Effect of encapsulation and wall material on the probiotic survival and physicochemical properties of synbiotic chewing gum: study with univariate and multivariate analyses

Heliyon

Siamak Gheibi¹  Amir Pourfarzad²  Leila Roozbeh Nasiraie²  Sahar Dehqan Qaziyani³ 

[1] Corresponding author.;Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran;Department of Food Science, Nour Branch, Islamic Azad University, Nour, Iran;

关键词: Food science;    Food engineering;    Food technology;    Food quality;    Food processing;    Food analysis;   

DOI  :  

来源: DOAJ

【 摘 要 】

Nowadays, there is an increasing tendency toward using probiotics in different food systems. In this work, probiotic survival, texture features and sensory properties of synbiotic chewing gum containing encapsulated probiotic organisms (Lactobacillus reuteri) were studied. Probiotics were encapsulated using alginate, inulin (0–1%) and lecithin (0–1%). Storage trials showed that, unlike control, the viability of the probiotic in encapsulated samples was retained after 21 days. Probiotic survival was increased by increasing of inulin and lecithin in cell walls. Samples containing encapsulated organisms had different texture parameters compared to the control. Sensory panelists liked the chewing gum with encapsulated lactobacilli. Thus, chewing gum has been shown to be an excellent food for delivery of probiotic lactobacilli. Principal component analysis (PCA) allowed discriminating among probiotics survival and chewing gum specialties. Partial least squares regression (PLSR) models were applied to find out the relationships between sensory and instrumental data.

【 授权许可】

Unknown