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Chitosan coated alginate–xanthan gum bead enhanced pH and thermotolerance of Lactobacillus plantarum LAB12

Fareez, Ismail M., Lim, Siong Meng, Mishra, Rakesh K., Ramasamy, Kalavathy
International journal of biological macromolecules 2015 v.72 pp. 1419-1428
Lactobacillus plantarum, chitosan, durability, functional foods, gastric juice, health claims, heat tolerance, ingredients, pH, probiotics, survival rate, temperature, viability
The vulnerability of probiotics at low pH and high temperature has limited their optimal use as nutraceuticals. This study addressed these issues by adopting a physicochemical driven approach of incorporating Lactobacillus plantarum LAB12 into chitosan (Ch) coated alginate–xanthan gum (Alg–XG) beads. Characterisation of Alg–XG–Ch, which elicited little effect on bead size and polydispersity, demonstrated good miscibility with improved bead surface smoothness and L. plantarum LAB12 entrapment when compared to Alg, Alg–Ch and Alg–XG. Sequential incubation of Alg–XG–Ch in simulated gastric juice and intestinal fluid yielded high survival rate of L. plantarum LAB12 (95%) at pH 1.8 which in turn facilitated sufficient release of probiotics (>7log CFU/g) at pH 6.8 in both time- and pH-dependent manner. Whilst minimising viability loss at 75 and 90°C, Alg–XG–Ch improved storage durability of L. plantarum LAB12 at 4°C. The present results implied the possible use of L. plantarum LAB12 incorporated in Alg–XG–Ch as new functional food ingredient with health claims.