The impact Encapsulation Exerted by Tragacanth Gum on Viability and Staling of Lactobacillus Plantarum and Lactobacillus acidophilus During Baking and Storing Gluten-free Sorghum Bread

Journal of Chemical Health Risks

دوره 14، شماره 1، خرداد 2024، صفحه 143-149   

نوع مقاله: Original Article

شناسه دیجیتال (DOI): 10.22034/jchr.2022.1913164.1210

نویسندگان

Leila Ghasemi¹؛ Leila Nouri^{* 1}؛ Abdorreza Mohammadi Nafchi^{1، 2}

¹Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran

²Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM, Penang, Malaysia

چکیده

Supplementing bread probiotics is considered to be challenging because of the high baking temperatures. In this study the influence of encapsulation by tragacanth gum on the validity of Lactobacillus Plantarum and Lactobacillus acidophilus during baking and storing gluten-free sorghum bread for three days. Moreover, the effect of probiotics encapsulation on moisture content and hardness as two major factors of bread staling were investigated. The process of baking process reduced the observed validity of L. Plantarum and L. acidophilus by about 3 logs CFU/g in gluten-free sorghum bread significantly. Additionally, we found that Plantarum, L. acidophilus, and encapsulated L.  during baking and storing processes strongly depend on matrix composition to survive. Encapsulation of probiotic cells by tragacanth gum can improve the viability of probiotic cells can be improved by encapsulating them by more than 2 log cycles in gluten-free sorghum bread during the storing process. The tragacanth gum showed a good protecting impact on L. Plantarum and L. acidophilus cells during 72 h storage. Overall, what the findings suggest is that encapsulating probiotics by tragacanth gum is a strategy promising to promote the survival of bacteria and delay staling of gluten-free sorghum bread.

کلیدواژه‌ها

Gluten-free؛ Probiotic؛ Encapsulation؛ Tragacanth؛ Sorghum bread

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