Microencapsulation of Bifidobacterium bifidum F-35 via modulation of emulsifying technique and its mechanical effects on the rheological stability of set-yogurt

Microencapsulation of Bifidobacterium bifidum F-35 via modulation of emulsifying technique and its mechanical effects on the rheological stability of set-yogurt

Microencapsulation of B. bifidum F-35 was carried out through emulsification technique in order to increase the microbial load while maintaining the rheological functions of set-yogurt. To produce single-layer (SL) microcapsules of whey protein, the pH was adjusted to 6.4 within Transglutaminase-ind...

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Bibliographic Details
Published in:Journal of food science and technology Vol. 60; no. 12; pp. 2968 - 2977
Main Authors: Mousa, Ahmed H., Korma, Sameh A., Ali, Abdelmoneim H., Abdeldaiem, Ahmed M., Bakry, Ibrahim A., Liu, Xiao-ming, Zhang, Hao, Abed, Sherif M., Bakry, Amr M.
Format: Journal Article
Language:English
Published: New Delhi Springer India 01-12-2023
Springer Nature B.V
Subjects:
Alginic acid
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Emulsification
Encapsulation
Firmness
Food Science
Gelation
Microcapsules
Microencapsulation
Microorganisms
Nutrition
Original Article
Proteins
Rheological properties
Rheology
Scanning electron microscopy
Sodium
Sodium alginate
Whey
Whey protein
Yogurt
Microencapsulation
Sodium alginate
Whey protein
Set-yogurt
Emulsification technique
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Summary:Microencapsulation of B. bifidum F-35 was carried out through emulsification technique in order to increase the microbial load while maintaining the rheological functions of set-yogurt. To produce single-layer (SL) microcapsules of whey protein, the pH was adjusted to 6.4 within Transglutaminase-induced gelation. Sodium alginate was processed as the external layer using calcium-induced gelation (pH 5.5) to produce the double-layer (DL) microcapsule. Scanning electron microscopy revealed that SL and DL microcapsules had sizes of 10 and 280 μm, respectively. The highest microbial load was clearly visible in the DL sample. According to texture profile analysis, the DL sample had the highest levels of gumminess, chewiness, and adhesiveness. The free sample outperformed the encapsulated samples in terms of springiness and cohesiveness. Although the SL sample had the highest viscosity, it produced a deformed gel when firmness was measured. In terms of firmness, the DL sample performed quite well. The viability of encapsulated B. bifidum F-35 in DL was higher than SL microcapsules during storage. Microencapsulation of B. bifidum F-35 with whey protein and sodium alginate is a promising technique that could improve the rheological properties of set-yogurt as a popular vehicle for bioactive ingredients. Graphical abstract
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ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-023-05812-1