Symbiotic microencapsulation to enhance Bifidobacterium longum and Lactobacillus paracasei survival in goat cheese
Abstract In the study, the microencapsulation method was applied in the production of white cheese from goat milk to prevent the loss of viability of Lactobacillus paracasei and Bifidobacterium longum due to environmental factors during their storage period. For this purpose, the cheese was obtained...
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| Published in | Ciência e tecnologia de alimentos Vol. 42 |
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| Main Authors | , , , , , |
| Format | Journal Article |
| Language | Portuguese |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2022
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| Abstract | Abstract In the study, the microencapsulation method was applied in the production of white cheese from goat milk to prevent the loss of viability of Lactobacillus paracasei and Bifidobacterium longum due to environmental factors during their storage period. For this purpose, the cheese was obtained using three types of microcapsules - symbiotic microcapsules containing probiotic bacteria and probiotic + fructooligosaccharide, probiotic + inulin. In addition, probiotics, fructooligosaccharide and inulin have been added to cheese in free form, and a total of 7 different cheeses have been produced with the control sample. In the microencapsulation, 1% sodium alginate was used as coating material and the extrusion method was applied. The cheese samples have been stored at +4 0C for 180 days. It has been determined that the viability of L. paracasei and B.longum has been preserved with the microencapsulation technique, while the viability of probiotic bacteria is preserved at a higher level in cheese samples obtained with the addition of prebiotics to microencapsules. It has been concluded that probiotic microorganisms are available above the minimum therapeutic effect value in grams of cheese samples containing microcapsules and these cheese could be considered as probiotic. |
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| AbstractList | Abstract In the study, the microencapsulation method was applied in the production of white cheese from goat milk to prevent the loss of viability of Lactobacillus paracasei and Bifidobacterium longum due to environmental factors during their storage period. For this purpose, the cheese was obtained using three types of microcapsules - symbiotic microcapsules containing probiotic bacteria and probiotic + fructooligosaccharide, probiotic + inulin. In addition, probiotics, fructooligosaccharide and inulin have been added to cheese in free form, and a total of 7 different cheeses have been produced with the control sample. In the microencapsulation, 1% sodium alginate was used as coating material and the extrusion method was applied. The cheese samples have been stored at +4 0C for 180 days. It has been determined that the viability of L. paracasei and B.longum has been preserved with the microencapsulation technique, while the viability of probiotic bacteria is preserved at a higher level in cheese samples obtained with the addition of prebiotics to microencapsules. It has been concluded that probiotic microorganisms are available above the minimum therapeutic effect value in grams of cheese samples containing microcapsules and these cheese could be considered as probiotic. |
| Author | KAPLAN, Muammer ATEŞ, Mustafa KAVAS, Gökhan KINIK, Özer KAVAS, Nazan ŞATIR, Gülçin |
| AuthorAffiliation | Süleyman Demirel University Ege University Tübitak Marmara Research Center |
| AuthorAffiliation_xml | – name: Tübitak Marmara Research Center – name: Süleyman Demirel University – name: Ege University |
| Author_xml | – sequence: 1 givenname: Nazan surname: KAVAS fullname: KAVAS, Nazan organization: Ege University – sequence: 2 givenname: Gökhan surname: KAVAS fullname: KAVAS, Gökhan organization: Ege University – sequence: 3 givenname: Özer surname: KINIK fullname: KINIK, Özer organization: Ege University – sequence: 4 givenname: Mustafa surname: ATEŞ fullname: ATEŞ, Mustafa organization: Ege University – sequence: 5 givenname: Muammer surname: KAPLAN fullname: KAPLAN, Muammer organization: Tübitak Marmara Research Center – sequence: 6 givenname: Gülçin surname: ŞATIR fullname: ŞATIR, Gülçin organization: Süleyman Demirel University |
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| Keywords | symbiotic microcapsules Lactobacillus casei Bifidobacterium longum goat cheese viability |
| Language | Portuguese |
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| Title | Symbiotic microencapsulation to enhance Bifidobacterium longum and Lactobacillus paracasei survival in goat cheese |
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