Effect of encapsulation of Lactobacillus reuteri (ATCC 23272) in sodium alginate and tomato seed mucilage on properties of ketchup sauce

Ganje, Mohammad; Sekhavatizadeh, Seyed Saeed; Hejazi, Seyed Jafar; Mehrpooya, Roya

doi:10.1016/j.carpta.2024.100486

Carbohydrate Polymer Technologies and Applications

2024

DOI: 10.1016/j.carpta.2024.100486

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Effect of encapsulation of Lactobacillus reuteri (ATCC 23272) in sodium alginate and tomato seed mucilage on properties of ketchup sauce

Mohammad Ganje,

Seyed Saeed Sekhavatizadeh,

Seyed Jafar Hejazi

et al.

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Date yogurt supplemented with Lactobacillus rhamnosus (ATCC 53103) encapsulated in wild sage (Salvia macrosiphon) mucilage and sodium alginate by extrusion: The survival and viability against the gastrointestinal condition, cold storage, heat, and salt with low pH

Abbasi Saadi,

Sekhavatizadeh,

Barzegar

et al. 2024

Food Science & Nutrition

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The efficacy of probiotics in providing health benefits may be related to their ability to survive at a sufficient concentration of 106 CFU/g during storage in food and colonization in the gastrointestinal tract. Microencapsulation is a viable method to improve the survivability of probiotics under harsh environmental conditions. In this research, microencapsulated Lactobacillus rhamnosus (MLR) was produced by a two‐layer extrusion technique with sodium alginate and wild sage (Salvia macrosiphon) mucilage (SMM) in varying concentrations ranging from 0.2% to 0.8% as the first and second wall materials, respectively. The microencapsulation efficiency and second layer diameter of beads increased significantly with the increase in SMM concentrations. Microencapsulated Lactobacillus rhamnosus (LR) maintained its minimal concentration (6 log CFU/g) during 9 min at 72°C. The MLR‐date yogurt (DY) sample had the lowest pH, highest acidity, and highest survival rate among the others at the end of storage. In simulated gastrointestinal conditions (SGC), the survival rates of free LR (FLR) and MLR were 45% and 47% on the 14th day of storage, respectively. In sensory properties, MLR had the highest score in odor and texture parameters but not in others. The MLR viscosity (666.3 mPa·s−1) and SEM images show a relatively denser structure for MLR. In conclusion, this study emphasized the potential of using double‐layered beads to protect probiotics, providing valuable inspiration for developing new functional foods with higher survival ability in harsh conditions.

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Date yogurt supplemented with Lactobacillus rhamnosus (ATCC 53103) encapsulated in wild sage (Salvia macrosiphon) mucilage and sodium alginate by extrusion: The survival and viability against the gastrointestinal condition, cold storage, heat, and salt with low pH

Abbasi Saadi,

Sekhavatizadeh,

Barzegar

et al. 2024

Food Science & Nutrition

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Effect of encapsulation of Lactobacillus reuteri (ATCC 23272) in sodium alginate and tomato seed mucilage on properties of ketchup sauce

Cited by 1 publication

References 39 publications

Date yogurt supplemented with Lactobacillus rhamnosus (ATCC 53103) encapsulated in wild sage (Salvia macrosiphon) mucilage and sodium alginate by extrusion: The survival and viability against the gastrointestinal condition, cold storage, heat, and salt with low pH

Date yogurt supplemented with Lactobacillus rhamnosus (ATCC 53103) encapsulated in wild sage (Salvia macrosiphon) mucilage and sodium alginate by extrusion: The survival and viability against the gastrointestinal condition, cold storage, heat, and salt with low pH

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