Thermal stability of a functional probiotic food ingredient based on encapsulated microorganisms Lactobacillus plantarum SP-A3
DOI: 10.17586/1606-4313-2022-21-2-42-47
UDC 664.8
Astafieva Bazhena V., Babintsev Kirill A., Kurbonova Malikahon K., Tyutkov Nikita, Baranenko D.A.
Keywords: encapsulation, probiotics, thermal stability, Lactobacillus, cutlets, meat products, heat treatment, functional foods.
UDC 664.8
Thermal stability of a functional probiotic food ingredient based on encapsulated microorganisms Lactobacillus plantarum SP-A3
For citation: Astafieva B.V., Babintsev K.A., Kurbonova M.K., Tyutkov N., Baranenko D.A. Thermal stability of a functional probiotic food ingredient based on encapsulated microorganisms Lactobacillus plantarum SP-A3. Journal of International Academy of Refrigeration. 2022. No 2. p. 42-47. DOI: 10.17586/1606-4313-2022-21-2-42-47
Abstract
Recently, there has been increased interest in the production of functional probiotic food products such as cheese, yogurt and ice cream, as well as beverages and products based on meat, fruit, chocolate, etc. However, the range of such products is extremely limited, partly due to the difficulty of maintaining the viability of probiotic microorganisms. The thermal stability of the encapsulated L. plantarum SP-A3 culture was evaluated under conditions simulating the heat treatment of fortified food products. The object of the study is nearly pure culture of L. plantarum SP-A3 from the probiotic drug Lactobacterin (Mitrogen NPO). We used deep culture method on a dense nutrient medium – MRS agar at 37°C. The test culture was encapsulated in a 2 % alginate gel by B-390 apparatus (Buchi) using a 2 % calcium lactate solution as a fixative. Two types of microcapsules were obtained and studied: 200-300 µm and 400-600 µm in size. The capsules had a rounded regular shape, matte white, uniform color and were elastic. The efficiency of encapsulation with the proposed parameters was about 89%. We studied the possibility of using a model system simulating coolingof a food product after heat treatment. Both objects pass the most critical temperature ranges from 70 to 60 °C in a similar way, the use of a model system to study the survival of microorganisms when cooling a real food product after heat treatment is adequate. The study did not identify statistically significant differences between the capsule size (200-300 µm and 400-600 µm) and the survival after heat treatment (74,7±0,7% and 68,8±1,2%, respectively). Compared to unencapsulated cells (0% in three independent experiments), microencapsulated probiotics showed higher survival rates of up to 75,4%. Thus, with the use of microencapsulated probiotics, the range of probiotic foods can be expanded.
Abstract
Recently, there has been increased interest in the production of functional probiotic food products such as cheese, yogurt and ice cream, as well as beverages and products based on meat, fruit, chocolate, etc. However, the range of such products is extremely limited, partly due to the difficulty of maintaining the viability of probiotic microorganisms. The thermal stability of the encapsulated L. plantarum SP-A3 culture was evaluated under conditions simulating the heat treatment of fortified food products. The object of the study is nearly pure culture of L. plantarum SP-A3 from the probiotic drug Lactobacterin (Mitrogen NPO). We used deep culture method on a dense nutrient medium – MRS agar at 37°C. The test culture was encapsulated in a 2 % alginate gel by B-390 apparatus (Buchi) using a 2 % calcium lactate solution as a fixative. Two types of microcapsules were obtained and studied: 200-300 µm and 400-600 µm in size. The capsules had a rounded regular shape, matte white, uniform color and were elastic. The efficiency of encapsulation with the proposed parameters was about 89%. We studied the possibility of using a model system simulating coolingof a food product after heat treatment. Both objects pass the most critical temperature ranges from 70 to 60 °C in a similar way, the use of a model system to study the survival of microorganisms when cooling a real food product after heat treatment is adequate. The study did not identify statistically significant differences between the capsule size (200-300 µm and 400-600 µm) and the survival after heat treatment (74,7±0,7% and 68,8±1,2%, respectively). Compared to unencapsulated cells (0% in three independent experiments), microencapsulated probiotics showed higher survival rates of up to 75,4%. Thus, with the use of microencapsulated probiotics, the range of probiotic foods can be expanded.
Keywords: encapsulation, probiotics, thermal stability, Lactobacillus, cutlets, meat products, heat treatment, functional foods.
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