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.
The purpose of our study was to evaluate the effect of the addition of Lactobacillus casei and Lactobacillus plantarum to Cheddar cheese on the antioxidant properties during its ripening time and after simulated gastrointestinal conditions. During the whole ripening time, the scavenging of DPPH and hydroxyl radicals both reached their maximum activity at the 16th week, while reducing power activity was reached at the 20th week.The antioxidant values of probiotics cheese were significantly higher than that of control (p< 0.05). Similar results were found after simulated gastrointestinal conditions. The simulated gastric digestion can significantly reduce the activity of DPPH radicals-scavenging (p< 0.05), but after intestinal condition, the values came back to the same level compared with that before digestion. The electrophoretic patterns indicated that adding probiotic to cheese could promote the hydrolysis of protein to enhance the antioxidant activity, especially with mixed probiotics. The addition of probiotic bacteria to Cheddar cheese had nearly no effect on its composition, texture profile analysis, and sensory analysis.
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