Multilayer coatings containing red ginseng dietary fibre improve the survivability and stability of probiotic bacteria. (2nd February 2023)

• Record Type: Journal Article
• Authors: Jeon, Hyeon Ji; You, Seung‐hwan; Kwon, Mijin; Shin, Minhye; Kim, Sang‐Kyu; Jung, Young Hoon
• Is Part Of: International journal of food science & technology. Volume 58:Number 3(2023)
• Page Start: 1497
• Page End: 1505
• Publication Date: 2023-02-02
• Subjects: Microencapsulation -- probiotics -- red ginseng dietary fibre -- stability -- viability; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.16319
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Maintaining the viability of probiotics is critical for maximising their functionality. In this study, tara gum, basic amino acids, rice protein and red ginseng dietary fibre were sequentially applied to encapsulate various probiotic strains to improve their viability and enhance their adhesion to intestinal cells. Compared with uncoated control strains, multilayer‐coated probiotic strains exhibited higher survival rates under low pH conditions (maximum survival: 81.8% for Lactobacillus casei ) and bile acid conditions (>50% survival for Lactobacillus rhamnosus ). Multicoating also increased the ability of probiotic strains to adhere to intestinal epithelial cells. For example, encapsulated L. reuteri exhibited 56.9% adhesion, which was approximately four‐fold higher than that of the uncoated strain. Moreover, compared with the uncoated strains, multicoated strains exhibited significantly improved storage stability under various temperatures after freeze‐drying. Therefore, the quadruple‐coating technology used in this study enhances the viability and stability of probiotic strains, which is a key advantage from the industrial perspective. Abstract : Increasing shelf‐life of the probiotic strains by maintaining survivability or stability of the strains have attracted the attention of food and bio industries because of its economic advantages. In particular, utilization of byproducts from red ginseng industry such as dietary fibers would be valuable.