Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in pasteurized grape juice

Abstract

The present study was designed to explicate the effect of encapsulation on the stability of Bifidobacterium bifidum in pasteurized grape juice and in vitro gastrointestinal conditions. Purposely, hydrogel beads were prepared using sodium alginate and K‐carrageenan by internal gelation method. Free and encapsulated probiotics were incorporated in pasteurized grape juice samples. The initial count in grape juice samples with free probiotic cells was calculated as 9.35 log cfu/mL that reduced to 6.58 log cfu/mL after 35 days. Likewise, the probiotic count, that is, in samples containing encapsulated probiotics reduced to a level of 8.51 log cfu/mL and 7.09 log cfu/mL after the mentioned storage period. The number of free viable cells in juice samples was lower than (107 cfu/g) the minimum recommend level. Similarly, the free cells showed a poor survival under simulated gastrointestinal conditions. Furthermore, encapsulation affected the physicochemical (pH, acidity, and Brix) and sensorial characteristics of the juice samples. Practical applications The probiotic delivery through carrier food and under hostile gastrointestinal conditions is a great challenge due to their low survival. The encapsulation technology can be used to protect the target delivery of probiotics. The encapsulation technology is a useful tool for delivering the probiotics for both dairy and nondairy food matrices. Encapsulation also ensures the recommended therapeutic level (1107–108 cfu) during transit and storage.

Survival and behavior of free and encapsulated probiotic bacteria under simulated human gastrointestinal and technological conditions

“…The C2 (Sodium Alginate), C3 (Soy Protein Isolate), and C4 (Encapsulated with Sodium Alginate–Soy Protein Isolate)cells showed a gentle log reduction in comparison with nonencapsulated probiotics as showed in Table 8. Current study results are in line with the findings of Afzaal, Khan, et al (2019), Afzaal, Saeed, Arshad, et al (2019), Afzaal, Saeed, Saeed, et al (2019) who stated that encapsulation of cells with alginate enhanced the viability of probiotic in GIT environment. The results are also in line with Shi et al (2013) who observed that encapsulation could improve the stability of probiotic bacteria in simulated gastrointestinal conditions.…”

“…The encapsulation efficiency (EE %) expresses the efficiency of entrapped and survival of viable cells during microencapsulation procedure. The EE (%) was determined by digestion method as described by Afzaal, Khan, et al (2019), Afzaal, Saeed, Arshad, et al (2019), Afzaal, Saeed, Saeed, et al (2019) with slight modifications.…”

“…Free and encapsulated cells in simulated gastrointestinal conditions were evaluated by method described by Afzaal, Khan, et al (2019), Afzaal, Saeed, Arshad, et al (2019), Afzaal, Saeed, Saeed, et al (2019). The simulated gastric juice (SGJ) was prepared using the regents (sodium chloride, 0.5%, KCl, 0.2%, pepsin 0.3%, NaHCO3, 0.1%, and 0.022% (w/v) CaCl 2 ) and the desired pH (2.5) was adjusted with (0.1M) HCl.…”

Effect of thermal treatments on the storage stability of Lactobacillus acidophilus La-14 tamarind juice with or without beta-glucans

“…On the other hand, total soluble solids of L. acidophilus-tamarind juice were reduced over 21 days of cold storage (Figure 2c). Similar results were reported by Mokhtari et al (2019) and Afzaal et al (2020) where total soluble solids of probiotic-fruit juice reduced over storage at 4 °C. Both studies explained that the reduction of total soluble solids was due to the utilization of sugar by probiotic during storage.…”

Strategic Measures for Food Processing and Manufacturing Facilities to Combat Coronavirus Pandemic (COVID-19)

“…To elicit the full effect in the host, the probiotic candidate microorganism should survive the harsh conditions encountered in the upper part of the digestive tract 59,60 Most of the bacteria isolated from food samples are very sensitive to the acidic conditions of the stomach, nevertheless, several members of LAB are acid-tolerant and can grow well in acidic conditions because of the presence of proton extrusion mechanism 61 . Protection of potential probiotic bacterium by the food matrix i.e.…”