Plant Extracts in Probiotic Encapsulation: Evaluation of their Effects on Strains Survivability in Juice and Drinkable Yogurt During Storage and an in-vitro Gastrointestinal Model

Abstract

The present study concerned with the evaluation of the adding value from the addition of plant extracts, including those from moringa, fennel, sage and green tea, during alginate encapsulation on the viability of probiotic bacteria (L. plantarum DSM 20205 and P. acidilactici DSM 20238) in fruit juice (i.e., kiwi, prickly pear and carrot juice) and drinkable yoghurt throughout storage at 4°C. The results revealed that the survival rates of L. plantarum DSM 20205 and P. acidilactici DSM 20238 cells encapsulated with 0.05% (w/v) moringa extract were significantly higher than those of cells encapsulated with fennel and saga after storage for 30 days. The In vitro digestibility behaviour and survival of the novel capsules were studied in terms of the survival of L. plantarum DSM 20205 and P. acidilactici DSM 20238 based on sequential exposure to simulated salivary, gastric and intestinal fluids. This novel encapsulation additive significantly increased the survival of L. plantarum DSM 20205 and P. acidilactici DSM 20238 compared with the control capsules cells in simulated digestive fluids. Therefore, the appropriate amount of moringa extract for use in culture encapsulation was determined after the addition to fruit juices and drinkable yoghurt, and the effect of this extract was compared with the effect of adding green tea extract (a standard plant extract). Green tea and moringa extracts enhanced the stability of probiotic beads in all products compared to the controls after storage. Encapsulated L. plantarum DSM 20205 and P. acidilactici DSM 20238 showed better survivabilities than the control capsules. The studied strains showed better survival in prickly pear juice and drinkable yoghurt throughout storage at 4°C for 30 days.

A Comprehensive Review of Moringa oleifera Bioactive Compounds—Cytotoxicity Evaluation and Their Encapsulation

“…Moreover, through cross-linking gelation method, the addition of alginate encapsulation of Lactobacillus plantarum (9.32–9.58 Log10 CFU/g) and Pediococcus acidilactici (9.82–9.81 Log10 CFU/g) with Moringa oleifera extract (0.05–0.1%) in fruit juice and drinkable yogurt was evaluated. After 28 days of storage, the plant extract increased bacterial stability compared with the control in both products [ 87 ]. Table 1 shows the most-used encapsulation techniques for different bioactive compounds from M. oleifera and their possible applications.…”

Survivability of microencapsulated probiotics in nondairy beverages: A review

“…storage, as stated byShehata et al (2019) andJasińska et al (2018).Moreover, the low viable cell count (<6 log CFU/ml) displayed by Lai, Lai, et al (2020), Yee et al (2019), Azarkhavarani et al (2019), and Horáčková et al (2018) could be due to the high temperature storage. As high cell metabolism and harmful biochemical reaction could occur in probiotics under high temperatures, it could subsequently lead to cell death…”

“…Hence, the difference in probiotic's survivability under refrigerated storage could be due to the phytochemicals that are present in the fruits. Similarly, since the pH of the nondairy beverages in the Shehata et al (2019) study was not reported, the low viability of the encapsulated probiotic could be affected by the phytochemicals in fruit beverages.…”

“…Most of the studies in Table 4 have demonstrated a high viability count of encapsulated probiotics (>6 log CFU/ml) in nondairy beverages after prolong storage duration. However, some studies reported encapsulated probiotics in nondairy beverages with less than 6 log CFU/ml after storing for a period of time (Azarkhavarani et al, 2019;Chaikham, 2015;Haffner & Pasc, 2018;Horáčková et al, 2018;Jasińska et al, 2018;Lai, Lai, et al, 2020;Shehata et al, 2019;Sohail et al, 2012;Teanpaisan et al, 2015;Wang et al, 2015;Yee et al, 2019;Ying et al, 2013).…”

The Role of Microencapsulation in Food Application

“…However, this problem has been solved by incorporating natural extracts such as moringa and green tea into the microcapsules containing the microorganisms. This promotes viability upon addition to fruit juice (kiwi, prickly pear, and carrot) and to yogurt and increases the stability of the microcapsules and viability of microorganisms with the incorporation of oligofructose or other prebiotics, such as inulin and fructo-oligosaccharides [ 12 , 13 , 14 ]. In other studies, both fruit juice and probiotics are incorporated into the microcapsule, which gives it more stability and allows the development of functional powdered beverages [ 64 ].…”