Assessing the Potential of Milk-Based Encapsulation Matrix for Improved Bio-Accessibility of Probiotics
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Inoculum Preparation
2.3. Preparation of Alginate-Milk Microspheres
2.4. Microencapsulation of L. acidophilus in Alginate-Milk Microspheres
2.5. Encapsulation Yield and Diameter of Microspheres
2.6. Structural Analysis of Beads
2.7. Spectral Analysis of Beads
2.8. Determination of Encapsulated and Free L. acidophilus LAC5
2.9. Stability of the Encapsulated and Free L. acidophilus LAC5 at Different pH
2.10. Tolerance of Encapsulated and Free L. acidophilus LAC5 against Bile Salts
2.11. Stability of Encapsulated and Free L. acidophilus LAC5 during Storage
2.12. Release of the Encapsulated L. acidophilus LAC5 from Simulated Intestinal Fluid
2.13. Cheddar Cheese Preparation
2.14. HPLC Analysis of the Organic Acids in Cheddar Cheese
2.15. Viable Cell Count (VCC) of Cheddar Cheese
2.16. Sensory Evaluation of Cheddar Cheese
2.17. Statistical Analysis
3. Results and Discussion
3.1. Encapsulation of L. acidophilus in Alginate-Milk Microspheres
3.2. Determination of Free and Encapsulated L. acidophilus Viable Cells
3.3. Structural Analysis of Beads
3.4. FTIR Spectral Analysis of Beads
3.5. Low pH Stability of Free and Encapsulated L. acidophilus
3.6. Bile Salt Solution Tolerance of Free and Encapsulated L. acidophilus
3.7. Storage Stability of Free and Encapsulated L. acidophilus
3.8. Release Study of Encapsulated L. acidophilus
3.9. Organic Acids in Cheddar Cheese
3.10. Viable Cell Count (VCC)
3.11. pH of Probiotic Cheddar Cheese
3.12. Sensory Evaluation of Probiotic Cheddar Cheese
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Treatment | Sodium Alginate Concentration | Alginate/Milk Ratio |
---|---|---|
T0 | 0 | 0 |
T1 | 1 | 1/1 |
T2 | 1/2 | |
T3 | 1.5 | 1/1 |
T4 | 1/2 | |
T5 | 2 | 1/1 |
T6 | 1/2 |
Treatment | Size (µm) | Yield (%) |
---|---|---|
T0 | - | - |
T1 | 709 ± 1.08 | 60.7 ± 1.06 |
T2 | 733 ± 2.03 | 63.3 ± 0.07 |
T3 | 802 ± 0.07 | 73.9 ± 1.23 |
T4 | 812 ± 1.01 | 77.5 ± 1.04 |
T5 | 861 ± 0.09 | 85.9 ± 1.05 |
T6 | 879 ± 1.71 | 92.4 ± 1.21 |
Treatment | Concentration (mg/g) | |
---|---|---|
Lactic Acid | Acetic Acid | |
T0 | 34.24 ± 5.2 | 0.85 ± 0.02 |
T1 | 35.46 ± 7.4 | 0.82 ± 0.04 |
T2 | 36.57 ± 3.5 | 1.13 ± 0.03 |
T3 | 36.44 ± 4.8 | 0.97 ± 0.02 |
T4 | 39.28 ± 6.3 | 1.02 ± 0.04 |
T5 | 37.84 ± 5.2 | 0.87 ± 0.08 |
T6 | 37.29 ± 7.2 | 0.86 ± 0.06 |
Treatment | Storage Time (Days) | ||||
---|---|---|---|---|---|
0 | 1 | 7 | 14 | 21 | |
T0 | 9.92 ± 0.19 | 9.89 ± 0.10 | 9.87 ± 0.31 | 9.85 ± 0.12 | 9.86 ± 0.18 |
T1 | 9.93 ± 0.10 | 9.92 ± 0.22 | 9.90 ± 0.11 | 9.91 ± 0.16 | 9.88 ± 0.10 |
T2 | 9.93 ± 0.14 | 9.93 ± 0.12 | 9.90 ± 0.10 | 9.90 ± 0.14 | 9.89 ± 0.21 |
T3 | 9.94 ± 0.09 | 9.92 ± 0.21 | 9.91 ± 0.23 | 9.91 ± 0.21 | 9.90 ± 0.13 |
T4 | 9.95 ± 0.18 | 9.93 ± 0.14 | 9.92 ± 0.16 | 9.91 ± 0.24 | 9.91 ± 0.24 |
T5 | 9.91 ± 0.15 | 9.90 ± 0.13 | 9.89 ± 0.09 | 9.87 ± 0.13 | 9.88 ± 0.25 |
T6 | 9.90 ± 0.17 | 9.91 ± 0.21 | 9.88 ± 0.15 | 9.86 ± 0.17 | 9.87 ± 0.16 |
Treatment | Storage Time (Days) | ||||
---|---|---|---|---|---|
0 | 1 | 7 | 14 | 21 | |
To | 5.42 ± 0.10 | 5.30 ± 0.06 | 4.87 ± 0.15 | 4.50 ± 0.12 | 4.20 ± 0.14 |
T1 | 5.37 ± 0.06 | 5.10 ± 0.15 | 4.57 ± 0.08 | 4.30 ± 0.16 | 4.13 ± 0.05 |
T2 | 5.32 ± 0.11 | 4.90 ± 0.14 | 4.48 ± 0.05 | 4.28 ± 0.07 | 4.05 ± 0.10 |
T3 | 5.35 ± 0.12 | 5.28 ± 0.16 | 4.81 ± 0.14 | 4.43 ± 0.05 | 4.15 ± 0.13 |
T4 | 5.28 ± 0.05 | 5.00 ± 0.10 | 4.38 ± 0.06 | 4.15 ± 0.08 | 3.96 ± 0.05 |
T5 | 5.44 ± 0.04 | 5.20 ± 0.07 | 4.67 ± 0.12 | 4.48 ± 0.10 | 4.17 ± 0.09 |
T6 | 5.39 ± 0.09 | 5.10 ± 0.09 | 4.72 ± 0.11 | 4.36 ± 0.11 | 4.10 ± 0.08 |
Treatment | Parameters | ||||||
---|---|---|---|---|---|---|---|
Crumbliness | Stickiness | Firmness | Slice-Ability | Flavor | Taste | General Acceptability | |
To | 3.48 ± 0.04 | 3.35 ± 0.10 | 3.50 ± 0.13 | 3.41 ± 0.05 | 2.75 ± 0.04 | 2.64 ± 0.07 | 3.18 ± 0.09 |
T1 | 3.51 ± 0.06 | 3.41 ± 0.08 | 3.55 ± 0.05 | 3.42 ± 0.10 | 3.11 ± 0.07 | 3.09 ± 0.08 | 3.17 ± 0.05 |
T2 | 3.58 ± 0.03 | 3.45 ± 0.05 | 3.56 ± 0.08 | 3.44 ± 0.08 | 3.28 ± 0.06 | 3.42 ± 0.09 | 3.15 ± 0.11 |
T3 | 3.46 ± 0.07 | 3.49 ± 0.07 | 3.45 ± 0.04 | 3.42 ± 0.10 | 3.66 ± 0.05 | 3.51 ± 0.11 | 3.18 ± 0.06 |
T4 | 3.51 ± 0.09 | 3.51 ± 0.11 | 3.44 ± 0.09 | 3.40 ± 0.11 | 3.71 ± 0.04 | 3.84 ± 0.08 | 3.09 ± 0.07 |
T5 | 3.49 ± 0.11 | 3.46 ± 0.05 | 3.47 ± 0.10 | 3.45 ± 0.12 | 4.05 ± 0.06 | 3.98 ± 0.08 | 3.12 ± 0.11 |
T6 | 3.48 ± 0.04 | 3.51 ± 0.04 | 3.53 ± 0.11 | 3.46 ± 0.04 | 4.03 ± 0.05 | 4.13 ± 0.07 | 3.16 ± 0.08 |
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Saeed, M.; Azam, M.; Kiani, H.S.; Hussain, M.; Ahsan, H.; Ahmad, T.; Waseem, H.K.; Bilal, M.; Fatima, A.; Ali, A. Assessing the Potential of Milk-Based Encapsulation Matrix for Improved Bio-Accessibility of Probiotics. Fermentation 2023, 9, 725. https://doi.org/10.3390/fermentation9080725
Saeed M, Azam M, Kiani HS, Hussain M, Ahsan H, Ahmad T, Waseem HK, Bilal M, Fatima A, Ali A. Assessing the Potential of Milk-Based Encapsulation Matrix for Improved Bio-Accessibility of Probiotics. Fermentation. 2023; 9(8):725. https://doi.org/10.3390/fermentation9080725
Chicago/Turabian StyleSaeed, Muhammad, Muhammad Azam, Hafiza Sehrish Kiani, Majid Hussain, Haseeb Ahsan, Tanveer Ahmad, Hafiz Khuram Waseem, Muhammad Bilal, Arooj Fatima, and Akhtar Ali. 2023. "Assessing the Potential of Milk-Based Encapsulation Matrix for Improved Bio-Accessibility of Probiotics" Fermentation 9, no. 8: 725. https://doi.org/10.3390/fermentation9080725