Sekhavatizadeh Seyed Saeed, Derakhshan Maryam, Ganje Mohammad, Hosseinzadeh Saeid
Fars Agricultural and Natural Resources Research and Education Center AREEO Shiraz Iran.
Department of Food Science and Technology Bushehr Institute of Kherad Higher Education Bushehr Iran.
Food Sci Nutr. 2024 Feb 13;12(5):3377-3390. doi: 10.1002/fsn3.4003. eCollection 2024 May.
The goal of this research was to assess the free (FLC) and microencapsulated (MLC) survivability using sodium alginate and mucilage (PMM), as a second layer to produce probiotic aloe vera jelly dessert (AVJD). To determine bead characteristics, the aspect ratio of the bead, survival in 72°C, and cold storage were assessed as well as for AVJD, survivability of probiotics in simulated gastrointestinal condition (SGIC), and storage time. The results showed that all the beads are spherical (aspect ratio = 1.12), and under heat stress conditions, MLC showed a higher survival rate (50.15%) compared to FLC (not detected after 5 min). The number of survived probiotics in the MLC sample (8.65 log CFU/mL) was higher than FLC (7.52 log CFU/g) on the 28th day. In AVJD, the MLC survived at a minimum scientific adequate number of probiotics (6.88 log CFU/mL) on the 28th day. In SGIC, the final survival rates of FLC and MLC samples were 14.24% and 71.04%, respectively. These results suggest that using alginate and PMM is a promising method to protect from harsh environmental conditions and in AVJD.
本研究的目的是评估使用海藻酸钠和黏液（PMM）作为第二层来生产益生菌芦荟果冻甜点（AVJD）时游离（FLC）和微囊化（MLC）益生菌的存活率。为了确定珠子的特性，评估了珠子的纵横比、在72°C下的存活率以及冷藏情况，同时也评估了AVJD在模拟胃肠道条件（SGIC）下益生菌的存活率和储存时间。结果表明，所有珠子均为球形（纵横比 = 1.12），在热应激条件下，MLC的存活率（50.15%）高于FLC（5分钟后未检测到）。在第28天，MLC样品中存活的益生菌数量（8.65 log CFU/mL）高于FLC（7.52 log CFU/g）。在AVJD中，第28天MLC存活的益生菌数量至少达到科学上足够的数量（6.88 log CFU/mL）。在SGIC中，FLC和MLC样品的最终存活率分别为14.24%和71.04%。这些结果表明，使用海藻酸钠和PMM是一种保护益生菌免受恶劣环境条件影响并应用于AVJD的有前景的方法。
