Improvement of Viability of Lactobacillus casei and Bifidobacterium longum with Several Encapsulating Materials using Extrusion Method

Abstract

<p class="abstrak2">Lactobacillus casei and Bifidobacterium longum are probiotics commonly applied as dry starter for food system. Drying process in the production of dry starter can reduce the number of probiotics, therefore they are necessary to be encapsulated. Aim of this research was to obtain best encapsulating material for both probiotics. Encapsulation technique used in this research was extrusion with maltodextrine-alginate, sago starch-alginate, corn starch-alginate, and control of treatment skim milk-alginate (w:w) as encapsulating materials. The four encapsulating materials significantly affected the value of viability, encapsulation efficiency, number of cell in wet beads and dry beads, number of survival cell during drying process, and number of survival encapsulated cell in simulated acid and bile salt conditions. Based on viability of L. casei and B. longum, beads matrix characteristic, number of cell in wet beads and dry beads, and number of survival cells during drying process, maltodextrine-alginate was better than sago starch-alginate and corn starch-alginate, but was not as good as skim milk-alginate (control of treatment) as encapsulating material. Viability (number) of L. casei and B. longum in dry beads of maltodextrine-alginate were 4.69±0.08 log CFU/g and 5.32±0.21 log CFU/g, while number of L. casei and B. longum in dry beads of skim milk-alginate were higher 5.08±0.07 log CFU/g and 6.20±0.16 log CFU/g. L. casei more resistant than B. longum against acidic (low pH) environment. In the presence of 0.3% bile salt, L. casei and B. longum encapsulated with skim milk-alginate increased as much as 2.75±0. 02 and 1.61±0.04 log cycles, respectively.</p>

Co‐extrusion and extrusion microencapsulation: Effect on microencapsulation efficiency, survivability through gastrointestinal digestion and storage

“…On the other hand, probiotics encapsulated using the extrusion method by different studies had a wider microencapsulation efficiency ranging from 30.6% to 97.7%. Although both methods were able to achieve high microencapsulation efficiency at 97.7%–98.8%, the extrusion technique had low microencapsulation efficiency ranging from 30.6% to 45.5% in two of the studies (Chávarri et al, 2010; Widaningrum et al, 2019). The high microencapsulation efficiency displayed by co‐extrusion microencapsulation would result in a lower material cost during production, hence providing a more economical price.…”

Fish oil/lycopene microcapsules as a source of eicosapentaenoic and docosahexaenoic acids: a case study on spreads

“…The existence of water in the CP dough may facilitate the solubilization of the maltodextrin that forms the wall material of the microcapsules, since maltodextrin has high water solubility. 65 The good solubility of encapsulating materials resulted in more compact beads, 66 but this aspect could be a drawback in contact with water-added matrices. In this spread food, the quantity of EPA + DHA achieved in CP is also insufficient to label this product as a source of ω−3 fatty acids in most cases.…”

Optimasi Pati-Alginat sebagai Bahan Pengkapsul Bakteri Probiotik terhadap Karakteristik Beads

“…Genus yang paling banyak dikembangkan adalah golongan Lactobacillus dan Bifidobacterium (Homayouni et al, 2008). Terdapat beberapa metode enkapsulasi, salah satunya adalah dengan Teknik ekstrusi (droplet method) yang merupakan salah satu teknik tergolong sederhana karena relatif mudah dan tidak membutuhkan biaya yang mahal (Widaningrum et al, 2018). Teknik ekstrusi juga dapat mempertahankan viabilitas bakteri Lactobacillus casei karena tidak menggunakan suhu tinggi (Rokka dan Pirjo, 2010).…”