Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality

Abstract

Noodles are staple cereal food in many countries; however addition of encapsulated probiotics into noodle formulation, its effect on noodle quality and cell viability has not yet been reported. The aim of this study was to prepare microencapsulated Lactobacillus plantarum (MTCC 5422) by freeze drying with wall material combinations such as fructooligosaccharide (FOS), FOS +whey protein isolate (WPI), and FOS+denatured whey protein isolate (DWPI) to evaluate best wall system. Results showed that FOS+DWPI wall system provided better protection to cells after drying, during storage (60 days, 4°C) and in simulated acidic and bile conditions. Further, FOS+DWPI encapsulates were incorporated into noodle formulation and evaluated the noodle quality and probiotic cell viability of cooked noodle obtained from two different production methods: (i) fresh and (ii) dried (room temperature dried -RTD, 28°C and high temperature dried -HTD, 55°C). The quality characteristics (cooking time, solid loss, texture, colour and sensory profiles) of FOS+DWPI encapsulates incorporated cooked noodles (both fresh and dried) were found to be acceptable. On evaluation of encapsulated probiotic bacteria L. plantarum cell viability, 93.63 % and 62.42 % cell survival was obtained in fresh noodles before and after cooking respectively. However, 80.29 % (RTD) and 64.74 % (HTD) of encapsulated cells were viable in dried noodles, after cooking there was complete survival loss. This study suggested that fresh noodle was found to be a suitable carrier system to deliver viable cells. This is first report on influence of probiotic microcapsules in noodle processing.

A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics

“…The different methods for the microencapsulation of probiotic microorganisms involved several physical and chemical principles. Successful methods used in the microencapsulation of probiotics include: spray drying [21,22]; spray chilling (also called spray cooling or congealing) [23,24]; spray freeze drying [25,26]; lyophilisation [27,28]; electrospraying [29,30]; layer-by-layer [31,32]; fluidised bed drying [33,34]; extrusion [35,36] and its improved version: the vibrating nozzle technology [37,38]. Emulsification [39,40] and coacervation [41,42] are other important and often used physicochemical techniques.…”

“…Moreover, these small peptides also exhibited the capacity to prevent enteropathogenic Escherichia coli, Salmonella typhimurium, and Shigella flexneri from adhering to intestinal cells [172,173]. Whey proteins, in its different forms, were recently explored as coating materials for the microencapsulation of probiotics [28,30,41,58,72,95,97,[102][103][104][105].…”

Microencapsulation of green tea polyphenols and its effect on incorporated bread quality

“…bCyclodextrin as encapsulating agent protects the core material, against degradation due to temperature and pH (Kalogeropoulos, Yannakopoulou, Gioxari, Chiou, & Makris, 2010). The incorporation of microencapsulated bioactive compound into foods enables the development of new functional foods with minimal impact on the qualitative characteristics of the food product Ezhilarasi et al, 2014;Rajam, Bharath Kumar, Prabhasankar, & Anandharamakrishnan, 2014). Only few studies have incorporated microcapsules into foods and analyzed their effect on food quality.…”

Spray freeze drying method for microencapsulation of Lactobacillus plantarum

“…As stickiness limits the use of FOS as the wall material, a combination of high molecular weight whey protein with FOS overcomes the stickiness (Rajam et al, 2014;Rajam and Anandharamakrishnan, 2015). Matalanis et al (2011) reported that mixtures of food grade biopolymers, such as proteins and polysaccharides, which can be used to encapsulate and protect the bioactive components.…”