Development of synbiotic gels from wheat arabinoxylans and probiotics and their incorporation in gelatin-based applications

Abstract

Arabinoxylans, found in wheat, are a dietary fiber with prebiotic potential contributing to antioxidant activity and could form protective gels. Probiotic strains like Bifidobacterium longum subsp. longum and Limosilactobacillus reuteri enhance health benefits and synbiotics, which combine prebiotics and probiotics, could offer synergistic effects. In this study, we developed synbiotic gels using total (T-AX) and water-extractable arabinoxylans (WE-AX) alongside the probiotic strains L. reuteri and B. longum subsp. longum. These gels retained antioxidant capacity and probiotic viability after in vitro digestion, suggesting that probiotics can reach the gut active and viable, working together with prebiotics and antioxidants. When incorporated into gelatine, L. reuteri maintained viability for 21 days at 4 °C, showing potential for consumer applications. The gelatin's texture and pH met regulatory standards, though further optimization is needed. These findings support the creation of a functional food that combines prebiotics, probiotics, and antioxidants, offering enhanced health benefits over individual components.