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The assessment of microencapsulated Lactobacillus plantarum survivability in rose petal jam and the changes in physicochemical, textural and sensorial characteristics of the product during storage by Fateme Shoaei; Ali Heshmati; Reza Mahjub; Amir Daraei Garmakhany; Mehdi Taheri is a Biochemistry, Genetics and Molecular Biology article available to read on EtoBox.

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The present study aimed to develop a probiotic rose petal jam containing microencapsulated __L. plantarum.__ The attributes of __L. plantarum__ microcapsules and bacteria viability in simulated gastrointestinal conditions and jam were assessed. In addition, __L. plantarum__ effects on physicochemical, textural and sensorial properties of jam were studied. The microencapsulation yield, diameter, and zeta potential value of the microcapsules ranged from 90.23 to 92.75%, 14.80–35.02 μm, and − 16.83 to − 14.71 mV, respectively. The microencapsulation process significantly increases the survival of __L. plantarum__ in simulated gastrointestinal tract and jam. In jam samples containing __L. plantarum__ microencapsulated with 2% sodium alginate and 3.5% or 5% Arabic gum and stored for 90 days, the bacterial count was higher than the acceptable level (10^6^ CFU/g). While there was no significant difference (__P__ > 0.05) between physicochemical characteristics of non-probiotic and probiotic jams, taste and overall acceptance scores of microencapsulated probiotic jams were higher. The microencapsulation of __L. plantarum__ in sodium alginate (2%) and Arabic gum (5%) and its inoculation into

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Author

Fateme Shoaei; Ali Heshmati; Reza Mahjub; Amir Daraei Garmakhany; Mehdi Taheri

Publisher

Springer Science and Business Media LLC

Published

2022

Language

EN

Field

Biochemistry, Genetics and Molecular Biology (Life Sciences)