Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
Department of Public Health and Sport Sciences, College of Life and Environmental Sciences, University of Exeter, Exeter EX1 2LU, United Kingdom; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Brisbane QLD 4072, Queensland, Australia.
J Dairy Sci. 2022 Nov;105(11):8621-8637. doi: 10.3168/jds.2022-22008. Epub 2022 Oct 4.
Lactobacillus reuteri fortified camel milk infant formula (CMIF) was produced. The effect of encapsulation in different matrices (sodium alginate and galacto-oligosaccharides) via spray drying, simulated infant gastrointestinal digestion (SIGID), and storage conditions (temperature and humidity) on the viability of L. reuteri in CMIF and the physicochemical properties of CMIF were evaluated. Compared with free cells, probiotic cell viability was significantly enhanced against SIGID conditions upon encapsulation. However, L. reuteri viability in CMIF decreased after 60 d of storage, predominantly at higher storage humidity and temperature levels. At the end of the storage period, significant changes in the color values were observed in all CMIF, with a reduction in their greenness, an increase in yellowness, and a wide variation in their whiteness. Moreover, pH values and caking behavior of all CMIF stored at higher temperature (40°C) and humidity [water activity (a) = 0.52] levels were found to be significantly higher than the samples stored under other conditions. Over 30 d of storage at lower humidity conditions (a = 0.11 and 0.33) and room temperature (25°C), no significant increase in CMIF lipid oxidation rates was noted. Fourier-transform infrared spectroscopy analysis showed that, compared with the other storage conditions, CMIF experienced fewer changes in functional groups when stored at a = 0.11. Microscopic images showed typical morphological characteristics of milk powder, with round to spherical-shaped particles. Overall, camel milk fortified with encapsulated L. reuteri can be suggested as a promising alternative in infant formula industries, potentially able to maintain its physicochemical characteristics as well as viability of probiotic cells when stored at low humidity levels (a = 0.11) and temperature (25°C), over 60 d of storage.
添加了嗜酸乳杆菌的驼乳婴幼儿配方奶粉（CMIF）被生产出来。通过喷雾干燥、模拟婴儿胃肠道消化（SIGID）和储存条件（温度和湿度），研究了在不同基质（海藻酸钠和半乳糖寡糖）中进行包埋对 CMIF 中嗜酸乳杆菌的存活率以及 CMIF 的理化性质的影响。与游离细胞相比，包埋后益生菌细胞在 SIGID 条件下的存活率显著提高。然而，在储存 60 天后，CMIF 中的嗜酸乳杆菌存活率下降，主要是在更高的储存湿度和温度水平下。在储存期结束时，所有 CMIF 的颜色值都发生了显著变化，其绿色度降低，黄色度增加，白度变化较大。此外，在较高温度（40°C）和湿度[水活度（a）=0.52]下储存的所有 CMIF 的 pH 值和结块行为均明显高于其他条件下储存的样品。在较低湿度条件（a = 0.11 和 0.33）和室温（25°C）下储存 30 多天，CMIF 的脂质氧化速率没有明显增加。傅里叶变换红外光谱分析表明，与其他储存条件相比，在 a = 0.11 下储存时，CMIF 的功能基团变化较少。微观图像显示出奶粉的典型形态特征，颗粒呈圆形至球形。总体而言，添加了包埋嗜酸乳杆菌的驼乳可以作为婴幼儿配方奶粉行业的一种有前途的替代品，在储存 60 天以上时，在低湿度水平（a = 0.11）和温度（25°C）下，能够保持其理化特性以及益生菌细胞的存活率。
