Evaluation of survival of probiotic bacterium Lactobacillus acidophilus (La-5) microencapsulated in synbiotic ketchup sauce and simulated gastric and intestinal environment
Subject Areas : Experimental Studies
mohsen vazifedoost
1
(
Department of food science and technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran
)
Keywords: encapsulation, Lactulose, Symbiotic, Tomato ketchup,
Abstract :
Tomato ketchup is a widely used product in the world and in Iran, therefore, preparing symbiotic products from it will promote health. In this study, a completely randomized design and response surface method (rotating central composite design) and Design Expert software (version 7) and Duncan test were used to compare the means. According to the results, the best treatments among the sauce samples in terms of survival of the probiotic bacterium Lactobacillus acidophilus after 30 days of storage, the sample contained 2% lactulose and 2.5% fiber (whether encapsulated or free bacteria). Bacterial residue at the end of storage period was 4.09 *107 cfu/ml in the sauce sample containing encapsulated bacterium and 1.19 * 107 cfu/ml in the sauce sample containing free bacterium. Electron imaging of optimal specimens showed that dimensions of encapsulated bacterium were larger than those of the sauce containing the free bacteria. The transfer of optimal samples to the simulated environment of the stomach and intestines indicated that the sample of the sauce contained encapsulated bacteria in the formulation of which 2.5% fiber and 2% lactulose were used, having a significant difference (p
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