Production of the whey protein-based probiotic beverages incorporated with Bifidobacterium bifidum, Lactobacillus acidophilus, and peppermint essence nanoliposomes

Dairy drinks with probiotic have a lot of nutritional value that most of them are necessary for body health. The present study aimed to produce the probiotic beverages based on whey and yogurt which were incorporated with microencapsulated probiotic strains (Lactobacillus acidophilus La-5 and Bifidobacterium animals BB-12), and peppermint nanoliposomes. The nanoliposome properties (particle size) were measured on a dynamic laser light scattering instrument. The prepared drink contained 60% whey, 30% yogurt, 8% microencapsulated L. acidophilus La-5 and B. animals BB-12, and 1-2% peppermint nanoliposomes. Additionally, it was tested for pH, acidity, syneresis, viscosity, sensory characteristics, and bacterial viability in cold temperature, gastric, and intestinal conditions during storage for 1, 7, 14, 21, and 60 days. The particle size of nanoliposome was about 194 nm. Further, the least pH and highest acidity were observed in the sample incorporated with L. acidophilus 5-La + 2% peppermint nanoliposomes on the 60th day. The use of B. animals BB-12 + peppermint nanoliposomes (1 and 2%) led to the minimum synersis on the days 1, 7, and 14 compared to L. acidophilus 5-La. In terms of viscosity, no significant difference was found between the samples during 1-14 days. However, the parameter decreased by increasing storage time up to 60 days, the least value of which was related to the samples containing L. acidophilus 5-La. The viable bacterial at cold storage, gastric, and intestinal conditions indicated that the amount of probiotic bacteria was about standard level until the 21st day. Furthermore, the highest survival was detected in the sample encompassing B animals BB-12 + 2% peppermint nanoliposomes. Based on the sensory properties of texture, taste, and overall acceptance, the beverages incorporated with B. animals BB-12 + 2% nanoliposomes and L. acidophilus 5-La + 2% nanoliposomes had the maximum score among consumers in long-term and short-term storage, respectively.