Microencapsulation is a protective process for materials that are sensitive to
harsh conditions encounted during food manufacture and storage. The objectives
of this research were to manufacture a milk protein-based delivery system (MPDS)
containing
Lactobacillus rhamnosus
GG (LGG) using skim milk
powder and to investigate the effects of manufacturing variables, such as
reaction temerpature and holding time, on the physiccohemical properties of MPDS
and viability of LGG under dairy food processing and storage conditions. MPDS
was prepared using chymosin at varing reaction temperatures from 25°C to
40°C for 10 min and holding times from 5 to 30 min at 25°C. The
morphological and physicochemical properties of MPDS were evaluated using a
confocal laser scanning microscope and a particle size analyzer, respectively.
The number of viable cells were determined using the standard plate method.
Spherical-shaped MPDS particles were successfully manufactured. The particle
size of MPDS was increased with a decrease in reaction temperature and an
increase in holding time. As reaction temperature and holding time were
increased, the encapsulation efficiency of LGG in MPDS was increased. During
pasteurization, the use of MPDS resulted in an increase in the LGG viability.
The encapsulation of LGG in MPDS led to an increase in the viability of LGG in
simulated gastric fluid. In addition, the LGG viability was enhanced with an
increase in reaction temperature and holding time. In conclusions, the
encapsulation of LGG in MPDS could be an effective way of improving the
viability of LGG during pasturization process in various foods.
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