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Background  Vegetal BM 297 ATO is a food grade lipid based material extracted from vegetables, and certified for human consumption. In this study,  Bifidobacterium longum  LMG 13197 was encapsulated in Vegetal BM 297 ATO-inulin by freeze drying, followed by evaluation of its survival in simulated gastrointestinal fluids and yoghurt. Furthermore, the effect of incorporation of such microparticles on physico-chemical properties of yoghurt was examined. Unencapsulated and encapsulated  B. longum  cells were exposed to simulated gastrointestinal fluids for 6 h and yoghurt at 4 °C for 6 weeks, and then evaluated for viability using plate counts.    Results  By the end of exposure to simulated gastrointestinal fluids, encapsulated cells were &gt;5 log units higher than their unencapsulated counterparts. Furthermore, their levels in yoghurt remained above 10 6  cfu mL −1  until the end of 6 weeks of storage while unencapsulated levels were at this level up to 5 weeks. There were no significant differences in pH values of yoghurts containing encapsulated cells throughout the storage (p &gt; 0.05). However, significant differences in the lightness and yellowness of these yoghurts were recorded, although the total colour change was negligible.    Conclusions  Vegetal-inulin encapsulation protected probiotics in gastrointestinal fluids and yoghurt with negligible effects to its appearance, thus can be used for fortification of yoghurt with probiotics.

Survival of Bifidobacterium longum LMG 13197 microencapsulated in Vegetal or Vegetal-inulin matrix in simulated gastrointestinal fluids and yoghurt