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<p>Synbiotic foods have garnered significant attention due to their functional, nutritional, and therapeutic benefits. This study explores the traditional Iranian beverage, Doogh, known for its health-promoting properties, by assessing the effects of microencapsulation on the viability and functional properties of <i>Lactobacillus acidophilus</i> (<i>L. acidophilus</i>) and <i>Lactobacillus plantarum</i> (<i>L. plantarum</i>) during its production. The microencapsulation utilized calcium alginate coated with chitosan (Alg-CH) and beta-cyclodextrin (β.CD), combined with the prebiotic beta-glucan (β.GL) at concentrations of 0.5, 0.75, and 1%. Samples were stored at 4&#xa0;°C and analyzed at five time intervals (1, 7, 14, 21, and 28 days), with each interval comprising three replicates. Results indicated that incorporating both free and microencapsulated probiotics reduced sodium chloride levels while maintaining consistent fat content. Over time, a decrease in pH and an increase in acidity were recorded, particularly in samples containing L. <i>plantarum</i> encapsulated with β.CD and β.GL at 1%. The highest viscosity levels were also observed in these samples. Mold and yeast growth were absent in all samples except the control. Probiotic stability declined over time, but the reduction was less significant in samples with encapsulated bacteria. The highest probiotic viability was observed in Doogh containing L. <i>plantarum</i> encapsulated with β.CD and β.GL at 1%. This method significantly enhanced probiotic viability, with L. <i>plantarum</i> showing higher viability rates than <i>L. acidophilus</i>. The findings highlight how integrating β-glucan and encapsulated probiotics can enhance Doogh’s nutritional and functional profile, making it an even more effective synbiotic beverage.</p>

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Investigating the physicochemical, microbial, and rheological characteristics of synbiotic Doogh enriched with β-glucan and encapsulated probiotic bacteria

  • 期刊论文

  • 发表日期：

    2025年8月7日

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  • Maryam Beik Mohammadi,
  • Anousheh Sharifan,
  • Shima Yousefi

摘要

Synbiotic foods have garnered significant attention due to their functional, nutritional, and therapeutic benefits. This study explores the traditional Iranian beverage, Doogh, known for its health-promoting properties, by assessing the effects of microencapsulation on the viability and functional properties of Lactobacillus acidophilus (L. acidophilus) and Lactobacillus plantarum (L. plantarum) during its production. The microencapsulation utilized calcium alginate coated with chitosan (Alg-CH) and beta-cyclodextrin (β.CD), combined with the prebiotic beta-glucan (β.GL) at concentrations of 0.5, 0.75, and 1%. Samples were stored at 4 °C and analyzed at five time intervals (1, 7, 14, 21, and 28 days), with each interval comprising three replicates. Results indicated that incorporating both free and microencapsulated probiotics reduced sodium chloride levels while maintaining consistent fat content. Over time, a decrease in pH and an increase in acidity were recorded, particularly in samples containing L. plantarum encapsulated with β.CD and β.GL at 1%. The highest viscosity levels were also observed in these samples. Mold and yeast growth were absent in all samples except the control. Probiotic stability declined over time, but the reduction was less significant in samples with encapsulated bacteria. The highest probiotic viability was observed in Doogh containing L. plantarum encapsulated with β.CD and β.GL at 1%. This method significantly enhanced probiotic viability, with L. plantarum showing higher viability rates than L. acidophilus. The findings highlight how integrating β-glucan and encapsulated probiotics can enhance Doogh’s nutritional and functional profile, making it an even more effective synbiotic beverage.