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September 3, 2026Applied Food ResearchOpen Access

Evaluation of the quince seed mucilage as an encapsulant for bioprotection of cultures during freeze-drying and digestion

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Authors

YMYasaman MiyanmahalehFHFakhri sadaat HosseiniSHSean A. Hogan

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Overview

In vitro study demonstrates high probiotic viability via quince seed mucilage encapsulation during freeze-drying and digestion, highlighting its potential for functional foods.

Key Points

  • To evaluate quince seed mucilage as a pH-responsive, biocompatible coating material for preserving probiotic bacteria during freeze-drying, storage, and simulated digestion.
  • Encapsulated Lactobacillus plantarum MT4680 and Pediococcus pentosus M4336 using formulations of quince seed mucilage (QSM) alone or combined with 15% skim milk.
  • Evaluated probiotic viability immediately after freeze-drying, after one month of storage at 4°C, and under simulated gastrointestinal transit using the INFOGEST protocol.
  • Conducted rheological assessments to examine the viscoelastic properties and pH-dependent behavior of QSM.
  • Formulations containing 1% QSM combined with 15% skim milk achieved the highest probiotic viability, reaching 94 ± 17% immediately post freeze-drying and 91 ± 14% after one month of storage at 4°C.
  • Under simulated gastrointestinal conditions, 1% QSM and 1% QSM with 15% skim milk reduced cell loss to -0.52 ± 0.24 and -0.62 ± 0.14 log reductions, conferring over 100-fold greater protection than uncoated cells.
  • Rheological analyses confirmed weak-gel structure and pH-responsive viscoelastic shifts in QSM, supporting its efficacy as a smart protective matrix.

Cite This Study

Miyanmahaleh et al. (2026) studied this question.

synapsesocial.com/papers/6a9935d8636c6408cfa7e695https://doi.org/10.1016/j.afres.2026.102569
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