Efficacy of polymer coating of probiotic beads suspended in pressurized and pasteurized longan juices on the exposure to simulated gastrointestinal environment

Pittaya Chaikham, Arunee Apichartsrangkoon, Trevor George, Wachira Jirarattanarangsri

Research output: Contribution to journalArticlepeer-review

15 Citations (Scopus)

Abstract

Alginate-coated Lactobacillus acidophilus LA5 or Lactobacillus casei 01 was recoated with either 0.1–0.5% (w/v) alginate or 0.05–0.15% (w/v) poly-L-lysine (PLL) plus 0.2% (w/v) alginate or 5–15% (w/v) gelatin, after which they were determined for survivability in gastric or bile longan juices. The morphology of encapsulated probiotic cells illustrated that recoated beads with 0.5% alginate showed a more compact surface and a greater protective effect than other recoating materials. The recoated beads with 0.5% alginate and 0.05–0.15% PLL plus 0.2% alginate of both strains showed the highest viability in gastric longan juice. In bile longan juice, only 0.5% alginate showed the best protection for both recoated beads. When considering the storage stability, encapsulated L. acidophilus LA5 exhibited a higher viable count than those of the free cells, whereas L. casei 01 showed equivalent viability of both free and double-coated cells. Based on the impact of pressurization or pasteurization, both processed juices gave rise to equivalent survivability of the probiotic cells during storage.
Original languageEnglish
Pages (from-to)862-869
JournalInternational Journal of Food Sciences and Nutrition
Volume64
Issue number7
DOIs
Publication statusPublished - 1 Nov 2013

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