STUDY ON THE EFFECT OF CALCIUM-ALGINATE AND WHEY PROTEIN ON THE SURVIVAL RATE OF Bifidobacterium bifidum IN MAYONNAISE

Dong My Lieu, Hoang Thi Thuy Hang, Nguyen Thi Truc Quyen, Nguyen Thien Luan, Le Thi Kim Ngan, Nguyen Thi Ly, Nguyen Huyen Nguyet Tran, Dang Thi Kim Ly

Abstract


ABSTRACT – QMFS 2019

The functional food development by adding probiotic bacteria is getting a lot of concern. In this study, Bifidobacterium bifidum AS 1.1886 was encapsulated in calcium-alginate 2% w/v (C sample) or the mix of calcium-alginate 2% (w/v) and whey protein 1% (w/v) (CW sample) or calcium-alginate 2% (w/v) coated by whey protein 1% (w/v) (CcW sample) by extrusion method, and added to mayonnaise product. The pH changes, the survival rate of probiotic bacteria, and total yeast and mold count during storage, as well as the probiotic survival in simulated gastric medium, were evaluated. The result showed that the pH changes were not significantly different in all mayonnaise samples in this test. The viability of the free probiotic cell was significant decrease about 5.85 log CFU/g compared to 0.26 ÷ 1.14 log CFU/g in encapsulated cell samples after four weeks of storage. None of the free cells survived after six weeks of storage. The total yeast and mold count in samples related to the probiotic count, the viability of probiotic cells higher 6 log CFU/g might be controlling the growth of yeast and molds in mayonnaise. Whey protein has been shown to significantly improve the survival rate of B.bifidum and calcium-alginate coated by whey protein, indicating the most effective protection. The result showed that the application potential of encapsulated probiotic in mayonnaise product.


Keywords


extrusion method, encapsulation, mayonnaise, probiotic bacteria, sodium alginate, whey protein

Full Text:

PDF

References


Rafter, J.- Lactic acid bacteria and cancer: mechanistic perspective. British Journal of Nutrition, 88(S1) (2002) S89-S94.

Agrawal, R.- Probiotics: An emerging food supplement with health benefits. Food Biotechnology, 19 (3) (2005) 227–246.

Kailasapathy, K.- Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yogurt. LWT-Food Science and Technology 39 (10) (2006) 1221-1227.

de Farias, T. G. S., Ladislau, H. F. L., Stamford, T. C. M., Medeiros, J. A. C., Soares, B. L. M., Arnaud, T. M. S., & Stamford, T. L. M.- Viabilities of Lactobacillus rhamnosus ASCC 290 and Lactobacillus casei ATCC 334 (in free form or encapsulated with calcium alginate-chitosan) in yellow mombin ice cream. LWT, 100 (2019) 391-396.

Khalil, A. H., & Mansour, E. H.- Alginate encapsulated bifidobacteria survival in mayonnaise. Journal of Food Science, 63 (4) (1998) 702-705.

Agrawal, R.- Probiotics: an emerging food supplement with health benefits. Food Biotechnology, 19 (3) (2005) 227-246.

Sultana, K., G. Godward, N. Reynolds, R. Arumugaswamy, P. Peiris and K. Kailasapathy.- Encapsulation of probiotic bacteria with alginate–starch and evaluation of survival in simulated gastrointestinal conditions and in yogurt. International journal of food microbiology 62 (1-2) (2000) 47-55.

Rajam, R., P. Karthik, S. Parthasarathi, G. Joseph and C. Anandharamakrishnan.- Effect of whey protein–alginate wall systems on the survival of microencapsulated Lactobacillus Plantarum in simulated gastrointestinal conditions. Journal of Functional Foods 4 (4) (2012) 891-898.

Krasaekoopt, W., Bhandari, B., & Deeth, H.- Evaluation of encapsulation techniques of probiotics for yogurt, International Dairy Journal, 13 (1) (2003) 3-13.

Dehkordi, S. S., Alemzadeh, I., Vaziri, A. S., & Vossoughi, A.- Optimization of Alginate-Whey Protein Isolate Microcapsules for Survivability and Release Behavior of Probiotic Bacteria. Applied Biochemistry and Biotechnology, (2019) 1-15.

Ji, R., Wu, J, Zhang, J., Wang, T., Zhang, X., Shao, L, Wang, J. -Extending Viability of Bifidobacterium longum in Chitosan-Coated Alginate Microcapsules Using Emulsification and Internal Gelation Encapsulation Technology. Frontiers in Microbiology, 10 (2019).

Fahimdanesh, M., Mohammadi, N., Ahari, H., Zanjani, M. K., Hargalani, F. Z., & Behrouznasab, K.- Effect of microencapsulation plus resistant starch on survival of Lactobacillus casei and Bifidobacterium bifidum in mayonnaise sauce. African Journal of Microbiology Research, 6 (40) (2012) 6853-6858.

Ding, W.K. and Shah, N.P.- Survival of Free and Microencapsulated Probiotic Bacteria in Orange and Apple Juices. International Food Research Journal, 15 (2) (2008) 219-232.

Akalın, A. S., Fenderya, S., & Akbulut, N.- Viability, and activity of Bifidobacteria in yogurt containing fructooligosaccharide during refrigerated storage. International journal of food science & technology, 39 (6) (2004) 613-621.

Rodgers, S.- Novel applications of live bacteria in food services: probiotics and protective cultures. Trends in Food Science & Technology, 19 (4) (2008) 188-197.

Pasparakis, G., & Bouropoulos, N.- Swelling studies and in vitro release of verapamil from calcium alginate and calcium alginate–chitosan beads. International journal of pharmaceutics, 323 (1-2) (2006) 34-42.

Lourens-Hattingh, A., & Viljoen, B. C.- Yogurt as probiotic carrier food. International dairy journal, 11 (1-2) (2002) 1-17.




DOI: https://doi.org/10.15625/2525-2518/57/3B/14090 Display counter: Abstract : 540 views. PDF : 119 views.

Refbacks

  • There are currently no refbacks.


Bioteknologi Agrikultur

Index: Google Scholar; Crossref; VCGate; Asean Citation Index

Published by Vietnam Academy of Science and Technology