Effect of Complexation Conditions on Microcapsulation of Lactobacillus Casei L61 in Gellan Gum–Chitosan Gels
Probiotics have many benefits for human intestinal health. However, Probiotics have poor tolerance to gastric acid and bile salts of the stomach. Microencapsulation could confer protection to probiotic against harsh environments effectively. In this experiment, Lactobacillus casei L61 was embedded b...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Sciendo
2021-06-01
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| Series: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/aucft-2021-0010 |
| _version_ | 1818582556254142464 |
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| author | Meng Fanbo Shu Guowei He Yunxia Li Wenhui Guo Hongxing Meng Jiangpeng |
| author_facet | Meng Fanbo Shu Guowei He Yunxia Li Wenhui Guo Hongxing Meng Jiangpeng |
| author_sort | Meng Fanbo |
| collection | DOAJ |
| description | Probiotics have many benefits for human intestinal health. However, Probiotics have poor tolerance to gastric acid and bile salts of the stomach. Microencapsulation could confer protection to probiotic against harsh environments effectively. In this experiment, Lactobacillus casei L61 was embedded by extrusion with gellan gum and chitosan as wall material. The viable cells and encapsulation yield of microcapsules were used as the indexes, the optimum values of each factor were determined by a single factor experiment. Chitosan concentration 0.50%, chitosan pH 4.5, gellan gum concentration 1.50%, the volume ratio of bacterial suspension to gellan gum is 1:6, the volume ratio of bacterial gum to chitosan is 1:4, the stirring time is 40min. |
| first_indexed | 2024-12-16T07:51:16Z |
| format | Article |
| id | doaj.art-2cc90fafb07d4e5e9b9cc3efb09f2188 |
| institution | Directory Open Access Journal |
| issn | 2344-150X |
| language | English |
| last_indexed | 2024-12-16T07:51:16Z |
| publishDate | 2021-06-01 |
| publisher | Sciendo |
| record_format | Article |
| series | Acta Universitatis Cibiniensis. Series E: Food Technology |
| spelling | doaj.art-2cc90fafb07d4e5e9b9cc3efb09f21882022-12-21T22:38:52ZengSciendoActa Universitatis Cibiniensis. Series E: Food Technology2344-150X2021-06-0125110511410.2478/aucft-2021-0010Effect of Complexation Conditions on Microcapsulation of Lactobacillus Casei L61 in Gellan Gum–Chitosan GelsMeng Fanbo0Shu Guowei1He Yunxia2Li Wenhui3Guo Hongxing4Meng Jiangpeng5School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, 710021, China;School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, 710021, China;School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, 710021, China;Department of Research and Development, Xi’an Baiyue Goat Milk Group Co., Ltd., Xi’an, 710028,ChinaDepartment of Research and Development, Xi’an Baiyue Goat Milk Group Co., Ltd., Xi’an, 710028,ChinaSchool of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, 710021, China;Probiotics have many benefits for human intestinal health. However, Probiotics have poor tolerance to gastric acid and bile salts of the stomach. Microencapsulation could confer protection to probiotic against harsh environments effectively. In this experiment, Lactobacillus casei L61 was embedded by extrusion with gellan gum and chitosan as wall material. The viable cells and encapsulation yield of microcapsules were used as the indexes, the optimum values of each factor were determined by a single factor experiment. Chitosan concentration 0.50%, chitosan pH 4.5, gellan gum concentration 1.50%, the volume ratio of bacterial suspension to gellan gum is 1:6, the volume ratio of bacterial gum to chitosan is 1:4, the stirring time is 40min.https://doi.org/10.2478/aucft-2021-0010probioticsmicroencapsulationlactobacillus casei l61gellan gumchitosan |
| spellingShingle | Meng Fanbo Shu Guowei He Yunxia Li Wenhui Guo Hongxing Meng Jiangpeng Effect of Complexation Conditions on Microcapsulation of Lactobacillus Casei L61 in Gellan Gum–Chitosan Gels Acta Universitatis Cibiniensis. Series E: Food Technology probiotics microencapsulation lactobacillus casei l61 gellan gum chitosan |
| title | Effect of Complexation Conditions on Microcapsulation of Lactobacillus Casei L61 in Gellan Gum–Chitosan Gels |
| title_full | Effect of Complexation Conditions on Microcapsulation of Lactobacillus Casei L61 in Gellan Gum–Chitosan Gels |
| title_fullStr | Effect of Complexation Conditions on Microcapsulation of Lactobacillus Casei L61 in Gellan Gum–Chitosan Gels |
| title_full_unstemmed | Effect of Complexation Conditions on Microcapsulation of Lactobacillus Casei L61 in Gellan Gum–Chitosan Gels |
| title_short | Effect of Complexation Conditions on Microcapsulation of Lactobacillus Casei L61 in Gellan Gum–Chitosan Gels |
| title_sort | effect of complexation conditions on microcapsulation of lactobacillus casei l61 in gellan gum chitosan gels |
| topic | probiotics microencapsulation lactobacillus casei l61 gellan gum chitosan |
| url | https://doi.org/10.2478/aucft-2021-0010 |
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