Research Repository

Effect of various encapsulating materials on the stability of probiotic bacteria

Ding, W. K and Shah, Nagendra P (2009) Effect of various encapsulating materials on the stability of probiotic bacteria. Journal of Food Science, 74 (2). M100-M107. ISSN 0022-1147

Full text for this resource is not available from the Research Repository.

Abstract

Ten probiotic bacteria, including Lactobacillus rhamnosus, Bifidobacterium longum, L. salivarius, L. plantarum, L. acidophilus, L. paracasei, B. lactis type Bl-04, B. lactis type Bi-07, HOWARU L. rhamnosus, and HOWARU B. bifidum, were encapsulated in various coating materials, namely alginate, guar gum, xanthan gum, locust bean gum, and carrageenan gum. The various encapsulated probiotic bacteria were studied for their acid and bile tolerance. Free probiotic organismswere used as a control. The acid tolerance of probiotic organisms was tested at pH 2 over a 2-h incubation period. Bile tolerance was tested with taurocholic acid over an 8-h incubation period. The permeability of the capsules was also examined using a water-soluble dye, 6-carboxyflourescin (6-CF). The permeability was monitored bymeasuring the amount of 6-CF released fromthe capsules during a 2-w storage period. Results indicated that probiotic bacteria encapsulated in alginate, xanthan gum, and carrageenan gum survived better (P < 0.05) than free probiotic bacteria, under acidic conditions.When free probiotic bacteria were exposed to taurocholic acid, viability was reduced by 6.36 log CFU/mL, whereas only 3.63, 3.27, and 4.12 log CFU/mL was lost in probiotic organisms encapsulated in alginate, xanthan gum, and carrageenan gum, respectively. All encapsulatingmaterials tested released small amounts of 6-CF; however, alginate and xanthan gum retained 22.1% and 18.6% more fluorescent dye than guar gum. In general, microcapsules made of alginate, xanthan gum, and carrageenan gum greatly improved the survival of probiotic bacteria when exposed to acidic conditions and bile salts.

Item Type: Article
Uncontrolled Keywords: ResPubID19148. alginate, microencapsulation, probiotics, homogenisation, microcapsules
Subjects: Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
FOR Classification > 0908 Food Sciences
Depositing User: VUIR
Date Deposited: 17 Oct 2011 00:14
Last Modified: 17 Oct 2011 00:14
URI: http://vuir.vu.edu.au/id/eprint/4248
DOI: 10.1111/j.1750-3841.2009.01067.x
ePrint Statistics: View download statistics for this item
Citations in Scopus: 41 - View on Scopus

Repository staff only

View Item View Item

Search Google Scholar