ABSTRACT
Aims@#Probiotics are living microorganism, when administrated in sufficient quantity can exert beneficial effect to the host. This study focused on the microencapsulation by co-extrusion to increase the viability of Lactobacillus plantarum 299v (Lp299v) in gastrointestinal conditions, and its storage stability in kuini juice at refrigerated (4 °C) and ambient temperature (25 °C). @*Methodology and results@#Lp99v was encapsulated with 1.5% w/v sodium alginate and chitosan coating (0.1% w/v) and yielded a microencapsulation efficiency of 97.71%. The Lp299v microbeads produced were spherical in shape and exhibited a mean microbeads size of 618.75 ± 25.85 µm. Acid and bile tolerance of both free and encapsulated Lp299v were tested in simulated gastric juice (SGJ) for 2 h and in simulated intestinal juice (SIJ) for 4 h, respectively. The encapsulated Lp299v maintained above 108 CFU/mL after exposure to artificial gastrointestinal juice, whereas a significant loss of viability was observed in the free cells. The storage stability of encapsulated Lp299v in kuini juice was determined during 4 weeks of storage at 4 °C and 25 °C. Results showed that encapsulated Lp299v was capable to remain viable (107 CFU/mL) for at least 4 weeks in a refrigerated condition. However, free Lp299v did not survived under both refrigerated and ambient temperature as the storage period extended. @*Conclusion, significance and impact of study@#Lp299v entrapped in chitosan-coated alginate microbeads produced by co-extrusion method is able to enhance the viability of Lp299v above the minimum recommended level in harsh environment (gastrointestinal conditions and low pH of kuini juice).
Subject(s)
Cell Encapsulation , Lactobacillus plantarumABSTRACT
Aims@#Microencapsulation has been used to protect the viability of probiotics in harsh environments such as gastrointestinal conditions and food composition. The present study aimed to optimize the microencapsulation of Lactobacillus plantarum 299v (Lp299v) using co-extrusion by varying two parameters (calcium chloride (CaCl2) and oligofructose (FOS) concentrations) and storage stability of the beads produced in ambarella juice at refrigerated and room temperature. @*Methodology and results@#Chitosan coated-alginate microcapsule prepared with 4.0% (w/v) FOS and 2.5% (w/v) CaCl2 showed highest microencapsulation efficiency (93%). The microcapsules were subjected to gastrointestinal treatment and storage test in ambarella juice. Both encapsulated Lp299v with and without FOS showed higher viabilities compared with free cells after incubated in simulated gastric juice (SGJ) and simulated intestinal juice (SIJ). After 5 h of incubation in SIJ, the viabilities of both encapsulated probiotic with and without FOS were more than 107 CFU/mL. The Lp299v were stored in ambarella juice under refrigerated (4 °C) and room temperature (25 °C) for 4 weeks. At 25 °C, all forms of Lp299v lost their viabilities after one week. On the other hand, at 4 °C, viable cells count of both encapsulated Lp299v with and without FOS were reported to be more than 107 CFU/mL after 4 weeks of storage. @*Conclusion, significance and impact of study@#Microencapsulation with FOS was able to improve Lp299v’s viability during storage in low pH fruit juices compared to those without FOS. The microencapsulated probiotics could be applied in ambarella juice for the development of functional food.