Development and characterization of probiotic (co)encapsulates in biopolymeric matrices and evaluation of survival in a millet yogurt formulation

Abstract

The formulation of probiotics‐enriched products still remains a challenge for the food industry due to the loss of viability, mainly occurring upon consumption and during storage. To tackle this challenge, the current study investigated the potential of using sodium alginate and inulin (SIN) in combination with various encapsulating materials such as skim milk (SKIM), whey protein concentrate (WPC), soy protein concentrate (SPC), and flaxseed oil (FS) to increase the viability of Lactobacillus casei upon freeze‐drying, under simulated gastrointestinal conditions, during 28 days of storage at 4°C, and in a formulation of millet yogurt. Microstructural properties of microcapsules and co‐microcapsules by SEM, oxidative stability of flaxseed oil in co‐microcapsules, and physicochemical and sensory analysis of the product were performed. The produced microcapsules (SIN‐PRO‐SKIM, SIN‐PRO‐WP, and SIN‐PRO‐SP) and co‐microcapsules (SIN‐PRO‐FS‐SKIM, SIN‐PRO‐FS‐WP, and SIN‐PRO‐FS‐SP) had a high encapsulation rate >90%. Moreover, encapsulated and co‐encapsulated strains exhibited a high in vitro viability accounting for 9.24 log10 CFU/g (SIN‐PRO‐SKIM), 8.96 log10 CFU/g (SIN‐PRO‐WP), and 8.74 log10 CFU/g (SIN‐PRO‐SP) for encapsulated and 10.08 log10 CFU/g (SIN‐PRO‐FS‐SKIM), 10.03 log10 CFU/g (SIN‐PRO‐FS‐WP), and 10.14 log10 CFU/g (SIN‐PRO‐FS‐SP) for co‐encapsulated. Moreover, encapsulated and co‐encapsulated cells showed higher survival upon storage than free cells. Also, the SEM analysis showed spherical particles of 77.92–230.13 µm in size. The physicochemical and sensory analysis revealed an interesting nutritional content in the millet yogurt. The results indicate that the SIN matrix has significant promise as probiotic encapsulating material as it may provide efficient cell protection while also providing considerable physicochemical and nutritional benefits in functional foods.

Effect of temperature and packaging materials on the shelf-life stability and in vitro properties of microencapsulated and spray-dried synbiotic legume-based instant beverage powder

“…8(a) and (b)). Similar results were observed by Kouamé et al (2023) 54 for millet based yogurt powder wherein the band at 2860 cm −1 corresponds to the distinctive peak of the C–H stretching vibration of millet starch polysaccharides (amylose, amylopectin).…”

Aloe vera jelly dessert supplemented with Lactobacillus curvatus encapsulated in Plantago major mucilage and sodium alginate: Characterization of physicochemical, sensory properties and survivability against low pH, salt, heat, and cold storage

“…The MLC had the most significant springiness value among the samples in the 28th of storage ( p ≤ .05). The particle diameter could affect the microstructural and textural properties of food, like springiness (Kouamé et al., 2023 ). For instance, the large protein particles in MLC‐AVJD may increase springiness (Figure 7 ).…”

“…Cohesiveness decreased significantly (p ≤ .05) with increasing storage time. Among the samples, the most textural properties of food, like springiness (Kouamé et al, 2023).…”

Membrane Emulsification as an Emerging Method for Lacticaseibacillus rhamnosus GG® Encapsulation

“…Obradović et al ( 2022 ) reported that the combination of ALG 1% (w/v) and WPI 15% (w/v) improved the encapsulation yield (82.46%) of a blend of lactic acid bacteria probiotics after freeze-drying. Another study revealed that freeze-dried microcapsules containing a mixture of alginate 2% (w/v), inulin 1% (w/v), and concentrated soy protein 10% (w/v) improved the encapsulation yield (90.43%) of L. casei ACCC10171 (Kouamé et al, 2023 ). This behavior occurs because of the superior gelling properties of the proteins.…”