Microencapsulation of Bifidobacterium bifidum F-35 via modulation of emulsifying technique and its mechanical effects on the rheological stability of set-yogurt

Ahmed H Mousa; Sameh A Korma; Abdelmoneim H Ali; Ahmed M Abdeldaiem; Ibrahim A Bakry; Xiao-Ming Liu; Hao Zhang; Sherif M Abed; Amr M Bakry

doi:10.1007/s13197-023-05812-1

Microencapsulation of Bifidobacterium bifidum F-35 via modulation of emulsifying technique and its mechanical effects on the rheological stability of set-yogurt

J Food Sci Technol. 2023 Dec;60(12):2968-2977. doi: 10.1007/s13197-023-05812-1. Epub 2023 Aug 26.

Authors

Ahmed H Mousa^{1

2}, Sameh A Korma^{2

3}, Abdelmoneim H Ali³, Ahmed M Abdeldaiem⁴, Ibrahim A Bakry⁵, Xiao-Ming Liu², Hao Zhang², Sherif M Abed¹, Amr M Bakry⁶

Affiliations

¹ Food Science and Technology Department, Faculty of Environmental Agricultural Science, Arish University, Egypt El-Arish.
² State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China.
³ Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig, 44511 Egypt.
⁴ Dairy Department, Faculty of Agriculture, Suez Canal University, Ismailia, 41522 Egypt.
⁵ Department of Food and Dairy Technology, Faculty of Technology and Development, Zagazig University, Zagazig, 44519 Egypt.
⁶ Dairy Science Department, Faculty of Agriculture, New Valley University, New Valley, El-Kharga, 72511 Egypt.

Abstract

Microencapsulation of B. bifidum F-35 was carried out through emulsification technique in order to increase the microbial load while maintaining the rheological functions of set-yogurt. To produce single-layer (SL) microcapsules of whey protein, the pH was adjusted to 6.4 within Transglutaminase-induced gelation. Sodium alginate was processed as the external layer using calcium-induced gelation (pH 5.5) to produce the double-layer (DL) microcapsule. Scanning electron microscopy revealed that SL and DL microcapsules had sizes of 10 and 280 μm, respectively. The highest microbial load was clearly visible in the DL sample. According to texture profile analysis, the DL sample had the highest levels of gumminess, chewiness, and adhesiveness. The free sample outperformed the encapsulated samples in terms of springiness and cohesiveness. Although the SL sample had the highest viscosity, it produced a deformed gel when firmness was measured. In terms of firmness, the DL sample performed quite well. The viability of encapsulated B. bifidum F-35 in DL was higher than SL microcapsules during storage. Microencapsulation of B. bifidum F-35 with whey protein and sodium alginate is a promising technique that could improve the rheological properties of set-yogurt as a popular vehicle for bioactive ingredients.

Keywords: Bifidobacterium bifidum; Emulsification technique; Microencapsulation; Set-yogurt; Sodium alginate; Whey protein.

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