Development of probiotic yogurt by incorporation of milk protein concentrate (MPC) and ‎microencapsulated Lactobacillus paracasei ‎ in gellan-caseinate mixture

Abstract

Purpose The purpose of this paper is to evaluate effects of simultaneous supplementation of milk protein concentrate (MPC) as texture modifier and microencapsulated Lactobacillus paracasei (L. paracasei) (entrapped in gellan–caseinate) on physico-chemical, sensorial and microbial characteristics of yogurt during storage time. Design/methodology/approach L. paracasei cells were encapsulated through unique pH triggered gelation technique using combination of sodium caseinate-gellan gum as protective shell material. MPC was also used to improve physico-chemical indices of probiotic yogurt at different levels (0–3 percent). Findings The results showed that yogurt samples containing encapsulated L. paracasei showed lower post-acidification and higher viability. Samples containing encapsulated L. paracasei showed less syneresis amount, due to possible hydration of shell material, also application of MPC could reduce this attribute during storage time. The numbers of probiotic bacteria were remained above the recommended therapeutic minimum throughout the samples. Practical implications The findings suggest a practical ingredient in probiotic dairy product. Simultaneous usage of this kind of encapsulation via MPC enhanced sensorial and physical properties of probiotic yogurt while of no reduction in viable counts survival. Originality/value This study revealed usage of microcapsules of L. paracasei prepared by the gelation of sodium caseinate-gellan gum could be a suitable manner for delivery of probiotics in fermented dairy products like yogurt.

Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics

“…The addition of probiotic bacteria to yoghurt presents a challenge since these species are vulnerable and their survival is threatened by their interaction with starter cultures. To exert health‐promoting effects, it is important to maintain probiotic cell viability at a minimum level of 10 6 CFU/g until consumption, which is the amount needed to survive the acidic conditions of the upper gastrointestinal tract and then proliferate in the intestine (Moghaddas Kia et al ).…”

“…The determination of L. paracasei viable count was conducted in MRS–vancomycin agar; plates were incubated at 37 °C for 72 h in anaerobic conditions. Membrane‐sterilised (0.22 μm, PTFE) vancomycin solution (0.5 g/L) was used at a ratio of 2 mL per litre of molten MRS–Agar to perform enumeration of L. paracasei (Moghaddas Kia et al ).…”

Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system

“…Sensory characteristics such as odor, texture, and appearance play an important role in the overall acceptability from the consumers’ point of view. Thus, consumers are not engaged in consideration of a functional food if the incorporated ingredients confer unpleasant flavor (Moghaddas Kia, Alizadeh, & Esmaiili, ; Moghaddas Kia, Ghasempour, Ghanbari, Pirmohammadi, & Ehsani, ).…”

“…These are further degraded, finally yielding free amino acids and amino acid degradation products. Peptides, amino acids (Moghaddas Kia, et al., ; Moghaddas Kia, Ghasempour, et al., ), and (volatile) components, also from fat (Sulieman et al., ) and citrate conversion, together determine the full flavor (taste and aroma) of Gouda cheese (Fox et al., ). Sensory evaluation scores are presented in Table .…”

Extended Storage of Yoghurt by Using Water Extract of Coriander Seeds

“…In this study, we mixed the water extract of coriander seed with the yoghurt after fermentation by starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) to stopped its action because the coriander seed extract contained high levels of active compounds with strong activity against bacteria Gram-positive and Gram-negative [22]. The samples were kept at 4°C [23] and taken for analysis after 1, 7, 14, 21, 28, 35 and 42 days of storage ( Figure 1).…”