The Viability of Free and Encapsulated Lactobacillus casei and Bifidobacterium animalis in Chocolate Milk, and Evaluation of Its pH Changes and Sensory Properties during Storage
Reza Ghasemnezhad, Vadood Razavilar, Hadi Pourjafar, Kianoush Khosravi-Darani, Khadijeh Ala
Annual Research & Review in Biology · pp. 1–8 · Published 21 Dec 2017
10.9734/ARRB/2017/37885Abstract
Aims: The viability of encapsulated and free Lactobacillus casei and Bifidobacterium animalis subsp. lactis bacteria in chocolate milk for the first time as well as the influence of the bacteria on acidification and sensory acceptability of the product at 5°C for 21 days. Study Design: Research study Place and Duration of Study: Department of Public Health, Maragheh University of Medical Sciences, between October 2016 and April 2017. Methodology: The Lactobacillus casei and Bifidobacterium animalis subsp. Lactis were injected into chocolate milk in free and microencapsulated forms. Sodium alginate plus resistant starch and sodium alginate plus chitosan were used via extrusion method for microencapsulation. The changes in probiotic bacteria count and their sensory acceptability were evaluated at 5°C for 21 days. Results: The chocolate milk containing microencapsulated bacteria had a slight decrease in pH compared with the products with free bacteria. Further, the rate of microencapsulated bacteria viability was high in comparison with free bacteria in all conditions (p<0.05). Also, a product with microencapsulated bacteria has a more desirable sensory properties compared with a product with free bacteria at 5°C for 21 days; hence, it has a higher acceptability. Conclusion: Probiotic bacteria microencapsulation in the chocolate milk, as well as low temperature storage, can increase the viability of probiotics into product and postpone the fermentation process in chocolate milk. Based on the sensory evaluations and total acceptability scores, the chocolate milk containing microencapsulated Lactobacillus casei with an expiration of 6 days and containing Bifidobacterium animalis with an expiration of 10 days can be produced.
Cited by 28
Tuba Mustafa, Muhammad Afzaal, Farhan Saeed · eFood · 2026
Hanieh Nilforooshzadeh, Mahshid Jahadi · Journal of Food Measurement & Characterization · 2025
Mohammad Ganje, S. Sekhavatizadeh, Fatemeh Teymouri · Food Science & Nutrition · 2024
Shoufeng Yang, Siyu Wei, Yan Wu · Food Frontiers · 2024
S. Sekhavatizadeh, Maryam Derakhshan, Mohammad Ganje · Food Science & Nutrition · 2024
Masoud Aman Mohammadi, Adel Mirza Alizadeh, Mansoureh Mohammadi · Food and Bioprocess Technology · 2023
C. Velloso, M. Lopes, A. Badino · Carbohydrate Polymers · 2023
S. Amiri, Narmin Nezamdoost-sani, Parisa Mostashari · Critical reviews in food science and nutrition · 2022
M. M. B. de Souza, A. R. C. de Mesquita, P. D. de Souza · 2021
F. Ansari, Shohre Alian Samakkhah, A. Bahadori · Critical reviews in food science and nutrition · 2021
Related research
- Utilization of Polysaccharides Extracted from Tofu Processing Wastewater for Microencapsulation Processes in the Food Industry — shares topic coverage
- Microencapsulated Lactobacillus acidophilus FNCC 0051 and Streptococcus thermophilus FNCC 0040 Technique Emulsion Using Gelatin and Sodium Alginate — shares topic coverage
- Amino Acid Composition of Sour-milk Drink with Encapsulated Probiotics — shares topic coverage
Article metrics
Real usage data collected on this platform.
0
Page views
0
PDF downloads
0
Outbound clicks
28
Citations
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
No views recorded yet.
Traffic sources
Referring site, by host.
No traffic recorded yet.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.