Dairy dessert containing microencapsulated Lactobacillus rhamnosus (ATCC 53103) with quince seed mucilage as a coating material

This study was aimed to enhance the survival of Lactobacillus rhamnosus during the hot filling mode. For this purpose, quince seed mucilage was applied as a second coating material in the extrusion encapsulation technique. Milk dessert containing free Lactobacillus rhamnosus (FLR) and microencapsulated L. rhamnosus (MLR) were produced separately. Furthermore, the MLR and FLR survival during simulation of the gastrointestinal condition of the product in the 1st and 21st days of storage period were assessed. This study demonstrated that survival of L. rhamnosus was enhanced by microencapsulation when exposed to a mild heat treatment (decreased to 2.17 Log CFU/mL at 20 min). The microencapsulation of L. rhamnosus suggested an effective mode of transferring the viable bacterial cells to the colon and to survive during the simulated gastrointestinal condition (decreased to 3.8 Log CFU/g at 21st day of storage time). In conclusion, MLR is deemed satisfactory effect on the physicochemical properties which can be added to dessert without having any adverse effects. •QSM is proposed to apply in L. rhamnosus beads for enhancing the heat resistance.•The MLR viable count was higher than 7 log CFU g−1 during storage time.•During simulation GI condition, the survival of MLR was higher than FLR, in dessert.•The sensory parameters of MLR dessert were maintained at an acceptable level.