Improved Viability of Microencapsulated Probiotics in a Freeze-Dried Banana Powder During Storage and Under Simulated Ga
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Improved Viability of Microencapsulated Probiotics in a Freeze-Dried Banana Powder During Storage and Under Simulated Gastrointestinal Tract Awa Fanny Massounga Bora 1,2
&
Xiaodong Li 1,2 & Yongming Zhu 1,2 & Lingling Du 1,2
# Springer Science+Business Media, LLC, part of Springer Nature 2018
Abstract Freeze-dried banana powder represents an ideal source of nutrients and has not yet been used for probiotic incorporation. In this study, microencapsulation by freeze drying of probiotics Lactobacillus acidophilus and Lactobacillus casei was made using whey protein isolate (WPI), fructooligosaccharides (FOS), and their combination (WPI + FOS) at ratio (1:1). Higher encapsulation yield was found for (WPI + FOS) microspheres (98%). Further, microcapsules of (WPI + FOS) were used to produce a freeze-dried banana powder which was analyzed for bacterial viability under simulated gastrointestinal fluid (SGIF), stability during storage at 4 °C and 25 °C, and chemical and sensory properties. Results revealed that (WPI + FOS) microcapsules significantly increased bacteria stability in the product over 30 days of storage at 4 °C averaging (≥ 8.57 log CFU/g) for L. acidophilus and (≥ 7.61 log CFU/g) for L. Casei as compared to free cells. Bacteria encapsulated in microspheres (WPI + FOS) were not significantly affected by the SGIF, remaining stable up to 7.05 ± 0.1 log CFU/g for L.acidophilus and 5.48 ± 0.1 log CFU/g for L.casei after 90 min of incubation at pH 2 compared to free cells which showed minimal survival. Overall, encapsulated probiotics enriched freeze-dried banana powders received good sensory scores; they can therefore serve as safe probiotics food carriers. Keywords Microencapsulation . Probiotics . Whey protein isolate . Fructooligosaccharides . Freeze-dried banana powder . Viability
Introduction Probiotics are living microorganisms which when consumed in adequate quantities confer beneficial effect on health [1]. More studies revealed that the number of probiotics inside the colon can be improved by prebiotics, which are non-digestible food ingredients found to promote the growth of helpful bacteria in the gut [2]. However, the use of probiotics in food carrier is limited by their sensitivity to various factors such as pH, production temperatures, post acidification, hydrogen
* Xiaodong Li [email protected] 1
College of Food Science, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang District, Harbin 150030, China
2
Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, Harbin 150030, China
peroxide, and storage temperature, as reported by many studies [3, 4]. Microencapsulation is one of the latest technologies used to preserve probiotic bacteria from detrimental environment, allowing the release of a large amount of viable bacteria in the gut [5]. Among the various encapsulating agents, whey protein isolate (WPI) has been successfully used as wall material for the microencapsulation of bacteria [6–8] and fructooli
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