| Summary: | Microencapsulation was evaluated as a means of preserving Lactobacillus paracasei SD1, a human-derived strain
with probiotic potential, in orange and aloe vera juices. The microencapsulation parameters included alginate concentration,
calcium chloride concentration and hardening-time, and the efficacy of microencapsulation to preserve the survival of microencapsulated
bacteria compared to free cells during exposure in fruit juices were determined. The results revealed that
the viable count of free-cell form markedly decreased compared to microencapsulated form. The microencapsulation of
2% alginate (w/v) and 0.05 M CaCl2
gave the best result to preserve the probiotic. It was found that viability of microencapsulated
probiotic bacteria was significantly higher than free-cell in fruit juices during 8 weeks of storage time in the
refrigerator. The potential probiotic trait related to inhibitory effect was not affected after microencapsulation process. In
summary, the microencapsulation method may be an alternative way of preserving the viability of probiotic L. paracasei SD1.
|
|---|