PDF(Pubmed)
Abstract：
This study presents a novel approach to developing a probiotic butter spread product. We evaluated the prebiotic activity of soluble dietary fibers extracted from cranberry and sea buckthorn berry pomace with different probiotic strains (Limosilactobacillus reuteri, Lacticaseibacillus paracasei, and Lactiplantibacillus plantarum), uploaded selected compatible combination in the bigel matrix, and applied it in the probiotic butter spread formulation. Bigels and products were characterized by physical stability, rheological, textural properties, and viability of probiotics during storage at different conditions. The highest prebiotic activity score was observed in soluble cranberry (1.214 ± 0.029) and sea buckthorn (1.035 ± 0.009) fibers when cultivated with L. reuteri. The bigels loaded with probiotics and prebiotic fiber exhibited a significant increase in viscosity (higher consistency coefficient 40-45 Pa·sn) and better probiotic viability (>6 log CFU/g) during long-term storage at +4 °C temperature, surpassing the bigels loaded with probiotics alone. Bigels stored at a lower temperature (-18 °C) maintained high bacterial viability (above 8.5 log CFU/g). The butter spread enriched with the bigel matrix was softer (7.6-14.2 N), indicating improved spreadability. The butter spread product consistently met the required 6 log CFU/g for a functional probiotic food product until 60 days of storage at +4 °C temperature. The butter stored at -18 °C remained probiotic throughout the entire storage period, confirming the protective effect of the bigel matrix. The study\'s results showed the potential of the bigel to co-encapsulate, protect, and deliver probiotics during prolonged storage under different conditions.
摘要：
这项研究提出了一种开发益生菌黄油涂抹产品的新方法。我们使用不同的益生菌菌株（reuteriLimosilactobacillus，评估了从蔓越莓和沙棘果渣中提取的可溶性膳食纤维的益生元活性，副干酪乳杆菌，和植物乳杆菌），在Bigel矩阵中上传选定的兼容组合，并将其应用于益生菌黄油涂抹制剂中。Bigels和产品的特征在于物理稳定性，流变学,纹理属性，和益生菌在不同条件下储存期间的活力。当用罗伊氏乳杆菌培养时，在可溶性蔓越莓（1.214±0.029）和沙棘（1.035±0.009）纤维中观察到最高的益生元活性得分。在+4°C温度下长期储存过程中，负载有益生菌和益生元纤维的bigels表现出粘度显着增加（较高的稠度系数40-45Pa·sn）和更好的益生菌活力（>6logCFU/g），超过了单单装载益生菌的大佬。在较低温度(_18°C)下储存的Bigels保持高细菌活力(高于8.5logCFU/g)。富含bigel基质的黄油酱较软（7.6-14.2N），表明改进的铺展性。黄油涂抹产品始终满足功能性益生菌食品所需的6logCFU/g,直到在+4°C温度下储存60天。在-18°C储存的黄油在整个储存期间保持益生菌，证实了bigel基质的保护作用。这项研究的结果表明，这种大猩猩有可能共封装，保护,并在不同条件下长期储存期间递送益生菌。
