Feasibility of vitamin D and Bifidobacterium Lactis loaded-alginate microcapsules for producing probiotic / vitaminated butter

Subject Areas : Journal of Food Safety and Processing

Sahar Saraghi ¹ , Peyman Rajaei ² , Kaveh Zargari ³

1 - Msc., Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
2 - Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
3 - Department of Agriculture, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.

Received: 2021-07-17 Accepted : 2021-08-18 Published : 2021-08-23

Keywords: vitamin D, Bifidobacterium lactis, Keywords: Probiotic butter, Probiotic survival,

Abstract :

Abstract   One of the new ways to improve probiotic bacteria persistence in food products, as well as the survival of bacteria while passing the digestive tract, is to microbialize the probiotic cells in order to safely transport them to the large intestine. The aim of this study was to determine the effect of microsphere on the survival of Bifidobacterium lactis during pasteurized butter storage period. In this study, alginate microcapsules containing Bifidobacterium lactis were used in butter formulation with values ​​of 1, 2, 3 and 4 cc. Morphological, particle size, and survival tests were performed in similar conditions in the intestine and stomach. Pasteurized butter tests also included acidity assessment, peroxide value, anisidine index, oxidation resistance, melting point, survival rate of Bifidobacterium lactis, as well as mold and yeast populations in three replications. Sensory evaluation including (flavor, flavor, flavor, perfume, oral sensation and general acceptance) was performed by ten evaluated trained butterfly factory using a 5-point Hedonic method. The results were analyzed by two-way ANOVA and SAS software version 9.4. Non-parametric Kruskal-Wallis Mann-Whitney test was used to assess sensory results. The results showed that alginic microcapsules with a soft and average surface area had a particle size of 300 to 400 microns, and the maximum amount of bacteria in which the bacteria had fallen was 3/3 ± 0.05. Using alginate microcapsules, the index of peroxide, anisidine index decreased significantly as antioxidant properties of alginate as well as vitamin D, and the index of oxidation resistance as well as acidity significantly decreased. Also, by increasing the amount of micro-capsule application, the melting point of butter treatments decreased and the amount of mold and yeast was significantly decreased. Compared to the pasteurized trifoliate with free Bifidobacterium lactis, micro capsulation improved the Bifidobacterium lactis survival rate by two and a half cycles improved logarithmic conditions. Finally, Pasteurized butter treatment with 3 cc of alginate microcapsules was selected as the optimum treatment.