsulated L. acidophilus were compared for their survival in gastroenteric conditions. Structural and spectral analysis was performed using scanning electron microscope (SEM) and Fourier transform infrared spectrometry (FTIR). The free and encapsulated probiotics were incorporated into cheddar cheese. Organic acids were quantified using HPLC. The combination of SA and milk significantly (p &lt; 0.05) improved the survival of L. acidophilus as compared to free cells. The increase in polymer concentration improved the structure of beads and the survival of probiotics. However, the release profile of beads decreased with the increase in polymer concentration. FTIR showed the presence of milk and SA in the beads. Better storage stability (108 CFU/mL) was observed for T6 in all the treatments as compared to free cells. The addition of encapsulated cells improved the sensory characteristics of cheese. This may help the local food industry to utilize native probiotic strains to be incorporated into probiotic foods with improved bio-accessibility.

Improving probiotic survival using water-in-oil-in-water (W1/O/W2) emulsions: Role of fish oil in inner phase and sodium alginate in outer phase.

Aqueous probiotic suspensions were dispersed in an oil phase consisting of fish oil and medium chain triglycerides to form W1/O emulsions. These emulsions were then homogenized with an aqueous solution containing soybean protein isolate and sodium alginate to form W1/O/W2 emulsions. Fish oil was used to promote the growth of the probiotics and increase their ability to adhere to the intestinal mucosa. Sodium alginate increased the viscosity, stability, and probiotic encapsulation efficiency of the double emulsions, which was mainly attributed to its interactions with adsorbed soy proteins. The encapsulation efficiency of the probiotics in the double emulsions was relatively high (>96%). In vitro simulated digestion experiments showed that the double emulsions significantly increased the number of viable probiotics remaining after passing through the entire gastrointestinal tract. This study suggests that encapsulation of probiotics in double emulsions may increase their viability under gastrointestinal conditions, thereby enhancing their efficacy in functional foods.

Sorghum bicolor probiotic beverage: does packaging material affect the quality parameters, probiotic survival, and sensory acceptance?

SummaryPlant‐based probiotic beverages are gaining popularity among vegans, lactose intolerants, and those with milk‐protein allergies. Sorghum bicolor is a cereal rich in phytochemicals that can promote probiotic growth when malted. The packaging type may impact the characteristics and probiotic survival in plant‐based probiotic beverages. This study aimed to evaluate the impact of different packaging materials (polyethylene terephthalate (PET), high‐density polyethylene (HDPE), and glass) on quality parameters, probiotic survival (Lacticaseibacillus casei), and sensory acceptance of strawberry‐flavoured probiotic sorghum‐based beverages. The packaging type did not affect the product's chemical composition, quality parameters, antioxidant activity, or probiotic survival. However, the products stored in PET and HDPE packaging showed a lower consistency index, higher dissolved oxygen concentration, improved probiotic survival to simulated gastrointestinal conditions, and better sensory acceptance. Malted S. bicolor can be used to produce probiotic beverages with adequate probiotic survival and physicochemical parameters and reasonable sensory acceptance during 28 days of refrigerated storage.

Cereals and Fruits as Effective Delivery Vehicles of Lacticaseibacillus rhamnosus through Gastrointestinal Transit

The viability of probiotic cells during their transit through the degradative conditions of the gastrointestinal tract is considered an essential prerequisite for their effectiveness. To enhance the survival of probiotics, cell immobilization has been proposed as a promising strategy, creating a protective microenvironment. In the present study, the viability of immobilized Lacticaseibacillus rhamnosus OLXAL-1 cells on cereals and fruits was investigated in comparison to free cells, applying both an in vitro static digestion and an in vivo mouse model. During the in vitro digestion, the survival rates of all immobilized L. rhamnosus OLXAL-1 cultures were higher compared to free cells, with the highest survival rate recorded in oat flakes (84.76%). In a subsequent step, following the administration of both immobilized and free cells to BALB/c mice, a significant increase in lactobacilli populations was observed in the mice feces compared to baseline. Notably, the group receiving the immobilized cells exhibited significantly higher lactobacilli counts compared to the group fed with free cells (8.02 log CFU/g and 7.64 log CFU/g, respectively). Finally, the presence of L. rhamnosus cells at levels &gt; 6 log CFU/g was verified in the mice feces in both groups through multiplex PCR analysis.

Evaluation of the Physicochemical Characteristics of a Blend Fruit Juice Powder Mixed with Lactiplantibacillus plantarum: A Comparison of Spray Drying and Freeze Drying

The physicochemical properties and the survival of Lactiplantibacillus plantarum mixed with blend of fruit juice powders dried by spray and freeze drying methods were investigated. A formula containing maltodextrin 14% and malt extract 6% as a carrier and juices of red grape 20.4%, mulberry 75.6%, and strawberry 4.0% along with the bacterium (Lpb. plantarum) with 3 × 10 9 CFU/mL were dried by spray drying and freeze drying methods, separately. The physicochemical properties including color attribute, nutritional properties of the powders such as antioxidant, and phenolic content were measured. Drying efficiency of freeze-dried was 80.48%, which was higher than the spray-dried powders (50.84%). The higher antioxidant (87.95) and total phenolic content (3032.6 mg GAE/L) was achieved by freeze drying technique; however, lower moisture content and flowability as well as higher solubility and bulk density were obtained for spray-dried powders. The survival of probiotics in freeze-dried powders was higher than the spray-dried powders which can be related to mild conditions. The study indicated that the juice powders are suitable carriers for Lpb. plantarum and constitute good alternatives to highly acidic fruit juices.

Improving the survival of probiotics via in situ re-culture in calcium alginate gel beads

Despite the fact that probiotics have several health benefits for the host, low-pH gastric acid and bile salts threaten their survival. Here, a simple in situ re-culture approach using calcium alginate gel beads to improve the survival of probiotics was reported. After re-culture, Lacticaseibacillus rhamnosus GG (LGG) in both liquid and solid core gel beads (LCGB and SCGB) exhibited 100% gastric acid resistance, while the bile salt resistance varied from 59.38% to 92.39%. LGG in LCGB generally showed higher bile salt resistance than SCGB, and the resistance would be further improved with high initial bacterial concentration due to more extracellular polymer secretion. Besides, the re-cultured LGG in beads exhibited survival of 95.02%–96.05% in calcium-supplemented MRS broth within 6 weeks at 4 °C. Importantly, this storage did not threaten the aforementioned resistance of re-cultured LGG. The mechanism of LGG damage by gastric acid in LCGB includes 8 pathways, among which, 2 pathways including propanoate metabolism, phenylalanine, tyrosine and tryptophan biosynthesis are responsible for the improved resistance of re-cultured LGG. The unique re-culture strategy provides a powerful platform for microbial agents to smoothly enter the gut to serve host health.

Mechanism analysis of calcium-induced low freeze-drying survival of probiotic encapsulated in alginate

Calcium alginate is widely used for probiotics encapsulation. In our previous report, low freeze-drying survival of probiotics encapsulated in calcium alginate was presented due to the damage by calcium with increased concentration during freeze-drying. The damage makes freeze-dried probiotic-loaded calcium alginate difficult to use in commercial foods. Therefore, it is urgent to analyze the mechanism of calcium-induced low survival of probiotics. In the present work, this mechanism was analyzed using Lactobacillus rhamnosus GG (LGG) as a research model. The results showed that calcium led to the emergence of 491 differential genes (300 up-regulated genes), 309 (175 up-regulated metabolites, positive ion) and 129 differential metabolites (33 up-regulated metabolites, negative ion). For one of the mechanisms, GO and KEGG analysis of differential genes indicated that calcium increased cardiolipin by downregulating glpO and upregulating LGG-RS07795 and cls genes in the glycerophospholipid metabolism pathway, increasing the fluidity of cell membrane, thereby causing the catabolism of cell membrane components. Additionally, the disturbances of differential genes/metabolites co-enrichment pathways by calcium were other mechanisms. Specifically, the correlation analysis of differential genes/metabolites that had upstream/downstream relationships in co-enrichment KEGG pathways showed consistently strong correlations, among which hisC gene regulated histidine metabolism pathway and phenylalanine, tyrosine and tryptophan biosynthesis pathway, ndk gene regulated pyrimidine metabolism pathway and purine metabolism pathway, and 3-phosphoserine, phenylalanine, and tyrosine were involved in multiple pathways including other differential genes/metabolites co-enrichment KEGG pathways. Based on the above mechanism analysis, the addition of small molecule sugar/sugar alcohol and down-regulated differential metabolites (ergothioneine and cytidine) in the co-enrichment pathway were effective strategies to improve the freeze-drying survival of LGG encapsulated in calcium alginate. Overall, these findings are expected to promote the application of dried calcium-based probiotics foods in the food industry.

Potential of jackfruit inner skin fibre for encapsulation of probiotics on their stability against adverse conditions

The aim of this study was to investigate the impact of jackfruit inner skin fibre (JS) incorporated with whey protein isolate (WPI) and soybean oil (SO) as a wall material for probiotic encapsulation to improve probiotic stability against freeze-drying and gastrointestinal (GI) tract conditions. Bifidobacterium bifidum TISTR2129, Bifidobacterium breve TISTR2130, and Lactobacillus acidophilus TISTR1338 were studied in terms of SCFA production and the antibiotic-resistant profile and in an antagonistic assay to select suitable strains for preparing a probiotic cocktail, which was then encapsulated. The results revealed that B. breve and L. acidophilus can be used effectively as core materials. JS showed the most influential effect on protecting probiotics from freeze-drying. WPI:SO:JS at a ratio of 3.9:2.4:3.7 was the optimized wall material, which provided an ideal formulation with 83.1 ± 6.1% encapsulation efficiency. This formulation presented > 50% probiotic survival after exposure to gastro-intestinal tract conditions. Up to 77.8 ± 0.1% of the encapsulated probiotics survived after 8 weeks of storage at refrigeration temperature. This study highlights a process and formulation to encapsulate probiotics for use as food supplements that could provide benefits to human health as well as an alternative approach to reduce agricultural waste by increasing the value of jackfruit inner skin.

Computational modeling of probiotic recovery from 3D-bioprinted scaffolds for localized vaginal application

Lactobacilli, play a beneficial role in the female reproductive tract (FRT), regulating pH via lactic acid metabolism to help maintain a healthy environment. Bacterial vaginosis (BV) is characterized by a dysregulated flora in which anaerobes such as Gardnerella vaginalis (Gardnerella) create a less acidic environment. Current treatment focuses on antibiotic administration, including metronidazole, clindamycin, or tinidazole; however, lack of patient compliance as wel as antibiotic resistance may contribute to 50% recurrence within a year. Recently, locally administered probiotic such as Lactobacillus crispatus (L. crispatus) have been evaluated as a prophylactic against recurrence. To mitigate the lack of patient compliance, sustained probiotic delivery has been proposed via 3D-bioprinted delivery vehicles. Successful delivery depends on a variety of vehicle fabrication parameters influencing timing and rate of probiotic recovery; detailed evaluation of these parameters would benefit from computational modeling complementary to experimental evaluation. This study implements a novel simulation platform to evaluate sustained delivery of probiotics from 3D-bioprinted scaffolds, taking into consideration bacterial lactic acid production and associated pH changes. The results show that the timing and rate of probiotic recovery can be realistically simulated based on fabrication parameters that affect scaffold degradation and probiotic survival. Longer term, the proposed approach could help personalize localized probiotic delivery to the FRT to advance women's health.

Effect of oat bran addition on the survival of selected probiotic strains in Turkish fermented sausage during cold storage

The aim of this study was to determine the probiotic survivability of selected probiotic in the oat-bran added sausages. In this study, traditional fermented Turkish sausage was produced by adding oat bran at levels of 0.0%, 1.0%, 2.5%, and 5.0% of raw meat, as well as inoculating it with probiotic bacteria strains Lactobacillus acidophilus DSM 20079, Lacticaseibacillus casei 431®, and Lactobacillus acidophilus NCFM. The effects of these additions on the sausage were investigated by creating 16 different groups of samples (4 groups for each level of oat bran and control group (no inoculation) + 3 groups inoculated with different probiotic strains). After fermentation, the inoculated sausages were stored under highly controlled conditions for 30 days. Sausage samples underwent physicochemical and microbiological analyses at different storage stages (days 0, 15, and 30). It was found that the survival of probiotic bacteria was at an acceptable level (8–9 log10 CFU/g). The addition of oat bran and the inoculation of probiotic bacteria increased the thiobarbituric acid (TBARS) number of the sausage. It has been found that a 5% oat bran content contributes to the survival of L. acidophilus DSM 20079 and reduces the number of yeasts and moulds. L. acidophilus DSM 20079 also had the longest life cycle when compared to the other probiotics. Despite probiotic bacteria's potential for increasing oxidation, certain study groups showed lower TBARS values. To further improve their functional properties, it may be beneficial to consider using different starter cultures or a combination of starter cultures.

Viability and In Vitro Gastrointestinal Transit Tolerance of Multispecies Probiotic Combinations Incorporated into Orange Juice and Drinking Water.

Little is known about how combining probiotics affects the storage survival and functional performance of individual probiotics when incorporated into non-dairy drinks. Viability of Lacticaseibacillus rhamnosus GG (LG), Limosilactobacillus reuteri ATCC 55730 (LR), Bifidobacterium animalis subsp. lactis BB-12 (Bb), and Propionibacterium jensenii 702 (PJ), either alone or in multi-species combinations included in orange juice (OJ), were assessed during storage in refrigerated conditions and compared with bottled water (BW). The tolerance of probiotics included in refrigerated OJ to simulated gastrointestinal conditions was also examined. LG and LR viabilities were significantly higher in OJ than in BW (p ≤ 0.001), while the reverse was evident for PJ. Bb maintained high viability in both drinks. LG-PJ in both drinks and Bb-PJ in BW resulted in greater viabilities among the paired combinations compared to their respective monocultures when incorporated separately (p ≤ 0.001). The viability of LG in the LG-Bb-PJ combination improved significantly in BW compared with LG alone (p ≤ 0.001). OJ did not alter bacterial tolerance to simulated gastric juice but diminished tolerance to simulated intestinal juice (SIJ). In all combinations, tolerance of LG and LR to SIJ was improved, whereas tolerance of PJ declined significantly compared with respective monocultures (p ≤ 0.001). In conclusion, probiotic storage stability and gastrointestinal transit tolerance were species-dependent and affected by carrier type and combinations. These effects should be considered when formulating probiotic products.

Utilizing date pits in microencapsulation: Effect of different variations on Probiotic survivability under in-vitro digestion

The main objective of this study was the encapsulation of probiotics in date pit beads and their subsequent release in the human intestine. The beads were formed using the gravitational dripping technique, and an in-vitro protocol was used to test the digested beads and the release of viable probiotic cells. For the three date varieties, Raziz, Naghal, and Khadrawy, it was found that 0.10 g of date pit powder per 0.20 g of sodium alginate in the solution mixture, namely, a ratio of (0.5:1), resulted in the highest desired viable probiotic cells: log10 5.8, 5.3, and 4.7 CFU/ml, respectively. Conversely Naptit Saif required the least amount of date pit powder in the mixture to obtain the highest viable probiotic cells of log10 6.2 CFU/ml. Thus, the use of date pit powder showed excellent results in terms of encapsulating beneficial probiotics and delivering them to the target organ of the body. Moreover, the encapsulation technique has been approved as a protective procedure for the survival of probiotics in the intestine as the resulting number of bacteria in free cells was zero, implying the presence of no viable probiotic cells after simulating a digestive system with free cells.

Encapsulation of probiotics using mixed sodium alginate and rice flour to enhance their survivability in simulated gastric conditions and in UF-Kariesh cheese

The main goal of the present study was evaluated the viability of microencapsulated probiotics in simulated gastrointestinal conditions, inside UF- Kariesh cheese and study cheese properties during storage. For this purpose, probiotics were encapsulated using 3% sodium alginate with 1, 3 and 5% of rice flour as wall materials. The encapsulation yield, morphological shape and survivability of encapsulated probiotics were studied. The results showed that rice flour was a good source of polyphenols, thiamin and folate. Microencapsulation yield ranged between 94.41 and 96.00% with a spherical, uniform shape and little cracks on the surface of the microcapsules. The survival rate of probiotics when exposed to in-vitro simulated gastrointestinal solutions was recorded 72.91, 68.43, 61.27, and 59.23% for microcapsules containing 5, 3, 1, rice flour, respectively. Also, the encapsulated probiotics inside Kariesh cheese more active during storage period especially in the treatment fortified with encapsulated probiotics by 5% rice flour and sodium alginate (T4) than control and treatment with free cells (control 1, and 2). The pH values and moisture contents were slightly reduced as storage time was extended, while the protein, ash, and fat contents changed little. Few significant differences in the organoleptic scores were found and the treatments were arranged according to the best in the total score as follows: control number two, control number one, T1, T2, T3, and T4. Finally, the microencapsulation using mixed rice flour and sodium alginate gained very good results and improved the survival of probiotics under gastrointestinal conditions and in UF-Kariesh cheese.

Potentially Synbiotic Yellow Mombin Beverages: Stability during Refrigerated Storage, Physicochemical Characteristics, and Sensory Properties.

This study aimed to develop potentially synbiotic yellow mombin (Spondias mombin L.) beverages added with fructooligosaccharides and Lactiplantibacillus plantarum NRRL B-4496. Six formulations of yellow mombin beverages were prepared to measure the influence of fermentation and pH, which was adjustment to 4.5 for stability and quality parameters. Formulations were evaluated for probiotic survival, pH, titratable acidity, total phenolic compounds (TPC), and antioxidant activity for 28 days at 4 °C. Additionally, the proximate composition, color, sensory aspects, and survival to simulated gastrointestinal conditions were studied. At 21 days of storage, the viability of L. plantarum was 9 CFU/mL for the fermented symbiotic (SYNf) and non-fermented symbiotic with adjusted pH (SYNa) formulations. In addition, the fermented synbiotic with an adjusted pH beverage (SYNfA) showed a count of 8.2 log CFU/mL at 28 days. The formulations showed a high TPC (234-431 mg GAE/L), antioxidant activity (48-75 µM trolox), and a potential use as low-calorie beverages. The SYNf formulation showed an acceptability index higher than 70% and a high purchase intent. The SYNf and SYNa formulations maintained suitable probiotic counts after exposure to the simulated gastrointestinal digestion. Therefore, it was possible to develop a new potentially synbiotic yellow mombin beverage with a high sensory acceptance, supplying the market with a new functional food alternative.

Co-incorporation of probiotics into 3D printed custard cream with hydrophilic and hydrophobic bioactives

There is an emerging need for food with specific functionality and nutrition. This work investigated the feasibility of developing 3D printed custard cream co-enriched with probiotics, hydrophilic and hydrophobic bioactives. The effect of EGCG and resveratrol on survival of probiotics encapsulated in 3D printed custard cream during storage, heating, and simulated gastrointestinal conditions were investigated. The addition of bioactives and probiotic coacervates didn't exhibit great influence on the emulsion structure, gel-like rheological behavior and great printing properties of the resulting custard cream samples. The cell survival of encapsulated probiotics in the custard cream with bioactives was prominently increased during storage at 4 °C as well as under heating at 63 and 75 °C. The co-encapsulation of probiotics, EGCG and resveratrol in the custard cream improved the viability of probiotic in the gastrointestinal tract. There was only a 0.85 log and 1.52 log loss of probiotic viability in the custard cream after digestion in simulated gastric and small intestinal digestion conditions. Meanwhile, EGCG and resveratrol in this sample showed a maximum release after simulated digestion, which reached 68.10% and 71.69% release at the end of digestion. Therefore, the co-encapsulation of EGCG, resveratrol with probiotic in this 3D printable custard cream delivery system would be an efficient approach to simultaneous delivery bioactives and probiotic in the gastrointestinal tract with synergistic beneficial effects.

An Overview of the Challenges Associated with the Use of Fruit and Cereal-based Probiotic Carriers and their Recently Developed Solutions

Abstract:: Probiotic foods are functional foods that play important roles in the health of humans and animals. Over centuries, the main route for probiotics transfer into humans and animals is through fermented dairy products. However, currently, the selection of new probiotic strains and the development of new administration carriers due to consumer preference and conditions are on the rise, especially with the emergence of vegetarians. However, a number of uncertainties concerning the type of probiotic strain and the carrier exist. Therefore, this review seeks to elaborate on some plant-based probiotic carriers and discuss their shortfalls, as well as report on some recent methods being used to protect probiotics in foods to serve as a basis for researchers and probiotic producing industries to correctly select the best strains for a particular carrier and modify existing plant-based probiotic carriers to promote survivability of probiotics in order to meet the high demands for plant-based probiotic products, especially by vegetarians. This review reports that transferring health benefits and maintaining bacterial cell viability for longer storage have been a major shortfall in the plant-based probiotic products industry due to challenges, such as easy loss of cell viability and sensory attributes as a result of fermentation activities by probiotic bacteria. Hence, for reducing these problems, the review suggeststhat the adoption of techniques, such as selection of resistant probiotic bacteria, prebiotics, encapsulation, and use of appropriate packaging and storage conditions, would improve probiotic bacteria cell viability and maintain the sensory attributes in plant-based probiotic products, thus increasing consumer acceptance.

Alginate encapsulation improves probiotics survival in carbonated sodas and beers.

Probiotic functionalization of non-dairy beverages has been garnering interest to provide dairy-sensitive populations with greater probiotic product varieties. The addition of probiotics into popularly consumed beverages-carbonated sodas and beers, presents an interesting challenge as the presence of acidic pH, hops-derived compounds, and ethanol have highly deleterious effects. Herein, alginate encapsulation was proposed to improve probiotics viability within sodas and beers. Three probiotics, namely Lacticaseibacillus rhamnosus GG, Escherichia coli Nissle 1917, and Bifidobacterium longum were encapsulated in alginate spheres and exposed to Coca-Cola, 7-Up, Tiger Beer, and Guinness under refrigerated, room temperature and simulated gastric fluid conditions. Results demonstrate that alginate encapsulation significantly improved the viabilities of all three probiotics in various beverages and conditions. Refrigerated storage better preserved probiotic viabilities and reduced the formation of the probiotic metabolic by-product, L-lactate, than at room temperature storage. Findings here could provide beverage manufacturers with a novel way to develop probiotic-sodas and probiotic-beers through encapsulation.