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The objective of the study was to assess the survival of microencapsulated Lactobacillus plantarum ATCC8014 produced using the emulsion technique in alginate gel combined with pectin and maltodextrin components. The microcapsules were then added to cupcake dough that was further baked at 200℃ for 12 min. The viability of L. plantarum was assessed during baking and the 10 days of storage at 4℃ as well as in simulated gastrointestinal conditions. In addition, yeast-mold and water activity were investigated. After baking, the samples with microencapsulated L. plantarum contained more than 5 log CFU/g, which was higher compared to the bacterial concentration of the control samples. The concentration of L. plantarum was more than 6 logs CFU/g after the end of the storage; therefore, the probiotic functioned as a biopreservative in the cake. The prebiotic component strengthened the microcapsules network and helped protect the viability of L. plantarum in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) media. The results show that the addition of L. plantarum microencapsules did not affect the sensory scores of the cupcake while ensuring the viability of the probiotic during baking and storing.

In this study, the role of Saccharomyces cerevisiae treating by ultrasound on Lactobacillus plantarum viability during muffin baking process, during storage, as well as in the simulated digestive fluid (SDF) was reported. Stevia rebaudiana was added during muffin making as a substitute sugar compound. The results showed that the ultrasonic treatment on S. cerevisiae was necessary to improve the viability of L. plantarum in simulated gastric fluid (SGF) conditions. The results showed that the L. plantarum viability was remained to be 2.63 logCFU/mL in the SGF medium with S. cerevisiae present at a high concentration (10 logCFU/mL). While the yeast cell treatment by ultrasonic improved the L. plantarum viability up to 5.44 logCFU/mL. The L. plantarum viability in all samples was maintained above 4.5 logCFU/cake after the baking process. The result also indicated that stevia could help improve the encapsulated L. plantarum viability in the muffin. During 3 days of storage, the survival rate of L. plantarum was not significant difference among samples. The L. plantarum viability tended to increase slightly after a day of storage and then decrease gradually in the following days of storage. The result also showed that there was no significant difference in sensory properties between the samples with and without probiotic supplements. The addition of stevia into muffins containing encapsulated L. plantarum has both positive efficiencies. Firstly, improved the L. plantarum viability in the SDF after 3 days of muffin storage. Secondly, making muffins with low calories by replacing part of the sugar. HIGHLIGHTS The ultrasonic treatment on cerevisiae was necessary to improve the viability of L. plantarum in simulated digestive fluid Stevia rebaudiana could help improve the encapsulated plantarum viability in the muffin There was no significant difference in sensory property between the samples with and without probiotic supplements The addition of stevia into muffin containing encapsulated plantarum has both positive efficiencies. Firstly, improved the L. plantarum viability in the simulated gastric fluid after three days of muffin storage. Secondly, making muffins with low calorie by replacing part of the sugar GRAPHICAL ABSTRACT

In this study, the effect of Galactooligosaccharide (GOS) (0% và 2% w/v) on microencapsulated L.casei in whey protein 10% (w/v) and maltodextrin 5% (w/v) by spray dry method were investigated. The physical characterization included analysis of morphology, particle size. The viable cell counts of the microcapsule were determined during storage for 50 days at 10oC and in simulated gastric fluid (SGF) and intestinal fluid (SIF). All microcapsules with (WMG sample) or without GOS (WM sample) in this study showed similar morphology and particle size, between 3 to 11µm. There no differences between WMG and WM sample in cell viability were observed. For spray dry conditions tested in this work the cell viable yield with WM sample about 86.14% whereas for WMG sample about 86.78%. The viability of the microcapsules in WMG and WM were reduced about 0.44 and 0.63 log(CFU/g), respectively and remained > 6 log(CFU/g) after 2 hour in SGF or 4 hour in SIF incubating. Microcapsules made by spray dry method with whey protein 10% (w/v) and maltodextrin 5% (w/v) as encapsulating which enhancing L.casei survival, maltodextrin’s role not only as a wall material in microencapsulation but also as a prebiotic potential, eventually leading to added GOS was not necessary.

– QMFS 2019The functional food development by adding probiotic bacteria is getting a lot of concern. In this study, Bifidobacterium bifidum AS 1.1886 was encapsulated in calcium-alginate 2% w/v (C sample) or the mix of calcium-alginate 2% (w/v) and whey protein 1% (w/v) (CW sample) or calcium-alginate 2% (w/v) coated by whey protein 1% (w/v) (CcW sample) by extrusion method, and added to mayonnaise product. The pH changes, the survival rate of probiotic bacteria, and total yeast and mold count during storage, as well as the probiotic survival in simulated gastric medium, were evaluated. The result showed that the pH changes were not significantly different in all mayonnaise samples in this test. The viability of the free probiotic cell was significant decrease about 5.85 log CFU/g compared to 0.26 ÷ 1.14 log CFU/g in encapsulated cell samples after four weeks of storage. None of the free cells survived after six weeks of storage. The total yeast and mold count in samples related to the probiotic count, the viability of probiotic cells higher 6 log CFU/g might be controlling the growth of yeast and molds in mayonnaise. Whey protein has been shown to significantly improve the survival rate of B.bifidum and calcium-alginate coated by whey protein, indicating the most effective protection. The result showed that the application potential of encapsulated probiotic in mayonnaise product.