Effect of Microencapsulation on Survivability of Bifidobacterium bifidum in Probiotic Yoghurt
86 / 45
Authors
-
V.P Sruthi
M.Sc Scholar Department of Dairy Science, College of Veterinary & Animal Sciences, Mannuthy, Thrissur, Pin.680651, Kerala Veterinary & Animal Sciences University, Kerala, India
-
R. Geetha
Assistant Professor Department of Dairy Science, College of Veterinary & Animal Sciences, Mannuthy, Thrissur, Pin.680651, Kerala Veterinary & Animal Sciences University, Kerala, India
-
C.T Sathian
Professor & Head, Department of Dairy Science, College of Veterinary & Animal Sciences, Mannuthy, Thrissur, Pin.680651, Kerala Veterinary & Animal Sciences University, Kerala, India
-
A.S Lejaniya
PhD Scholar, Department of Food Science and Nutrition, UCSI University, Kuala Lumpur, Malaysia-56000
Keywords:
Microencapsulation, Bifidobacterium bifidum, Probiotic yoghurtAbstract
The main objective of the study was to assess the effect of microencapsulation on viability and fermentation potential of Bifidobacterium bifidum in probiotic yoghurt. Extrusion method was used in the study. The study observed that there was significant difference between the viability of B. bifidum in free cells and microencapsulated cells. We also investigated the impact of fermentation on the viability of both encapsulated and free cells of Bifidobacterium bifidum in probiotic yogurt, as well as its subsequent storage stability. The encapsulated B. bifidum was maintained the viability throughout the storage. Acidity was comparatively low in treatment samples. Same pattern observed in pH also. The overall sensory scores of fresh control probiotic yoghurt (C) and treatment (T) yoghurt prepared encapsulated B. bifidum were 17.62±0.44 and 18.02±0.44 respectively. There was no significant difference (p<0.05) between control and treatment yoghurt on zeroth and third day for viability and sensory score.
Downloads
References
Adhikari, K., Mustapha, A., Grun, I.U. and Fernando, L (2000) Viability of microencapsulated bifidobacteria in set yoghurt during refrigerated storage. J. Dairy Sci. 83: 1946-1951.
Annan, N.T., Borza, A.D. and Hansen, L.T (2008) Encapsulation in alginate-coated gelatin microspheres improves survival of the probiotic Bifidobacterium adolescentis 15703T during exposure to simulated gastro-intestinal conditions. Food Res. Int. 41:184-193.
Chandramouli, V., Kailasapathy, K., Peiris, P. and Jones, M (2004) An improved method of microencapsulation and its evaluation to protect Lactobacillus spp. in simulated gastric conditions. J.Microbiol methods, 56:27-35.
Fuller, R (1989) Probiotics in man and animals. J. Appl. Bacteriol., 66:365-378
Hansen, L.T., Allan-Wojtas, P.M., Jin,Y.L and Paulson, A.T (2002) Survival of ca-alginate microencapsulated Bifidobacterium spp. in milk and simulated gastro intestinal conditions, Food Microbiol., 19: 35-45.
Kailasapathy.K (2002) Microencapsulation of probiotic bacteria: technology and potential applications. Curr. Issues Int. Microbiol. 3: 39-48.
King, A.H (1995) Encapsulation of food ingredients: a review of available technology, focusing on hydrocolloids. American chemical society, Washington DC. 26-39
Krasaekoopt, W., Bhandari,B. and Deeth, H.C (2003) Evaluation of encapsulation techniques of probiotics for yoghurt. Int.Dairy J. 13:3-13.
Mortazavian, A., Razavi, S.H., Ehsani,M.R. and Sohrabvandi,S (2007) Principles and methods of microencapsulation of probiotic microorganisms. Iran. J.Biotech.5:1-18
Mortazavian,A.M., Mohammadi,R. and Sohrabvandi,S (2012) Delivery of Probiotic Microorganisms into Gastrointestinal Tract by Food Products, New Advances in the Basic and Clinical Gastroenterology, Prof. Tomasz Brzozowski (Ed.), ISBN: 978-953
Shah.N.P (2004) Probiotic bacteria: Selective enumeration and survival in dairy foods. J. Dairy Sci.83:894-907
Sheu,T.Y. and Marshall, R.T (1993) Microentrapment of Lactobacilli in calcium alginate gels. J.Food Sci.54:557-561
Soccol, C.R., Vandenberghe, L.P.S., and Spier, M.R (2010) The potential of probiotics. Food Technol. Biotechnol. 48: 413-434
Sultana, K.,Godward,G.,Raynolds.,Kailasapathy,K. and Arumugaswamy, R (2000) Encapsulation of probiotic bacteria with alginate- starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt. Int.J.Food Microbiol. 62:47-55.
Tamime,A.Y and Robinson,R.K (1990) Yoghurt Science and technology(2nd Ed.). Woodhead publishing limited, Cambridge, England, 19-34.
Zanjania,M.K., Tarzia,B.G. ,Sharifan,A. and Mohammadib,N (2014) Microencapsulation of probiotics by calcium alginate-gelatinized starch with chitosan coating and evaluation of survival in simulated human gastro-intestinal condition. Iran. J. Pharmaceuticals and Res. .13:843-852.
