Encapsulation of probiotic bacteria with alginate–starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt

• Published in: International journal of food microbiology Vol. 62; no. 1; pp. 47 - 55
• Main Authors: Sultana, Khalida, Godward, Georgia, Reynolds, N, Arumugaswamy, R, Peiris, P, Kailasapathy, Kaila
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 05.12.2000; Elsevier
• Subjects: Alginate; Alginates; Bifidobacterium; Bifidobacterium - growth & development; Bile Acids and Salts - pharmacology; Biological and medical sciences; Cold Temperature; Colony Count, Microbial; Drug Compounding - methods; Food industries; Food microbiology; Fundamental and applied biological sciences. Psychology; Gastric Juice - microbiology; Glycerol - administration & dosage; Hydrogen-Ion Concentration; Kinetics; Lactobacillus acidophilus; Lactobacillus acidophilus - growth & development; Microencapsulation; Microscopy, Electron, Scanning; Microspheres; Milk and cheese industries. Ice creams; Probiotic bacteria; probiotics; Probiotics - administration & dosage; Probiotics - pharmacokinetics; Starch; Survival; Time Factors; Yoghurt; Yogurt - microbiology; Probiotic bacteria; Yoghurt; Alginate; Microencapsulation; Survival; Probiotic; Microbiological testing; Dairy product; Uronide polymer; Optimality condition; Yogurt; Alginates; Hydrocolloid; Viability

A modified method using calcium alginate for the microencapsulation of probiotic bacteria is reported in this study. Incorporation of Hi-Maize starch (a prebiotic) improved encapsulation of viable bacteria as compared to when the bacteria were encapsulated without the starch. Inclusion of glycerol (...