Open AccessThe Increasing of L-Type Methacrylate Acid Copolymer Level on Protection of Lactobacillus casei in the Microencapsulation Process using Spray Drying Method
Publication year - 2020
Publication title -
journal of environmental treatment techniques
Language(s) - English
Resource type - Journals
ISSN - 2309-1185
DOI - 10.47277/jett/8(4)1433
Subject(s) - lactobacillus casei , spray drying , probiotic , methacrylic acid , microparticle , food science , chemistry , chromatography , materials science , copolymer , chemical engineering , organic chemistry , polymer , bacteria , biology , fermentation , engineering , genetics
Lactobacillus casei is a type of probiotic that provides health benefits. Probiotics have an action target in the intestine but die at pH 2 in the stomach, so that need a delivery system that can protect probiotic bacteria in the stomach and released it in intestine. The matrix that is accordance probiotic delivery system is L-type methacrylic acid copolymer. The aim of this study is to determine the effect of 0.5% and 1.0% L-type methacrylic acid copolymer level on Lactobacillus casei protection in microencapsulation process by spray drying method at the inlet temperature of 110°C. Lactobacillus casei probiotic microparticle was made into two formula that is 0,5% and 1,0% by spray drying method at the inlet temperature of 110°C. Moisture content of microparticle in formula I was 9,56% ± 0,21 and in formula II was 7,34% ± 0,17. Mean of particle size of formula I and formula II were 3,34 μm ± 0,05 and 4,08 μm ± 0,05. P value of Lactobacillus casei protection test on the temperature of probiotic microparticle is 0.027 and the p-value of viscosity of matrix solvent is 0.011. 0.5% and 1.0 L-type methacrylic acid copolymer level increased Lactobacillus casei protection against temperature during the microencapsulation process by spray drying method at inlet temperature of 110 °C.