Functional bread containing synbiotic microcapsules loaded with Lactobacillus delbrueckii subsp. bulgaricus and enzymatic levan.
- 2026-05
- Food chemistry 511
- Pınar Aytar Çelik
- Dilan Barut Yavaş
- Benay Çolak
- Belma Nural Yaman
- Özlem Erdal Altıntaş
- Seda Doğan
- Arzu Akın
- Ebru Toksoy Öner
- Ahmet Çabuk
- PubMed: 41812452
- DOI: 10.1016/j.foodchem.2026.148823
Study Design
- Methods
- developing synbiotic microcapsules that combine prebiotic (enzymatic produced levan) and probiotic agents; in vitro analyses under simulated gastrointestinal conditions; functional bread produced on a pilot scale
The growing demand for health-oriented products has accelerated research into functional foods enriched with bioactive components. This study focuses on developing synbiotic microcapsules that combine prebiotic (enzymatic produced levan) and probiotic agents to enhance gastrointestinal health and functional food quality. The microcapsules exhibited non-toxic characteristics, with 90% of particles measuring ≤1658.057 μm and displaying uniform morphology. In vitro analyses under simulated gastrointestinal conditions demonstrated high probiotic viability, with minimal reductions of 0.6-2.0 log cfu/mL. Functional bread produced on a pilot scale showed a positive correlation between butyric acid formation and probiotic cell counts, indicating effective synbiotic interaction. These results confirm the protective efficiency of the microcapsule matrix and its potential to improve probiotic stability and bioavailability. Overall, the incorporation of synbiotic microcapsules into edible film coatings offers a promising strategy for producing technologically feasible and biologically beneficial functional breads.
Research Insights
Functional bread produced on a pilot scale showed a positive correlation between butyric acid formation and probiotic cell counts, indicating effective synbiotic interaction.
- Effect
- Beneficial
- Effect size
- Small