Survival Survey of Lactobacillus acidophilus In Additional Probiotic Bread

Abstract

Bread is a popular food in the world because of its variety and convenience. Currently, studies on the adding probiotics to bread are limited due to the adverse effects of processing, such as baking temperature, aerobic environment to the probiotic bacteria. The objective of this study was to produce probiotic cream bread, in which Lactobacillus acidophilus was microencapsulated with Alginate 2% (A); Alginate 2% + maltodextrin 1% (AM); Alginate 2% + xanthan gum 0.1% (AX); and Alginate 2% + maltodextrin 1% + xanthan gum 0.1% (AMX). Microcapsules were added to the kernel, conducting encapsulation yield investigations, survival in baking, preservation of bread, and in simulated gastric fluid and simulated intestinal fluid conditions after 8 days of storage. The results showed that the addition of xanthan gum enhanced the encapsulation yield, it reached 92.9% and 92.37% in AMX and AX samples, respectively. The viability of L. acidophilus during baking was decreased by 3.64 and 3.75 Log (CFU/bread) in AMX and AM samples, compared to A and AX which were decreased by 4.75 and 4.44 Log (CFU/ bread). In SGF (Simulated Gastric Fluid) and SIF (Simulated Intestinal Fluid) conditions, the AMX microcapsules provide the best probiotic protection among the four tested carriers. The combination of xanthan gum and maltodextrin in alginate matrix, eventually leading to having dual efficiency: First, xanthan gum would act as buffers that reduce acid activity; Second, maltodextrin acting as a protective agent of L. acidophilus against high temperature as well as potential prebiotic that improve the viability of probiotic.

Alginate/Fish Gelatin-Encapsulated Lactobacillus acidophilus: A Study on Viability and Technological Quality of Bread during Baking and Storage

“…In a similar study, Zhang et al [ 4 ] observed that the survival of L. plantarum significantly decreased to 104~5 CFU/g after bread baking at 180 °C for 5 min. Our results agree with Thang et al [ 25 ], showing the viability of L. acidophilus encapsulated in a combination of alginate and xanthan gum was decreased by 3.64 log CFU/g during baking compared to non-capsulated, which was about reduced 5 logs CFU/g.…”

The effects of encapsulated probiotic bacteria on the physicochemical properties, staling, and viability of probiotic bacteria in gluten‐free bread

“…Thang et al. (2019) also observed a significant reduction in Lactobacillus acidophilus probiotic cells after baking bread. Other researchers also showed increased thermal stability of probiotic bacteria by encapsulation process (Calderón‐Oliver et al., 2020).…”

“…These researchers said that the material type used for the encapsulation wall had a significant effect on the survival of probiotics. Altamirano-Fortoul et al (2012) also found that the susceptibility of probiotic bacteria depends on the microcapsules nature Thang et al (2019). also observed a significant reduction in Lactobacillus acidophilus probiotic cells after baking bread.…”

“…In addition, it is similar to the physicochemical properties of wheat flour (Awika & Rooney, 2004). So far, different research studies have been done on probiotic bread production (Hosseininezhad & Abedfar, 2018; Longoria‐García et al., 2018; Thang et al., 2019).…”

Microencapsulation of Probiotics for Food Functionalization: An Update on Literature Reviews

“…As a result, the number of published studies about the probiotication of baked goods has been low in the past five years [ 15 , 16 , 17 , 18 , 19 , 20 ]. Generally, the incorporation of microencapsulated probiotic cells in bakery production was covered by three approaches: (1) in cream or filling materials, (2) addition to cake mix or dough, and (3) the distribution of powdered cells on the surface of the dough before baking.…”