Symbiotic microencapsulation to enhance <i>Bifidobacterium longum</i> and <i>Lactobacillus paracasei</i> survival in goat cheese

KAVAS, Nazan; KAVAS, Gökhan; KINIK, Özer; ATEŞ, Mustafa; KAPLAN, Muammer; ŞATIR, Gülçin

doi:10.1590/fst.55620

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Food Science and Technology

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Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.55620 copy

Symbiotic microencapsulation to enhance Bifidobacterium longum and Lactobacillus paracasei survival in goat cheese

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Abstract

In the study, the microencapsulation method was applied in the production of white cheese from goat milk to prevent the loss of viability of Lactobacillus paracasei and Bifidobacterium longum due to environmental factors during their storage period. For this purpose, the cheese was obtained using three types of microcapsules - symbiotic microcapsules containing probiotic bacteria and probiotic + fructooligosaccharide, probiotic + inulin. In addition, probiotics, fructooligosaccharide and inulin have been added to cheese in free form, and a total of 7 different cheeses have been produced with the control sample. In the microencapsulation, 1% sodium alginate was used as coating material and the extrusion method was applied. The cheese samples have been stored at +4 ⁰C for 180 days. It has been determined that the viability of L. paracasei and B.longum has been preserved with the microencapsulation technique, while the viability of probiotic bacteria is preserved at a higher level in cheese samples obtained with the addition of prebiotics to microencapsules. It has been concluded that probiotic microorganisms are available above the minimum therapeutic effect value in grams of cheese samples containing microcapsules and these cheese could be considered as probiotic.

Keywords:
symbiotic microcapsules; Bifidobacterium longum; Lactobacillus casei; goat cheese; viability

Days/ Samples	SHPK	SHPK+F	SHPK+I	MKP	MKP+F	MKP+I
1	9.30 ± 0.09 a^A	9.34 ± 1.13 a^A	9.32 ± 0.47 a^A	10.36 ± 0.05 b^A	10.46 ± 1.10 c^A	10.45 ± 2.21 c^A
15	9.26 ± 0.14 a^A	9.31 ± 1.45 a^A	9.30 ± 0.26 a^A	10.34 ± 0.02 b^A	10.43 ± 1.23 c^A	10.44 ± 1.87 c^A
30	9.17 ± 0.12 a^A	9.26 ± 1.20 a^A	9.27 ± 0.86 a^A	10.32 ± 0.12 b^A	10.39 ± 1.45 c^A	10.39 ± 1.96 c^A
45	9.09 ± 0.06 a^A	9.23 ± 1.71 a^A	9.23 ± 0.41 a^A	10.31 ± 0.14 b^A	10.37 ± 1.86 c^A	10.37 ± 0.56 c^A
60	9.05 ± 0.03 a^A	9.18 ± 1.33 a^A	9.19 ± 0.44 a^A	10.34 ± 0.44 b^A	10.351.74 c^A	10.35 ± 0.78 c^A
75	8.91 ± 0.01 a^A	9.03 ± 1.46 a^A	9.04 ± 0.70 a^A	10.17 ± 0.57 b^A	10.32 ± 1.31 c^A	10.32 ± 0.26 c^A
90	8.78 ± 0.08 a^B	8.53 ± 1.52 a^B	8.51 ± 0.39 a^B	10.03 ± 0.66 b^A	10.23 ± 1.42 c^A	10.22 ± 1.68 c^A
120	8.53 ± 0.11 a^B	8.51 ± 1.86 a^B	8.51 ± 0.82 a^B	10.03 ± 0.41 b^A	10.23 ± 0.13 c^A	10.23 ± 1.52 c^A
150	7.45 ± 0.22 a^C	7.63 ± 1.55 a^C	7.60 ± 0.77 a^C	9.90 ± 0.33 b^B	10.07 ± 0.47 c^B	10.07 ± 0.23 c^B
180	6.59 ± 0.47 a^C	6.68 ± 1.63 a^C	6.63 ± 0.33 a^C	9.75 ± 0.12 b^B	9.90 ± 0.45 c^B	9.90 ± 1.25 c^B

Days/ Samples	SHPK	SHPK+F	SHPK+I	MKP	MKP+F	MKP+I
1	9.29 ± 0.41 a^A	9.32 ± 0.20 a^A	9.32 ± 1.12 a^A	10.37 ± 0.04 b^A	10.45 ± 1.12 b^A	10.44 ± 0.08 b^A
15	9.25 ± 0.02 a^A	9.31 ± 0.18 a^A	9.30 ± 1.45 a^A	10.34 ± 0.01 b^A	10.43 ± 1.08 c^A	10.39 ± 0.01 c^A
30	9.14 ± 0.06 a^A	9.26 ± 0.43 a^A	9.25 ± 1.23 a^A	10.31 ± 0.14 b^A	10.39 ± 1.04 c^A	10.38 ± 0.02 c^A
45	9.08 ± 0.08 a^A	9.20 ± 0.73 a^A	9.19 ± 1.18 a^A	10.30 ± 0.19 b^A	10.37 ± 1.13 c^A	10.36 ± 0.08 c^A
60	9.02 ± 0.11 a^A	9.16 ± 0.13 a^A	9.15 ± 1.14 a^A	10.27 ± 0.24 b^A	10.34 ± 1.07 c^A	10.30 ± 0.11 c^A
75	8.90 ± 0.26 a^A	9.03 ± 0.40 a^A	9.00 ± 0.08 a^A	10.14 ± 0.25 b^A	10.31 ± 0.08 c^A	10.30 ± 0.14 c^A
90	8.46 ± 0.45 a^AB	8.78 ± 0.09 a^A	8.78 ± 1.16 a^A	10.04 ± 0.12 b^A	10.03 ± 0.07 c^A	10.03 ± 0.25 c^A
120	8.52 ± 0.06 a^A	8.54 ± 0.05 a^A	8.52 ± 0.01 a^A	10.02 ± 0.20 b^A	10.21 ± 1.25 c^A	10.20 ± 0.17 c^A
150	7.39 ± 0.04 a^B	7.62 ± 0.07 a^B	7.61 ± 0.09 a^B	9.89 ± 0.10 b^B	10.05 ± 2.34 c^B	10.04 ± 0.47 c^B
180	6.58 ± 0.10 a^C	6.68 ± 0.17 a^C	6.67 ± 1.23 a^C	9.75 ± 0.04 a^B	9.90 ± 1.56 a^B	9.90 ± 0.56 a^B

Days/Samples	SHPK	SHPK+F	SHPK+I	MKP	MKP+F	MKP+I	K
1	9.3 ± 0.88 a^A	9.33 ± 0.11 a^A	9.32 ± 0.09 a^A	9.48 ± 0.91 ab^A	9.56 ± 1.04 ab^A	9.51 ± 0.03 ab^A	9.47 ± 0.06 a^A
15	9.22 ± 0.12 a^A	9.31 ± 0.53 a^A	7.30 ± 0.02 a^A	9.32 ± 0.07 b^A	9.54 ± 0.03 a^A	9.53 ± 0.09 a^A	9.61 ± 0.42 a^A
30	8.79 ± 0.08 a^B	9.12 ± 0.33 a^A	9.11 ± 0.15 a^A	9.16 ± 0.05 b^A	9.48 ± 0.09 a^A	9.51 ± 0.07 a^A	9.55 ± 0.63 a^A
45	8.74 ± 0.02 a^B	8.87 ± 0.24ab^B	8.87 ± 0.46 ab^B	9.02 ± 1.12 a^A	9.39 ± 0.07 a^A	9.36 ± 0.19 a^A	9.41 ± 0.40 a^A
60	8.68 ± 0.14 a^B	8.82 ± 0.47 b^B	8.81 ± 0.22 b^B	9.28 ± 1.09 a^A	9.29 ± 1.16 a^A	9.26 ± 1.24 a^A	9.37 ± 0.51 a^A
75	8.45 ± 0.36 a^B	8.67 ± 0.86 a^B	8.67 ± 0.55 a^B	8.80 ± 1.06 b^B	8.81 ± 0.08 a^B	8.80 ± 1.10 a^B	8.40 ± 0.60 a^B
90	7.67 ± 0.87 a^C	7.70 ± 0.33 a^C	7.70 ± 0.72 a^C	7.69 ± 0.23 a^B	7.68 ± 0.03 a^B	7.68 ± 0.05 a^B	8.68 ± 0.89 a^B
120	7.41 ± 0.54 a^C	7.40 ± 0.29 a^C	7.37 ± 0.49 a^C	7.35 ± 0.31 a^B	7.40 ± 0.19 a^B	7.39 ± 0.87 a^B	7.45 ± 0.71 a^B
150	6.61 ± 0.41 a^C	6.62 ± 0.21 a^C	6.61 ± 0.24 a^C	6.53 ± 0.27 b^C	6.54 ± 0.57 b^C	6.53 ± 0.53 b^C	6.63 ± 0.43 a^C
180	5.60 ± 0.12 a^D	5.61 ± 0.17ab^D	5.60 ± 0.83 ab^D	5.48 ± 1.23 b^C	5.51 ± 0.63 b^C	5.51 ± 0.21 b^C	5.62 ± 0.54 a^C

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[1] *Corresponding author: nazan.kavas@ege.edu.tr