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Vol 14, 2025
Pages: 259 - 266
Original scientific paper
Engineering, Technology and Materials Editor: Darjana Sredić
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Received: 21.08.2025. Revised: 08.11.2025. >> Accepted: 10.11.2025. >> Published: 21.11.2025. Original scientific paper Engineering, Technology and Materials Editor: Darjana Sredić

CIRCULAR ECONOMY: IMMOBILIZATION OF LACTOBACILLUS ACIDOPHILUS ON FLAXSEED CAKE

By
Tanja Krunic
Tanja Krunic
Contact Tanja Krunic

Innovation center of the Faculty of Technology and Metallurgy in Belgrade , University of Belgrade , Belgrade , Serbia

Abstract

Lactobacillus acidophilus has been increasingly studied as a probiotic for allergy treatment. For probiotics to deliver their beneficial effects, they need to be present in adequate numbers, which is often achieved by immobilizing them within protective matrices. A flaxseed cake is rich in fibers, proteins, and bioactive components, which makes it a potential good carrier for probiotics.

Flaxseed cake, obtained from the cold-pressed oils industry, was ground, sieved to a diameter of less than 600µm, sterilized, and diluted in distilled water at 10 % (w/v). After L. acidophilus inoculation, one sample was fermented, incubated at 4 °C for 1 h, frozen, and freeze-dried, while the other was subjected to every step but fermentation. The lyophilized probiotic powder was examined for probiotic viability and antioxidant capacity.

The probiotic culture showed a high survival rate in both samples. The fermentation decreased probiotic viability during the lyophilization procedure by 13 % but significantly increased the antioxidant activity of probiotic powder. The results indicate that flaxseed cake is a good probiotic carrier.

Funding Statement

This work was supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia (Contract No. 451-03-136/2025-03/200287) and UNDP in Serbia through the Circular voucher (Contract No.00131890/1138320/2024/01-03). Sincere thanks to Linum d.o.o. for their trust and for providing the raw materials used in this work

References

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Krunic, T., & Osmokrovic, A. (2025). Effect of pretreatment, lyophilization parameters and different cryoprotectants on the efficiency of probiotic freeze-drying immobilization. Hemijska Industrija, 79(3), 157–165. https://doi.org/10.2298/hemind250402010k
Krunić, T. Ž., Bulatović, M. L., Obradović, N. S., Vukašinović‐Sekulić, M. S., & Rakin, M. B. (2016). Effect of immobilisation materials on viability and fermentation activity of dairy starter culture in whey‐based substrate. Journal of the Science of Food and Agriculture, 96(5), 1723–1729. https://doi.org/10.1002/jsfa.7278
Krunić, T. Ž., Obradović, N. S., & Rakin, M. B. (2019). Application of whey protein and whey protein hydrolysate as protein based carrier for probiotic starter culture. Food Chemistry, 293, 74–82. https://doi.org/10.1016/j.foodchem.2019.04.062

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