Using gelatin as wall material and coconut oil as core material, probiotic mouth incense pills loaded with Lactobacillus plantarum P9 were prepared by high precision concentric dropping pill technology. The appearance, diameter, and texture of probiotic mouth incense pills with different contents of phospholipids in the core material were analyzed, and the effects of adding different contents of phospholipids in the core material on the melting rate of mouth incense pills in the mouth, processing, storage and the stability of probiotics in the simulated oral digestion process were investigated. The results showed that the addition of phospholipid had no significant effect on the diameter, hardness, and elasticity of probiotic mouth incense pills, and the increase of phospholipid addition could significantly accelerate the melting rate of solid lipid core in oral digestive fluid. In addition, the addition of phospholipids also increased the bacterial activity retention rates of probiotics during processing and storage (25℃, 12 months), which were 85.4%(phospholipid addition amount 1.5%) and 23.4% (phospholipid addition amount 1%), respectively. Therefore, proper amount of phospholipids can be added in the preparation of probiotic mouth incense pills to obtain better bacterial retention rate and better sensory properties. This study provides a theoretical basis for the development of probiotic food with high probiotic loading efficiency and good taste.
ZHANG Kui
,
ZHU Jingyao
,
CAI Jibao
,
MA Xiaojuan
,
LIU Wei
,
ZOU Liqiang
,
XIE Youfa
. Effects of phospholipid content on the palatability and bacterial stability of oral-release probiotic mouth incense pills[J]. Food and Fermentation Industries, 2024
, 50(2)
: 126
-131
.
DOI: 10.13995/j.cnki.11-1802/ts.036937
[1] HUANG R M, FENG K, LI S F, et al. Enhanced survival of probiotics in the electrosprayed microcapsule by addition of fish oil[J]. Journal of Food Engineering, 2021, 307:110650.
[2] LI Q, SHI J L, LIU L, et al. Encapsulation of fruit peel proanthocyanidins in biopolymer microgels: Relationship between structural characteristics and encapsulation/release properties[J]. Food Hydrocolloids, 2021, 117:106693.
[3] CHAMPAGNE C P, ROSS R P, SAARELA M, et al. Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices[J]. International Journal of Food Microbiology, 2011, 149(3):185-193.
[4] GAO Y X, WANG X, XUE C H, et al. Latest developments in food-grade delivery systems for probiotics: A systematic review[J]. Critical Reviews in Food Science and Nutrition, 2023, 63(20):4371-4388.
[5] MIN M, BUNT C R, MASON S L, et al. Non-dairy probiotic food products: An emerging group of functional foods[J]. Critical Reviews in Food Science and Nutrition, 2019, 59(16):2626-2641.
[6] LI L L, LIU G Q, BOGOJEVIC O, et al. Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications[J]. Comprehensive Reviews in Food Science and Food Safety, 2022, 21(3):2077-2104.
[7] NASTARAN K, MEHRDAD N, HADI E M, et al. Microencapsulation of Lacticaseibacillus rhamnosus GG and L. plantarum 299 V by reverse spherification: A promising method to improve the survival of probiotics[J]. Letters in Applied Microbiology, 2023, 76(1).DOI:10.1093/lambio/ovac025.
[8] HUANG X, GÄNZLE M, ZHANG H, et al. Microencapsulation of probiotic lactobacilli with shellac as moisture barrier and to allow controlled release[J]. Journal of the Science of Food and Agriculture, 2021, 101(2):726-734.
[9] ALBADRAN H A, CHATZIFRAGKOU A, KHUTORYANSKIY V V, et al. Development of surfactant-coated alginate capsules containing Lactobacillus plantarum[J]. Food Hydrocolloids, 2018, 82:490-499.
[10] ADRIANA R M, DE ASSIS LETICIA M, MARIA I R M, et al. Importance of lecithin for encapsulation processes[J]. African Journal of Food Science, 2014, 8(4):176-183.
[11] ZHUANG X Q, GAUDINO N, CLARK S, et al. Novel lecithin-based oleogels and oleogel emulsions delay lipid oxidation and extend probiotic bacteria survival[J]. LWT, 2021, 136:110353.
[12] CHENG C, PENG S F, LI Z L, et al. Improved bioavailability of curcumin in liposomes prepared using a pH-driven, organic solvent-free, easily scalable process[J]. RSC Advances, 2017, 7(42):25978-25986.
[13] GAO Y, WU X L, MCCLEMENTS D J, et al. Encapsulation of bitter peptides in water-in-oil high internal phase emulsions reduces their bitterness and improves gastrointestinal stability[J]. Food Chemistry, 2022, 386:132787.
[14] PLAZA L G, DIMA P, AUDIN E, et al. Lecithin-Bifidobacterium probiotics interactions: A case study[J]. Food Bioscience, 2023, 51:102268.
[15] Jiang T, Song S, Tao C, Fang S. The Application of cryogenic freeze technique in probiotics production[J]. Food and Fermentation Industries, 2011, 37(7): 157-160.
[16] KHODAEI D, HAMIDI-ESFAHANI Z, LACROIX M. Gelatin and low methoxyl pectin films containing probiotics: Film characterization and cell viability[J]. Food Bioscience, 2020, 36:100660.
[17] HU B, TIAN F, WANG G, et al. Enhancement of bile resistance in Lactobacillus plantarum strains by soy lecithin[J]. Letters in Applied Microbiology, 2015, 61(1):13-19.
[18] MULYANINGSIH R D, NURHIDAYAT N, MANGUNWARDOYO W. Viability microcapsules Lactobacillus plantarum Mar 8 and KMar C2 in chocolate (Theobroma cacao L.) for probiotic purposes[J]. Journal of Physics: Conference Series, 2020, 1567(4):042073.
