MICROENCAPSULATION TECHNIQUE FOR ENRICHING WHOLE GRAIN BREAD - SYNBIOTIC AND HEALTH-PROMOTING EFFECTS

The utilization of microencapsulation techniques for enriching whole-grain bread presents a novel approach to enhancing its nutritional profile and health benefits. Microencapsulation involves enclosing active ingredients, such as probiotics and prebiotics, within a protective coating, thereby improving their stability and bioavailability. This study aims to investigate the synbiotic and health-promoting effects of microencapsulated ingredients when incorporated into whole-grain bread. The primary objective is to assess the impact of microencapsulated probiotics and prebiotics on the nutritional value, shelf life, and overall health benefits of whole grain bread. The methodology includes the microencapsulation of selected probiotics such as Bifidobacterium longum and prebiotics such as inulin and fructooligosaccharides, galactooligosaccharides, and polyphenols using the technique of freeze drying. These microencapsulated ingredients are then incorporated into whole-grain bread formulations. Analytical methods include evaluating the stability of the microencapsulated ingredients during bread baking and storage, as well as assessing their release and activity in simulated gastrointestinal conditions. Additionally, the nutritional composition, and shelf life of the enriched bread are analyzed. Health-promoting effects were investigated through in vitro studies to examine the synbiotic interactions and ingredients of bread and polyphenols. The results demonstrate that microencapsulation effectively protects probiotics and prebiotics during bread processing and enhances their stability and bioavailability. Enriched whole-grain bread shows improved nutritional profiles, including higher fiber content and beneficial bioactive compounds. In conclusion, the application of microencapsulation technology in whole-grain bread enrichment offers significant potential for delivering synbiotic and health-promoting benefits. This approach can lead to the development of functional foods that support digestive health and overall.