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Title: เอนแคปซูเลชันของ Bifidobacterium breve เพื่อส่งเสริมการรอดชีวิตของจุลินทรีย์ในโยเกิร์ตถั่วแระญี่ปุ่น
Other Titles: Encapsulation of Bifidobacterium breve to enhance microbial cell viability in green soybean yogurt
Authors: กนกอร นาคหลง
Authors: จุฬาลักษณ์ เขมาชีวะกุล
กนกอร นาคหลง
Issue Date: Sep-2023
Publisher: เชียงใหม่ : บัณฑิตวิทยาลัย มหาวิทยาลัยเชียงใหม่
Abstract: Bifidobacterium breve (B. breve) is a beneficial bacterium that plays a pivotal role in maintaining intestinal equilibrium by binding to pathogenic microorganisms and fortifying the body's immune response. However, its viability diminishes with age due to a low survival rate in the gastrointestinal tract. Encapsulation technology offers a solution by safeguarding microorganisms from adverse environmental conditions and thus enhancing their survival rates. B. breve can be applied to various health-promoting probiotic products, notably fermented milk and yogurt. The latter has gained popularity among health-conscious consumers. In response to the growing demand, alternative yogurt options have emerged, crafted from grains such as soybeans, almond, and coconut. Notably, even green soybeans or edamame prove to be excellent raw materials for yogurt production. The objective of this study is to encapsulate B. breve TISTR 2130 cells by extrusion technique using sodium alginate solutions at concentrations of 1.5%, 2.0%, and 2.5% (w/v), coupled with calcium lactate solutions at 1.0% and 2.0% (w/v) concentrations, serving as encapsulating agents. The primary objective is to identify the optimal conditions for B. breve TISTR 2130 survival in green soybean yogurt. The results show that employing a 2% sodium alginate solution (w/v) along with a 2% calcium lactate solution (w/v) yielded an impressive encapsulation efficiency of 99.8±0.07%, with a concentration of 5.25±0.01 log CFU/mL. In simulated gastrointestinal tract conditions, encapsulated B. breve TISTR 2130 exhibited a survival of 5.59±0.03 log CFU/mL, surpassing the free cells, which displayed no survival after a mere 1 hour in simulated gastric juice. Over a span of 5 hours in the simulated gastrointestinal tract system, the encapsulated B. breve TISTR 2130 retained a survival rate of 64.0±0.39%, exhibiting a residual count greater than 5 log CFU/mL. Turning to the storage analysis of green soybean milk yogurt, both the control and the sample enriched with encapsulated B. breve TISTR 2130 revealed similar trends. Over a 20-day period at 4°C, a decrease in attributes like L*, b*, syneresis, lactic acid content, and total probiotic content was observed, while a*, pH, viscosity, phenol content, flavonoids, and antioxidant activity (DPPH and FRAP) exhibited an increasing tendency. Sensory evaluations were conducted with 81 panelists, revealing that both sets of green soybean milk yogurt achieved non-statistically significant scores (p>0.05), ranging from neutral to slightly favorable. In conclusion, the encapsulated B. breve TISTR 2130 within alginate beads displayed an exceptional ability to safeguard microbial levels of over 6 log CFU/mL during a 10-day refrigerated storage period at 4°C, aligning with the International Dairy Federation (IDF) guidelines. This study conclusively demonstrates the viability of encapsulating B. breve TISTR 2130 with alginate as an innovative approach for survival within simulated gastrointestinal conditions and throughout storage within green soybean milk yogurt. This technology not only holds promise for other probiotics or products but also for integration into health-enhancing food items aimed at harmonizing intestinal microorganisms and promoting overall well-being.
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