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Enhancement of survival of alginate‐encapsulated Lactobacillus casei NCDC 298

To purchase or authenticate to the full-text of this article, please visit this link: http://onlinelibrary.wiley.com/doi/10.1002/jsfa.6514/abstract Byline: Surajit Mandal, Subrota Hati, Anil Kumar Puniya, Kaushik Khamrui, Kishan Singh Keywords: micro-encapsulation; probiotics; Lactobacillus spp; alg... Full description

Journal Title: Journal of the Science of Food and Agriculture August 2014, Vol.94(10), pp.1994-2001
Main Author: Mandal, Surajit
Other Authors: Hati, Subrota , Puniya, Anil Kumar , Khamrui, Kaushik , Singh, Kishan
Format: Electronic Article Electronic Article
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ID: ISSN: 0022-5142 ; E-ISSN: 1097-0010 ; DOI: 10.1002/jsfa.6514
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recordid: wj10.1002/jsfa.6514
title: Enhancement of survival of alginate‐encapsulated Lactobacillus casei NCDC 298
format: Article
creator:
  • Mandal, Surajit
  • Hati, Subrota
  • Puniya, Anil Kumar
  • Khamrui, Kaushik
  • Singh, Kishan
subjects:
  • Micro‐Encapsulation
  • Probiotics
  • Lactobacillus Spp
  • Alginate
  • Resistant Maize Starch
  • Stearic Acid
ispartof: Journal of the Science of Food and Agriculture, August 2014, Vol.94(10), pp.1994-2001
description: To purchase or authenticate to the full-text of this article, please visit this link: http://onlinelibrary.wiley.com/doi/10.1002/jsfa.6514/abstract Byline: Surajit Mandal, Subrota Hati, Anil Kumar Puniya, Kaushik Khamrui, Kishan Singh Keywords: micro-encapsulation; probiotics; Lactobacillus spp; alginate; resistant maize starch; stearic acid Abstract BACKGROUND Micro-encapsulation of hydrocolloids improves the survival of sensitive probiotic bacteria in the harsh conditions that prevail in foods and during gastrointestinal passage by segregating them from environments. Incorporation of additives in encapsulating hydrocolloids and coatings of microcapsules further improves the survival of the probiotics. In this study, the effect of incorporation of resistant-maize starch in alginate for micro-encapsulation and coating of microcapsules with poly-l-lysine, stearic acid and bees wax on the survival of encapsulated Lactobacillus casei NCDC 298 at pH 1.5, 2% high bile salt, 65[degrees]C for 20min and release of viable lactobacilli cells from the capsule matrix in simulated aqueous solutions of colonic pH were assessed. RESULTS Addition of resistant maize starch (2%) improved the survival of encapsulated L. casei NCDC 298. Coating of microcapsules with poly-l-lysine did not further improve the protection of encapsulated cells from the harsh conditions; however, bees wax and stearic acid (2%) improved the survival under similar conditions. Incorporation of maize starch (2%) in alginate followed by coating of beads with stearic acid (2%) led to better protection and complete release of entrapped lactobacilli in simulated colonic pH solution was observed. CONCLUSION Additional treatments improve the survival of alginate-encapsulated lactobacilli cells without hindering the release of active cells from the capsule matrix and hence, the resulting encapsulated probiotics can be exploited in the development of probiotic functional foods with better survival of sensitive probiotic organisms. [c] 2013 Society of Chemical Industry CAPTION(S): Table S1. Samples of EVOOs. The table describes, for each oil: the year of production, the region/province, the cultivar of the olives, the presence of a designation of origin (Protected Designation of Origin, PDO), the farming system (conventional/organic)
language:
source:
identifier: ISSN: 0022-5142 ; E-ISSN: 1097-0010 ; DOI: 10.1002/jsfa.6514
fulltext: fulltext
issn:
  • 0022-5142
  • 00225142
  • 1097-0010
  • 10970010
url: Link


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titleEnhancement of survival of alginate‐encapsulated Lactobacillus casei NCDC 298
creatorMandal, Surajit ; Hati, Subrota ; Puniya, Anil Kumar ; Khamrui, Kaushik ; Singh, Kishan
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descriptionTo purchase or authenticate to the full-text of this article, please visit this link: http://onlinelibrary.wiley.com/doi/10.1002/jsfa.6514/abstract Byline: Surajit Mandal, Subrota Hati, Anil Kumar Puniya, Kaushik Khamrui, Kishan Singh Keywords: micro-encapsulation; probiotics; Lactobacillus spp; alginate; resistant maize starch; stearic acid Abstract BACKGROUND Micro-encapsulation of hydrocolloids improves the survival of sensitive probiotic bacteria in the harsh conditions that prevail in foods and during gastrointestinal passage by segregating them from environments. Incorporation of additives in encapsulating hydrocolloids and coatings of microcapsules further improves the survival of the probiotics. In this study, the effect of incorporation of resistant-maize starch in alginate for micro-encapsulation and coating of microcapsules with poly-l-lysine, stearic acid and bees wax on the survival of encapsulated Lactobacillus casei NCDC 298 at pH 1.5, 2% high bile salt, 65[degrees]C for 20min and release of viable lactobacilli cells from the capsule matrix in simulated aqueous solutions of colonic pH were assessed. RESULTS Addition of resistant maize starch (2%) improved the survival of encapsulated L. casei NCDC 298. Coating of microcapsules with poly-l-lysine did not further improve the protection of encapsulated cells from the harsh conditions; however, bees wax and stearic acid (2%) improved the survival under similar conditions. Incorporation of maize starch (2%) in alginate followed by coating of beads with stearic acid (2%) led to better protection and complete release of entrapped lactobacilli in simulated colonic pH solution was observed. CONCLUSION Additional treatments improve the survival of alginate-encapsulated lactobacilli cells without hindering the release of active cells from the capsule matrix and hence, the resulting encapsulated probiotics can be exploited in the development of probiotic functional foods with better survival of sensitive probiotic organisms. [c] 2013 Society of Chemical Industry CAPTION(S): Table S1. Samples of EVOOs. The table describes, for each oil: the year of production, the region/province, the cultivar of the olives, the presence of a designation of origin (Protected Designation of Origin, PDO), the farming system (conventional/organic)
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