Novel freeze-drying matrix for enhancing viability of probiotic supplemented milkshake during simulated in vitro digestion

Abstract

Probiotics are recognized as essential components to improve health and regulate immune functions. Despite several probiotic formulations, the anticipation for non-fermented probiotic foods is noticeable. The objective of the study was to investigate and develop a stable freeze-dried synbiotic formula that can serve the purpose of a probiotic enricher as well as a thickener in an instant milk-based beverage. The freeze-dried synbiotic formula was assessed for the protective effect of whey protein-polysaccharides for retaining high cell viability during freeze-drying and subsequent storage. Highest survival rates were obtained for WP-15%I (85.90%), WP-15%P (85.43%), and WP-0.6%X (80.23%) combinations. During storage at 4 °C for 75 d, a lower specific rate of cell inactivation was found for WP-0.4%X (–0.0184 day⁻¹), WP-5%P (–0.0197 day⁻¹) and WP-5%I (–0.023 day⁻¹). Subsequent ingestion of synbiotic portions in the gastro-intestinal digestion simulator was studied in two ways to enumerate the retaining cell viability and understanding the importance of co-ingested food. Synbiotic portions reconstituted in milk showed higher probiotic survival through gastrointestinal digestion than water demonstrating the significance of supporting food matrix for improving the survival and efficiency of probiotics.

Keywords:

• Hydrocolloids
• Lactobacillus plantarum
• probiotics
• synbiotics
• whey protein

Authors’ contributions

Chakravarthy Muninathan: Conceptualization, experimentation and writing Megavarshini Poompozhilan & Adithya Jairam Viswanath: Methodology and experimentation Srisowmeya Guruchandran: Data curation, writing and statistical analysis Nandhini Devi Ganesan: Validation of experimental designs, supervision and administration.

Disclosure statement

The authors declare no conflict of interest.

Data availability statement

Data will be made available upon reasonable request to the corresponding author.

Additional information

Funding

The authors would like to thank Centre for Research, Anna University for their financial support in the form of Anna Centenary Research Fellowship [CFR/ACRF/19125291101/AR1].