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Microencapsulation of Lactobacillus acidophilus KLDS 1.0391 by Electrostatic Spray Increases Viability after In vitro Digestibility
Author(s) -
Zhang Yifeng,
Li Baoguo,
Han Lu
Publication year - 2017
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12416
Subject(s) - lactobacillus acidophilus , gelatin , sodium alginate , food science , probiotic , chemistry , chromatography , sodium , bacteria , biochemistry , biology , organic chemistry , genetics
This study investigated the microencapsulation of Lactobacillus acidophilus KLDS 1.0391 ( L. acidophilus ) by electrostatic spray, and then it was studied in the imitative gastrointestinal environment. The L. acidophilus was encapsulated in alginate‐sodium (1.5%) and gelatin (1%) by the method of electrostatic spray. The results indicated that the mixture of alginate‐sodium and gelatin was non‐toxic to L. acidophilus . When the ratio between the core ( L. acidophilus ) and wall (mixture of alginate‐sodium and gelatin) was 1:2, the encapsulation efficiency (EE) was the highest for 96.3%. After the in vitro digestibility, samples had higher viability of L. acidophilus when subjected to the microencapsulation, from an initial 3.5 (control) to 6.6 log cfu/mL (microcapsules). This study demonstrated that the method of electrostatic spray was effective in preparing L. acidophilus microcapsules for a good acid resistance and enteric solubility. Practical Application Along with increased consumer demands on the fresh like appearance and taste of probiotics, microencapsulation as a new technology has been used for prolonging living of probiotics. This study investigated the microencapsulation of L. acidophilus KLDS 1.0391 by electrostatic spray, and then it was studied in an imitative gastrointestinal environment. Information generated from this study provided insights about the specific treatment conditions of process for prolonging living of L. acidophilus . Such information is valuable for developing industrial applications of microencapsulation processing technology in probiotics processing.