Impacts of alginate–basil seed mucilage–prebiotic microencapsulation on the survival rate of the potential probiotic Leuconostoc mesenteroides ABRIINW.N18 in yogurt

We aimed at improving probiotic survival, stability and release in digestive settings during yogurt storage. Alginate–basil seed mucilage was formulated with various concentrations of prebiotics (inulin, fructooligosaccharides and fenugreek) and selected for microencapsulation. When compared with un...

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Bibliographic Details
Published in:International journal of dairy technology 2023-02, Vol.76 (1), p.138-148
Main Authors: Nami, Yousef, Kiani, Amir, Elieh‐Ali‐Komi, Daniel, Jafari, Mahdieh, Haghshenas, Babak
Format: Article
Language:English
Subjects:
Alginates
Alginic acid
basil seed mucilage
Cell survival
Encapsulation
Fenugreek
Fructooligosaccharides
leuconostoc mesenteroides ABRIINW.N18
Microencapsulation
Mucilage
Ocimum basilicum
probiotic
Probiotics
Survival
Trigonella foenum-graecum
Yogurt
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Summary:We aimed at improving probiotic survival, stability and release in digestive settings during yogurt storage. Alginate–basil seed mucilage was formulated with various concentrations of prebiotics (inulin, fructooligosaccharides and fenugreek) and selected for microencapsulation. When compared with uncapsulated probiotic cells, all examined formulations had high encapsulation effectiveness of over 98.2% and a viable potential probiotic cell survival (62%) when studied under simulated settings. These findings indicate the use of home‐grown‐based gums such as basil seed adhesive and fenugreek in combination with alginate are good media for probiotic encapsulation. The process of microencapsulation of Leuconostoc mesenteroides in alginate–basil seed mucilage–prebiotic blends and its positive effects in simulated digestive system and yogurt drink.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12909