Characteristics and viability of probiotic capsule Lactobacillus paracasei ssp paracasei M13 encapsulated by extrusion using Carrageenan

Abstract

Encapsulation aimed to protect and stabilize cells during the production process and applications in food products. Carrageenan extrusion techniques do not cause damage to cells so that viability is maintained. The research aimed to get the highest yield and viability from various concentrations of carrageenan coating material. Encapsulation of probiotic Lactobacillus paracasei ssp. paracasei Ml3 using carrageenan extrusion technique with a concentration of 1%, 2%, 3% and 4%. The parameters observed were microcapsule yield, diameter, sensory test and cell viability of probiotic. The results showed that the highest yield was obtained at a 3% carrageenan concentration of 43.2% with a diameter of 3.98 mm, round-oval shape, yellowish white color. The highest viability of microcapsules at 1% carrageenan concentration of 10.44 log CFU / g, 2% of 10.89 log CFU / g, and 3% of 10.11 log CFU / g was not significantly different between treatments, whereas at the lowest 4% concentration of 8.25 log CFU / g.