Effects of encapsulation on the viability of potential probiotic Lactobacillus plantarum exposed to high acidity condition and presence of bile salts

W. F. Tee, R. Nazaruddin, Y. N. Tan, Mohd. Khan Ayob

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

This study investigated the survival of encapsulated potential probiotic Lactobacillus plantarum which isolated from fermented cocoa beans. κ-Carrageenan was used to encapsulate the probiotic. Encapsulation techniques such as emulsification, freeze-drying or extrusion were adopted to encapsulate the probiotic. Freeze-drying and extrusion methods showed higher (p<0.05) efficiency (89.48±3.21 and 92.26±1.45%, respectively) in encapsulating the probiotic compared to the emulsification method (82.19±0.71% efficiency). Freeze-dried encapsulated probiotic L. plantarum was selected for further survival analysis as greater amount of beads were produced compared to the extrusion method. Freeze-dried probiotic was found to have significantly (p<0.05) higher tolerance to acid at pH 2 with higher survival percentage compared to non-encapsulated probiotic. However, freeze-drying encapsulation was proven not to enhance the resistance of the probiotic to bile salt as evidenced by the one log colony reduction as for the non-encapsulated probiotic. Further modification of freeze-drying encapsulation technique is needed to enhance the survival of the encapsulated potential probiotic L. plantarum toward bile salt in the future.

Original languageEnglish
Pages (from-to)399-404
Number of pages6
JournalFood Science and Technology International
Volume20
Issue number6
DOIs
Publication statusPublished - 2014

Fingerprint

Lactobacillus plantarum
bile salts
Probiotics
encapsulation
Bile Acids and Salts
Encapsulation
Acidity
probiotics
acidity
viability
Salts
Freeze Drying
freeze drying
Drying
extrusion
Extrusion
Emulsification
emulsifying
Cocoa
cocoa beans

Keywords

  • freeze-drying
  • Lactobacillus plantarum
  • Probiotic encapsulation
  • survival

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering
  • Chemical Engineering(all)

Cite this

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abstract = "This study investigated the survival of encapsulated potential probiotic Lactobacillus plantarum which isolated from fermented cocoa beans. κ-Carrageenan was used to encapsulate the probiotic. Encapsulation techniques such as emulsification, freeze-drying or extrusion were adopted to encapsulate the probiotic. Freeze-drying and extrusion methods showed higher (p<0.05) efficiency (89.48±3.21 and 92.26±1.45{\%}, respectively) in encapsulating the probiotic compared to the emulsification method (82.19±0.71{\%} efficiency). Freeze-dried encapsulated probiotic L. plantarum was selected for further survival analysis as greater amount of beads were produced compared to the extrusion method. Freeze-dried probiotic was found to have significantly (p<0.05) higher tolerance to acid at pH 2 with higher survival percentage compared to non-encapsulated probiotic. However, freeze-drying encapsulation was proven not to enhance the resistance of the probiotic to bile salt as evidenced by the one log colony reduction as for the non-encapsulated probiotic. Further modification of freeze-drying encapsulation technique is needed to enhance the survival of the encapsulated potential probiotic L. plantarum toward bile salt in the future.",
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AU - Ayob, Mohd. Khan

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