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. 2020 Aug 25;8(10):5392-5401.
doi: 10.1002/fsn3.1815. eCollection 2020 Oct.

Survival and storage stability of encapsulated probiotic under simulated digestion conditions and on dried apple snacks

Muhammad Afzaal  1 , Farhan Saeed  1 , Shahzad Hussain  2 , Abdellatif A Mohamed  2 , Mohamed S Alamri  2 , Aftab Ahmad  1 , Huda Ateeq  1 , Tabussam Tufail  1 , Muzammil Hussain  1   3
Affiliations

Survival and storage stability of encapsulated probiotic under simulated digestion conditions and on dried apple snacks

Muhammad Afzaal et al. Food Sci Nutr. .

Abstract

The objective of the current study was to explore the probiotics carrier potential of apple dried snacks and improve the survival of probiotics under simulated gastrointestinal conditions. Purposely, the probiotics were encapsulated using two hydrogel materials (sodium alginate and carrageenan) by using encapsulator. Briefly, slices of apple were immersed in solution containing free and encapsulated probiotics and then dried by conventional drying method. The dried apple snack was analyzed for different characteristics (physiochemical and microbiological) during storage. The viability of the free and encapsulated probiotics was accessed in apple snack and under simulated gastrointestinal conditions. Apple snack rich with encapsulated probiotics showed a significant result (p < .05) regarding the survival and stability. The encapsulated probiotics decreased from 9.5 log CFU/g to 8.83 log CFU/g as compared to free probiotics that decreased to 5.28 log CFU/g. Furthermore, encapsulated probiotics exhibited a better stability under simulated gastrointestinal conditions as compared to free. During storage, an increase in phenolic content and hardness was observed while decrease in pH was noted. Results of sensory parameters indicated apple snack as potential and acceptable probiotics carrier.

Keywords: apple snack; probiotic viability; probiotics; simulated conditions; storage stability.

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Conflict of interest statement

The authors declare that they have no conflict of interest.

Figures

Figure 1
Figure 1
Effect of free (unencapsulated) and encapsulated (with sodium alginate and carrageenan) Bifidobacterium bifidum on pH of dried apple snacks during storage intervals (0, 5, 10, 15, 20, and 25 days) compared with control. Each bar represents mean value for pH of treatments. ASC (Control without addition of probiotics), ASWFP (Free/unencapsulated cells), ASWSA (Probiotics encapsulated with sodium alginate), and ASWKC (Probiotics encapsulated with K‐carrageenan)
Figure 2
Figure 2
Effect of free (unencapsulated) and encapsulated (with sodium alginate and carrageenan) Bifidobacterium bifidum on hardness of dried apple snacks during storage intervals (0, 5, 10, 15, 20, and 25 days) compared with control. Each bar represents mean value for hardness of treatments. ASC (Control without addition of probiotics), ASWFP (Free/unencapsulated cells), ASWSA (Probiotics encapsulated with sodium alginate), and ASWKC (Probiotics encapsulated with K‐carrageenan)
Figure 3
Figure 3
Effect of free (unencapsulated) and encapsulated (with sodium alginate and carrageenan) Bifidobacterium bifidum on phenolic contents of dried apple snacks during storage intervals (0, 5, 10, 15, 20, and 25 days) compared with control. Each bar represents mean value for phenolic contents of treatments. ASC (Control without addition of probiotics), ASWFP (Free/unencapsulated cells), ASWSA (Probiotics encapsulated with sodium alginate), and ASWKC (Probiotics encapsulated with K‐carrageenan)
Figure 4
Figure 4
Survival of free and encapsulated (with sodium alginate and carrageenan) probiotics in dried apple snacks during storage intervals (0, 5, 10, 15, 20, and 25 days) compared with control. Each bar represents mean value for survival of treatments. ASC (Control without addition of probiotics), ASWFP (Free/unencapsulated cells), ASWSA (Probiotics encapsulated with sodium alginate), and ASWKC (Probiotics encapsulated with K‐carrageenan)
Figure 5
Figure 5
Viability of free and encapsulated (with sodium alginate and carrageenan) probiotics under simulated gastric conditions during storage intervals (0, 30, 60, 90, and 120 min) compared with control. Each bar represents mean value for viability of treatments. UEP (Unencapsulated cells), PEWSA (Probiotics encapsulated with sodium alginate), and PEWKCG (Probiotics encapsulated with K‐carrageenan)
Figure 6
Figure 6
Viability of free and encapsulated (with sodium alginate and carrageenan) probiotics under simulated intestinal conditions during storage intervals (0, 30, 60, 90, and 120 min) compared with control. Each bar represents mean value for viability of treatments. ASWFP (Free/unencapsulated cells), ASWSA (Probiotics encapsulated with sodium alginate), and ASWKC (Probiotics encapsulated with K‐carrageenan)
Figure 7
Figure 7
Effect of free (unencapsulated) and encapsulated (with sodium alginate and carrageenan) Bifidobacterium bifidum on sensory parameters of dried apple snacks during storage intervals (0, 5, 10, 15, 20, and 25 days) compared with control. Each bar represents mean value of sensory score of treatments. ASC (Control without addition of probiotics), ASWFP (Free/unencapsulated cells), ASWSA (Probiotics encapsulated with sodium alginate), and ASWKC (Probiotics encapsulated with K‐carrageenan)
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