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



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.


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

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