Work

Probiotic-enriched Maoberry juice powder: Effects of carrier dextrose equivalent on physicochemical characteristics and gut microbiome

Year: 2025

Type: article

Abstract: • DE10 maltodextrin maximized probiotic viability and phenolic retention. • DE10 powders showed high Tg and low hygroscopicity for better stability. • In vitro digestion confirmed higher survival of L. casei 01 with DE10. • In vivo studies showed increased SCFAs and reduced harmful metabolites. • Gut microbiota shifted toward more bifidobacteria and lactobacilli in DE10. The development of functional foods incorporating probiotics with bioactive fruit components has emerged as a promising approach for enhancing gut health and overall wellness. This study evaluated maltodextrin dextrose equivalent (DE) effects on spray-dried Maoberry ( Antidesma bunius ) juice enriched with Lacticaseibacillus casei 01 using DE10, DE15, and DE20 carriers. Among the formulations tested, DE10 provided superior protection, yielding the highest viable count (2.68±0.73 × 10 12 CFU/ g) and phenolic retention, with gallic acid at 105.64±2.67 mg/100 g versus 85.37±5.93 mg/100 g for DE20. DE10 powders exhibited lower hygroscopicity (25.64±1.53 vs 33.16±2.18 g/100 g) and higher glass transition temperature (65.42±1.68°C vs 55.64±3.17°C), promoting storage stability. In vitro digestion demonstrated enhanced probiotic survival for DE10 (3.71 log reduction) compared to free cells (6.47 log reduction). In vivo administration resulted in a 70.91% increase in total short-chain fatty acids (from 0.55±0.04 to 0.94±0.08 g/L) and 25.93% reduction in total biogenic amines. Microbiological analysis showed increased beneficial bifidobacteria and lactobacilli with reduced pathogenic coliforms and clostridia. Polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) profiling revealed improved microbial diversity following supplementation. This DE10-based synbiotic powder represents a viable functional food ingredient with demonstrated prebiotic-probiotic synergy for gut health applications and therapeutic interventions.

Source: Applied Food Research

DOI: 10.1016/j.afres.2025.101514

Authors: Pattaneeya Prangthip, Pittaya Chaikham

Institutions: Mahidol University, Phranakhon Si Ayutthaya Rajabhat University

Language: English

Topic: Microencapsulation and Drying Processes

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: gold

Estimated APC paid: $2,050