Abstract
The aim of this research was to investigate the impact of encapsulation system on its protective capability during freeze drying of Lactobacillus casei TISTR 1463 and its storage at 4˚C and 30˚C for 90 and 60 days, respectively. Sericin extract is a kind of protein with gel-like property that could aid in binding and also contains important amino acids. The combinations of sericin and prebiotics, including isomaltooligosaccharide and modified starch were evaluated during microencapsulation of probiotic L. casei TISTR 1463 in alginate beads. The highest encapsulation efficiency was 97.61% with the addition of sericinisomalto-oligosaccharide. Encapsulated probiotic with sericin-modified starch had the lowest specific rate of degradation (k) of 3.74x10-2 day-1 and 1.09x10-1 day-1 at both storage temperatures of 4˚C and 30˚C, respectively. Probiotic property of cell surface hydrophobicity (CSH) was also carried out.
Highlights
The consumers are more interested in personal health
The number of probiotic encapsulated with alginate, sericin and different prebiotics including Phyboplus and Isomalt were determined
+ 0.5% Sericin + 0.5% Isomalt had the highest encapsulation efficiency of 97.60 % followed by 2% Sodium Alginate, 2% Sodium Alginate + 0.5% Sericin, 2% Sodium Alginate + 1% Sericin and 2% Sodium Alginate + 0.5% Sericin + 0.5% Phyboplus, respectively (Fig. 1)
Summary
The consumers are more interested in personal health. consuming foods that help promote or prevent various diseases and dietary supplements are on the rise [1]. Probiotics are the term for life and are defined as “Living microorganisms that positively affect the health of the host by balancing the microbial communities in intestine'' [2]. The survival of probiotic strain is a great significance to ensure a positive result on human health. Microencapsulation is the technology that is effective in helping to preserve and protect bacterial cells and it has been continuously generate to use in food industry [5]. Prebiotics are food components that are not digestible in the stomach and small intestine but stimulate the development of beneficial bacteria in the gut. This study aimed to determine the efficiency of alginate, sericin protein and prebiotics on the survival of encapsulated Lactobacillus casei TISTR 1463 during storage. The probiotic properties of cell surface hydrophobicity was evaluated
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