Premium
The effect of alginate and chitosan concentrations on some properties of chitosan‐coated alginate beads and survivability of encapsulated Lactobacillus rhamnosus in simulated gastrointestinal conditions and during heat processing
Author(s) -
Abbaszadeh Sepideh,
Gandomi Hassan,
Misaghi Ali,
Bokaei Saeid,
Noori Negin
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6541
Subject(s) - lactobacillus rhamnosus , chitosan , probiotic , gastrointestinal tract , food science , incubation , chemistry , bacteria , polysaccharide , microbiology and biotechnology , antimicrobial , lactobacillus , biology , biochemistry , fermentation , genetics
BACKGROUND In this study, chitosan‐coated alginate beads were produced with different concentrations of chitosan and alginate to evaluate the survival of encapsulated Lactobacillus rhamnosus GG during exposure to adverse conditions in gastrointestinal simulated juice and heat processing . RESULTS The encapsulation yield of different encapsulation treatments was between 25 and 53.2%. Although there was a drastic decrease in pH within 48 h of incubation in MRS medium inoculated with free and encapsulated bacteria, no significant changes ( P > 0.05) in bacterial count were observed among different encapsulation treatments. Moreover, the survival rate after gastrointestinal juice exposure of all prepared beads was 10–87 times greater than that of free cells and was significantly enhanced by increasing chitosan and alginate concentrations. The encapsulated bacteria survived significantly ( P < 0.05) better than the free cells during heat exposure at 55, 60 and 65 °C: free cells experienced about 5 log cycles reduction after heat treatment at 65 °C for 30 min, whereas 40 g L −1 alginate/10 g L −1 chitosan‐encapsulated L. rhamnosus was reduced by only 2.55 log cycles . CONCLUSION Encapsulation effectively protected L. rhamnosus against heat treatment and gastrointestinal conditions, and this effect is important in delivering sufficient numbers of viable probiotic bacteria to the gastrointestinal tract. © 2013 Society of Chemical Industry