Encapsulation increases the in vitro bioaccessibility of probiotics in yoghurt. (23rd October 2020)

• Record Type: Journal Article
• Authors: Ajlouni, Said; Ranadheera, Chaminda Senaka; Chua, Ee Ling
• Is Part Of: International journal of dairy technology. Volume 74:Number 1(2021)
• Page Start: 118
• Page End: 127
• Publication Date: 2020-10-23
• Subjects: Probiotics -- Fermentation -- Gastrointestinal -- Colonic fermentation -- Bioaccessibility; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12746
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : This study examined the encapsulation efficacy of probiotics in yoghurts, product physicochemical properties, the best timing to add encapsulated probiotics during yoghurt manufacturing (before or after fermentation) and their in vitro bioaccessibility. Three different yoghurt types were produced including plain and with encapsulated probiotics added before and after fermentation. A significant ( P < 0.05) reduction in total probiotic count was observed in yoghurts containing encapsulated probiotics after 21 days of refrigerated storage. However, the total probiotic count increased during the in vitro colonic fermentation when yoghurts containing encapsulated probiotics were used, indicating increased bioaccessibility of probiotics in the colon. Abstract : The potential of the microbiome: Takeda 2020.