The assessment of microencapsulated Lactobacillus plantarum survivability in rose petal jam and the changes in physicochemical, textural and sensorial characteristics of the product during storage.

ABSTRACT: The present study aimed to develop a probiotic rose petal jam containing microencapsulated L. plantarum. The attributes of L. plantarum microcapsules and bacteria viability in simulated gastrointestinal conditions and jam were assessed. In addition, L. plantarum effects on physicochemical, textural and sensorial properties of jam were studied. The microencapsulation yield, diameter, and zeta potential value of the microcapsules ranged from 90.23 to 92.75%, 14.80-35.02 µm, and - 16.83 to - 14.71 mV, respectively. The microencapsulation process significantly increases the survival of L. plantarum in simulated gastrointestinal tract and jam. In jam samples containing L. plantarum microencapsulated with 2% sodium alginate and 3.5% or 5% Arabic gum and stored for 90 days, the bacterial count wa

SUBMITTER: Shoaei F 

PROVIDER: S-EPMC9007973 | biostudies-literature | 2022 Apr

REPOSITORIES: biostudies-literature