Effect of different biopolymer‐based structured systems on the survival of probiotic strains during storage and in vitro digestion. (8th May 2020)

• Record Type: Journal Article
• Authors: Melchior, Sofia; Marino, Marilena; Innocente, Nadia; Calligaris, Sonia; Nicoli, Maria Cristina
• Is Part Of: Journal of the science of food and agriculture. Volume 100:Number 10(2020)
• Page Start: 3902
• Page End: 3909
• Publication Date: 2020-05-08
• Subjects: Lactobacillus rhamnosus -- Streptococcus thermophilus -- structured systems -- viability protection -- cold storage -- in vitro digestion; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.10432
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: This study aimed to evaluate the protective effect of different biopolymer systems on the viability of two probiotics ( Lactobacillus rhamnosus and Streptococcus thermophilus ) during storage and in vitro digestion. Methylcellulose (MC), sodium alginate (SA), and whey protein (WP)‐based structures were designed and characterized in terms of pH, rheological properties, and visual appearance. RESULTS: The results highlighted that the WP‐system ensured probiotic protection during both storage and in vitro digestion. This result was attributed to a combined effect of the physical barrier offered by the protein gel network and whey proteins as a nutrient for microbes. On the other hand, surprisingly, the viscous methylcellulose‐based system was able to guarantee good microbial viability during storage. However, this was not confirmed during in vitro digestion. The opposite results were obtained for sodium alginate beads. CONCLUSION: The results suggest that the capacity of a polymeric structure to protect probiotic bacteria is a combination of structural organization and system formulation. © 2020 Society of Chemical Industry