Encapsulation in an alginate–goats’ milk–inulin matrix improves survival of probiotic Bifidobacterium in simulated gastrointestinal conditions and goats’ milk yoghurt

Abstract

In this work, a new encapsulating matrix, alginate–goats’ milk–inulin, was used to encapsulate Bifidobacterium animalis subsp. lactis BB‐12. The addition of inulin resulted in capsules with a compact structure, and a higher probiotic cell count under simulated gastrointestinal conditions and in probiotic goats’ milk yoghurt during refrigerated storage. Encapsulation of the probiotic bacteria led to slower post‐acidification yoghurts. The results of this study showed that the alginate–goats’ milk–inulin matrix has potential to be used as a new encapsulation material to encapsulate probiotics for use in goats’ milk‐based probiotic fermented dairy products, avoiding the cross‐contamination caused by using capsules based on cows’ milk.

Impact of Different Gums on Textural and Microbial Properties of Goat Milk Yogurts during Refrigerated Storage

“…Goat milk has been recommended as an alternative milk for people allergic to cow’s milk. In addition, goat milk has a higher amount of small fat globules that are very important in human nutrition, especially for children and the elderly [5]. As a result, there is an increasing demand for goat milk products, such as yogurt.…”

Antioxidant, physicochemical, microbiological, and sensory properties of probiotic yoghurt incorporated with various Annona species pulp

“…bulgaricus . Yoghurt has gained widespread consumer acceptance as a healthy food providing health benefits such as improved lactose tolerance, promote weight management, strengthen the immune system, cancer prevention, prevention of osteoporosis, and a variety of health attributes associated with probiotic bacteria since yoghurt is one of the major carrier foods for probiotic cells ( Pradeep Prasanna and Charalampopoulos, 2018 ; Ranadheera et al., 2012a ).…”

Determination of probiotic characteristics and resistance to biological barriers under in vitro gastrointestinal conditions in goat cheese produced using microencapsulated probiotic bacteria

“…This feature provides a very important level competing advantage in keeping the bacteria balance in human digestion system. The determination of the ability of microbial adhesion of microorganism provide the quantitative determination of the bacteria's getting attached to epithelial cells (Devi et al, 2015;Haddaji et al, 2015;Pradeep Prasanna et al, 2019). When this claim is taken into consideration, it has been detected that in our experiment Bifidobecterium longum has shown the highest rate considering the hydrophobicity feature and that this is followed by Lactococcus that form the cheese culture (Table 5).…”