Physicochemical and sensory properties of probiotic yogurt containing Lactobacillus plantarum ATCC 10241 microencapsulated with okra (Abelmoschus esculentus) mucilage and sodium alginate

Bioactive Carbohydrates and Dietary Fibre Pub Date : 2023-05-13 DOI:10.1016/j.bcdf.2023.100364

Seyed Saeed sekhavatizadeh , Naeimeh Pourakbar , Mohammad Ganje , Seyed Shahram Shekarfroush , Saeid Hosseinzadeh

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Abstract

Okra (Abelmoschus esculentus) mucilage is a water-soluble polysaccharide with high thickening viscosity properties in low concentrations. The main purpose of this project was to investigate the properties of Lactobacillus plantarum (LP) in the microencapsulated form (MLP) with sodium alginate and okra mucilage at the concentrations of 0.2, 0.4, 0.6, and 0.8%. The survival ability time for maintaining the limiting number of probiotics (6.0 log CFU/g) of MLP (0.8%) was 4 min and it was greater than free L. plantarum (FLP) (2 min) at 72 °C. Microencapsulation of LP showed an effective mode of survival in a simulated gastrointestinal (GI) condition (decreased to 6.1 log CFU/g by GI transition). The MLP maintained a limited number of probiotics in yogurt for 12 days during the storage time. This study demonstrated that using okra mucilage encapsulation matrix increases cell viability and proper protection and therefore could be used in industrial yogurt.

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含植物乳杆菌ATCC 10241微囊化秋葵粘液和海藻酸钠的益生菌酸奶的理化和感官特性

秋葵(Abelmoschus esculentus)粘液是一种水溶性多糖，在低浓度下具有高增稠粘度。本课题的主要目的是研究海藻酸钠和秋葵粘液在浓度为0.2、0.4、0.6和0.8%时微囊化的植物乳杆菌(Lactobacillus plantarum, LP)的特性。在72°C条件下，维持MLP(0.8%)益生菌极限数量(6.0 log CFU/g)的存活时间为4 min，高于游离L. plantarum (FLP) (2 min)。微胶囊化LP在模拟胃肠道(GI)状态下显示出一种有效的生存模式(通过GI过渡降至6.1 log CFU/g)。在贮藏期间，MLP维持酸奶中有限数量的益生菌12天。本研究表明，使用秋葵粘液包封基质可以提高细胞活力，并对其进行适当的保护，因此可以用于工业酸奶。

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