Encapsulation of Bifidobacterium adolescentis cells with legume proteins and survival under stimulated gastric conditions and during storage in commercial fruit juices

Fruit Juice副本

Abstract

Highly acid-sensitive Bifidobacterium adolescentis (ATCC 15703) cells were entrapped in pea, soy, faba, and lentil protein-alginate capsules and subjected to challenge studies in synthetic gastric juice (SGJ, pH 2.5/37oC) and intestinal fluids (SIF, pH 6.5/37oC). B. adolescentis cells trapped in pea, soy, faba, and lentil protein-alginate capsules showed 1.9, 3.3, 5.1, and 5.5 log reductions in cell numbers, respectively after a 2 h challenge. Release of encapsulated B. adolescentis cells in SIF over 3 h indicated that after the first 10 min, almost all cells were released, regardless of the wall material. Storage of pea protein-based capsules was also tested in commercial orange, pineapple, and white grape juices at 4 and 22oC for a 6-week duration. Encapsulated B. adolescentis cells survived in pineapple and white grape juice, but not in orange juice.

2

This study also evaluated survival of free and encapsulated B. adolescentis cells entrapped within PP-alginate capsules during storage in 3 types of fruit juice. Survival varied with the storage temperature and the type of fruit juice. After 6 weeks of storage, both free and encapsulated B. adolescentis cells entrapped in PP-alginate capsules survived in pineapple juice and white grape juice at 4 and 22oC. Entrapped cells probably exhibit greater survival rates upon encountering gastric conditions. Encapsulation using the PP-alginate system can be used for delivery of probiotics in beverages for optimization of health benefits.

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