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:: Volume 21, Issue 2 (Summer 2026) ::
Iranian J Nutr Sci Food Technol 2026, 21(2): 29-42 Back to browse issues page
Microencapsulation of Lactobacillus casei Using Sodium Alginate, Carboxymethyl Cellulose, and Okra Mucilage and Its Effect on Bacterial Viability in Cheese During Storage
M Zahedi Rad , N Noori * , H Gandomi , AM Mortazavian , N Khorshidian , A Azizian
, nnoori@ut.ac.ir
Abstract:   (214 Views)
Background and Objective: Microencapsulation is an effective strategy to enhance their stability and viability of probiotics in food matrices, particularly in dairy products. This study aimed to microencapsulate Lactobacillus casei to evaluate its effect on bacterial viability in Feta cheese during storage.
Materials and Methods: After cheese preparation and bacterial microencapsulation, the treatments were prepared in 3 groups and examined for microbial, microscopic, and sensory tests during 63 days of storage.
Results: Revealing an average particle diameter of 335 nm with a size distribution (310–360 nm) and an average aspect ratio of 1.16. The encapsulation efficiency was 98.94%. The viability of free and microencapsulated L. casei in Feta cheese at the beginning of storage, no significant difference was observed between free and microencapsulated bacteria (P>0.05), with initial counts of 9.89 ± 0.08 and 9.93 ± 0.07 logCFU/g at 4 °C, respectively. However, significant differences emerged from day 7 onward (P<0.05).By the end of storage at 4 °C, the counts of free and microencapsulated bacteria decreased to 2.13 ± 0.13 and 3.04 ± 0.17 logCFU/g, corresponding to 78% and 59% reductions, respectively. At 25 °C, bacterial reduction was more pronounced, with 89% and 76% decreases in free and microencapsulated bacteria, respectively. Sensory evaluation indicated that microencapsulation did not adversely affect taste, and overall acceptance of cheese containing microencapsulated bacteria was significantly higher than that of cheese with free bacteria (P<0.05).
Conclusion: Overall, microencapsulation using biopolymer-based materials, particularly okra mucilage, is an efficient approach to enhance probiotic survival and improve the quality of probiotic cheese.
Keywords: Mucilage, Lactobacillus, Microencapsulation, Probiotic, Cheese
Full-Text [PDF 854 kb]   (89 Downloads)    
Article type: Research | Subject: Food Science
Received: 2025/12/22 | Accepted: 2026/04/13 | Published: 2026/07/1
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Zahedi Rad M, Noori N, Gandomi H, Mortazavian A, Khorshidian N, Azizian A. Microencapsulation of Lactobacillus casei Using Sodium Alginate, Carboxymethyl Cellulose, and Okra Mucilage and Its Effect on Bacterial Viability in Cheese During Storage. Iranian J Nutr Sci Food Technol 2026; 21 (2) :29-42
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Volume 21, Issue 2 (Summer 2026) Back to browse issues page
Iranian Journal of Nutrition Sciences and Food Technology
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