Effects of prebiotic, cryoprotectant and encapsulation with hydrocolloids on the survivability of Lactobacillus acidophilus during freeze drying

Koh, Shun Xian (2013) Effects of prebiotic, cryoprotectant and encapsulation with hydrocolloids on the survivability of Lactobacillus acidophilus during freeze drying. Universiti Malaysia Sabah. (Unpublished)

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Abstract

The effects of encapsulation with hydrocolloids, low methoxyl pectin (LMP) and iota-carrageenan (IC), prebiotic (inulin), cryoprotectant (sucrose) as well as cations (Ca²⁺ and K⁺) on the survivability of Lactobacillus acidophilus upon freeze drying were investigated. Lactobacillus acidophilus was entrapped within gel beads formed by dripping technique, at which the suspension of bacterial cell and hydrocolloids was dripped into a cation solution through a needle of 0.40 mm in diameter. After freeze drying, there was loss of cell viability for both free and encapsulated bacteria (p<0.05). Encapsulation with LMP or IC Significantly increased (p<0.05) the survivability as compared to non-encapsulated bacteria after freeze drying. The addition of inulin increased the survivability only when Lactobacillus acidophilus was encapsulated with LMP (p<0.05). As compared to encapsulated bacteria, the effect of sucrose on non-encapsulated bacteria was more pronounced (p<0.05). The presence and increasing concentrations of Ca²⁺ ions for bead formation however decreased the survivability of Lactobacillus acidophilus. Scanning Electron Microscopy (SEM) showed that the removal of water during freeze drying resulted in changes in bead shapes from spherical to non-spherical, regardless of the concentrations of hydrocolloids and the type of cations used for both LMP and IC. Overall, encapsulation with LMP or IC, addition of inulin and sucrose provide protective effect for Lactobacillus acidophilus. Nevertheless, the survivability of encapsulated Lactobacillus acidophilus was still below the generally accepted requirement of 10⁷ CFU/g in a food product.

Item Type:Academic Exercise
Uncontrolled Keywords:hydrocolloid, encapsulation, Scanning Electron Microscopy (SEM), freeze drying, inulin, Lactobacillus acidophilus
Subjects:T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions:SCHOOL > School of Food Science and Nutrition
ID Code:9759
Deposited By:IR Admin
Deposited On:18 Mar 2015 12:27
Last Modified:18 Mar 2015 12:27

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