Afzaal Muhammad, Khan Azmat Ullah, Saeed Farhan, Ahmed Aftab, Ahmad Muhammad Haseeb, Maan Abid Aslam, Tufail Tabussam, Anjum Faqir Muhammad, Hussain Shahzad
Institute of Home & Food Sciences Government College University Faisalabad Faisalabad Pakistan.
Department of Food Science and Human Nutrition University of Veterinary and Animal Sciences Lahore Pakistan.
Food Sci Nutr. 2019 Nov 7;7(12):3931-3940. doi: 10.1002/fsn3.1254. eCollection 2019 Dec.
The core objective of the current study was to evaluate the effect of microencapsulation on the viability and stability of probiotic bacteria in yogurt and simulated gastrointestinal conditions. For this purpose, probiotic bacteria were encapsulated with sodium alginate and carrageenan by encapsulator. Yogurt was prepared with the incorporation of free and encapsulated probiotic bacteria and was analyzed for physicochemical, microbiological, and sensorial attributes. Encapsulation and storage exhibited a significant ( < .05) effect on different parameters of yogurt. An increasing trend in syneresis and acidity while a decreasing trend in viscosity, pH, viability, and stability were observed. The value of syneresis increased from 2.27 ± 0.17 to 2.9 ± 0.14 and acidity from 0.48 ± 0.04 to 0.64 ± 0.01 during 4 weeks of storage. The value of viscosity decreased from 3.68 ± 0.21 to 2.42 ± 0.09 and pH from 4.88 ± 0.31to 4.43 ± 0.36 during 28 days of storage. Unencapsulated (free) cells exhibited poor survival. The viable cell count of probiotic bacteria in the free-state in yogurt was 9.97 logs CFU/ml at zero-day that decreased to 6.12 log CFU/ml after 28 days. However, encapsulation improved the viability of the probiotics in the prepared yogurt and GIT. The cell count of probiotics encapsulated with sodium alginate and carrageenan was 9.91 logs CFU/ml and 9.89 logs CFU/ml, respectively, at zero-day that decreased to 8.74 logs CFU/ml and 8.39 log CFU/ml, respectively. Free cells (unencapsulated) showed very poor survival. Similarly, during in vitro gastrointestinal assay, the survival rate of encapsulated probiotic bacteria in simulated gastric solution and intestinal solutions was higher than that of free cells. In the case of encapsulated bacteria, only 3 logs while for free cells, 7 log reduction was recorded. Sodium alginate microcapsules exhibited better release profile than carrageenan. Conclusively, microencapsulation improved the survival of probiotic bacteria in carrier food as well as in simulated gastrointestinal condition.
本研究的核心目标是评估微胶囊化对酸奶及模拟胃肠道环境中益生菌活力和稳定性的影响。为此，通过封装机用海藻酸钠和卡拉胶对益生菌进行包囊。将游离和包囊的益生菌加入酸奶中制备酸奶，并对其理化、微生物和感官特性进行分析。包囊和储存对酸奶的不同参数有显著（<0.05）影响。观察到析水和酸度呈上升趋势，而粘度、pH值、活力和稳定性呈下降趋势。在储存4周期间，析水值从2.27±0.17增加到2.9±0.14，酸度从0.48±0.04增加到0.64±0.01。在储存28天期间，粘度值从3.68±0.21降低到2.42±0.09，pH值从4.88±0.31降低到4.43±0.36。未包囊（游离）的细胞存活率较低。酸奶中游离状态的益生菌活菌数在第0天为9.97 log CFU/ml，28天后降至6.12 log CFU/ml。然而，包囊提高了制备的酸奶和胃肠道中益生菌的活力。用海藻酸钠和卡拉胶包囊的益生菌细胞数在第0天分别为9.91 log CFU/ml和9.89 log CFU/ml，分别降至8.74 log CFU/ml和8.39 log CFU/ml。游离细胞（未包囊）的存活率很低。同样，在体外胃肠道试验中，包囊益生菌在模拟胃液和肠液中的存活率高于游离细胞。对于包囊细菌，仅记录到3 log的减少，而对于游离细胞，记录到7 log的减少。海藻酸钠微胶囊的释放曲线比卡拉胶更好。总之，微胶囊化提高了益生菌在载体食品以及模拟胃肠道条件下的存活率。
