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<p>The objective of this study was to evaluate the viability of <i>Lactiplantibacillus plantarum</i> DSM1954 encapsulated using plant-based proteins as novel coating materials, when supplemented into almond cheese-analog during storage. Freeze-dried <i>Lb. plantarum</i> strains that were both microencapsulated and non-microencapsulated were added to cheese-analog. A water-in-oil emulsion method was used with a variety of plant-based proteins, including soy, pea, and potato. Microbial analysis, chemical composition, color analysis were conducted on the cheese-analogs. Microencapsulation was successfully achieved with pea and soy proteins, demonstrating encapsulation efficiencies of 85.8% and 86.6%, respectively; however, potato protein concentrate failed to form microcapsules. The viability of microencapsulated cells was higher than 10 log CFU/g during storage. The survivability of <i>Lb. plantarum</i> under acidic conditions was observed to be 0.85 log reduced in microencapsulated cells, whereas 3 log reduction was determined in non-microencapsulated cells. According to the SEM analysis, the diameter of the microencapsulated cells was found to be 0.8–1.5&#xa0;μm. Both microencapsulated and non-microencapsulated probiotic cells maintained viability above the probiotic threshold (&gt; 6 log CFU/g) in cheese-analogs during storage. Although plant-based microencapsulation slightly affected the appearance by causing a darker color in cheese-analogs, this novel approach provides a promising alternative for enhancing probiotic stability in plant-based dairy alternatives.</p>

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Almond cheese analog fortified with microencapsulated Lactiplantibacillus plantarum DSM 1954: evaluation of viability and quality parameters using different PlantBased proteins

  • 期刊论文

  • 发表日期：

    2025年10月31日

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  • Burcu Ozturk,
  • Menşure Elvan,
  • Hayriye Sebnem Harsa

摘要

The objective of this study was to evaluate the viability of Lactiplantibacillus plantarum DSM1954 encapsulated using plant-based proteins as novel coating materials, when supplemented into almond cheese-analog during storage. Freeze-dried Lb. plantarum strains that were both microencapsulated and non-microencapsulated were added to cheese-analog. A water-in-oil emulsion method was used with a variety of plant-based proteins, including soy, pea, and potato. Microbial analysis, chemical composition, color analysis were conducted on the cheese-analogs. Microencapsulation was successfully achieved with pea and soy proteins, demonstrating encapsulation efficiencies of 85.8% and 86.6%, respectively; however, potato protein concentrate failed to form microcapsules. The viability of microencapsulated cells was higher than 10 log CFU/g during storage. The survivability of Lb. plantarum under acidic conditions was observed to be 0.85 log reduced in microencapsulated cells, whereas 3 log reduction was determined in non-microencapsulated cells. According to the SEM analysis, the diameter of the microencapsulated cells was found to be 0.8–1.5 μm. Both microencapsulated and non-microencapsulated probiotic cells maintained viability above the probiotic threshold (> 6 log CFU/g) in cheese-analogs during storage. Although plant-based microencapsulation slightly affected the appearance by causing a darker color in cheese-analogs, this novel approach provides a promising alternative for enhancing probiotic stability in plant-based dairy alternatives.