Augmentation of Probiotic Viability in Ice Cream Using Microencapsulation Technique

N. Karthikeyan, A. Elango, G. Kumaresan, T.R. Gopalakrishnamurty, C. Pandiyan

Abstract


This study was aimed to evaluate the survivability of two proven probiotic strains viz., Lactobacillus casei (NCDC-298) and Bifidobacterium animalis ssp. Lactis (BB-12) in ice cream using microencapsulation technique. Four different types of probiotic ice cream viz., free and encapsulated Lactobacillus casei (NCDC-298) and Bifidobacterium animalis ssp. Lactis (BB-12) were manufactured. Probiotic viability of these strains was monitored during different storage period upto 180 days at _23°C. The viable cell count of Lactobacillus casei (NCDC-298) and Bifidobacterium animalis ssp. Lactis (BB-12) in the free state in prepared ice cream mixture was 5.3 ± 0.2 ×109 cfu/ ml and 4.6 ± 0.2 × 109 cfu/ ml at day one and the numbers were decreased to 4.5 ± 0.2 × 106 and 2.1 ± 0.1× 107 cfu/ ml in ice-cream after 180 days of storage at _23°C respectively. After the procedure of microencapsulation of Lactobacillus casei (NCDC-298) and Bifidobacterium animalis ssp. Lactis (BB-12) along with calcium alginate and whey protein concentrate beads, the probiotic survivability raised at the rate of above 30 percent during the same period of storage. The present study revealed that microencapsulation can significantly increase the survival rate of probiotic bacteria in ice cream over an extended period of shelf-life. Further the addition of microencapsulated probiotics in ice cream had no significant effect on the sensory properties.

Keywords


Probiotic Survival; Sodium Alginate; Whey Protein Concentrate

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