Identifying an Impressive Stabilizer on Oil and Non-oil Phases of Tahini and Investigating Its Effects on the Viability of Free and Encapsulated Probiotics

Despite unique characteristics of tahini, adequate biotechnical studies have not been carried out on tahini. In recent decades, functional food production such as probiotics has increased because of positive effects on the consumer health. Studies have verified that probiotics do not include appropriate survivability in fat ambiences. Hence, the present study was carried out for the first time with the objective of functional tahini production with appropriate survivability of its probiotics.

Probiotic tahini was produced using encapsulated and free Lactobacillus plantarum subspecies PTCC 1896. Additionally, effects of sorbitan three stearate and glycerol on the oil migration and rheology of tahini were assessed using rheometer and centrifuge. Water/oil emulsification method with sodium-alginate, modified starch and sesame oil was used for the probiotic encapsulation.

In the equal quantity of sorbitan three stearate and glycerol, sorbitan three stearate has shown further effects on oil migration while increased the viscosity significantly. After comparison of 0.25, 0.5 and 0.75% additions of the highlighted compounds to tahini for their effects on oil migration and viscosity, 0.5% glycerol was selected to increase the bacterial survivability. At the end of storage time, the most probiotic survivability belonged to tahini, which contained glycerol and encapsulated probiotics (1.2 × 107).

Lactobacillus plantarum subspecies PTCC 1896 encapsulation via emulsion method and addition of it to tahini containing  0.5% glycerol produced functional tahini with 106–107 CFU/g alive bacteria.