Publication: Microencapsulation of probiotic Lactobacillus brevis ST-69 producing GABA using alginate supplemented with nanocrystalline starch
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Issued Date
2020
Resource Type
File Type
application/pdf
ISSN
12267708
Other identifier(s)
2-s2.0-85092470500
Rights
Srinakharinwirot University
Rights Holder(s)
มหาวิทยาลัยศรีนครินทรวิโรฒ
Bibliographic Citation
Food Science and Biotechnology. Vol 29, No.11 (2020), p.1475-1482
Suggested Citation
Thangrongthong S., Puttarat N., Ladda B., Itthisoponkul T., Pinket W., Kasemwong K., Taweechotipatr M. Microencapsulation of probiotic Lactobacillus brevis ST-69 producing GABA using alginate supplemented with nanocrystalline starch. Food Science and Biotechnology. Vol 29, No.11 (2020), p.1475-1482. doi:10.1007/s10068-020-00812-9 Retrieved from: https://hdl.handle.net/20.500.14740/5831
Abstract
Microencapsulation technology can be used to improve the probiotic viability under stress condition in the human gastrointestinal tract and during storage. The purpose of this study was to evaluate the protective effect of encapsulation materials on the survival of GABA-producing probiotics using alginate containing cassava starch nanocrystals under simulated gastrointestinal conditions and shelf storage. Lactobacillus brevis ST-69, GABA-producing probiotic strain, was isolated from kimchi and encapsulated using emulsion technique. The GABA activity, encapsulation efficiency, morphology, probiotic viability were evaluated. The encapsulation efficiency using emulsion technique was 89.72%. Probiotic encapsulated in alginate-nanocrystalline starch gel capsules showed high survival rate at 94.97% of probiotic cells under simulated gastrointestinal conditions and during long-life storage at 4 °C compared to free cells. Results showed that for improving the viability of probiotics against gastrointestinal and storage conditions, complex materials with nanocrystalline starch might be a better encapsulating matrix for the preparation of gel capsules. © 2020, The Korean Society of Food Science and Technology.
Subject(s)
Alginate
Efficiency
Emulsification
Food storage
Microencapsulation
Nanocrystalline materials
Nanocrystals
Starch
Encapsulation efficiency
Gastrointestinal tract
Lactobacillus brevis
Microencapsulation technology
Probiotic lactobacilli
Protective effects
Simulated gastrointestinal conditions
Storage condition
Probiotics
Efficiency
Emulsification
Food storage
Microencapsulation
Nanocrystalline materials
Nanocrystals
Starch
Encapsulation efficiency
Gastrointestinal tract
Lactobacillus brevis
Microencapsulation technology
Probiotic lactobacilli
Protective effects
Simulated gastrointestinal conditions
Storage condition
Probiotics