Survival and storage stability of encapsulated probiotic under simulated digestion conditions and on dried apple snacks

The objective of the current study was to explore the probiotics carrier potential of apple dried snacks and improve the survival of probiotics under simulated gastrointestinal conditions. Purposely, the probiotics were encapsulated using two hydrogel materials (sodium alginate and carrageenan) by u...

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Bibliographic Details
Published in:Food science & nutrition 2020-10, Vol.8 (10), p.5392-5401
Main Authors: Afzaal, Muhammad, Saeed, Farhan, Hussain, Shahzad, Mohamed, Abdellatif A., Alamri, Mohamed S., Ahmad, Aftab, Ateeq, Huda, Tufail, Tabussam, Hussain, Muzammil
Format: Article
Language:English
Subjects:
Alginic acid
apple snack
Apples
Biopolymers
Carrageenan
Diet
Drying
Encapsulation
Food
Fruits
Hydrogels
Original Research
Phenolic compounds
Phenols
Physiochemistry
probiotic viability
Probiotics
Shelf life
simulated conditions
Simulation
Snack foods
Sodium
Sodium alginate
Storage stability
Survival
Vegetables
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Summary:The objective of the current study was to explore the probiotics carrier potential of apple dried snacks and improve the survival of probiotics under simulated gastrointestinal conditions. Purposely, the probiotics were encapsulated using two hydrogel materials (sodium alginate and carrageenan) by using encapsulator. Briefly, slices of apple were immersed in solution containing free and encapsulated probiotics and then dried by conventional drying method. The dried apple snack was analyzed for different characteristics (physiochemical and microbiological) during storage. The viability of the free and encapsulated probiotics was accessed in apple snack and under simulated gastrointestinal conditions. Apple snack rich with encapsulated probiotics showed a significant result (p 
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.1815