Freeze drying microencapsulation using whey protein, maltodextrin and corn powder improved survivability of probiotics during storage

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-09-12 DOI:10.1007/s10068-024-01706-w

Benjamaporn Poopan, Anongnard Kasorn, Narathip Puttarat, Kittiwut Kasemwong, Ulisa Pachekrepapol, Malai Taweechotipatr

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引用次数: 0

Abstract

Various studies demonstrated that probiotics play important roles in maintaining the balance of microorganisms in the body. Some strains produce bile salt hydrolase enzyme (BSH), which is an indirect mechanism for lowering cholesterol. BSH-producing probiotics as a supplement might be an alternative way to help reducing cholesterol in the body. The aim of this study was to investigate the effects of different microcapsule formulations with selected vegetable powders on growth characteristics of 3 Thai probiotic strains, Lactobacillus gasseri TM1, Lacticaseibacillus rhamnosus TM7, and L. rhamnosus TM14. Probiotics were cultured in MRS broth supplemented with 5 vegetable powders. Corn powder significantly increased growth rate of probiotics from 10⁹ to 10¹² CFU/ml. Therefore, different microcapsule formulations by Maillard reaction of whey protein isolate and maltodextrin mixed with and without corn powder were studied. The results showed that probiotic microcapsules formulated with corn powder significantly effectively sustained probiotic viability under gastrointestinal and storage conditions.

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使用乳清蛋白、麦芽糊精和玉米粉进行冷冻干燥微胶囊技术可提高益生菌在储存期间的存活率

多项研究表明，益生菌在维持体内微生物平衡方面发挥着重要作用。有些菌株能产生胆盐水解酶（BSH），这是一种降低胆固醇的间接机制。作为一种补充剂，产生 BSH 的益生菌可能是帮助降低体内胆固醇的另一种方法。本研究的目的是调查不同的微胶囊配方与精选蔬菜粉对 3 种泰国益生菌株（Lactobacillus gasseri TM1、Lacticaseibacillus rhamnosus TM7 和 L. rhamnosus TM14）生长特性的影响。益生菌在添加了 5 种蔬菜粉的 MRS 肉汤中进行培养。玉米粉能明显提高益生菌的生长率，从 109 CFU/ml 提高到 1012 CFU/ml。因此，研究了乳清蛋白分离物和麦芽糊精混合玉米粉和不混合玉米粉的马氏反应微胶囊配方。结果表明，用玉米粉配制的益生菌微胶囊能显著有效地维持益生菌在胃肠道和储存条件下的存活率。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.