Abstract
The main objective of this study was to standardise the procedure for encapsulation of potentially probiotic breast milk isolate Pediococcus pentosaceus DM101 using sodium alginate by extrusion method. The encapsulation parameters were optimized by comparing the encapsulation efficiency obtained with varying concentration of sodium alginate (0.5, 1.0, 1.5 and 2.0%), calcium chloride (0.05, 0.1 and 0.2M) and gelling time (5, 10, 20 and 30 minutes). Encapsulation efficiency was ascertained by finding the survival percentage after exposing the encapsulated cells to acid stress (pH 2.0 for 3h). Encapsulation carried out using two per cent sodium alginate and 0.1M CaCl2 following 20 min gelling time was found to confer maximum protective effect. Encapsulation efficiency of alginate beads prepared under optimized conditions was found to be 81.37±2.44 per cent. The results endorse alginate encapsulation as a means to confer a protective shielding effect thereby facilitating effective probiotic delivery.
Highlights
The main objective of this study was to standardise the procedure for encapsulation of potentially probiotic breast milk isolate Pediococcus pentosaceus DM101 using sodium alginate by extrusion method
Though inclusion of probiotic bacteria in food products does enhance their value as functional foods, ensuring the stipulated number of cells
The encapsulation parameters chosen for optimization of encapsulation process were sodium alginate concentration, CaCl2 concentration and gelling time
Summary
The main objective of this study was to standardise the procedure for encapsulation of potentially probiotic breast milk isolate Pediococcus pentosaceus DM101 using sodium alginate by extrusion method. The probiotic microorganism selected for this study was Pediococcus pentosaceus DM101 (NCBI accession number: MK774704), a human milk isolate stored in the culture stock of Department of Dairy Microbiology. This isolate with a log phase of 19h at 37°C has been reported to possess remarkable acid tolerance, bile tolerance and good autoaggregation potential (67.9 per cent) during its probiotic characterization. The optimization of encapsulation parameters were done by finding the survival percentage of cells in beads prepared by varying encapsulation parameters: concentration of alginate (0.5, 1.0, 1.5 and 2.0 per cent), concentration of CaCl2 (0.05, 0.1 and 0.2 M) and gelling time (5, 10, 20 and 30 min). Survival percentage was determined by comparing the initial number of viable cells and number of surviving cells in the beads after exposure to pH 2.0/3h in phosphate buffered saline(PBS) (Kiran et al, 2015)
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