Improvement of Probiotic Viability by Mixing with Ultrasound-Treated Yeast Cells and Spray Drying.

The objective of the study was to determine the efficacy of ultrasound-treatment Saccharomyces cerevisiae and spray drying in preserving the viability of Lactiplantibacillus plantarum. The combination of ultrasound-treated S. cerevisiae and L. plantarum was evaluated. Next, the mixture was blended with maltodextrin and either Stevia rebaudiana-extracted fluid, prior to undergoing spray drying. The L. plantarum viability was assessed after the spray drying process, during storage, and in simulated digestive fluid (SDF) conditions. The results showed that the impact of ultrasound caused the crack and holes in the yeast cell wall. Besides, the moisture content values were not significantly different in all samples after spray drying. Although the amount of powder recovery in stevia-supplemented samples was not higher than that of the control sample, the L. plantarum viability was significantly improved after the spray drying process. The density of L. plantarum tended to be stable during the first 30 days of storage and decreased more rapidly after that. The results reveal that there was no statistically significant difference in the trend of the samples before and after storage. In the SDF test, the L. plantarum viability mixing with ultrasound-treated yeast cells in the spray drying samples was significantly improved. Besides, the presence of Stevia showed positive efficiency on the L. plantarum viability. The L. plantarum viability mixing with ultrasound-treated yeast cells and stevia-extracted fluid by spray drying process showed potential application due to making powder form which helped to improve the L. plantarum stability during the storage time.

The effect of carboxymethyl cellulose and ß-cyclodextrin as debittering agents on bitterness and physicochemical properties of bitter gourd extract.

Bitter gourd extract (BGE) is rich in antioxidants and anti-diabetic components that promote good human health; however, its bitter taste makes it challenging to use in food. In this study, the effect of carboxymethyl cellulose and ß-cyclodextrin (ß-CD) on the bitterness and properties of BGE were investigated. The bitterness intensity was evaluated by the trained sensory panel, and the physicochemical properties were also determined, including viscosity, total saponin, polyphenol content, antioxidant capacity, and α-amylase inhibition activity. It was found that the bitterness of BGE with 0.75%, w/v ß-cyclodextrin decreased significantly by more than 90%. Additionally, FTIR, 1 H-NMR, and thermogravimetric analysis of BGE supplemented with ß-CD confirmed the formation of a complex between ß-CD and components of BGE. The findings of the current study also reveal that debittering agents did not inhibit the bioactivities of BGE.