Abstract
Microencapsulations of Lactobacillus acidophilus in xanthan-chitosan (XC) and xanthan-chitosan-xanthan (XCX) polyelectrolyte complex (PEC) gels were prepared in this study. The process of encapsulation was optimized with the aid of response surface methodology (RSM). The optimum condition was chitosan of 0.68%, xanthan of 0.76%, xanthan-L. acidophilus mixture (XLM)/chitosan of 1:2.56 corresponding to a high viable count (1.31 ± 0.14) × 1010 CFU·g−1, and encapsulation yield 86 ± 0.99%, respectively. Additionally, the application of a new encapsulation system (XC and XCX) in yoghurt achieved great success in bacterial survival during the storage of 21 d at 4 °C and 25 °C, respectively. Specially, pH and acidity in yogurt were significantly influenced by the new encapsulation system in comparison to free suspension during 21 d storage. Our study provided a potential encapsulation system for probiotic application in dairy product which paving a new way for functional food development.
Highlights
Probiotics, live microbial supplements, can provide health benefits on the host upon ingestion in a sufficient number [1]
A Box-Behnken design was employed to investigate the optimal combination of three independent variables, chitosan concentration (A), xanthan concentration (B), and xanthan-L. acidophilus mixture (XLM)/chitosan (C)
L. acidophilus was immobilized with XC and XCX hydrogels by extrusion
Summary
Probiotics, live microbial supplements, can provide health benefits on the host upon ingestion in a sufficient number [1]. Probiotics are involved in improving lactose tolerance, preventing cancer, and Helicobacter pylori infection [2,3,4,5]. The adequate survival of living probiotic should be maintained during shelf-life storage and internal gastro-intestinal tract to benefit human health [6,7]. Probiotic survival suffers from various food stress factors, such as pH, water activity, oxygen, and competitive microbes [8]. Encapsulation of probiotic cells attracts extensive attention, where bacteria cells are entrapped in varieties of encapsulating agents to avoid undesirable loss during storage and passage through the gastro-intestinal tract [9,10,11]
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