Development of synbiotic juice by spray drying of Lactobacillus paracaesii sub sp. tolerans N2-45 along with galacto-oligosaccharides using different carrier materials

Abstract

Synbiotics have been intensively studied for the numerous health benefits they provide to the host, as well as prospective alternative therapy techniques for a variety of disorders. In this investigation, wild strain and thermally adapted strain of Lactobacillus sp. (probiotics) were combined with GOS – Galacto-oligosaccharides (prebiotic). The combination of probiotics + prebiotics - along with carrier materials (Maltodextrin, Corn starch, Acacia Gum) were spray-dried and their characteristics were assessed. Spray-dried powders were tested for 8 weeks at three different storage temperatures (4 °C, 30 °C, and 37 °C) (56 days). At different temperatures (4 °C, 30 °C, 37 °C), N2-45+corn starch + GOS has a greater survival. As a result, corn starch appears to be the best carrier material for microencapsulation. The encapsulated powder was subjected to gastric juice studies and sub-lethal stress analysis. N2-45+corn starch + GOS exhibited the best survival % in both simulated gastric and intestinal juice of all the Lactobacilli spray-dried powders. The Synbiotic squash juice was prepared and sensory analysis was done using the statistical method - PCA model. Sensory qualities did not differ significantly between the control and synbiotic fruit drink. As a result, 75 mg of synbiotic per serving can be regarded healthful and cost-effective when making any flavoured synbiotic fruit drinks. Thus this improves the probiotic bacteria's survivability throughout passage through the upper digestive system.