Abstract
The health beneficial attributes of bifidobacteria and its safe association with the host gut has increased its significance as a probiotic. However delivering probiotic bifidobacteria with Minimum Biological Value (MBV) through product has always been a challenge. In the present study, an attempt was made to maintain the viability of native isolate of Bifidobacterium longum CFR 815j and deliver through ice-cream. B. longum CFR815j was microencapsulated in alginate starch capsules by emulsification followed by evaluation of bead stability in simulated gastrointestinal conditions. After incorporation in ice-cream, the effect on chemical properties, sensory parameters and meltdown characteristics of the product were also evaluated. Survival studies of B. longum revealed higher counts than 107 in the product which is essential for probiotic bacteria to exhibit beneficial effect. Further, all the properties of this ice-cream were comparable to the regular ice-cream. Our studies conclude that encapsulation was able to maintain the requisite MBV of bifidobacteria in ice-cream without affecting the sensory characteristics.
Similar content being viewed by others
References
Achi SC, Halami PM (2017) Bifidobacterial probiotics through fermented foods. In: Kalia VC, Shouche Y, Purohit HJ, Rahi P (eds) Mining of microbial wealth and metagenomics. Springer, Singapore, pp 267–285
Saxelin M (2008) Probiotic formulations and applications, the current probiotics market, and changes in the marketplace: a European perspective. Clin Infect Dis 46:S76–S79. https://doi.org/10.1086/523337
Sanders ME, Marco ML (2010) Food formats for effective delivery of probiotics. Annu Rev Food Sci Technol 1:65–85. https://doi.org/10.1146/annurev.food.080708.100743
Cruz AG, Antunes AE, Sousa ALO, Faria JA, Saad SM (2009) Ice-cream as a probiotic food carrier. Food Res Int 42:1233–1239. https://doi.org/10.1016/j.foodres.2009.03.020
Mohammadi R, Mortazavian AM, Khosrokhavar R, da Cruz AG (2011) Probiotic ice cream: viability of probiotic bacteria and sensory properties. Ann Microbiol 61:411–424. https://doi.org/10.1007/s13213-010-0188-z
EL-Sayed HS, Salama HH, EL-Sayed SM (2014) Production of synbiotic ice cream. Int J ChemTech Res 7:138–147
Homayouni A, Azizi A, Ehsani MR, Yarmand MS, Razavi SH (2008) Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream. Food Chem 111:50–55. https://doi.org/10.1016/j.foodchem.2008.03.036
Sultana K, Godward G, Reynolds N, Arumugaswamy R, Peiris P, Kailasapathy K (2000) Encapsulation of probiotic bacteria with alginate-starch and evaluation of survival in simulated gastrointestinal conditions and in yogurt. Int J Food Microbiol 62:47–55. https://doi.org/10.1016/S0168-1605(00)00380-9
Sheu TY, Marshall RT (1993) Microentrapment of lactobacilli in calcium alginate gels and solubilisation there from. J Food Sci 58:557–561. https://doi.org/10.1111/j.1365-2621.1993.tb04323.x
Shi L, Li Z, Li D, Xu M, Chen H, Zhang Z, Tand Z (2013) Encapsulation of probiotic Lactobacillus bulgaricus in alginate–milk microspheres and evaluation of the survival in simulated gastrointestinal conditions. J Food Eng 117:99–104. https://doi.org/10.1016/j.jfoodeng.2013.02.012
Muse MR, Hartel RW (2004) Ice cream structural elements that affect melting rate and hardness. J Dairy Sci 87:1–10. https://doi.org/10.3168/S0022-0302(04)73135-5
Gibson RB (1904) The determination of nitrogen by the Kjeldahl method. J Am Chem Soc 26:105–110. https://doi.org/10.1021/ja01991a014
Standard IDF (1987) 116A, milk based ices and ice-mixes. Determination of fat content—Rose Gottlieb Gravimetric method. International Dairy Federation, Brussels, Belgium
Krasaekoopt W, Bhandari B, Deeth H (2003) Evaluation of encapsulation techniques of probiotics for yoghurt. Int Dairy J 13:3–13. https://doi.org/10.1016/S0958-6946(02)00155-3
O’riordan K, Andrews D, Buckle K, Conway P (2001) Evaluation of microencapsulation of a Bifidobacterium strain with starch as an approach to prolonging viability during storage. J Appl Microbiol 91:1059–1066. https://doi.org/10.1046/j.1365-2672.2001.01472.x
Woo CJ, Lee KY, Heo TR (1999) Improvement of Bifidobacterium longum stability using cell-entrapment technique. J Microbiol Biotechnol 9:132–139
Kamalian N, Mirhosseini H, Mustafa S, Manap MYA (2014) Effect of alginate and chitosan on viability and release behavior of Bifidobacterium pseudocatenulatum G4 in simulated gastrointestinal fluid. Carbohydr Polym 111:700–706. https://doi.org/10.1016/j.carbpol.2014.05.014
Acknowledgements
The authors are thankful to The Director; CSIR-Central Food Technological Research Institute, Mysuru, India, for providing necessary funds and facilities. SA would like to acknowledge CSIR for granting Senior Research Fellowship. This work was supported by Council of Scientific and Industrial Research, New Delhi under VIIth Five-year plan project (BSC0202).
Funding
This work was funded by Council of Scientific and Industrial Research (CSIR), New Delhi under VIIth Five-year plan project (BSC0202).
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
The Authors declared that they have no conflict of interests.
Ethical Approval
This article does not contain any studies with human participants or animals performed by any of the authors.
Electronic supplementary material
Below is the link to the electronic supplementary material.
Rights and permissions
About this article
Cite this article
Kataria, A., Achi, S.C. & Halami, P.M. Effect of Encapsulation on Viability of Bifidobacterium longum CFR815j and Physiochemical Properties of Ice Cream. Indian J Microbiol 58, 248–251 (2018). https://doi.org/10.1007/s12088-018-0720-6
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12088-018-0720-6