English

Abstract

Present study was conducted to improve microencapsulation process of Clostridium tyrobutyricum (Ct) by optimizing process parameters to improve its in-vitro characteristics over that of free cells. All process parameters including wall material (w/v concentration: modified starch 3-7%; gelatin 2-6%; maltodextrin 3-7%), sample flow rate (250-450 mLh-1) and inlet air temperature (105-145°C) were analysed through single factor analysis. Response surface design test was used to develop multiple quadratic regression equations to fit the functional relationship between factors and response values and to choose the optimal conditions. The optimal conditions for maximum survival rate (82.030%) of encapsulated Ct were: 4% gelatin, 5% modified starch and 5% maltodextrin concentration with sample flow rate of 350 mLh-1 at inlet air temperature of 105°C. Encapsulation reduced the survival loss of Ct from 1.990 to 1.080 lgCFUg-1 under strong acidic condition (pH1) than free Ct. Survival loss of free Ct was 31.914% more than encapsulated Ct under high temperature treatment (90°C). Similarly, protected Ct showed higher survival rate under simulated gastric condition with long storage life. Encapsulation of Ct through optimized spray drying method efficiently improved its survival rate under strong acidic or high temperature environment with safe transit through gastrointestinal tract and also eradicates the technological limitations which preventing the use of many probiotic strains