Improvement of the quality parameters of a novel synbiotic yogurt sauce using microencapsulated <i>Lactobacillus paracasei</i> and natural prebiotics

POURJAVID, Hadi; ATAEI, Maryam; POURAHMAD, Rezvan; ANVAR, Amir Ali; BEHMADI, Homa

doi:10.1590/fst.40322

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.40322 copy

Improvement of the quality parameters of a novel synbiotic yogurt sauce using microencapsulated Lactobacillus paracasei and natural prebiotics

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This study aimed to examine the production of a synbiotic yogurt sauce and to evaluate its physicochemical, microbiological, sensory, and rheological properties during storage. Lactobacillus paracasei was microencapsulated with resistant starch and sodium alginate by the emulsion technique. Two forms of probiotic bacteria (microencapsulated and free), together with prebiotic compounds (flaxseeds and chia seeds each one at two concentrations of 2% and 4%), were added to the yogurt sauce. Samples were kept for 30 days at 4 ˚C and observed for physicochemical, microbiological, sensory, and rheological characteristics within specific intervals. The results revealed that the produced synbiotic yogurt sauce was characterized as a pseudoplastic fluid. However, its viscosity increased due to the presence of flaxseeds and chia seeds. The addition of flaxseeds and chia seeds improved the survival of bacteria. The post-acidification values were lower in samples containing the microencapsulated bacteria compared to samples containing the free bacteria. Among the produced samples, the highest acceptable score for the sensory characteristic was obtained for the sample containing microencapsulated L. paracasei and 2% flaxseeds. Therefore, it is possible to produce a synbiotic yogurt sauce with desirable properties.

Keywords:
chia seeds; flaxseeds; Lactobacillus paracasei; yogurt sauce

Sample	Day 1	Day 10	Day 20	Day 30
		LogCFU/mL
T1	7.86 ± 0.04^{D, ab}	6.90 ± 0.058^{C, a}	6.57 ± 0.018^{B, a}	6.18 ± 0.021^{A, c}
T2	7.86 ± 0.006^{D, b}	7.03 ± 0.008^{C, c}	6.84 ± 0.056^{B, c}	6.24 ± 0.021^{A, d}
T3	7.85 ± 0.008^{D, a}	6.84 ± 0.056^{C, a}	6.57 ± 0.014^{B, a}	6.12 ± 0.018^{A, b}
T4	7.85 ± 0.014^{D, ab}	7.01 ± 0.017^{C, b}	6.84 ± 0.057^{B, c}	6.20 ± 0.057^{A, cd}
T5	7.85 ± 0.006^{C, a}	6.77 ± 0.075^{B, a}	6.84 ± 0.057^{B, c}	4.99 ± 0.008^{A, a}
T6	7.87 ± 0.016^{D, cd}	7.07 ± 0.054^{C, de}	6.93 ± 0.029^{B, e}	6.63 ± 0.095^{A, f}
T7	7.87 ± 0.008^{D, c}	7.09 ± 0.037^{C, e}	6.94 ± 0.015^{B, e}	6.69 ± 0.147^{A, fg}
T8	7.85 ± 0.045^{D, ab}	7.03 ± 0.028^{C, c}	6.86 ± 0.017^{B, c}	6.57 ± 0.014^{A, e}
T9	7.86 ± 0.007^{D, b}	7.06 ± 0.056^{C, de}	6.89 ± 0.014^{B, d}	6.70 ± 0.096^{A, fg}
T10	7.86 ± 0.010^{D, ab}	7.04 ± 0.041^{C, bcd}	6.80 ± 0.017^{B, b}	6.58 ± 0.048^{A, e}

sample	Day 1	Day 10	Day 20	Day 30
		pH
T1	4.28 ± 0.02^{B, a}	4.25 ± 0.005^{C, d}	4.22 ± 0.05^{BC, def}	4.01 ± 0.01^{A, a}
T2	4.34 ± 0.02^{C, bc}	4.32 ± 0.04^{C, e}	4.19 ± 0.01^{B, e}	4.02 ± 0.01^{A, a}
T3	4.32 ± 0.01^{D, b}	4.19 ± 0.01^{C, bc}	4.15 ± 0.01^{B, d}	4.02 ± 0.01^{A, a}
T4	4.32 ± 0.02^{C, b}	4.18 ± 0.02^{B, ab}	4.14 ± 0.02^{B, cd}	4.03 ± 0.02^{A, ab}
T5	4.28 ± 0.02^{C, a}	4.20 ± 0.02^{B, c}	4.19 ± 0.01^{B, e}	4.09 ± 0.01^{A, c}
T6	4.32 ± 0.01^{C, b}	4.16 ± 0.02^{B, a}	4.08 ± 0.02^{A, ab}	4.07 ± 0.02^{A, bc}
T7	4.34 ± 0.01^{D, c}	4.21 ± 0.01^{C, c}	4.13 ± 0.01^{A, c}	4.17 ± 0.01^{B, e}
T8	4.32 ± 0.005^{C, b}	4.17 ± 0.01^{B, a}	4.04 ± 0.02^{A, a}	4.14 ± 0.02^{B, d}
T9	4.32 ± 0.02^{C, b}	4.18 ± 0.01^{B, ab}	4.07 ± 0.02^{A, ab}	4.07 ± 0.01^{A, b}
T10	4.32 ± 0.01^{C, b}	4.24 ± 0.01^{B, d}	4.23 ± 0.005^{B, f}	4.19 ± 0.01^{A, f}
T11	4.28 ± 0.01^{C, a}	4.22 ± 0.02^{B, c}	4.15 ± 0.01^{A, d}	4.13 ± 0.01^{A, d}

sample	Day 1	Day 10	Day 20	Day 30
		Acidity (% in terms of acetic acid)
T1	0.59 ± 0.005^{A, a}	0.61 ± 0.02^{AB, ab}	0.64 ± 0.02^{BC, bc}	0.67 ± 0.01^{C, bc}
T2	0.60 ± 0.005^{B, ab}	0.65 ± 0.01^{C, c}	0.59 ± 0.001^{A, a}	0.68 ± 0.005^{D, c}
T3	0.60 ± 0.01^{A, ab}	0.60 ± 005^{A, a}	0.62 ± 0.02^{AB, b}	0.67 ± 0.03^{B, bc}
T4	0.60 ± 0.005^{A, ab}	0.60 ± 0.01^{A, a}	0.62 ± 0.01^{AB, b}	0.68 ± 0.005^{C, c}
T5	0.60 ± 0.03^{A, ab}	0.61 ± 0.01^{A, ab}	0.62 ± 0.02^{AB, b}	0.64 ± 0.02^{AB, ab}
T6	0.61 ± 0.02^{AB, ab}	0.60 ± 0.009^{A, a}	0.64 ± 0.01^{BC, bc}	0.64 ± 0.005^{BC, b}
T7	0.60 ± 0.03^{AB, ab}	0.60 ± 0.01^{A, a}	0.63 ± 0.01^{B, bc}	0.64 ± 0.008^{C, b}
T8	0.60 ± 0.03^{AB, ab}	0.61 ± 0.01^{A, ab}	0.64 ± 0.02^{B, bc}	0.63 ± 0.01^{B, ab}
T9	0.60 ± 0.02^{AB, ab}	0.60 ± 0.006^{A, a}	0.67 ± 0.005^{C, d}	0.63 ± 0.02^{B, ab}
T10	0.60 ± 0.02^{A, ab}	0.62 ± 0.02^{AB, abc}	0.62 ± 0.01^{A, b}	0.63 ± 0.01^{AB, ab}
T11	0.59 ± 0.01^{A, ab}	0.60 ± 0.01^{A, ab}	0.61 ± 0.01^{AB, b}	0.61 ± 0.01^{AB, a}

sample	Day 1	Day 30
	Viscosity (Pascal/sec)
T1	193.3 ± 0.57^{A, c}	276.0 ± 2.00^{B, f}
T2	321.3 ± 1.52^{A, h}	333.3 ± 1.52^{B, g}
T3	214.6 ± 0.57^{A, e}	233.6 ± 2.51^{B, d}
T4	248.3 ± 3.51^{A, f}	388.6 ± 2.51^{B, i}
T5	94.33 ± 3.51^{A, a}	92.60 ± 2.20^{A, a}
T6	306.6 ± 3.05^{B, g}	228.3 ± 3.05^{A, e}
T7	184.6 ± 0.57^{A, b}	523.3 ± 4.50^{B, j}
T8	198.3 ± 3.51^{B, d}	194.0 ± 0.00^{A, c}
T9	390.0 ± 6.00^{B, j}	381.6 ± 2.51^{A, h}
T10	200.6 ± 4.50^{B, d}	170.3 ± 0.57^{A, b}
T11	362.6 ± 2.51^{B, i}	211.3 ± 1.52^{A, d}

Sample	Colour parameters
	L*	a*	b*	WI	C*	H◦	ΔE*
T1	69.50 ± 0.65^bc	1.36 ± 0.36^bc	13.57 ± 0.46^bc	66.59 ± 0.41^bc	13.64 ± 0.48^b	84.26 ± 0.28^bc	1.49 ± 0.07^b
T2	68.33 ± 2.62^bc	1.23 ± 0.36^b	12.52 ± 2.00^bc	65.86 ± 1.73^bc	12.58 ± 1.02^b	84.46 ± 0.76^bcd	2.98 ± 0.93^c
T3	66.92 ± 2.29^b	1.32 ± 0.74^bc	13.05 ± 2.16^bc	64.36 ± 1.31^b	13.12 ± 1.22^b	84.42 ± 2.33^bcd	2.55 ± 0.21^c
T4	65.54 ± 4.93^ab	0.39 ± 1.23^bc	10.79 ± 4.19^ab	63.67 ± 3.42^ab	10.83 ± 1.22^a	89.12 ± 6.22^bcde	5.49 ± 0.20^e
T5	68.90 ± 1.83^bc	2.56 ± 0.30^e	15.96 ± 0.74^d	64.95 ± 1.99^b	16.17 ± 0.77^e	80.89 ± 0.65^a	2.02 ± 0.51^c
T6	67.08 ± 1.52^b	1.64 ± 0.07^bc	14.17 ± 1.19^bc	64.12 ± 1.32^ab	14.27 ± 0.18^bc	83.38 ± 0.41^bc	1.84 ± 0.47^bc
T7	67.28 ± 1.69^b	1.13 ± 0.62^b	12.58 ± 2.20^bc	64.87 ± 0.77^b	12.63 ± 1.25^bc	85.01 ± 1.96^d	2.68 ± 0.83^bc
T8	65.62 ± 4.56^ab	0.63 ± 1.04^b	11.18 ± 4.24^ab	63.63 ± 3.02^ab	11.21 ± 1.29^bc	87.63 ± 4.44^cd	5.02 ± 0.10^d
T9	62.81 ± 0.55^a	-0.22 ± 0.05^b	9.10 ± 0.79^a	61.71 ± 1.32^a	9.11 ± 0.79^a	91.40 ± 0.49^e	8.43 ± 0.92^f
T10	69.43 ± 0.11^bc	1.43 ± 0.12^bc	13.14 ± 0.54^b	66.69 ± 0.35^c	13.22 ± 0.55^bc	83.80 ± 0.28^bc	1.67 ± 0.55^bc
T11	68.82 ± 0.50^bc	1.92 ± 0.05^d	14.62 ± 0.15^c	65.51 ± 0.38^b	14.74 ± 0.16^cd	82.53 ± 0.13^b	0.37 ± 0.007^a

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[1] *Corresponding author: rjpourahmad@yahoo.com; rezvanpourahmad@iauvaramin.ac.ir