Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 72, Issue -, Pages 1419-1428Publisher
ELSEVIER
DOI: 10.1016/j.ijbiomac.2014.10.054
Keywords
Microencapsulation; Probiotic lactobacilli; Alginate; Xanthan gum; Chitosan
Funding
- Ministry of Higher Education (MOHE) Malaysia [600-RMI/LRGS 5/3]
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The vulnerability of probiotics at low pH and high temperature has limited their optimal use as nutraceuticals. This study addressed these issues by adopting a physicochemical driven approach of incorporating Lactobacillus plantarum LAB12 into chitosan (Ch) coated alginate-xanthan gum (Alg-XG) beads. Characterisation of Alg-XG-Ch, which elicited little effect on bead size and polydispersity, demonstrated good miscibility with improved bead surface smoothness and L. plantarum LAB12 entrapment when compared to Alg, Alg-Ch and Alg-XG. Sequential incubation of Alg-XG-Ch in simulated gastric juice and intestinal fluid yielded high survival rate of L. plantarum LAB12 (95%) at pH 1.8 which in turn facilitated sufficient release of probiotics (>7 log CFU/g) at pH 6.8 in both time- and pH-dependent manner. Whilst minimising viability loss at 75 and 90 degrees C, Alg-XG-Ch improved storage durability of L. plantarum LAB12 at 4 C. The present results implied the possible use of L. plantarum LAB12 incorporated in Alg-XG-Ch as new functional food ingredient with health claims. (C) 2014 Elsevier B.V. All rights reserved.
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