Stability and survivability of free and microencapsulated Lactobacillus rhamnosus under simulated gastrointestinal conditions and in orange juice | International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts) 2022

Umair Ali National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan; Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University of Bahawalpur, Bahawalpur, Pakistan

Muhammad Saeed National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

Zulfiqar Ahmad Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University of Bahawalpur,Bahawalpur, Pakistan

Faiz-ul-Hassan Shah Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University of Bahawalpur, Bahawalpur, Pakistan

Muhammad Adil Rehman Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University of Bahawalpur, Bahawalpur, Pakistan

Muhammad Waseem Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University of Bahawalpur, Bahawalpur, Pakistan

Hammad Hafeez Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University of Bahawalpur, Bahawalpur, Pakistan

Tahir Mehmood Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University of Bahawalpur, Bahawalpur, Pakistan

Muhammad Azam National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

Survivability of probiotics is severely affected by harsh gastrointestinal conditions. In present study, microbeads of Lactobacillus rhamnosus were formulated using alginate (1.5% w/v) and xanthan gum (0.5% w/v) through emulsion technique in order to improve bacterial viability in low pH orange juice and in gastrointestinal conditions. Probiotic orange juice was formulated and tested for the physicochemical parameters (pH, titratable acidity and total sugars) and sensorial properties (flavor, taste, color, aroma and overall acceptability) as well as encapsulation efficiency, survivability in bile salt, SGF (simulated gastric juice) and SIF (simulated intestinal fluid). Encapsulated cells depicted the highest survivability as compared to free cells. Gum coated alginate microbeads showed higher encapsulation efficiency i.e. 95.2% as compared to alginate microbeads i.e. 86.85%. Similarly, alginate and gum coated beads (T3) showed the highest survival (83.6%) and resistance against bile salt (8.50 log CFU/g), SGF (7.95 log CFU/g) and in SIF (8.0 log CFU/g) during 80min exposure as compared to single layer alginate coated bacteria (T2) and free cells. The viability of gum coated alginate beads remained above 107 CFU/g in gastrointestinal conditions. All the physicochemical parameters of probiotic juice were significantly (p = 0.05) goes on decreasing with respect to storage except acidity but the minimal changes were observed in gum coated alginate microbeads (T3). But different treatments had no significant impact on flavor, aroma, color, taste and acceptability of juice while affected significantly (p = 0.05) with respect to storage. Conclusively, gum coated alginate beads improved the survivability of probiotics and probiotics orange juice may contribute a good market share due to its therapeutic benefits