Department of Food Agriculture and Bioresources, Asian Institute of Technology, Pathum Thani, 12120, Thailand.
Biomed Res Int. 2019 Feb 13;2019:9768152. doi: 10.1155/2019/9768152. eCollection 2019.
Hybrid alginate-soy protein isolate-based hydrogel beads were prepared and evaluated to enhance the survival of the encapsulated probiotics () 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 in hydrogel beads was subjected to thermal pasteurization at 72°C for 90 s.
基于海藻酸钠-大豆分离蛋白的水凝胶珠被制备并进行了评估，以提高包封益生菌（）在热加工过程中的存活率，从而将其纳入芒果汁中。将含有益生菌细胞的海藻酸钠-大豆分离蛋白（SA-SPI）溶液滴入含有氯化钙（3%w/v）溶液的凝胶浴中，以开发各种类型的水凝胶珠。在酸性条件（pH 2、3 和 6.5）和胆汁盐（0.5 和 1.0%w/v）下，包封珠内益生菌的存活率进行了评估。通过将珠在生理盐水中（0.9%w/v）在 30、50、63 和 72°C 下处理，评估了包封益生菌对热加工的耐受性。即使在 72°C 下处理 90 秒后，包封的益生菌细菌仍存活。大多数游离细胞在高于 50°C 和非常低的 pH（pH 2 和 3）的温度下无法存活。含有海藻酸钠和大豆分离蛋白（1:8 w/w）的混合水凝胶珠中益生菌细胞的存活率更高。此外，用包封在水凝胶珠中的益生菌强化的芒果汁在 72°C 下进行 90 秒的巴氏杀菌。
