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模拟消化条件下及在苹果干零食上包封益生菌的存活及储存稳定性

Survival and storage stability of encapsulated probiotic under simulated digestion conditions and on dried apple snacks.

作者信息

Afzaal Muhammad, Saeed Farhan, Hussain Shahzad, Mohamed Abdellatif A, Alamri Mohamed S, Ahmad Aftab, Ateeq Huda, Tufail Tabussam, Hussain Muzammil

机构信息

Institute of Home & Food Sciences Government College University Faisalabad Faisalabad Pakistan.

Department of Food Science & Nutrition King Saud University Riyadh Saudi Arabia.

出版信息

Food Sci Nutr. 2020 Aug 25;8(10):5392-5401. doi: 10.1002/fsn3.1815. eCollection 2020 Oct.

DOI:10.1002/fsn3.1815
PMID:33133541
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7590301/
Abstract

The objective of the current study was to explore the probiotics carrier potential of apple dried snacks and improve the survival of probiotics under simulated gastrointestinal conditions. Purposely, the probiotics were encapsulated using two hydrogel materials (sodium alginate and carrageenan) by using encapsulator. Briefly, slices of apple were immersed in solution containing free and encapsulated probiotics and then dried by conventional drying method. The dried apple snack was analyzed for different characteristics (physiochemical and microbiological) during storage. The viability of the free and encapsulated probiotics was accessed in apple snack and under simulated gastrointestinal conditions. Apple snack rich with encapsulated probiotics showed a significant result ( < .05) regarding the survival and stability. The encapsulated probiotics decreased from 9.5 log CFU/g to 8.83 log CFU/g as compared to free probiotics that decreased to 5.28 log CFU/g. Furthermore, encapsulated probiotics exhibited a better stability under simulated gastrointestinal conditions as compared to free. During storage, an increase in phenolic content and hardness was observed while decrease in pH was noted. Results of sensory parameters indicated apple snack as potential and acceptable probiotics carrier.

摘要

本研究的目的是探索苹果干零食作为益生菌载体的潜力，并提高益生菌在模拟胃肠道条件下的存活率。具体而言，使用封装机将益生菌用两种水凝胶材料（海藻酸钠和卡拉胶）进行包封。简要来说，将苹果片浸入含有游离和包封益生菌的溶液中，然后通过传统干燥方法进行干燥。对干燥后的苹果零食在储存期间的不同特性（物理化学和微生物学）进行了分析。在苹果零食中和模拟胃肠道条件下测定了游离和包封益生菌的活力。富含包封益生菌的苹果零食在存活率和稳定性方面显示出显著结果（P < 0.05）。与游离益生菌降至5.28 log CFU/g相比，包封益生菌从9.5 log CFU/g降至8.83 log CFU/g。此外，与游离益生菌相比，包封益生菌在模拟胃肠道条件下表现出更好的稳定性。在储存期间，观察到酚类含量和硬度增加，同时pH值下降。感官参数结果表明苹果零食是一种有潜力且可接受的益生菌载体。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0fd1/7590301/27b93d70fc79/FSN3-8-5392-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0fd1/7590301/ddc87f8ed5d9/FSN3-8-5392-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0fd1/7590301/b86ae8cde84d/FSN3-8-5392-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0fd1/7590301/6e1fc9d99eec/FSN3-8-5392-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0fd1/7590301/3afb40eabcfe/FSN3-8-5392-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0fd1/7590301/1eb0373c1ab0/FSN3-8-5392-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0fd1/7590301/63aa98a65445/FSN3-8-5392-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0fd1/7590301/27b93d70fc79/FSN3-8-5392-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0fd1/7590301/ddc87f8ed5d9/FSN3-8-5392-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0fd1/7590301/b86ae8cde84d/FSN3-8-5392-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0fd1/7590301/6e1fc9d99eec/FSN3-8-5392-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0fd1/7590301/3afb40eabcfe/FSN3-8-5392-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0fd1/7590301/1eb0373c1ab0/FSN3-8-5392-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0fd1/7590301/63aa98a65445/FSN3-8-5392-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0fd1/7590301/27b93d70fc79/FSN3-8-5392-g007.jpg

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