Encapsulation in an alginate –goats’ milk–inulin matrix improves survival of probiotic Bifidobacterium in simulated gastrointestinal conditions and goats’ milk yoghurt

In this work, a new encapsulating matrix, alginate –goats’ milk–inulin, was used to encapsulateBifidobacterium animalis subsp.lactis BB‐12. The addition of inulin resulted in capsules with a compact structure, and a higher probiotic cell count under simulated gastrointestinal conditions and in probiotic goats’ milk yoghurt during refrigerated storage. Encapsulation of the probiotic bacteria led to slower post‐acidificatio n yoghurts. The results of this study showed that the alginate–goats’ milk–inulin matrix has potential to be used as a new encapsulation material to encapsulate probiotics for use in goats’ milk‐based probiotic fermented dairy products, avoiding the cross‐contamination caused by using ca psules based on cows’ milk.

Source: International Journal of Dairy Technology - November 7, 2018 Category: Nutrition Authors: P H Pradeep Prasanna, Dimitris Charalampopoulos Tags: Original Research Source Type: research