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Effects of adding resistant and waxy starches on cell density and survival of encapsulated biofilm of Lactobacillus rhamnosus GG probiotics

Cheow, Wean Sin, Kiew, Tie Yi, Hadinoto, Kunn
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2016 v.69 pp. 497-505
Lactobacillus rhamnosus, acid tolerance, biofilm, chitosan, coatings, corn starch, encapsulation, freeze drying, gastric juice, heat, prebiotics, probiotics, resistant starch, soymilk, stress tolerance, viability, waxy corn
Herein we investigated the effects of adding resistant and waxy maize starches on the initial cell density and stress tolerance of alginate-gum microcapsules containing high-density biofilm colonies of Lactobacillus rhamnosus GG probiotics. The stress tolerance was evaluated for (1) freeze drying, (2) 30-min heating at 100 °C, (3) two-week storage at 4 °C, and (4) exposure to simulated gastric juice. The addition of resistant starch, which was postulated to stimulate biofilm growth owed to its prebiotic properties, had minimal impacts on the initial cell density and stress tolerance of the encapsulated probiotics, signifying that co-encapsulation of probiotics with prebiotics did not necessarily lead to capsule improvement. In contrast, the addition of modified waxy starch at 0.6% (w/v) enhanced the freeze-drying (2×), thermal (25×), and storage (6×) tolerances of the probiotic microcapsules, while the initial cell density remained unaffected. The waxy starch addition, however, compromised the microcapsules' chitosan coating, resulting in lower acid tolerance. Lastly, the microcapsules were able to maintain the viability of the probiotics upon their incorporation into soy milk.