The Use of Probiotic-Loaded Single- and Double-Layered Microcapsules in Cake Production

• Published in: Probiotics and antimicrobial proteins 2019-09, Vol.11 (3), p.840-849
• Main Authors: Arslan-Tontul, Sultan, Erbas, Mustafa, Gorgulu, Ahmet
• Format: Article
• Language: English
• Subjects: Applied Microbiology; Bakery products; Baking; Bifidobacterium bifidum - chemistry; Bifidobacterium bifidum - growth & development; Bread - microbiology; Cakes; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chilling; Chocolate; Cooking; Cream; Dairy products; Drug Compounding; Drying; Food Additives - chemistry; Food selection; Lactobacillus acidophilus - chemistry; Lactobacillus acidophilus - growth & development; Microbial Viability; Microbiology; Microcapsules; Microencapsulation; Nutrition; Probiotics; Probiotics - chemistry; Protein Science; Public health; Saccharomyces boulardii - chemistry; Saccharomyces boulardii - growth & development; Yogurt
• ISSN: 1867-1306; 1867-1314
• DOI: 10.1007/s12602-018-9467-y

To date, the probiotic product development studies have mostly focused on dairy-based foods. However, endowing bakery products with probiotic properties not only provides a variety in food selection but would also potentially improve public health when the consumption rates are taken into consideration. This study aimed to incorporate single- and double-layered microcapsules containing Saccharomyces boulardii , Lactobacillus acidophilus , and Bifidobacterium bifidum , produced by spray drying and chilling, in cake production. Microcapsules were added after baking to the three different types of cakes (cream-filled, marmalade-filled, and chocolate-coated). Additionally, the microcapsules were injected into the center of the cake mix and baked at 200 °C for 20 min, for plain cake only. After baking of plain cakes, the count of S . boulardii and L . acidophilus as determined in the double-layered microcapsules produced by spray chilling was 2.9 log cfu/g. The survivability rates of S . boulardii and L . acidophilus were also determined as 67.4 and 70.7% in this microcapsule, respectively. However, there were no viable B . bifidum detected after baking. The free forms of these probiotics did not survive in any plain cake experiments. Single-layered microcapsules produced by spray chilling provided a better protective effect on the probiotics in cream-filled and marmalade-filled cake samples during storage, particularly the cream-filled cakes. This study showed that combined spray chilling and spray drying microencapsulation techniques (double-layered microcapsules) could increase the survivability of probiotic microorganisms during the cake baking process. During storage, the cake samples had a near neutral pH value, and the textural properties deteriorated due to staling. However, cake staling had a limited effect on the sensorial attributes of the cakes and the samples could be readily consumed after storage for 90 days.