Effects of encapsulation on the viability of potential probiotic Lactobacillus plantarum exposed to high acidity condition and presence of bile salts.
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| Title: | Effects of encapsulation on the viability of potential probiotic Lactobacillus plantarum exposed to high acidity condition and presence of bile salts. |
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| Authors: | Tee, WF, Nazaruddin, R, Tan, YN, Ayob, MK |
| Source: | Food Science & Technology International. Sep2014, Vol. 20 Issue 6, p399-404. 6p. |
| Subjects: | Lactobacillus plantarum, Probiotics, Encapsulation (Catalysis), Bile salts, Cacao beans, Carrageenans, Freeze-drying |
| 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. [ABSTRACT FROM AUTHOR] |
| Copyright of Food Science & Technology International is the property of Sage Publications Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 97518151 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Effects of encapsulation on the viability of potential probiotic Lactobacillus plantarum exposed to high acidity condition and presence of bile salts. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Tee%2C+WF%22">Tee, WF</searchLink><br /><searchLink fieldCode="AR" term="%22Nazaruddin%2C+R%22">Nazaruddin, R</searchLink><br /><searchLink fieldCode="AR" term="%22Tan%2C+YN%22">Tan, YN</searchLink><br /><searchLink fieldCode="AR" term="%22Ayob%2C+MK%22">Ayob, MK</searchLink> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Food+Science+%26+Technology+International%22">Food Science & Technology International</searchLink>. Sep2014, Vol. 20 Issue 6, p399-404. 6p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Lactobacillus+plantarum%22">Lactobacillus plantarum</searchLink><br /><searchLink fieldCode="DE" term="%22Probiotics%22">Probiotics</searchLink><br /><searchLink fieldCode="DE" term="%22Encapsulation+%28Catalysis%29%22">Encapsulation (Catalysis)</searchLink><br /><searchLink fieldCode="DE" term="%22Bile+salts%22">Bile salts</searchLink><br /><searchLink fieldCode="DE" term="%22Cacao+beans%22">Cacao beans</searchLink><br /><searchLink fieldCode="DE" term="%22Carrageenans%22">Carrageenans</searchLink><br /><searchLink fieldCode="DE" term="%22Freeze-drying%22">Freeze-drying</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: 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. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Food Science & Technology International is the property of Sage Publications Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1177/1082013213488775 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 6 StartPage: 399 Subjects: – SubjectFull: Lactobacillus plantarum Type: general – SubjectFull: Probiotics Type: general – SubjectFull: Encapsulation (Catalysis) Type: general – SubjectFull: Bile salts Type: general – SubjectFull: Cacao beans Type: general – SubjectFull: Carrageenans Type: general – SubjectFull: Freeze-drying Type: general Titles: – TitleFull: Effects of encapsulation on the viability of potential probiotic Lactobacillus plantarum exposed to high acidity condition and presence of bile salts. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Tee, WF – PersonEntity: Name: NameFull: Nazaruddin, R – PersonEntity: Name: NameFull: Tan, YN – PersonEntity: Name: NameFull: Ayob, MK IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 09 Text: Sep2014 Type: published Y: 2014 Identifiers: – Type: issn-print Value: 10820132 Numbering: – Type: volume Value: 20 – Type: issue Value: 6 Titles: – TitleFull: Food Science & Technology International Type: main |
| ResultId | 1 |
