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Viability of probiotics could be affected by the production process, storage in the food matrix, and the digestion processes in the human body. This study aimed to determine the storage stability of microencapsulated Lactobacillus rhamnosus GG with flaxseed mucilage in hawthorn berry tea. The different formulation was used to microencapsulate L. rhamnosus GG with or without the addition of flaxseed mucilage in the wall and core material. The L. rhamnosus GG microencapsulated with alginatepectin-flaxseed mucilage and flaxseed mucilage in hawthorn berry tea under simulated gastrointestinal digestion showed the highest viability (7.5 log 10 cfu/ml) at 4°C after 4 weeks of storage. The encapsulated L. rhamnosus GG with or without flaxseed mucilage had higher total phenolic content and antioxidant capacity in comparison to free L. rhamnosus GG cells at both temperatures after 4 weeks of storage. The results indicated that flaxseed mucilage had successfully protected L. rhamnosus GG from the harsh environment. Practical applications The microencapsulated L. rhamnosus GG in the hawthorn berry tea has met the minimum requirement of 10 6-10 7 cfu/ml probiotic cells to exert therapeutic health effects. Besides, the optimized L. rhamnosus GG microbeads with flaxseed mucilage could enhance the functional properties of hawthorn berry tea. Therefore, the L.

The characterization of the prebiotic potential of legumes and mucilage are essential and crucial for the development of symbiotic food products. The aim of the present study was to compare and to determine the prebiotic capacity of selected legumes, namely adzuki bean, mung bean, black cowpea, and mucilages from chia seed and flaxseed on the growth of Lactobacillus rhamnosus GG. Resistance towards acid, pancreatin hydrolysis, and the prebiotic scores of the tested substances was determined based on growth promotion after 24 h of incubation. Results revealed that flaxseed mucilage was more resistant against hydrolysis by acid (1.47%) and pancreatin (2.64%) compared to the other samples (5.64 – 18.06% for acid and 10.34 – 15.57% for pancreatin). The relative prebiotic scores for flaxseed mucilage and black cowpea were 98% and 94%, respectively, which were higher than commercial prebiotics including inulin, fructooligosaccharides, and isomaltooligosaccharides. The optimum concentrations of flaxseed mucilage and black cowpea during 36 h of fermentation were 0.8% and 0.4% (w/v), respectively. The findings indicated that flaxseed mucilage was partially digested during gastrointestinal transit and it promotes the growth of the L. rhamnosus GG. The potential prebiotic capacity of flaxseed mucilage and its symbiotic relationship with L. rhamnosus GG suggests that they can be incorporated together for the development of functional foods.

Single-use synthetic plastics that are used as food packaging is one of the major contributors to environmental pollution. Hence, this study aimed to develop a biodegradable edible film incorporated with Limosilactobacillus fermentum. Investigation of the physical and mechanical properties of chitosan (CS), sodium caseinate (NaCas), and chitosan/sodium caseinate (CS/NaCas) composite films allowed us to determine that CS/NaCas composite films displayed higher opacity (7.40 A/mm), lower water solubility (27.6%), and higher Young’s modulus (0.27 MPa) compared with pure CS and NaCas films. Therefore, Lb. fermentum bacteria were only incorporated in CS/NaCas composite films. Comparison of the physical and mechanical properties of CS/NaCas composite films incorporated with bacteria with those of control CS/NaCas composite films allowed us to observe that they were not affected by the addition of probiotics, except for the flexibility of films, which was improved. The Lb. fermentum incorporated composite films had a 0.11 mm thickness, 17.9% moisture content, 30.8% water solubility, 8.69 A/mm opacity, 25 MPa tensile strength, and 88.80% elongation at break. The viability of Lb. fermentum after drying the films and the antibacterial properties of films against Escherichia coli O157:H7 and Staphylococcus aureus ATCC 29213 were also evaluated after the addition of Lb. fermentum in the composite films. Dried Lb. fermentum composite films with 6.65 log10 CFU/g showed an inhibitory effect against E. coli and S. aureus (0.67 mm and 0.80 mm inhibition zone diameters, respectively). This shows that the Lb.-fermentum-incorporated CS/NaCas composite film is a potential bioactive packaging material for perishable food product preservation.

In recent years, oral probiotics have been researched on their effectiveness in reducing and preventing oral diseases. Oral probiotics could be introduced into the oral cavity to keep the equilibrium of the microbiome. Hence, the delivery carrier for oral probiotics plays an important factor to ensure a high number of oral probiotics were delivered and released into the oral cavity. This review presents a brief overview of oral microbiota and the role of oral probiotics in reducing oral diseases. Moreover, important aspects of the oral probiotic product such as viability, adherence ability, health effects, safety, and delivery site were discussed. Besides that, the importance of utilizing indigenous oral probiotics was also emphasized. Oral probiotics are commonly found in the market in the form of chewing tablets, lozenges, and capsules. Hence, the oral probiotic carriers currently used in the market and research were reviewed. Furthermore, this review introduces new potential oral probiotic delivery carriers such as oral strip, bucco-adhesive gel, and mouthwash. Their effectiveness in delivering oral probiotics for oral health was also explored.

Probiotic is a functional food ingredient that is commonly used in the manufacturing of fermented dairy products and vegetable‐based foods. The consumption of probiotics has been claimed to confer health benefits to the host. However, probiotic cells are sensitive to harsh environments such as extreme pH and enzymes in the gastrointestinal tract. Hence, the microencapsulation technique is often adopted to shield probiotics from the outer environment. This review introduces a more advanced extrusion technique called co‐extrusion, which has been used to microencapsulate probiotics over the last few years. Both co‐extrusion technique and extrusion technique in microencapsulating probiotics were discussed extensively in this article. Furthermore, the impact of encapsulating probiotics in contrast with unencapsulated cells was also presented. This review highlighted some of the factors that might cause low viable cell count during microencapsulation and large microbead size. Lastly, the survivability of encapsulated probiotics in gastrointestinal digestion and storage under different temperatures were evaluated and the importance of probiotic microencapsulation was also emphasized. Practical Applications The detailed information on extrusion and co‐extrusion techniques for probiotics microencapsulation is presented in this review. This information is useful for researchers and industrialists in understanding and applying both encapsulation techniques on probiotics for different purposes. Through this paper, the readers would also gain more insight into the factors affecting the viability and microbead size of the encapsulated probiotic to further optimize the extrusion and co‐extrusion encapsulation process. Furthermore, the ideal storage temperature and additional drying process for the encapsulated probiotic identified in this review would open opportunities for industrialists to produce functional probiotic products with a high viable cell count.

The study was to develop Streptococcus salivarius TUCC 1253-fermented soy oral strip that exhibits antimicrobial activity against oral pathogens. Indigenous S. salivarius TUCC 1253 isolated from healthy human saliva grew well in soy protein isolate after 24 hrs fermentation. Oral strip was developed using hydroxypropyl methylcellulose polymer, propylene glycol plasticizer, S. salivarius TUCC 1253-fermented soy, peppermint flavouring and distilled water. The formulation was successfully optimized which gives characteristics such as low moisture uptake, high percent elongation and high tensile strength. The formulation was successfully optimized with a percentage error of not greater than 4.22%. The optimized S. salivarius TUCC 1253-fermented soy oral strip (20% v/v inoculum) contains more than 108 CFU/g of live cells. The optimized S. salivarius TUCC 1253-fermented soy oral strip was able to inhibit all studied oral pathogens (Enterococcus faecalis, Streptococcus pyogenes and Staphylococcus aureus) in both aerobic and anaerobic conditions. Up to our knowledge, this is the first available oral strips containing indigenous oral probiotic-fermented soy which serve as a new alternative for oral health.

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