alexa Evaluation of Survival Rate and Physicochemical Properties of Encapsulated Bacteria in Alginate and Resistant Starch in Mayonnaise Sauce
ISSN: 2155-9821

Journal of Bioprocessing & Biotechniques
Open Access

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Research Article

Evaluation of Survival Rate and Physicochemical Properties of Encapsulated Bacteria in Alginate and Resistant Starch in Mayonnaise Sauce

Bigdelian E1 and Razavi SH2*
1Department of Food Science and Technology, Shahre kord Branch, Islamic Azad University, Shahre kord, Iran
2Department of Food Science and Technology, Faculty of Biosystem Engineering, Campus of Agriculture and Natural Resources, The University of Tehran, Tehran, Iran
Corresponding Author : Razavi SH
Department of Food Science and Technology
Faculty of Biosystem Engineering
Campus of Agriculture and Natural Resources
The University of Tehran, Tehran, Iran
Tel: 0098-261-2248804, 0098-912-2347367
E-mail: [email protected]
Received May 26, 2014; Accepted June 28, 2014; Published July 08, 2014
Citation: Bigdelian E, Razavi SH (2014) Evaluation of Survival Rate and Physicochemical Properties of Encapsulated Bacteria in Alginate and Resistant Starch in Mayonnaise Sauce. J Bioprocess Biotech 4:166 doi:10.4172/2155-9821.1000166
Copyright: © 2014 Bigdelian E, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
 

Abstract

Three types of symbiotic mayonnaise sauces, with free, encapsulated bacteria with calcium alginate (in 4% concentration) and encapsulated with calcium alginate and resistant starch by two strains of L. acidophilus and L. casei were manufactured in triplicate under the same conditions. The numbers of viable cells, pH, acidity and rheological properties’ of symbiotic mayonnaise samples during 91 days of storage in refrigerated (4°C) conditions was evaluated. It was observed that the number of viable cells of Lactobacillus acidophilus and L. casei was reduced significantly (p<0.05) from day 1 to day 91 of storage period in Free State comparing encapsulated bacteria in both type of them. Reduction of viable cells encapsulated with Hi maize-alginate had a slower rate than probiotic cells encapsulated with calcium alginate (4%) in both L. acidophilus and L. casei mayonnaise samples container types. About changing in pH and increasing acidity of symbiotic mayonnaise sauces, the samples containing free probiotic cells had the highest changing and samples inoculated encapsulated cells with Hi maize-alginate mixture had lowest changing in these factors between all sample types. Also there weren’t any significant changes in rheological properties of encapsulated symbiotic mayonnaise sample compared with control samples but in samples containing free cells a significant differences compared with control samples were seen. Finally, proved microencapsulation could help survival probiotic cells enough in therapeutic effects on consumers at the end of storage and modification encapsulation with adding Hi maize starch to calcium alginate improved preserving chemical qualities of symbiotic mayonnaise sauce.cells enough in therapeutic effects on consumers at the end of storage and modification encapsulation with adding Hi maize starch to calcium alginate improved preserving chemical qualities of symbiotic mayonnaise sauce.

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