Nowadays, the use of Functional Foods, especially foods containing probiotics and prebiotics, in the human diet has received special attention. Also, due to the importance of Functional Foods, active researchers in the field of biotechnology have started new activities in this field. The purpose of this research was to achieve the highest efficiency and viability of the probiotic Lactobacillus plantarum PTCC1896 subsp. Encapsulation of Lactobacillus plantarum PTCC1896 subspecies plantarum was done using two basic methods in this research, which included spray drying and freeze drying, with different percentages of sodium alginate and sodium caseinate prebiotics.The viability of the resulting synbiotic powder was investigated in laboratory conditions, digestive simulator and yogurt. The efficiency of Encapsulation at the laboratory level was 89% by freeze drying and 86% by spray drying, along with 5% of prebiotic materials (0.5% sodium alginate and 4.5% sodium caseinate) (p<0.001).Examining the viability of the micro-coated powder showed that the free-living microorganism was the least, and the micro-organism coated with both mentioned methods had higher viability in digestive conditions (stomach and intestine) (p<0.005). All the microbial, chemical, physical and sensory tests of micro-coated and non-micro-coated treatments with different percentages were examined during yogurt storage; The survival rate of Lactobacillus plantarum subspecies plantarum PTCC1896 powder in yogurt with freeze drying method in gastric digestive conditions was higher than spray drying treatment and the free microorganism had the lowest survival rate (p<0.001).The survival of the mentioned microorganism in intestinal conditions was the same with both spray drying and freeze drying methods, but the free survival of the microorganism was less (p<0.001). During the storage period of yogurt, the pH of the free and micro-coated treatments by the spray drying method decreased more, and the factors of the drying method, the storage period, and the percentage of bacterial inoculation had a significant effect on this trait (p<0.001).Acidity, texture and syneresis were significant in three factors: drying method, bacteria percentage and storage period; So that the micro-coated treatments with the two mentioned methods and with a higher percentage of bacteria inoculation at the end of the storage period had the highest acidity compared to the free one (p<0.001);The texture in treatments with a higher percentage of bacteria with freeze drying, spraying and free drying methods had the highest consistency at the end of the storage period (p0<0.001);Also, syneresis had the highest rate at the end of the storage period in the free treatments, spray drying and freeze drying respectively (p<0.001).In colorimetric index L*, respectively, in free treatments, spray drying and freeze drying, in index b* of spray drying, freeze drying and free treatments, and in index a* of free treatments, spray drying and freeze drying, it had the highest amount and all Factors were significantly effective (p<0.001); According to the sensory analysis by the eva‎luators, the highest texture score was given to the freeze-drying treatment and the best taste to the free treatment (p<0.001).And the factors of smell, color and overall acceptance were defined as meaningless. Coated powders visible by scanning electron microscope (SEM) in spray-drying were spherical and porous and crystallized as lamellar crystals.It is hoped that the efficiency of the used methods and other essential factors in this research will be improved by using appropriate prebiotic Encapsulation materials

صبيحه سليمانيان زاد، ميلاد فتحي

مهدي كديور، مرتضي صادقي