Milk dessert containing Lactobacillus reuteri (ATCC 23272) encapsulated with sodium alginate, Ferula assa-foetida and Zedo (Amygdalus scoparia) gum as three layers of wall materials

Abstract

Abstract The viability of probiotics during the harsh condition is always problematic, and therefore this study was aimed to combat this defect by encapsulation of Lactobacillus reuteri in the dairy dessert during rigid situations of the gastrointestinal tract and thermal treatment. The characteristics of triple-layer beads consisted of alginate, Ferula assa-foetida gum (FAFG 1 ) and Zedo (Amygdalus scoparia) gum were evaluated using scanning (SEM 2 ) and transmission electron microscopy (TEM 3 ). Afterward, microencapsulated Lactobacillus reuteri (MLR 4 ) and free Lactobacillus reuteri (FLR) were incorporated into a dessert separately. The dessert was subjected to physicochemical, microbiological, sensory attributes, bacterial survival during gastrointestinal (GI 5 ) condition and storage time. Results indicated a significant improvement in the MLR survival (P\u2009≤\u20090.05) which was also greater than the FLR through heat exposure at 72\u2009°C. The FLR experienced about 7.6 log reductions after exposure at 72\u2009°C for 5\u2009min, whereas MLR was reduced by nearly 2 log cycles. Microencapsulation improved the viability of MLR (7.5 log CFU\u2009g-1) during the storage time. At the end of the storage time, the survivability of the MLR and FLR was (44.8 and 18.8 %) separately in the GI condition. Overall, these observations recommended the possibile application of MLR for dairy dessert.