Effect of Encapsulation on Viability of Bifidobacterium longum CFR815j and Physiochemical Properties of Ice Cream
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The health beneficial attributes of bifidobacteria and its safe association with the host gut has increased its significance as a probiotic. However delivering probiotic bifidobacteria with Minimum Biological Value (MBV) through product has always been a challenge. In the present study, an attempt was made to maintain the viability of native isolate of Bifidobacterium longum CFR 815j and deliver through ice-cream. B. longum CFR815j was microencapsulated in alginate starch capsules by emulsification followed by evaluation of bead stability in simulated gastrointestinal conditions. After incorporation in ice-cream, the effect on chemical properties, sensory parameters and meltdown characteristics of the product were also evaluated. Survival studies of B. longum revealed higher counts than 107 in the product which is essential for probiotic bacteria to exhibit beneficial effect. Further, all the properties of this ice-cream were comparable to the regular ice-cream. Our studies conclude that encapsulation was able to maintain the requisite MBV of bifidobacteria in ice-cream without affecting the sensory characteristics.
KeywordsBifidobacterium Probiotic Encapsulation Ice cream
The authors are thankful to The Director; CSIR-Central Food Technological Research Institute, Mysuru, India, for providing necessary funds and facilities. SA would like to acknowledge CSIR for granting Senior Research Fellowship. This work was supported by Council of Scientific and Industrial Research, New Delhi under VIIth Five-year plan project (BSC0202).
This work was funded by Council of Scientific and Industrial Research (CSIR), New Delhi under VIIth Five-year plan project (BSC0202).
Compliance with Ethical Standards
Conflict of interest
The Authors declared that they have no conflict of interests.
This article does not contain any studies with human participants or animals performed by any of the authors.
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