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Microencapsulation of Lactobacillus casei Shirota by spray drying using different combinations of wall materials and application for probiotic dairy dessert

Author:
Gul, Osman
Source:
Journal of food processing and preservation 2017 v.41 no.5
ISSN:
0145-8892
Subject:
Lactobacillus casei, atomization, biopolymers, bulk density, cell viability, desserts, gastric juice, gastrointestinal system, gum arabic, maltodextrins, microencapsulation, pH, powders, probiotics, skim milk, spray drying, storage quality
Abstract:
The effect of different combinations of maltodextrin (MD), reconstitute skim milk (RSM), and gum arabic (GA) on physical of microcapsules, cell viability under in vitro gastrointestinal conditions and storage stability of Lactobacillus casei Shirota microencapsulated by spray drying were evaluated and cells incorporated into Pudding was also studied. Microcapsules containing typical concavities of atomized powders showed to be spherical with no surface fissures or visible cracks. The addition of GA to RSM or MD was decreased the bulk density and L* values of powders, but more protected the viability after exposure to in vitro gastrointestinal juice. During storage at 4 and 24°C, RSM was found to be the best media for the protection of probiotic bacteria. Microencapsulated cell counts in pudding samples decreased at the 14th day and then increased at the end of the storage. pH value of sample containing RSM:GA capsules was found more stable. PRACTICAL APPLICATIONS: Microencapsulation is described as a technique that has been used to improve probiotic survival by encapsulating in a biopolymer. However, the choice of a biopolymer for encapsulation of probiotic bacteria is very important. So that, the effect of some polymers on the encapsulation of Lactobacillus casei Shirota by spray drying was investigated.
Agid:
5833943