The effect of microencapsulation with succinylated alginate on the viability of Lactobacillus acidophilus and the qualitative and sensory properties of yogurt during the storage
Subject Areas :
Food Science and Technology
M. Forouzantabar
1
,
S. Hosseinzadeh
2
,
H. R. Gheisari
3
,
S. S. Shekarforoush
4
1 - Ph.D. student of Food Hygiene, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
2 - Professor of Food Hygiene, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
3 - Associate Professor of Food Hygiene, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
4 - DProfessor of Food Hygiene, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
Received: 2018-11-10
Accepted : 2019-06-17
Published : 2021-03-21
Keywords:
Lactobacillus acidophilus,
Probiotic yogurt,
Microencapsulation,
Succinylated alginate,
Abstract :
The use of the microencapsulation technique can lead to an increase in the survival of probiotics in dairy products during storage. Chemical modification is one of the proposed strategies to improve the protective ability of alginate used in microencapsulation. In the current work, the effect of succinylated alginate and its application as a micro-coating on the preparation of Lactobacillus acidophilus microcapsules was evaluated on the qualitative properties (pH, acidity, syneresis, and water holding capacity), sensory properties, and survival of this bacteria in yogurt during 21 days of storage at 4°C. For this purpose, four samples of yogurt including yogurt without L. acidophilus, yogurt containing free L. acidophilus, yogurt containing microencapsulated L. acidophilus with native alginate, and yogurt containing microencapsulated L. acidophilus with succinylated alginate, was prepared. The results of qualitative tests showed that the acidity and syneresis of yogurt containing succinylated alginate microcapsules were lower while the pH and water holding capacity were higher than the other experimental groups. Also, the results of microbial counting and sensory evaluation showed that the microencapsulation of L. acidophilus using succinylated alginate was significantly increased its survival during the storage time (p < /em><0.05) without any adverse effects on the sensory properties. Therefore, microencapsulation with succinylated alginate can be suggested as an effective approach to improve the survival of probiotics in yogurt. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian // TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back //
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References:
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· Amice-Quemeneur, N., Haluk, J.P. and Hardy, J. (1995). Influence of the acidification process on the colloidal stability of acidic milk drinks prepared from reconstituted nonfat dry milk. Journal of Dairy Science. 78(12): 2683-2690.
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· Amerine, M.A., Pangborn, R.M., and Roessler, E.B. (1965). Principles of Sensory Evaluation of Food. 1st Edition, Academic press, New York, pp. 53-63.
· Amice-Quemeneur, N., Haluk, J.P. and Hardy, J. (1995). Influence of the acidification process on the colloidal stability of acidic milk drinks prepared from reconstituted nonfat dry milk. Journal of Dairy Science. 78(12): 2683-2690.
· Amin, T., Thakur, M., and Jain., S.C. (2013). Microencapsulation the future of probiotic cultures. Journal of Microbiology, Biotechnology and Food Sciences. 9(4): 35-43.
· Anal, A.K., and Singh, H. (2007). Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science and Technology. 18(5): 240–251.
· Burgain, J., Gaiani, C., Linder, M. and Scher, J. (2011). Encapsulation of probiotic living cells: from laboratory scale to industrial applications. Journal of Food Engineering. 104(4): 467-483.
· Chen, H.Y., Li, X.Y., Liu, B.J. and Meng, X.H. (2017). Microencapsulation of Lactobacillus bulgaricus and survival assays under simulated gastrointestinal conditions. Journal of Functional Foods, 29: 248–255.
· Ding, W.K. and Shah, N. P. (2009). Effect of various encapsulating materials on the stability of probiotic bacteria. Journal of Food Science, 74(2): 100-107.
· Doleyres, Y., and Lacroix, C. (2005). Technologies with free and immobilised cells for probiotic bifidobacteria production and protection. International Dairy Journal, 15(10): 973-988.
· Gebara, C., Chaves, K.S., Ribeiro, M.C.E., Souza, F.N., Grosso, C.R.F. and Gigante, M.L. (2013). Viability of Lactobacillus acidophilus La5 in pectin–whey protein microparticles during exposure to simulated gastrointestinal conditions. Food Research International, 51(2): 872–878.
· Homayouni, A., Azizi, A., Ehsani, M.R., Yarmand, M.S. and Razavi, S.H. )2008(. Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream. Food Chemistry. 111(1): 50–55.
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2006). Milk and milk products- Determination of titrable acidity and value pH- test method. 1st revision, ISIRI No. 2852. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2008). Milk products – Enumeration of presumptive Lactobacillus acidophilus on a selective medium – Colony-count technique at 37˚C. 1st revision, ISIRI No. 9616. [In Persian]
· Islam, M.A., Yun, C.H., Choi, Y.J. and Cho, C.S. )2010(. Microencapsulation of live probiotic bacteria. Journal of Microbiology and Biotechnology. 20(10): 1367-1377.
· Jiménez-Pranteda, M.J., Poncelet, D., Náder-Macías, M.E., Arcos, A., Aguilera, M., Monteoliva-Sánchez, M. et al., (2012). Stability of lactobacilli encapsulated in various microbial polymers. Journal of Bioscience and Bioengineering. 113(2): 179–184.
· Krasaekoopt, W., Bhandari, B., Deeth, H. (2003). Evaluation of encapsulation techniques of probiotics for yoghurt. International Dairy Journal. 13(1): 3-13.
· Le-Tien, C., Millette, M., Mateescu, M.A. and Lacroix, M. (2004). Modified alginate and chitosan for lactic acid bacteria immobilization. Biotechnology and Applied Biochemistry. 39(3): 347–354.
· Mohebbi, M. and Ghoddusi, H.B. (2008(. Rheological and sensory evaluation of yogurts containing probiotic cultures. Journal of Agriculture Science Technology. 10: 147-155.
· Mortazavian, A., Razavi, S. H., Ehsani, M.R. and Sohrabvandi, S. (2007). Principles and methods of microencapsulation of probiotic microorganisms. Iranian Journal of Biotechnology. 5: 1-18.
· Naeemi, H., Mortazavi, S.A., Milani, E., Koochaki, A. (2013(. The influence of adding inulin and encapsulation on survivability Lactobacillus casei storage of symbiotic yoghurt. Journal of Food Science and Technology. 40(10): 27-36.
· Nouri, M., Ezzatpana, H. and Abbasi, S. (2011). Application of renneted skim milk as a fat mimetics in nonfat yogurt. Food and Nutrition Sciences. 2: 541-548.
· Ribeiro, M.C.E., Chaves, K.S., Gebara, C., Souza, F.N., Grosso, C.R.F. and Gigante, M.L. (2014). Effect of microencapsulation of Lactobacillus acidophilus LA-5 on physicochemical, sensory and microbiological characteristics of stirred probiotic yoghurt. Food Research International. 66: 424-431.
· Savoie, S., Champagne, C.P., Chiasson, S. and Audet, P. (2007(. Media and process parameters affecting the growth, strain ratios and specific acidifying activities of a mixed lactic starter containing aroma producing and probiotic strains. Journal of Applied Microbiology. 103(1): 163–174.
· Sheu, T.Y. and Marshall, R.T. (1993). Microencapsulation of lactobacilli in calcium alginate gels. Journal of Food Science. 54(3): 557–561.
· Sultana, K.H., Godward, G., Reynolds, N., Arumugaswamy, R., Peiris, P. and Kailasapathy, K. (2000). Encapsulation of probiotic bacteria with alginate–starch and evaluation of survival in simulated gastrointestinal conditions and in yogurt. International Journal of Food Microbiology. 62(1-2): 47–55.
· Tamine, A.Y. and Robinson, R.K. (1985). Yogurt Science and Technology. Pergamon Press, London, pp. 365–373.
