Rice bran as an encapsulating material to produce a healthy synbiotic product with improved gastrointestinal tolerance.
Encapsulation and drying
Rice bran residual
Stress adaptation
Synbiotic powder
Journal
Archives of microbiology
ISSN: 1432-072X
Titre abrégé: Arch Microbiol
Pays: Germany
ID NLM: 0410427
Informations de publication
Date de publication:
16 Jun 2023
16 Jun 2023
Historique:
received:
16
01
2023
accepted:
16
05
2023
revised:
07
05
2023
medline:
19
6
2023
pubmed:
16
6
2023
entrez:
15
6
2023
Statut:
epublish
Résumé
To date, the coffee industry has the second highest market value in the world and consumer behavior has transitioned from drinking coffee just for its caffeine content to reduce sleepiness into an overall experience. Instant cold brew coffee in powder form can preserve the taste of coffee well; moreover, it is easy to transport. Several consumers have increasing interests in implementing lactic acid bacteria in healthy food due to their growing awareness of the probiotic's role. Several scholars have presented stress adaptation characteristics of single probiotic strains; however, comparisons of the stress-tolerant capacities of different probiotic strains are incomplete. Five lactic acid strains are tested for adaptation under four sublethal conditions. Lactobacillus casei is the most resilient probiotic in terms of heat and cold adaptation, while Lactobacillus acidophilus is more tolerant to low acid and bile salt; Then, these probiotics are subjected to a stress challenge that stimulates drying temperature, including a heat and cold stress challenge. The results show that acid adaptation can improve Lactobacillus acidophilus TISTR 1338 tolerance to harsh drying temperatures. In addition, encapsulation using prebiotic extracts from rice bran, with pectin and resistant starch combined through crosslinking and treated by freeze-drying, provides the highest encapsulation efficiency. In summary, acid-adapted L. acidophilus TISTR 1388 at the sublethal level can be applied to high and low temperature processing techniques. Additionally, the amount of viable probiotic after in vitro digestion remains at 5 log CFU/g, which is suitable for application in the production of synbiotic cold brew coffee.
Identifiants
pubmed: 37322321
doi: 10.1007/s00203-023-03586-w
pii: 10.1007/s00203-023-03586-w
doi:
Substances chimiques
Coffee
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
265Informations de copyright
© 2023. The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.
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