Abstract
Alginate-coated Lactobacillus acidophilus LA5 or Lactobacillus casei 01 was recoated with either 0.1-0.5% (w/v) alginate or 0.05-0.15% (w/v) poly-L-lysine (PLL) plus 0.2% (w/v) alginate or 5-15% (w/v) gelatin, after which they were determined for survivability in gastric or bile longan juices. The morphology of encapsulated probiotic cells illustrated that recoated beads with 0.5% alginate showed a more compact surface and a greater protective effect than other recoating materials. The recoated beads with 0.5% alginate and 0.05-0.15% PLL plus 0.2% alginate of both strains showed the highest viability in gastric longan juice. In bile longan juice, only 0.5% alginate showed the best protection for both recoated beads. When considering the storage stability, encapsulated L. acidophilus LA5 exhibited a higher viable count than those of the free cells, whereas L. casei 01 showed equivalent viability of both free and double-coated cells. Based on the impact of pressurization or pasteurization, both processed juices gave rise to equivalent survivability of the probiotic cells during storage.
| Original language | English |
|---|---|
| Pages (from-to) | 862-9 |
| Number of pages | 8 |
| Journal | International Journal of Food Sciences and Nutrition |
| Volume | 64 |
| Issue number | 7 |
| DOIs | |
| Publication status | Published - 23 May 2013 |
Keywords
- Alginates
- Bile
- Capsules
- Gastric Juice
- Gastrointestinal Tract
- Lactobacillus acidophilus
- Lactobacillus casei
- Lysine
- Microbial Viability
- Pasteurization
- Polylysine
- Polymers
- Pressure
- Probiotics
- Surface Properties