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Co-encapsulation of Dictyophora indusiata to improve Lactobacillus acidophilus survival and its effect on quality of sweet fermented rice (Khoa-Mak) sap beverage

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Abstract

Egg and fruiting body of bamboo mushroom at the concentrations of 0, 0.8, 1 and 3% (w/v) were added during encapsulation of Lactobacillus acidophilus TISTR 2365 in alginate beads. The influence of addition of co-encapsulated, encapsulated and free probiotic cells on the microbiological, physico-chemical, antioxidant and sensory properties of Khoa-Mak sap beverages during storage at 4 °C for 35 days were investigated. All encapsulation formulations indicated high encapsulation yields of 95.72–98.86% and also influenced positively several characteristics such as ethanol, titratable acidity, reducing sugar, probiotic survival and sensory properties. High viability of L. acidophilus (> 8 log CFU/g) in all bead formulations was maintained above the recommended minimum therapeutic throughout storage of Khoa-Mak sap beverages. Moreover, the incorporation of bamboo mushroom, particularly 3% egg stage in beads (AEB3) increased the survival of L. acidophilus in Khoa-Mak saps during storage. The addition of either egg or fruiting body of bamboo mushroom from 0.8 to 3% in beads resulted in the significant increasing of total phenolic contents and their DPPH radical scavenging activities, and also without negative impact sensory attributes.

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Data availability

The datasets analyzed during the current study are available from the corresponding author on reasonable request. All data analyzed during this study are included in this published article.

Code availability

Minitab software version 18 (IP 10.18.0.20).

Abbreviations

EB:

Egg of bamboo mushroom

FB:

Fruiting body of bamboo mushroom

AG:

Alginate bead containing probiotic without bamboo mushroom

AEB0.8:

Alginate bead containing probiotic and 0.8% EB

AEB1:

Alginate bead containing probiotic and 1% EB

AEB3:

Alginate bead containing probiotic and 3% EB

AFB0.8:

Alginate bead containing probiotic and 0.8% FB

AFB1:

Alginate bead containing probiotic and 1% FB

AFB3:

Alginate bead containing probiotic and 3% FB

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Acknowledgements

The authors wish to thank Prof. Dr. Frederick W.H. Beamish, Faculty of Science, Burapha University for English proofreading.

Funding

The authors received no financial support for the research, authorship, and/or publication of this article.

Author information

Authors and Affiliations

  1. Program of Biological Science, Faculty of Science, Burapha University, Chonburi, 20130, Thailand

    Narakorn Srisuk

  2. Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, Thungkru, Bangkok, 10140, Thailand

    Montira Nopharatana

  3. Department of Food Science, Faculty of Science, Burapha University, Chonburi, 20130, Thailand

    Sani Jirasatid

Authors
  1. Narakorn Srisuk
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  2. Montira Nopharatana
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  3. Sani Jirasatid
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Contributions

NS conceived the idea, carried out the experiments and wrote the manuscript. Asst. Prof. Dr. MN edited the manuscript. Asst. Prof. Dr. SJ supervised the work and revised the manuscript.

Corresponding author

Correspondence to Sani Jirasatid.

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Conflict of interest

The authors declare no conflict of interest.

Ethics approval

The biosafety was conducted following approval by the Biosafety Committee of Burapha University, Thailand (Ethics approval number: IBC 015/2563). The sensory evaluation was managed following approval by the Human Ethics Committee of Burapha University, Thailand (Ethics approval number: G-HS 037/2563).

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Srisuk, N., Nopharatana, M. & Jirasatid, S. Co-encapsulation of Dictyophora indusiata to improve Lactobacillus acidophilus survival and its effect on quality of sweet fermented rice (Khoa-Mak) sap beverage. J Food Sci Technol 58, 3598–3610 (2021). https://doi.org/10.1007/s13197-021-05101-9

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  • DOI: https://doi.org/10.1007/s13197-021-05101-9

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