PromotingLactobacillus caseiandBifidobacterium adolescentissurvival by microencapsulation with different starches and chitosan and poly L-lysine coatings in ice cream

Abstract

In this research, microencapsulation of the probiotics Lactobacillus casei ATCC 39392 and Bifidobacterium adolescentis ATCC 15703 was performed using calcium alginate, wheat, rice, and highamylose corn (Hylon VII) starches along with chitosan and poly L-lysine coatings. The effect of microencapsulation on the survival and sensory properties of ice cream over 100 days at 230 8C was evaluated. Scanning electron and optical microscopy were employed to measure capsule size and morphology. The results suggested that the survival of probiotics is increased by microencapsulation. Coating the capsules with chitosan and poly L-lysine led to enhanced bacterial viability and an increase in the size of microcapsules. Among different starches, Hylon starch enhanced the survival of probiotics at low temperatures the most. Furthermore, the addition of probiotics in free and encapsulated states did not have a significant effect on the sensory properties, or pH levels of the final product during storage (p > .05). Practical applicationsMicroencapsulation using various hydrocolloids is a commonly used method for enhancing probiotic survival in ice cream during the frozen storage. This study indicates that the microencapsulation of probiotics can enhance probiotic survival in ice cream after 100 days of storage at 230 8C. Chitosan and poly L-lysine coatings significantly improved the survival of encapsulated probiotics during the storage of ice cream. This improvement is attributed to the role of Hylon starch in creating more integrated microcapsule structure. Moreover, sensory evaluation of ice cream revealed that inoculation with the probiotic culture, in either the encapsulated or the free-state, had no significant effect on texture, color, flavor, taste, or general sensory characterization of ice cream during the storage period at 230 8C (p > .05).

Development of caffeine‐encapsulated alginate‐based matrix combined with different natural biopolymers, and evaluation of release in simulated mouth conditions

“…The size of the caffeine‐loaded microcapsules was measured with a particle size analyser (Mastersizer 2000; Malvern Panalytical Ltd, Malvern, UK). Scanning electronic microscopy (SEM; LEO 440i; LEO Electron Microscopy Ltd, Cambridge, UK) and optical microscopy (Motic BA300; Motic Microscopy, Wetzlar, Germany) were used to characterize the surface and morphology of the microcapsules . The capsules were placed on a specimen aluminium stub with the help of double‐sided sticky tape, then all samples were sputter‐coated with a layer of gold and examined using an acceleration voltage of 10 kV.…”

“…50 sules. 15,16,24,52,53 The capsules were placed on a specimen aluminium stub with the help of double-sided sticky tape, then all samples were sputter-coated with a layer of gold and examined using an acceleration voltage of 10 kV.…”

“…The drug release mechanism is generally that of Fickian diffusion. The addition of starch as a filler material in the alginate matrix improves the controlled release of drugs . Also, the combination of alginate with starch creates an integrated and uniform mixture.…”

“…The addition of starch as a filler material in the alginate matrix improves the controlled release of drugs. 24 Also, the combination of alginate with starch creates an integrated and uniform mixture. Xanthan gum is a complex polymer made by the microorganism Xanthomonas campestris.…”

Chitosan Coating Applications in Probiotic Microencapsulation

“…The hydrocolloids used in probiotic microencapsulation is a widely-used method for enhancing survival in ice cream during frozen storage. The study by Zanjani et al [130] indicates that the microencapsulation of probiotics via calcium alginate, wheat, rice, and high-amylose corn (hylon VII) starches coated by chitosan and PLL enhanced probiotic bacteria survival, namely, L. casei ATCC 39392 and B. adolescentis ATCC 15703, in ice cream after storage at −30 • C for 100 days. Chitosan and PLL coatings significantly increased cell viability during the storage of ice cream, as well as the size of microcapsules.…”