Lactobacillus reuteri-fortified camel milk infant formula: Effects of encapsulation, in vitro digestion, and storage conditions on probiotic cell viability and physicochemical characteristics of infant formula
ABSTRACT: Lactobacillus reuteri fortified camel milk infant formula (CMIF) was produced. The effect of encapsulation in different matrices (sodium alginate and galacto-oligosaccharides) via spray drying, simulated infant gastrointestinal digestion (SIGID), and storage conditions (temperature and hum...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-11-01
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| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030222005689 |
| _version_ | 1811340076859260928 |
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| author | Mariam Algaithi Priti Mudgil Marwa Hamdi Ali Ali Redha Tholkappiyan Ramachandran Fathala Hamed Sajid Maqsood |
| author_facet | Mariam Algaithi Priti Mudgil Marwa Hamdi Ali Ali Redha Tholkappiyan Ramachandran Fathala Hamed Sajid Maqsood |
| author_sort | Mariam Algaithi |
| collection | DOAJ |
| description | ABSTRACT: Lactobacillus reuteri fortified camel milk infant formula (CMIF) was produced. The effect of encapsulation in different matrices (sodium alginate and galacto-oligosaccharides) via spray drying, simulated infant gastrointestinal digestion (SIGID), and storage conditions (temperature and humidity) on the viability of L. reuteri in CMIF and the physicochemical properties of CMIF were evaluated. Compared with free cells, probiotic cell viability was significantly enhanced against SIGID conditions upon encapsulation. However, L. reuteri viability in CMIF decreased after 60 d of storage, predominantly at higher storage humidity and temperature levels. At the end of the storage period, significant changes in the color values were observed in all CMIF, with a reduction in their greenness, an increase in yellowness, and a wide variation in their whiteness. Moreover, pH values and caking behavior of all CMIF stored at higher temperature (40°C) and humidity [water activity (aw) = 0.52] levels were found to be significantly higher than the samples stored under other conditions. Over 30 d of storage at lower humidity conditions (aw = 0.11 and 0.33) and room temperature (25°C), no significant increase in CMIF lipid oxidation rates was noted. Fourier-transform infrared spectroscopy analysis showed that, compared with the other storage conditions, CMIF experienced fewer changes in functional groups when stored at aw = 0.11. Microscopic images showed typical morphological characteristics of milk powder, with round to spherical-shaped particles. Overall, camel milk fortified with encapsulated L. reuteri can be suggested as a promising alternative in infant formula industries, potentially able to maintain its physicochemical characteristics as well as viability of probiotic cells when stored at low humidity levels (aw = 0.11) and temperature (25°C), over 60 d of storage. |
| first_indexed | 2024-04-13T18:36:58Z |
| format | Article |
| id | doaj.art-5b146263d2384fd4a5b6d14fb77e1139 |
| institution | Directory Open Access Journal |
| issn | 0022-0302 |
| language | English |
| last_indexed | 2024-04-13T18:36:58Z |
| publishDate | 2022-11-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Dairy Science |
| spelling | doaj.art-5b146263d2384fd4a5b6d14fb77e11392022-12-22T02:34:51ZengElsevierJournal of Dairy Science0022-03022022-11-011051186218637Lactobacillus reuteri-fortified camel milk infant formula: Effects of encapsulation, in vitro digestion, and storage conditions on probiotic cell viability and physicochemical characteristics of infant formulaMariam Algaithi0Priti Mudgil1Marwa Hamdi2Ali Ali Redha3Tholkappiyan Ramachandran4Fathala Hamed5Sajid Maqsood6Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab EmiratesDepartment of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab EmiratesDepartment of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab EmiratesDepartment of Public Health and Sport Sciences, College of Life and Environmental Sciences, University of Exeter, Exeter EX1 2LU, United Kingdom; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Brisbane QLD 4072, Queensland, AustraliaDepartment of Physics, College of Science, United Arab Emirates University, Al Ain 15551, United Arab EmiratesDepartment of Physics, College of Science, United Arab Emirates University, Al Ain 15551, United Arab EmiratesDepartment of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates; Zayed Centre of Health Science, United Arab Emirates University, Al Ain 15551, United Arab Emirates; Corresponding authorABSTRACT: Lactobacillus reuteri fortified camel milk infant formula (CMIF) was produced. The effect of encapsulation in different matrices (sodium alginate and galacto-oligosaccharides) via spray drying, simulated infant gastrointestinal digestion (SIGID), and storage conditions (temperature and humidity) on the viability of L. reuteri in CMIF and the physicochemical properties of CMIF were evaluated. Compared with free cells, probiotic cell viability was significantly enhanced against SIGID conditions upon encapsulation. However, L. reuteri viability in CMIF decreased after 60 d of storage, predominantly at higher storage humidity and temperature levels. At the end of the storage period, significant changes in the color values were observed in all CMIF, with a reduction in their greenness, an increase in yellowness, and a wide variation in their whiteness. Moreover, pH values and caking behavior of all CMIF stored at higher temperature (40°C) and humidity [water activity (aw) = 0.52] levels were found to be significantly higher than the samples stored under other conditions. Over 30 d of storage at lower humidity conditions (aw = 0.11 and 0.33) and room temperature (25°C), no significant increase in CMIF lipid oxidation rates was noted. Fourier-transform infrared spectroscopy analysis showed that, compared with the other storage conditions, CMIF experienced fewer changes in functional groups when stored at aw = 0.11. Microscopic images showed typical morphological characteristics of milk powder, with round to spherical-shaped particles. Overall, camel milk fortified with encapsulated L. reuteri can be suggested as a promising alternative in infant formula industries, potentially able to maintain its physicochemical characteristics as well as viability of probiotic cells when stored at low humidity levels (aw = 0.11) and temperature (25°C), over 60 d of storage.http://www.sciencedirect.com/science/article/pii/S0022030222005689camel milk infant formulaencapsulationprobiotic viabilityphysicochemical characteristics |
| spellingShingle | Mariam Algaithi Priti Mudgil Marwa Hamdi Ali Ali Redha Tholkappiyan Ramachandran Fathala Hamed Sajid Maqsood Lactobacillus reuteri-fortified camel milk infant formula: Effects of encapsulation, in vitro digestion, and storage conditions on probiotic cell viability and physicochemical characteristics of infant formula Journal of Dairy Science camel milk infant formula encapsulation probiotic viability physicochemical characteristics |
| title | Lactobacillus reuteri-fortified camel milk infant formula: Effects of encapsulation, in vitro digestion, and storage conditions on probiotic cell viability and physicochemical characteristics of infant formula |
| title_full | Lactobacillus reuteri-fortified camel milk infant formula: Effects of encapsulation, in vitro digestion, and storage conditions on probiotic cell viability and physicochemical characteristics of infant formula |
| title_fullStr | Lactobacillus reuteri-fortified camel milk infant formula: Effects of encapsulation, in vitro digestion, and storage conditions on probiotic cell viability and physicochemical characteristics of infant formula |
| title_full_unstemmed | Lactobacillus reuteri-fortified camel milk infant formula: Effects of encapsulation, in vitro digestion, and storage conditions on probiotic cell viability and physicochemical characteristics of infant formula |
| title_short | Lactobacillus reuteri-fortified camel milk infant formula: Effects of encapsulation, in vitro digestion, and storage conditions on probiotic cell viability and physicochemical characteristics of infant formula |
| title_sort | lactobacillus reuteri fortified camel milk infant formula effects of encapsulation in vitro digestion and storage conditions on probiotic cell viability and physicochemical characteristics of infant formula |
| topic | camel milk infant formula encapsulation probiotic viability physicochemical characteristics |
| url | http://www.sciencedirect.com/science/article/pii/S0022030222005689 |
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