Background
Vegetal BM 297 ATO is a food grade lipid based material extracted from vegetables, and certified for human consumption. In this study, Bifidobacterium longum LMG 13197 was encapsulated in Vegetal BM 297 ATO-inulin by freeze drying, followed by evaluation of its survival in simulated gastrointestinal fluids and yoghurt. Furthermore, the effect of incorporation of such microparticles on physico-chemical properties of yoghurt was examined. Unencapsulated and encapsulated B. longum cells were exposed to simulated gastrointestinal fluids for 6 h and yoghurt at 4 °C for 6 weeks, and then evaluated for viability using plate counts.
Conclusions
Vegetal-inulin encapsulation protected probiotics in gastrointestinal fluids and yoghurt with negligible effects to its appearance, thus can be used for fortification of yoghurt with probiotics.
Results
By the end of exposure to simulated gastrointestinal fluids, encapsulated cells were >5 log units higher than their unencapsulated counterparts. Furthermore, their levels in yoghurt remained above 10(6) cfu mL(-1) until the end of 6 weeks of storage while unencapsulated levels were at this level up to 5 weeks. There were no significant differences in pH values of yoghurts containing encapsulated cells throughout the storage (p > 0.05). However, significant differences in the lightness and yellowness of these yoghurts were recorded, although the total colour change was negligible. Conclusions: Vegetal-inulin encapsulation protected probiotics in gastrointestinal fluids and yoghurt with negligible effects to its appearance, thus can be used for fortification of yoghurt with probiotics.