Preparation of W/O/W Lactiplantibacillus plantarum L3 microcapsules using modified low methoxy pectin as wall materials and their application in simulated yoghurt fermentation systems
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY(2024)
Abstract
This work aimed to characterise water-in-oil-in-water (W/O/W) microcapsules loading Lactiplantibacillus plantarum L-3 in a simulated fermentation and storage process for yoghurt, providing support for their potential application in complex fermented milk systems. The encapsulating efficiency of microencapsulated L. plantarum L-3 with modified pectin was 96.79%, the aerobic plate count was 7.83 log cfu/g after simulated gastrointestinal treatment. The microencapsulated L. plantarum L(3 )delayed the post-acidification of MRS medium. The cell-free supernatant produced during the MRS storage period had a bacteriostatic effect. W/O/W microcapsules showed great prospects for application as a probiotics carrier in dairy products.
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Key words
Lactiplantibacillus plantarum L-3,Encapsulating efficiency,Degrees of esterification,Simulated gastrointestinal test,Viable count
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