Effect of different microencapsulation materials on stability of Lactobacillus plantarum DSM 20174
| Autor: | Lulwah Y. Al-Furaih, Ibtisam M. Ababutain, Azzat B. Abd-El-Khalek, Ahmed M. Abdel-Salam |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
food.ingredient
biology Chemistry Sodium Capsule chemistry.chemical_element 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Applied Microbiology and Biotechnology Incubation period Chitosan chemistry.chemical_compound 0404 agricultural biotechnology food Genetics Food science Canola Agronomy and Crop Science Molecular Biology Incubation Lactobacillus plantarum Biotechnology Olive oil Microencapsulation Lactobacillus plantarum olive oil and alginate |
| Zdroj: | African Journal of Biotechnology; Vol 15, No 24 (2016); 1207-1216 |
| ISSN: | 1684-5315 |
| Popis: | The aim of this work was to investigate the effect of different microencapsulation materials on the stability of probiotic bacterium (Lactobacillus plantarum DSM 20174). Microencapsulation methods with alginates were carried out using sodium chloride, canola oil, olive oil, and chitosan. The recorded data showed that the encapsulated probiotic bacterium was more stable compared with free cells. Olive oil capsules recorded the highest stability at pH 2 after incubation period of 24 h with stability up to 0.00004%. Olive oil and chitosan capsules showed stability with high concentration of bile salts (0.5%) with stability percent of 82 and 65% respectively, after 2 h of incubation. Sodium chloride and chitosan capsules gave the best stability percent of 0.026 and 0.00005%, respectively, at heat treatment up to 65°C for 30 min. Storage treatment at 4°C for 17 days reduced the stability of all capsule types, whereas sodium chloride and chitosan capsule showed stability percent up to 59 and 56%, respectively. Key words: Microencapsulation, Lactobacillus plantarum, olive oil and alginate. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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