Improving Texture Properties and Increasing Viability of Yogurt Probiotics by Gelatin-Maltodextrin Microcapsules Loaded with α-Tocopherol

Abstract

Enriching food is one of the most important ways to compensate for the lack of minerals and vitamins in the body of consumers. In this study, the encapsulation of α-tocopherol in gelatin and maltodextrin microparticles was carried out with the aim of enriching low-fat yogurt and the characteristics of the obtained microparticles (including encapsulation efficiency, zeta potential, particle size, thermal behavior (differential scanning calorimetry) and morphology (scanning electron microscope) were investigated. Based on the results, the encapsulation efficiency and the loading capacity of the microparticles containing α-tocopherol were acceptably high (97 and 25%, respectively). Microscopic images of gelatin-maltodextrin microparticles containing α-tocopherol showed a smooth and spherical surface as well as small cracks on the surface of the microparticles. In addition, the microparticles had a strong negative zeta potential (-27.29 mV), indicating a significant repulsive force between the microparticles and good stability. According to the results, maltodextrin as a potential prebiotic macromolecule increases the survival of Lactobacillus acidophilus during storage. The studied protein-polysaccharide microparticles are suitable for encapsulating α-tocopherol and potentially, they can have many applications in the food industry.

Keywords

• α-tocopherol
• freeze drying
• microparticles
• morphological evaluation