Encapsulation of probiotics for food and beverage applications

• Main Author: Ang, Kai Lin
• Other Authors: Loo Say Chye Joachim
• Format: Final Year Project
• Language: English
• Published: Nanyang Technological University 2022
• Subjects: Engineering::Materials::Biomaterials
• Online Access: https://hdl.handle.net/10356/156300
• Institution: Nanyang Technological University

To cater to lactose-intolerant consumers, there is a rising demand for more functional food choices in non-dairy matrices. Up to date, no studies have been done to examine the viability of probiotics in popular, well-liked, commercialized carbonated sodas/beers, but it is known that certain components in these matrices (e.g. phosphoric acid in soda, hops and ethanol in beers) can reduce the viability of probiotics. For probiotic to confer beneficial effects to the host, it must remain viable throughout its shelf life and the gastric phase to be absorbed in the intestines. Thus, in this study, we have examined the viability of four probiotic candidates, in which three of them can be found commonly in commercial probiotic products; Lacticaseibacillus rhamnosus GG (LGG), Escherichia coli Nissle 1917 (ECN), Bifidobacterium longum (BL), and a novel seven strain kefir probiotic blend formulated from past study [1], in their unencapsulated and alginate-encapsulated formulation, in four popularly consumed commercialized carbonated sodas/beers under two different temperature storage conditions over 14 days and in the simulated gastric environment for 2 h. Findings from this study have shown that alginate-encapsulated probiotic beads, produced via extrusion method, can exhibit a protective effect in an acidic/bactericidal environment and resulted in a significant improvement in viability as compared to unencapsulated ones in commercialized carbonated sodas/beers. Findings from this study have also found that the viability of probiotics is more well maintained when stored in refrigerated conditions than in room temperature conditions over 14 days. Among the four probiotic tested, the novel kefir probiotic blend was found to be the most viable for potential development of functional soda/beer, however, more studies are need to be conducted to observe for potential “off-flavors” effects due to carbohydrate metabolism, particularly in sugary drinks. Further studies on the effect of pressurized carbonation on probiotic viability can be conducted too.