Paper Details

Survival of probiotics encapsulated in calcium alginate and resistant starch beads in drinking yoghurt produced with essential oils during storage and in simulated gastrointestinal juice conditions

Fatemeh Shahdadi, Habibollah Mirzaie, Mahdi Kashaninejad, Morteza Khomeiri, Aman Mohammad Ziaiifar, Ali Akbarian

DOI: https://dx.doi.org/10.12692/ijb/5.12.58-71

Int. J. Biosci. 5(12), 58-71. December, 2014. (PDF)

Abstract:

The aim of this study was to investigate the effect of microencapsulation with calcium alginate and resistant starch on viability of Lactobacillus acidophilus and bifidobactrium animalis subs lactis  in drinking yoghurts and the survival rate in simulated gastrointestinal conditions. Two types of probiotic drinking yoghurt, with free and microencapsulated probiotic bacteria with and without essential oils [Mint (Mentha spicata) and Ziziphora (Ziziphora tenuior  L) (0.001 %)], were manufactured in triplicate under the same conditions. The number of viable cells during 28 days of storage in refrigerated conditions and in 0.6% bile salt solution and simulated gastrointestinal condition was evaluated. Results showed that essential oils affected pH, acidity, sensory properties and viability of probiotic bacteria in drinking yoghurt samples. The number of viable cells of probiotic bacteria was reduced significantly during storage period in both types of drinking yoghurt, but reduction in the drinking yoghurt samples  containing free cells was significantly (p < 0.05) higher than the drinking yoghurt containing microencapsulated cells. The results showed that, microencapsulation process was able to increase the survival rate of probiotic bacteria in drinking yoghurt after during storage period. Survivability of microencapsulated cells in a simulated gastrointestinal condition was significantly more than free cells (p<0/05).