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. 2019 Nov 7;7(12):3931-3940.
doi: 10.1002/fsn3.1254. eCollection 2019 Dec.

Functional exploration of free and encapsulated probiotic bacteria in yogurt and simulated gastrointestinal conditions

Muhammad Afzaal  1 , Azmat Ullah Khan  2 , Farhan Saeed  1 , Aftab Ahmed  1 , Muhammad Haseeb Ahmad  1 , Abid Aslam Maan  3 , Tabussam Tufail  1 , Faqir Muhammad Anjum  4 , Shahzad Hussain  5
Affiliations

Functional exploration of free and encapsulated probiotic bacteria in yogurt and simulated gastrointestinal conditions

Muhammad Afzaal et al. Food Sci Nutr. .

Abstract

The core objective of the current study was to evaluate the effect of microencapsulation on the viability and stability of probiotic bacteria in yogurt and simulated gastrointestinal conditions. For this purpose, probiotic bacteria were encapsulated with sodium alginate and carrageenan by encapsulator. Yogurt was prepared with the incorporation of free and encapsulated probiotic bacteria and was analyzed for physicochemical, microbiological, and sensorial attributes. Encapsulation and storage exhibited a significant (p < .05) effect on different parameters of yogurt. An increasing trend in syneresis and acidity while a decreasing trend in viscosity, pH, viability, and stability were observed. The value of syneresis increased from 2.27 ± 0.17 to 2.9 ± 0.14 and acidity from 0.48 ± 0.04 to 0.64 ± 0.01 during 4 weeks of storage. The value of viscosity decreased from 3.68 ± 0.21 to 2.42 ± 0.09 and pH from 4.88 ± 0.31to 4.43 ± 0.36 during 28 days of storage. Unencapsulated (free) cells exhibited poor survival. The viable cell count of probiotic bacteria in the free-state in yogurt was 9.97 logs CFU/ml at zero-day that decreased to 6.12 log CFU/ml after 28 days. However, encapsulation improved the viability of the probiotics in the prepared yogurt and GIT. The cell count of probiotics encapsulated with sodium alginate and carrageenan was 9.91 logs CFU/ml and 9.89 logs CFU/ml, respectively, at zero-day that decreased to 8.74 logs CFU/ml and 8.39 log CFU/ml, respectively. Free cells (unencapsulated) showed very poor survival. Similarly, during in vitro gastrointestinal assay, the survival rate of encapsulated probiotic bacteria in simulated gastric solution and intestinal solutions was higher than that of free cells. In the case of encapsulated bacteria, only 3 logs while for free cells, 7 log reduction was recorded. Sodium alginate microcapsules exhibited better release profile than carrageenan. Conclusively, microencapsulation improved the survival of probiotic bacteria in carrier food as well as in simulated gastrointestinal condition.

Keywords: encapsulation; gastrointestinal conditions; probiotics viability; yogurt.

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Conflict of interest statement

Authors declare that they have no conflict of interest.

Figures

Figure 1
Figure 1
Survival of free and encapsulated probiotics under simulated gastric conditions. Probiotic survival (Log 10 CFU/ml) of free (unencapsulated) and encapsulated with (sodium alginate and carrageenan) in simulated gastric conditions in time interval (0, 30, 60, 90, 120 min)
Figure 2
Figure 2
Survival of free and encapsulated probiotics under simulated intestinal conditions. Probiotic viability (Log 10 CFU/ml) of free (unencapsulated) and encapsulated with (sodium alginate and carrageenan) in simulated intestinal conditions in time interval (0, 30, 60, 90, 120 min)
Figure 3
Figure 3
Viability of free and encapsulated probiotics in yogurt. Viability (Log 10 CFU/ml) of free (unencapsulated) and encapsulated (with Sodium alginate and carrageenan) probiotic bacteria (Lactobacillus acidophilus) in yogurt during storage intervals (0, 7, 14, 21 days). Each bar represents mean value for the viability of probiotics
Figure 4
Figure 4
Effect of Free & encapsulated probiotics on pH of yogurt. Effect of free (unencapsulated) and encapsulated (with sodium alginate and carrageenan) on pH of yogurt during storage intervals (0, 7, 14, 21 days) compared with control. Each bar represents mean value for pH of treatments. CRT‐Control; YWUEP‐yogurt with unencapsulated probiotics; YWEPSA‐yogurt with encapsulated probiotics Sodium alginate YWEPCG‐yogurt with encapsulated probiotic carrageenan
Figure 5
Figure 5
Effect of free and encapsulated probiotics on synersis of yogurt. Effect of free (unencapsulated) and encapsulated (with sodium alginate and carrageenan) on synersis of yogurt during storage intervals (0, 7, 14, 21 days) compared with control. Each bar represents mean value for viscosity of treatments. CRT‐Control; YWUEP‐yogurt with unencapsulated probiotics; YWEPSA‐Yogurt with encapsulated probiotics Sodium alginate YWEPCG‐Yogurt with encapsulated probiotic carrageenan
Figure 6
Figure 6
Effect of free and encapsulated probiotics on sensory attributes of yogurt. Effect of free (unencapsulated) and encapsulated (with sodium alginate and carrageenan) on sensory attributes (color, appearance, flavor, taste, body, texture and overall acceptability) of yogurt during storage intervals compared with control. CRT‐Control; YWUEP‐yogurt with unencapsulated probiotics; YWEPSA‐Yogurt with encapsulated probiotics Sodium alginate; YWEPCG‐yogurt with encapsulated probiotic carrageenan
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