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Influence of encapsulation on the survival of probiotics in food matrix under simulated stress conditions

The main objective of the present study was to evaluate the influence of encapsulation by extrusion technique using two hydrogels, namely; sodium alginate (Na-ALG) and whey protein isolate (WPI) on Bifidobacterium bifidium viability and stability of yoghurt under simulated gastrointestinal condition...

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Autores principales: Afzaal, Muhammad, Saeed, Farhan, Hussain, Muzzamal, Ismail, Zoria, Siddeeg, Azhari, AL-Farga, Ammar, Aljobair, Moneera O.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9356273/
https://www.ncbi.nlm.nih.gov/pubmed/35942164
http://dx.doi.org/10.1016/j.sjbs.2022.103394
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author Afzaal, Muhammad
Saeed, Farhan
Hussain, Muzzamal
Ismail, Zoria
Siddeeg, Azhari
AL-Farga, Ammar
Aljobair, Moneera O.
author_facet Afzaal, Muhammad
Saeed, Farhan
Hussain, Muzzamal
Ismail, Zoria
Siddeeg, Azhari
AL-Farga, Ammar
Aljobair, Moneera O.
author_sort Afzaal, Muhammad
collection PubMed
description The main objective of the present study was to evaluate the influence of encapsulation by extrusion technique using two hydrogels, namely; sodium alginate (Na-ALG) and whey protein isolate (WPI) on Bifidobacterium bifidium viability and stability of yoghurt under simulated gastrointestinal conditions. Probiotic bacteria (free or encapsulated) were added to yogurt for four weeks to test their viability and stability. Physicochemical and sensory analysis of yoghurt were conducted. Viability of B. bifidium in the simulated gastrointestinal conditions pH 2 and pH 7.5 was determined. Also, the efficiency of encapsulated final yield of the microcapsules was determined. With storage time, the pH of yoghurt containing encapsulated bacteria increased more than that of yoghurt containing free probiotic bacteria, resulting in a decrease in acidity. When compared to yoghurt containing encapsulated bacteria, the lactose level of yoghurt containing free probiotic bacteria decreased over time. The viscosity of yoghurt containing encapsulated WPI remained stable over the storage period, with syneresis remaining stable. The sensory properties of yoghurt containing free probiotics deteriorated over time. Cell viability was significantly reduced in yoghurt-containing free probiotics compared to other treated yoghurts. Cell viability in free probiotics yoghurt was lower than in encapsulated ones when exposed to simulated gastric and intestinal juice. In conclusion, WPI- encapsulated probiotics showed better stability over 28 days of storage in both yoghurt and gastrointestinal conditions, followed by sodium alginate.
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spelling pubmed-93562732022-08-07 Influence of encapsulation on the survival of probiotics in food matrix under simulated stress conditions Afzaal, Muhammad Saeed, Farhan Hussain, Muzzamal Ismail, Zoria Siddeeg, Azhari AL-Farga, Ammar Aljobair, Moneera O. Saudi J Biol Sci Original Article The main objective of the present study was to evaluate the influence of encapsulation by extrusion technique using two hydrogels, namely; sodium alginate (Na-ALG) and whey protein isolate (WPI) on Bifidobacterium bifidium viability and stability of yoghurt under simulated gastrointestinal conditions. Probiotic bacteria (free or encapsulated) were added to yogurt for four weeks to test their viability and stability. Physicochemical and sensory analysis of yoghurt were conducted. Viability of B. bifidium in the simulated gastrointestinal conditions pH 2 and pH 7.5 was determined. Also, the efficiency of encapsulated final yield of the microcapsules was determined. With storage time, the pH of yoghurt containing encapsulated bacteria increased more than that of yoghurt containing free probiotic bacteria, resulting in a decrease in acidity. When compared to yoghurt containing encapsulated bacteria, the lactose level of yoghurt containing free probiotic bacteria decreased over time. The viscosity of yoghurt containing encapsulated WPI remained stable over the storage period, with syneresis remaining stable. The sensory properties of yoghurt containing free probiotics deteriorated over time. Cell viability was significantly reduced in yoghurt-containing free probiotics compared to other treated yoghurts. Cell viability in free probiotics yoghurt was lower than in encapsulated ones when exposed to simulated gastric and intestinal juice. In conclusion, WPI- encapsulated probiotics showed better stability over 28 days of storage in both yoghurt and gastrointestinal conditions, followed by sodium alginate. Elsevier 2022-09 2022-07-25 /pmc/articles/PMC9356273/ /pubmed/35942164 http://dx.doi.org/10.1016/j.sjbs.2022.103394 Text en © 2022 The Author(s) https://creativecommons.org/licenses/by/4.0/This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Original Article
Afzaal, Muhammad
Saeed, Farhan
Hussain, Muzzamal
Ismail, Zoria
Siddeeg, Azhari
AL-Farga, Ammar
Aljobair, Moneera O.
Influence of encapsulation on the survival of probiotics in food matrix under simulated stress conditions
title Influence of encapsulation on the survival of probiotics in food matrix under simulated stress conditions
title_full Influence of encapsulation on the survival of probiotics in food matrix under simulated stress conditions
title_fullStr Influence of encapsulation on the survival of probiotics in food matrix under simulated stress conditions
title_full_unstemmed Influence of encapsulation on the survival of probiotics in food matrix under simulated stress conditions
title_short Influence of encapsulation on the survival of probiotics in food matrix under simulated stress conditions
title_sort influence of encapsulation on the survival of probiotics in food matrix under simulated stress conditions
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9356273/
https://www.ncbi.nlm.nih.gov/pubmed/35942164
http://dx.doi.org/10.1016/j.sjbs.2022.103394
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