Author:
Petsong Kantiya,Kaewthong Pensiri,Kingwascharapong Passakorn,Nilsuwan Krisana,Karnjanapratum Supatra,Tippayawat Patcharaporn
Abstract
AbstractThe aim of this study was to investigate the impact of jackfruit inner skin fibre (JS) incorporated with whey protein isolate (WPI) and soybean oil (SO) as a wall material for probiotic encapsulation to improve probiotic stability against freeze-drying and gastrointestinal (GI) tract conditions. Bifidobacterium bifidum TISTR2129, Bifidobacterium breve TISTR2130, and Lactobacillus acidophilus TISTR1338 were studied in terms of SCFA production and the antibiotic-resistant profile and in an antagonistic assay to select suitable strains for preparing a probiotic cocktail, which was then encapsulated. The results revealed that B. breve and L. acidophilus can be used effectively as core materials. JS showed the most influential effect on protecting probiotics from freeze-drying. WPI:SO:JS at a ratio of 3.9:2.4:3.7 was the optimized wall material, which provided an ideal formulation with 83.1 ± 6.1% encapsulation efficiency. This formulation presented > 50% probiotic survival after exposure to gastro-intestinal tract conditions. Up to 77.8 ± 0.1% of the encapsulated probiotics survived after 8 weeks of storage at refrigeration temperature. This study highlights a process and formulation to encapsulate probiotics for use as food supplements that could provide benefits to human health as well as an alternative approach to reduce agricultural waste by increasing the value of jackfruit inner skin.
Publisher
Springer Science and Business Media LLC
Reference41 articles.
1. Maria, C., Zaskun, M. & Maria, V. Encapsulation technology to protect probiotic bacteria. In Probiotics (ed Everlon Cid Rigobelo) 501–540 (INTECH, 2012).
2. Zhang, Y., Lin, J. & Zhong, Q. S/O/W emulsions prepared with sugar beet pectin to enhance the viability of probiotic Lactobacillus salivarius NRRL B-30514. Food Hydrocoll. 52, 804–810 (2016).
3. Afzaal, M. et al. Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal and thermal conditions. Int. J. Food Prop. 23, 1899–1912 (2020).
4. Li, D., Wei, Z. & Xue, C. Alginate-based delivery systems for food bioactive ingredients: An overview of recent advances and future trends. Compr. Rev. Food Sci. Food Saf. 20, 5345–5369 (2021).
5. Food and Agricultural Organization of the United Nations. Food wastage footprint & climate change. https://www.fao.org/fileadmin/templates/nr/sustainability_pathways/docs/FWF_and_climate_change.pdf (2015).
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献