Effect of Yeast Cell Microcapsules as a Potential Carrier for Improving Lactobacillus plantarum Viability in Muffin Adding Stevia rebaudiana
DOI:
https://doi.org/10.48048/tis.2022.335Keywords:
Saccharomyces cerevisiae, Encapsulation, Lactobacillus plantarum, Probiotic, Stevia rebaudiana, MuffinsAbstract
In this study, the role of Saccharomyces cerevisiae treating by ultrasound on Lactobacillus plantarum viability during muffin baking process, during storage, as well as in the simulated digestive fluid (SDF) was reported. Stevia rebaudiana was added during muffin making as a substitute sugar compound. The results showed that the ultrasonic treatment on S. cerevisiae was necessary to improve the viability of L. plantarum in simulated gastric fluid (SGF) conditions. The results showed that the L. plantarum viability was remained to be 2.63 logCFU/mL in the SGF medium with S. cerevisiae present at a high concentration (10 logCFU/mL). While the yeast cell treatment by ultrasonic improved the L. plantarum viability up to 5.44 logCFU/mL. The L. plantarum viability in all samples was maintained above 4.5 logCFU/cake after the baking process. The result also indicated that stevia could help improve the encapsulated L. plantarum viability in the muffin. During 3 days of storage, the survival rate of L. plantarum was not significant difference among samples. The L. plantarum viability tended to increase slightly after a day of storage and then decrease gradually in the following days of storage. The result also showed that there was no significant difference in sensory properties between the samples with and without probiotic supplements. The addition of stevia into muffins containing encapsulated L. plantarum has both positive efficiencies. Firstly, improved the L. plantarum viability in the SDF after 3 days of muffin storage. Secondly, making muffins with low calories by replacing part of the sugar.
HIGHLIGHTS
- The ultrasonic treatment on cerevisiae was necessary to improve the viability of L. plantarum in simulated digestive fluid
- Stevia rebaudiana could help improve the encapsulated plantarum viability in the muffin
- There was no significant difference in sensory property between the samples with and without probiotic supplements
- The addition of stevia into muffin containing encapsulated plantarum has both positive efficiencies. Firstly, improved the L. plantarum viability in the simulated gastric fluid after three days of muffin storage. Secondly, making muffins with low calorie by replacing part of the sugar
GRAPHICAL ABSTRACT
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