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 (Unpublished)
|
Text
ae0000002339.pdf Download (16MB) | Preview |
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 10� CFU/g in a food product.
| Item Type: | Academic Exercise |
|---|---|
| Keyword: | hydrocolloid, encapsulation, Scanning Electron Microscopy (SEM), freeze drying, inulin, Lactobacillus acidophilus |
| Subjects: | T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply |
| Department: | SCHOOL > School of Food Science and Nutrition |
| Depositing User: | SITI AZIZAH BINTI IDRIS - |
| Date Deposited: | 18 Mar 2015 12:27 |
| Last Modified: | 13 Oct 2017 14:42 |
| URI: | https://eprints.ums.edu.my/id/eprint/9759 |
Actions (login required)
 |
View Item |