Incorporation of Bigels into Yogurt to Improve Probiotics Survival

Описание: Originally presented at the Virtual 2020 AOCS Annual Meeting & Expo.
All #AOCS2020 presentations are available on-demand until May 2021. View this presentation at https://cdmcd.co/6RXEyb
The probiotic yogurt market is growing due to the potential benefits that probiotics provide to the host, including the relief of lactose intolerance symptoms, easing diarrhea, and improving the immune system. However, probiotics are sensitive, both processing conditions and high acidity of yogurt can reduce probiotic viability. This presentation discusses a study whose objective was to use bigel technology, a novel entrapment system, to improve the survival of probiotics incorporated into yogurt. Bigels were formulated by blending oleogel emulsion (OGE) and hydrogel (HG). The results showed the growth rate of L. acidophilus and B. lactis in bigel was higher and decreased slower than those not in the bigel matrix, which indicated probiotics can be efficiently entrapped in bigel systems and the presence of phospholipids enhanced probiotic viabilities in yogurt. No significant difference was found between agitated and non-agitated samples, which indicated the bigel structure did not affect the probiotic viabilities in yogurt. This approach shows a promising future for bigel applications in commercial yogurt production to improve the efficacy of probiotics.