Development and characterization of probiotic UF Feta cheese containing Lactobacillus paracasei microencapsulated by enzyme based gelation method

Abstract

In this study probiotic microcapsules with three different shell compositions were produced through enzymatic gelation of skim milk powder by rennet, skim milk powder by transglutaminase and sodium caseinate by transglutaminase. Fabricated microcapsules and free cells were incorporated into Iranian UF Feta cheese with different salt levels. Viability of (LAFTI ), antioxidative capacity, ripening index, titrable acidity, salt content and texture profile analysis (TPA test) parameters including hardness, cohesiveness and stringiness were monitored during 45 days of storage time. Rennet based encapsulation was the most efficient method and could keep viable in all cheese samples (> 7 log CFU/g) at the end of storage time. Proteolysis pattern and acidification rate were strongly influenced by shell composition, salt level and storage time. Hardness and stringiness of probiotic cheese samples were influenced by shell composition of microcapsules and storage time but cohesiveness was only dependent on storage time. Therefore, storage time was the only effective factor on free radical scavenging activity of cheese samples.

Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system

“…Sensory characteristics such as odor, texture, and appearance play an important role in the overall acceptability from the consumers’ point of view. Thus, consumers are not engaged in consideration of a functional food if the incorporated ingredients confer unpleasant flavor (Moghaddas Kia, Alizadeh, & Esmaiili, ; Moghaddas Kia, Ghasempour, Ghanbari, Pirmohammadi, & Ehsani, ).…”

“…These are further degraded, finally yielding free amino acids and amino acid degradation products. Peptides, amino acids (Moghaddas Kia, et al., ; Moghaddas Kia, Ghasempour, et al., ), and (volatile) components, also from fat (Sulieman et al., ) and citrate conversion, together determine the full flavor (taste and aroma) of Gouda cheese (Fox et al., ). Sensory evaluation scores are presented in Table .…”

Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics

“…Lactobacillus ssp. paracasei ( L. paracasei ) is commonly used as probiotic culture in fermented products since it remains stable under extreme conditions; also, it exhibits health‐promoting effects on the host by modulating the gut microflora (Haghshenas et al ; Moghaddas Kia et al ).…”

Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review

“…Nevertheless, the survival improvement remains an actual question. Table 3 summarizes the recent research efforts in this direction [ 102 , 103 , 104 , 105 , 106 , 107 , 108 , 109 , 110 , 111 , 112 , 113 ]. As seen, various types of cheese, soft and hard, are fortified with encapsulated bacteria from the Lactobacillus and Bifidobacterium genera.…”

“…Two methods, i.e., extrusion and emulsification, remain the most popular using alginate as a wall material [ 104 , 107 , 108 , 112 ]. In addition, the gelation method based on the enzyme action [ 105 , 111 ] or Maillard reaction [ 103 ] is used for the fabrication of probiotic carrier.…”