Synbiotic Mayonnaise Sauce Produced Via Incorporation of Encapsulated Probiotic Bacteria with Alginate and Resistant Starch

Subject Areas : Microbiology

Nima Mohammadi ¹ , Maryam Fahimdanesh ² , Hamed Ahari ³ , Mohammad Ali Khosravi Zanjani ⁴

1 - کارشناس ارشد دانشگاه آزاد اسلامی، واحد علوم و تحقیقات تهران، باشگاه پژوهشگران جوان و نخبگان، تهران، ایران
2 - استادیار دانشگاه آزاد اسلامی، واحد شهر قدس، گروه علوم و صنایع غذایی، تهران، ایران
3 - عضو هیات علمی دانشگاه آزاد اسلامی، واحد علوم و تحقیقات تهران، دانشکده علوم و مهندسی صنایع غذایی، گروه علوم و صنایع غذایی، تهران، ایران
4 - دانشجوی دکتری، دانشگاه آزاد اسلامی، واحد علوم و تحقیقات تهران، دانشکده علوم و مهندسی صنایع غذایی، گروه علوم و صنایع غذایی، تهران، ایران

Received: 2013-05-25 Accepted : 2013-08-26 Published : 2014-03-21

Keywords: Microencapsulation, Optical Microscopy, Prebiotic, Probiotic Bacteria, Starch,

Abstract :

Introduction: Mayonnaise sauce is consumed by a large number of people. Producing symbiotic mayonnaise sauce with probiotic bacteria has probably an important impact in human health promotion. Recently, Microencapsulation of probiotic bacteria is the newest method for increasing the survival ability of probiotics in food products.Materials and Methods: In this study, Lactobacillus acidophilus ATCC 43121, Lactobacillus casei ATCC 39392 and Bifidobacterium bifidum ATCC 29521 were encapsulated by calcium alginate and resistant starch under the emulsion procedure. These were added to the mayonnaise sauce either as free cells or encapsulated form. The survival of probiotic was evaluated during storage after 30 days at 4 ºC. The morphologicalcharacteristics of capsules were indicated by optical microscope and scanning electron microscope.Results: The survival of encapsulated probiotic bacteria was higher than the free state in mayonnaise sauce. There were not detectable differences in the morphological characteristics of the capsules with resistant starch employing scanning electron microscope and optical microscopy. Sensory evaluation of mayonnaise sauce was improved by the addition of encapsulated probiotic bacteria.Conclusion: The microencapsulation significantly increased the survival of probiotic bacteria and synbiotic mayonnaise sauce with an acceptable quality characteristic might be introduced for the production.

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