Effects of tea matcha on the viability of Lactobacillus plantarum and bifidobacterium bifidum in free form and capsules in the formulation of cake muffin

Azizi, MohammadHosein; Ezzatii, Hosna; Hosseini, Seyed Ebrahim

doi:10.48311/fsct.2026.83940.0

Effects of tea matcha on the viability of Lactobacillus plantarum and bifidobacterium bifidum in free form and capsules in the formulation of cake muffin

Document Type : Original Article

Authors

MohammadHosein Azizi ¹

Hosna ezzatii ²

Seyed Ebrahim Hosseini ³

¹ no

² MSc Student in Food Science and Technology, Islamic Azad University, Science and Research Branch, Tehran, Iran

³ Associate professor of Food Science and Technology, Islamic Azad University, Science and Research Branch, Tehran, Iran

10.48311/fsct.2026.83940.0

Abstract

Probiotics are living microorganisms whose consumption of adequate amounts causes beneficial effects on host health. In this study, the antioxidant properties of matcha tea in the presence of probiotic bacteria were investigated. For this purpose, probiotic microcapsules were prepared using alginate and corn starch, and after studying morphological characteristics, polydispersity index, zeta potential, trapping, release in gastric and intestinal conditions, matcha tea at two levels of 1% and 3%, and Lactobacillus Plantarum and Bifidobacterium bifidium microcapsules were used in formulations of muffin cake treatments at levels of 0.1, 0.3 and 0.5% weight/weight. The morphological results of nanoparticles confirmed the formation of spherical biopolymer nanoparticles with relatively uniform sizes. The muffin cake evaluation results showed that matcha tea up to 3% percentage, increased moisture, pH, and free radical inhibition percentage significantly (p≤0.05). Also, with increase in the percentage of matcha tea, tissue hardness decreased significantly (p≤0.05). All sensory characteristics had significant reduced with 3% matcha tea and 0.5% of probiotic microcapsules, and the maximum survival of probiotic bacteria was observed at a 0.3% w/w level. Finally, the treatment of muffin cake with 1% matcha tea and 0.3% probiotic microcapsules was introduced as the optimal treatment.

Keywords

Lactobacillus plantarum

Bifidobacterium bifidum

microcapsules

probiotics

matcha tea

muffin cake

Subjects

Cereal and products technology

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