Abstract
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.
Highlights
Probiotic bacteria are described by the World Health Organization (WHO) as “live organism, which when administered in adequate amounts confer health benefits to the host” (FAO/WHO, 2002)
Viability of free and encapsulated cells under refrigerated conditions. The viability of both encapsulated and free L. plantarum DSM 20174 cells were monitored by counting the colony forming units (CFU)/ml after 17 days of storage at 4°C according to Hou et al (2003)
The encapsulation methods of L. plantarum DSM 20174 with alginates were carried out using sodium chloride, canola oil, olive oil, and chitosan
Summary
Probiotic bacteria are described by the World Health Organization (WHO) as “live organism, which when administered in adequate amounts confer health benefits to the host” (FAO/WHO, 2002). Probiotic can provide beneficial effects on the human body by keeping the healthy gut microflora, inhibiting the growth of pathogenic bacteria, relieving constipation, stimulating the immune system, synthesizing vitamins working as antimicrobial agents, and improving the absorption of calcium, when there are enough probiotic in colon (Rokka and Rantamäki, 2010). To produce such beneficial effects, probiotics have to be able to survive and multiply in the host. There are still, a number of problems related to the low survival of probiotic bacteria under gastrointestinal conditions, pH, hydrogen peroxide, oxygen and storage (Martín et al, 2015).
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