Impacts of alginate–basil seed mucilage–prebiotic microencapsulation on the survival rate of the potential probiotic <i>Leuconostoc mesenteroides</i> <scp>ABRIINW</scp>.<scp>N18</scp> in yogurt
Yousef Nami, Amir Kiani, Daniel Elieh Ali Komi, Mahdieh Jafari, Babak Haghshenas
Abstract
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.
Topics & Concepts
ProbioticPrebioticInulinMucilageFood scienceLeuconostoc mesenteroidesChemistryPolysaccharideBiologyLactic acidBotanyBacteriaBiochemistryGeneticsProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyGastrointestinal motility and disorders