Influence of encapsulation with chitosan and tragacanth gum on physicochemical and overall impression of probiotic pineapple juice

Encapsulation with polysaccharides is one of the new methods for enhancing the stability of bioactive compounds and improving the viability of probiotics during food processing and storage. This study evaluated the effect of encapsulating Lactobacillus acidophilus and Lactobacillus plantarum with chitosan, tragacanth gum solely as well as their combination at a concentration of 1% (w/w) on the physicochemical and overall palatability of pineapple juice during storage (30 days at 4 degrees C). The results revealed a reduction in pH, carbohydrates concentration, total phenolic content, and antioxidant activity as well as an increase in the acidity of all samples during cold storage (p < 0.05). In spite of reduction of viability of probiotics over time, the number of viable cells of both probiotics was higher than the recommended value (at least 10(6) CFU/mL) in the treatments encapsulated by the combination of chitosan and tragacanth gum (p < 0.05, 30th day of storage). In addition, the formalin index rose between the 20th and 30th days of storage in all samples (p < 0.05). Also, the highest overall acceptability belonged to the samples containing the L. acidophilus and L. plantarum encapsulated by chitosan compared to other specimens (p < 0.05). The results indicated that pineapple juice is a suitable matrix for the propagation and growth of probiotics. Further, those with special nutritional needs can take advantage of probiotic pineapple juice, because it contains less lactose and cholesterol.

Automated summary

Encapsulation with chitosan and tragacanth gum combination showed the highest viability of probiotics and overall acceptability in pineapple juice during cold storage.