Encapsulation of probiotic bacteria and its application in mulberry jelly

Abstract

The objectives of this research were to study the effects of the additions of arrowroot flour (5, 10 and 15%) and of the additions of probiotic-encapsulated beads of 5, 10 and 15% on the quality of the mulberry jelly, as well as total probiotic culture in the jelly products, and its survival rate during the storage. The results showed that the addition of arrowroot flour affected the texture of mulberry jelly with hardness, and the springiness significantly increased (p<0.05). The jelly with the addition of arrowroot at 10% was rated the best for its color, smell, taste, texture, and total acceptance by consumers. The addition of probiotic-encapsulated beads at 5, 10 and 15% in mulberry jelly resulted in non-significant changes in the pH, total acidity (citric acid), water activity (A_w), hardness, springiness, and color values (p>0.05). However, the consumer gave the highest total acceptance mulberry jelly with 10% probiotic-encapsulated beads at the hedonic scale of like-moderately at 7.00 ± 0.98. The total of probiotics was 1.84x10⁶ CFU/ml. The study of the survival of probiotic bacteria in mulberry jelly product in 30 day-storage found that probiotics had the highest survival at 12 days with a survival rate of 66%, and this total probiotic continued to decline over extended storage. The developed mulberry jelly had a higher nutritional value and benefits with the addition of arrowroot flour and was able to maintain the amount of living probiotic bacteria. This provided the possibility to further develop the product commercially.