Study of viability and storage stability of Lactobacillus acidophillus when encapsulated with the prebiotics rice bran, inulin and Hi-maize

The aim of this study was to evaluate the influence of the addition of the probiotics rice bran, inulin and resistant starch (Hi-maize) on the survival of Lactobacillus acidophilus microencapsulated in alginate by external ionic gelation. The viability of probiotics was studied for resistance to simulated gastrointestinal conditions and to stability at different storage conditions for 120 days. The microparticles size ranged from 79.7 mu m (alginate) to 117.70 mu m (rice bran). Inulin as encapsulating matrix presented the highest encapsulation efficiency of 96.75%. All treatments provided better protection for probiotics after exposure to simulated gastrointestinal juice when compared to the free culture. As for storage under different conditions, at 25 degrees C, the alginate, rice bran and Himaize treatments maintained viable probiotics for 120 days. At -18 degrees C, only inulin remained stable for 120 days. At 7 degrees C, rice bran and inulin preserved viable probiotics over the 120 days of storage.