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. 2022 Sep;29(9):103394.
doi: 10.1016/j.sjbs.2022.103394. Epub 2022 Jul 25.

Influence of encapsulation on the survival of probiotics in food matrix under simulated stress conditions

Muhammad Afzaal  1 , Farhan Saeed  1 , Muzzamal Hussain  1 , Zoria Ismail  1 , Azhari Siddeeg  2 , Ammar Al-Farga  3 , Moneera O Aljobair  4
Affiliations

Influence of encapsulation on the survival of probiotics in food matrix under simulated stress conditions

Muhammad Afzaal et al. Saudi J Biol Sci. 2022 Sep.

Abstract

The main objective of the present study was to evaluate the influence of encapsulation by extrusion technique using two hydrogels, namely; sodium alginate (Na-ALG) and whey protein isolate (WPI) on Bifidobacterium bifidium viability and stability of yoghurt under simulated gastrointestinal conditions. Probiotic bacteria (free or encapsulated) were added to yogurt for four weeks to test their viability and stability. Physicochemical and sensory analysis of yoghurt were conducted. Viability of B. bifidium in the simulated gastrointestinal conditions pH 2 and pH 7.5 was determined. Also, the efficiency of encapsulated final yield of the microcapsules was determined. With storage time, the pH of yoghurt containing encapsulated bacteria increased more than that of yoghurt containing free probiotic bacteria, resulting in a decrease in acidity. When compared to yoghurt containing encapsulated bacteria, the lactose level of yoghurt containing free probiotic bacteria decreased over time. The viscosity of yoghurt containing encapsulated WPI remained stable over the storage period, with syneresis remaining stable. The sensory properties of yoghurt containing free probiotics deteriorated over time. Cell viability was significantly reduced in yoghurt-containing free probiotics compared to other treated yoghurts. Cell viability in free probiotics yoghurt was lower than in encapsulated ones when exposed to simulated gastric and intestinal juice. In conclusion, WPI- encapsulated probiotics showed better stability over 28 days of storage in both yoghurt and gastrointestinal conditions, followed by sodium alginate.

Keywords: AOAC, Association of Official Analytical Chemists; Encapsulation; Hydrogels; Probiotic; SA, Sodium alginate; SGJ, Simulated gastric juice; Simulated digestion conditions; Viability; WPI, Whey protein isolate.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Effect of free and encapsulated probiotics on pH (top) and acidity (bottom) of yogurt. To = control yogurt T1 = yogurt with free probiotic bacteria T2 = yogurt containing probiotic bacteria with NA-ALG encapsulation T3 = yogurt containing probiotic bacteria with WPI encapsulation.
Fig. 2
Fig. 2
Effect of free and encapsulated probiotics on lactose (%) of yogurt. To = control yogurt T1 = yogurt with free probiotic bacteria T2 = yogurt containing probiotic bacteria with NA-ALG encapsulation T3 = yogurt containing probiotic bacteria with WPI encapsulation.
Fig. 3
Fig. 3
Effect of free and encapsulated probiotics on (top) viscosity (cp) and (bottom) syneresis (ml) of yogurt. To = control yogurt T1 = yogurt with free probiotic bacteria T2 = yogurt containing probiotic bacteria with NA-ALG encapsulation T3 = yogurt containing probiotic bacteria with WPI encapsulation.
Fig. 4
Fig. 4
Effect of free and encapsulated probiotics on sensory characteristics of yogurt. To = control yogurt T1 = yogurt with free probiotic bacteria T2 = yogurt containing probiotic bacteria with NA-ALG encapsulation T3 = yogurt containing probiotic bacteria with WPI encapsulation.
Fig. 5
Fig. 5
Effect of encapsulation on the viability of probiotics in yogurt (cfu/ml). To = control yogurt T1 = yogurt with free probiotic bacteria T2 = yogurt containing probiotic bacteria with NA-ALG encapsulation T3 = yogurt containing probiotic bacteria with WPI encapsulation.
Fig. 6
Fig. 6
Viability of free and encapsulated probiotics under simulated (top) gastric juice and (bottom) intestinal juice (cfu/ml). T1 = free probiotic bacteria T2 = Encapsulated probiotic bacteria with NA-ALG T3 = Encapsulated probiotic bacteria with WP.
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