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. 2020 Feb 17;8(3):1649-1656.
doi: 10.1002/fsn3.1451. eCollection 2020 Mar.

Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in ice cream

Muhammad Afzaal  1 , Azmat Ullah Khan  2 , Farhan Saeed  1 , Muhammad Sajid Arshad  1 , Muhammad Asif Khan  3 , Muhammad Saeed  4 , Abid Aslam Maan  4 , Muhammad Kashif Khan  4 , Zoria Ismail  1 , Aftab Ahmed  1 , Tabussam Tufail  5 , Huda Ateeq  1 , Faqir Muhammad Anjum  6
Affiliations

Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in ice cream

Muhammad Afzaal et al. Food Sci Nutr. .

Retraction in

Abstract

The aim of the present study was to evaluate the upshot of microencapsulation on the stability and viability of probiotics in carrier food (ice cream) and simulated gastrointestinal (GIT) conditions. Purposely, Lactobacillus casei was encapsulated with two different hydrocolloids, that is, calcium alginate (Ca-ALG) and whey protein concentrate (WPC) by using encapsulator. The obtained microbeads were characterized in terms of encapsulation efficiency and morphological features. Afterward, the probiotics in free and encapsulated form were incorporated into ice cream. The product was subjected for physicochemical, microbiological, and sensory attributes over a storage period of 80 days. Microencapsulation with both hydrogels significantly (p < .05) improved the viability of probiotics in both carrier food and simulated GIT conditions.The initial viable count of probiotics encapsulated with Ca-ALG and WPC was 9.54 and 9.52 log CFU/ml, respectively, that declined to 8.59 and 8.39 log CFU/ml, respectively, over period of 80 days of storage. While nonencapsulated/free cells declined from 9.44 to 6.41 log CFU/ml during same storage period. Likewise, during in vitro GIT assay, encapsulated probiotic with Ca-ALG and WPC showed 0.95 and 1.13 log reduction, respectively. On other hand, free probiotics showed significant 3.03 log reduction. Overall, microencapsulated probiotic exhibited better survival as compared to free cells. Moreover, the amalgamation of encapsulated and free probiotics affected the physicochemical (decrease in pH and increase in viscosity) was and sensory parameters of ice cream during storage.

Keywords: gastrointestinal; hydrogels; ice cream; microencapsulation; probiotics; simulated conditions.

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Conflict of interest statement

Authors declare that they have no conflict of interest.

Figures

Figure 1
Figure 1
Effect of nonencapsulated and encapsulated (calcium alginate [Ca‐ALG] and whey protein concentrate [WPC]) on pH of ice cream during storage intervals (0, 20, 40, 60, 80 days) compared with control. Each bar represents mean value for pH of treatments. T1 (Control no addition of probiotics), T2 (nonencapsulated cells), T3 (Encapsulated with Ca‐ALG), T4 (Encapsulated with WPC)
Figure 2
Figure 2
Viability effect of nonencapsulated and encapsulated (calcium alginate [Ca‐ALG] and whey protein concentrate [WPC]) on viscosity of ice cream during storage intervals (0, 20, 40, 60, and 80 days) compared with control. Each bar represents mean value for viscosity of treatments. T1 (control no addition of probiotics), T2 (nonencapsulated cells), T3 (encapsulated with Ca‐ALG), and T4 (encapsulated with WPC)
Figure 3
Figure 3
Viability (log10 CFU/ml) of nonencapsulated and encapsulated (calcium alginate [Ca‐ALG] and whey protein concentrate [WPC]) probiotic bacteria (Lactobacillus casei) in ice cream during storage period (0, 20, 40, 60, and 80 days). Each bar represents mean value for the viability of probiotics. T1 (nonencapsulated), T2 (Ca‐ALG), and T3 (encapsulated with WPC
Figure 4
Figure 4
Probiotic survival (log CFU/ml) of nonencapsulated and encapsulated with calcium alginate (Ca‐ALG) and whey protein concentrate (WPC) in simulated gastric conditions at intervals (0, 30, 60, 90, and 120 min). T1 (nonencapsulated), T2 (probiotics encapsulated with Ca‐ALG), and T3 (probiotics encapsulated with WPC
Figure 5
Figure 5
Probiotic survival (log10 CFU/ml) of nonencapsulated and encapsulated with calcium alginate (Ca‐ALG) and whey protein concentrate (WPC) in simulated intestinal conditions at intervals (0, 30, 60, 90, and 120 min). T1 (nonencapsulated), T2 (probiotics encapsulated with Ca‐ALG), and T3 (probiotics encapsulated with WPC)
Figure 6
Figure 6
Effect of free and encapsulated with calcium alginate (Ca‐ALG) and whey protein concentrate (WPC) on sensory attributes of ice cream during storage. T0 (control), T1 (nonencapsulated), T2 (encapsulated with Ca‐ALG), and T3 (encapsulated with WPC)
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