Zeashan Muhammad, Afzaal Muhammad, Saeed Farhan, Ahmed Aftab, Tufail Tabussam, Ahmed Awais, Anjum Faqir Muhammad
Institute of Home & Food Sciences Government College University Faisalabad Pakistan.
The University of Gambia Gambia Gambia.
Food Sci Nutr. 2020 Apr 17;8(5):2419-2426. doi: 10.1002/fsn3.1531. eCollection 2020 May.
The present study was designed with the objective to compare the viability and stability of free and encapsulated probiotics under simulated technological and human gastrointestinal conditions. was encapsulated using two wall materials (sodium alginate, soy protein isolate, and SA-SPI) by extrusion method for enhanced viability under stressed conditions. Free and encapsulated probiotics were subjected to some simulated technological and gastrointestinal conditions. Furthermore, free and encapsulated probiotics were also incorporated in dairy dessert to evaluate the viability and stability during storage. Encapsulation using sodium alginate and SPI as a coating materials significantly ( < .05) improved the survival of probiotics under simulated gastrointestinal and thermal conditions. The buffering effect of microbeads prolonged their survival and stability of under simulated conditions. The number of surviving probiotic cells encapsulated with sodium alginate, SPI, and SA-SPI over 120 days of product storage was 7.85 ± 0.39, 7.45 ± 0.37, and 8.50 ± 0.43 cfu/ml, respectively. In case of free cells, the surviving cells were just 3.5 ± 0.18 cfu/ml over the period of storage. In short, the study depicted that encapsulation provides protection during exposure to various hostile conditions.
本研究旨在比较游离和包囊化益生菌在模拟工艺条件及人体胃肠道条件下的活力和稳定性。采用两种壁材（海藻酸钠、大豆分离蛋白和SA-SPI）通过挤压法对益生菌进行包囊化处理，以增强其在应激条件下的活力。游离和包囊化的益生菌均经受了一些模拟工艺条件和胃肠道条件。此外，还将游离和包囊化的益生菌添加到乳制甜点中，以评估其在储存期间的活力和稳定性。使用海藻酸钠和SPI作为包衣材料进行包囊化处理显著（P<0.05）提高了益生菌在模拟胃肠道和热条件下的存活率。微珠的缓冲作用延长了它们在模拟条件下的存活时间和稳定性。在产品储存120天期间，用海藻酸钠、SPI和SA-SPI包囊的益生菌存活细胞数分别为7.85±0.39、7.45±0.37和8.50±0.43 cfu/ml。对于游离细胞，在储存期间存活细胞数仅为3.5±0.18 cfu/ml。简而言之，该研究表明包囊化在暴露于各种不利条件下时提供了保护作用。
