Development of a Functional Yogurt Containing Probiotics and Phenolic Compounds of Coffee Encapsulated in Alginate Beads
Probiotics and phenolic compounds provide benefits to humans when they are consumed in adequate amounts. However, these materials are not very stable and can easily be degraded during processing and storage; so, they must be protected. This study evaluated the encapsulation of <i>Lactiplantiba...
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| Format: | Article |
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MDPI AG
2025-06-01
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| Series: | Fermentation |
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| author | Aurora Viridiana Toalá-Gómez Claudia Mendoza-Avendaño Maria Celina Lujan-Hidalgo Miguel Angel Ruiz-Cabrera Alicia Grajales-Lagunes Enna Berenice Estudillo-Diaz Lucia Maria Cristina Ventura Canseco Gabriela Palacios-Pola Miguel Abud-Archila |
| author_facet | Aurora Viridiana Toalá-Gómez Claudia Mendoza-Avendaño Maria Celina Lujan-Hidalgo Miguel Angel Ruiz-Cabrera Alicia Grajales-Lagunes Enna Berenice Estudillo-Diaz Lucia Maria Cristina Ventura Canseco Gabriela Palacios-Pola Miguel Abud-Archila |
| author_sort | Aurora Viridiana Toalá-Gómez |
| collection | DOAJ |
| description | Probiotics and phenolic compounds provide benefits to humans when they are consumed in adequate amounts. However, these materials are not very stable and can easily be degraded during processing and storage; so, they must be protected. This study evaluated the encapsulation of <i>Lactiplantibacillus fabifermentans</i> BAL-27 ITTG and phenolic compounds from coffee husks via alginate beads. The research considered variables such as alginate concentration (1.5% and 3%), crosslinking time (8 and 20 min), and the inclusion of chitosan. A 2<sup>3</sup> factorial design was employed, and the effects were analyzed via ANOVA (<i>p</i> < 0.05). The encapsulation efficiency of the probiotic exceeded 80%, and its viability following gastrointestinal simulation ranged from 73.65% to 85.34%. The phenolic compounds achieved encapsulation efficiencies of up to 20%. In yogurt, the alginate beads maintained probiotic viability at approximately 9 Log<sub>10</sub> CFU/g and preserved the stability of the antioxidant compounds over 28 days. Moreover, the incorporation of beads did not adversely affect the physicochemical properties or sensory acceptance of the yogurt, supporting their potential application in functional foods. |
| format | Article |
| id | doaj-art-dd9b9a6b42be4400a1d7786024bd971d |
| institution | Kabale University |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-dd9b9a6b42be4400a1d7786024bd971d2025-08-20T03:27:28ZengMDPI AGFermentation2311-56372025-06-0111632810.3390/fermentation11060328Development of a Functional Yogurt Containing Probiotics and Phenolic Compounds of Coffee Encapsulated in Alginate BeadsAurora Viridiana Toalá-Gómez0Claudia Mendoza-Avendaño1Maria Celina Lujan-Hidalgo2Miguel Angel Ruiz-Cabrera3Alicia Grajales-Lagunes4Enna Berenice Estudillo-Diaz5Lucia Maria Cristina Ventura Canseco6Gabriela Palacios-Pola7Miguel Abud-Archila8National Technological Institute of Mexico, Technological Institute of Tuxtla Gutiérrez, Carr. Panamericana km 1080, Tuxtla Gutiérrez 29050, MexicoNational Technological Institute of Mexico, Technological Institute of Tuxtla Gutiérrez, Carr. Panamericana km 1080, Tuxtla Gutiérrez 29050, MexicoNational Technological Institute of Mexico, Technological Institute of Tuxtla Gutiérrez, Carr. Panamericana km 1080, Tuxtla Gutiérrez 29050, MexicoUniversity of San Luis Potosi, Faculty of Chemical Science, 6 Dr Manuel Nava Avenue, University Area, San Luis Potosí 78210, MexicoUniversity of San Luis Potosi, Faculty of Chemical Science, 6 Dr Manuel Nava Avenue, University Area, San Luis Potosí 78210, MexicoNational Technological Institute of Mexico, Technological Institute of Tuxtla Gutiérrez, Carr. Panamericana km 1080, Tuxtla Gutiérrez 29050, MexicoNational Technological Institute of Mexico, Technological Institute of Tuxtla Gutiérrez, Carr. Panamericana km 1080, Tuxtla Gutiérrez 29050, MexicoUniversidad de Ciencias y Artes de Chiapas, Faculty of Nutrition, Libramiento Norte Poniente 1150, Tuxtla Gutiérrez, Chiapas 29039, MexicoNational Technological Institute of Mexico, Technological Institute of Tuxtla Gutiérrez, Carr. Panamericana km 1080, Tuxtla Gutiérrez 29050, MexicoProbiotics and phenolic compounds provide benefits to humans when they are consumed in adequate amounts. However, these materials are not very stable and can easily be degraded during processing and storage; so, they must be protected. This study evaluated the encapsulation of <i>Lactiplantibacillus fabifermentans</i> BAL-27 ITTG and phenolic compounds from coffee husks via alginate beads. The research considered variables such as alginate concentration (1.5% and 3%), crosslinking time (8 and 20 min), and the inclusion of chitosan. A 2<sup>3</sup> factorial design was employed, and the effects were analyzed via ANOVA (<i>p</i> < 0.05). The encapsulation efficiency of the probiotic exceeded 80%, and its viability following gastrointestinal simulation ranged from 73.65% to 85.34%. The phenolic compounds achieved encapsulation efficiencies of up to 20%. In yogurt, the alginate beads maintained probiotic viability at approximately 9 Log<sub>10</sub> CFU/g and preserved the stability of the antioxidant compounds over 28 days. Moreover, the incorporation of beads did not adversely affect the physicochemical properties or sensory acceptance of the yogurt, supporting their potential application in functional foods.https://www.mdpi.com/2311-5637/11/6/328<i>Lactiplantibacillus fabifermentans</i>BAL-27 ITTGfunctional foodhusk coffee extractgastrointestinal simulationencapsulation |
| spellingShingle | Aurora Viridiana Toalá-Gómez Claudia Mendoza-Avendaño Maria Celina Lujan-Hidalgo Miguel Angel Ruiz-Cabrera Alicia Grajales-Lagunes Enna Berenice Estudillo-Diaz Lucia Maria Cristina Ventura Canseco Gabriela Palacios-Pola Miguel Abud-Archila Development of a Functional Yogurt Containing Probiotics and Phenolic Compounds of Coffee Encapsulated in Alginate Beads Fermentation <i>Lactiplantibacillus fabifermentans</i> BAL-27 ITTG functional food husk coffee extract gastrointestinal simulation encapsulation |
| title | Development of a Functional Yogurt Containing Probiotics and Phenolic Compounds of Coffee Encapsulated in Alginate Beads |
| title_full | Development of a Functional Yogurt Containing Probiotics and Phenolic Compounds of Coffee Encapsulated in Alginate Beads |
| title_fullStr | Development of a Functional Yogurt Containing Probiotics and Phenolic Compounds of Coffee Encapsulated in Alginate Beads |
| title_full_unstemmed | Development of a Functional Yogurt Containing Probiotics and Phenolic Compounds of Coffee Encapsulated in Alginate Beads |
| title_short | Development of a Functional Yogurt Containing Probiotics and Phenolic Compounds of Coffee Encapsulated in Alginate Beads |
| title_sort | development of a functional yogurt containing probiotics and phenolic compounds of coffee encapsulated in alginate beads |
| topic | <i>Lactiplantibacillus fabifermentans</i> BAL-27 ITTG functional food husk coffee extract gastrointestinal simulation encapsulation |
| url | https://www.mdpi.com/2311-5637/11/6/328 |
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