Year: 2025
Type: conference-paper
Abstract: Lactobacillus acidophilus has been increasingly studied as a probiotic for allergy treatment. For probiotics to deliver their beneficial effects, they need to be present in adequate numbers, which is often achieved by immobilizing them within protective matrices. A flaxseed cake is rich in fibers, proteins, and bioactive components, which makes it a potential good carrier for probiotics. Flaxseed cake, obtained from the cold-pressed oils industry, was ground, sieved to a diameter of less than 600µm, sterilized, and diluted in distilled water at 10 % (w/v). After L. acidophilus inoculation, one sample was fermented, incubated at 4 °C for 1 h, frozen, and freeze-dried, while the other was subjected to every step but fermentation. The lyophilized probiotic powder was examined for probiotic viability and antioxidant capacity. The probiotic culture showed a high survival rate in both samples. The fermentation decreased probiotic viability during the lyophilization procedure by 13 % but significantly increased the antioxidant activity of probiotic powder. The results indicate that flaxseed cake is a good probiotic carrier.
Author: Tanja Krunic
Institution: University of Belgrade
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
OpenAlex ID: W4416544582