Preparing a Synbiotic Jelly Product Using Wild Sage Seed Mucilage,Carrageenan, and Free and Encapsulated Lactobacillus Casei Bacteria

Synbiotic foods have beneficial effects on the health. This study aims to evaluatethe survival of Lactobacillus casei (L. casei) bacteria in the jelly containing sage seed mucilage andcarrageenan.

In this study, after extracting the mucilage from wild sage seed, its 1% concentrationand 2% sodium alginate (Carrageenan), as an encapsulating material, were used to protect L. caseibacteria. In this regard, five groups of jelly samples were prepared: Carrageenan alone, carrageenan +wild sage seed mucilage, carrageenan+wild sage mucilage+free L. casei, carrageenan+free L. casei, andcarrageenan+carrageenan+encapsulated L. casei. The pH and acidity of the produced jelly samples wereevaluated during 28 days of storage at 4°C.

During 28 days of storage, the log reduction of the logarithmic cycle in the carrageenan+wild sageseed mucilage+encapsulated L. casei group (1.9±0.01) was significantly lower than in the carrageenan +free L. casei group (4.08±0.1). The log number of remaining encapsulated L. casei group bacteria at theend of 28 days was higher than the standard limit (6.65±0.2). The presence of mucilage in the jelly ledto an increase in the viability of free L. casei bacteria (3.09±0.21). In the samples containing free L. caseibacteria, acidity increased and pH decreased significantly during the storage period (P<0.05), while insamples containing encapsulated probiotics, changes in acidity and pH during storage were not significant(P>0.05).

Prebiotic bacteria can survive better in the encapsulated form. The addition of sage seedmucilage, can increases the survival of L. casei bacteria in the jelly during 28 days of storage.