Preparation of symbiotic whey protein gel as a carrier of free and encapsulated probiotic bacteria

Abstract

This research was planned to produce functional whey protein gel enriched with probiotics, nutrients, vitamins, and minerals without chemical additives. The results showed that the counts of encapsulated probiotics reached to 10.65, 10.17, and 9.84 with Bifidobacterium lactis Bb-12, Lactobacillus plantarum NRC AM10, and Lactobacillus acidophilus CH-2, respectively. The scanning images showed completely probiotic entrapped in wall materials of the gel matrix. A little mold and yeast and spores were detected and coliforms were not detected in all samples. The moisture and pH values were significantly (p < .05) decreased, but the dry matter and protein were significantly (p < .05) increased with extended storage time. The viscosity started high viscosity in treatments of encapsulated probiotics then gradually decreased due to acidity development and protein degradation by microbial enzymes.Finally, whey protein gel supplemented with probiotics was significantly favorable and acceptability increased with an increase in the storage time. Practical applicationsMicroencapsulation is an effective technology for protecting probiotics in food matrices during passage in the stomach and gastrointestinal tract conditions and enhance the survivability of probiotics in products. The coacervation method in this study can be utilized in producing high nutritive synbiotic whey protein gels with high probiotic viable counts. How to cite this article: Mabrouk AM, Salama HH, El Sayed HS, El Sayed SM. Preparation of symbiotic whey protein gel as a carrier of free and encapsulated probiotic bacteria. J