Evaluation of alginate-resistant starch and pectin-resistant starch-based encapsulation system to enhance the efficacy of probiotics in mango (Mangifera indica) leather | |
| Author | Gupta, Dharini |
| Call Number | AIT Thesis no.FI-25-02 |
| Subject(s) | Probiotics Electronic packaging Mango |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Innovation, Nutrition and Health |
| Publisher | Asian Institute of Technology |
| Abstract | This study investigates the enhancement of probiotic viability through the development of alginate-resistant starch and pectin-resistant starch-based encapsulation systems, incorporating Lactobacillus plantarum TISTR 2075 into mango leather as a functional food matrix. Encapsulation using alginate and pectin matrices enriched with hi-maize significantly improved bead morphology and encapsulation efficiency, with formulations A2H2 and P5H2 showing the best performance. After drying, the mango leather showed reduced moisture content and water activity, essential for shelf stability. Textural analysis demonstrated that pectin addition increased hardness, cohesiveness and tensile strength, producing mechanically robust leathers. Given the results F4 formulation with 5% maltodextrin and1.5% pectin was chosen for further processing. Encapsulation notably improved probiotic survival during drying, with encapsulated cells maintaining viable counts above 7 log CFU/g compared to the major loss of free cells. During 14 days of storage at 25°C, alginate-encapsulated probiotics showed superior stability, retaining viability above the therapeutic threshold. Physicochemical properties, including water activity, pH, and color, were more stable in encapsulated samples during storage. Antioxidant properties, measured by DPPH radical scavenging activity and total phenolic content (TPC), were better retained in encapsulated mango leather, with pectin formulations preserving higher antioxidant levels. Simulated gastrointestinal digestion studies revealed that free cells were completely inactivated under gastric and intestinal conditions, while encapsulated probiotics, particularly those with alginate matrices, maintained viability above 6 log CFU/g after complete digestion. Overall, the integration of alginate and pectin-resistant starch encapsulation systems into mango leather effectively protected L. plantarum, improved the physicochemical and textural qualities of the final product, and preserved its functional bioactivities. This approach demonstrates strong potential for the development of non-dairy probiotic functional foods, offering opportunities for broader consumer acceptance and commercial application. Future work should focus on shelf life study, in vivo efficacy studies, and consumer sensory evaluations to support large-scale production. |
| Year | 2025 |
| Type | Thesis |
| School | School of Environment, Resources, and Development |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Innovation, Nutrition and Health (FI) |
| Chairperson(s) | Anal, Anil Kumar; |
| Examination Committee(s) | Loc, Thai Nguyen;Bora, Tanujjal; |
| Scholarship Donor(s) | AIT Scholarship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2025 |