Microencapsulation of <i>Lactococcus lactis</i> Gh1 with Gum Arabic and <i>Synsepalum dulcificum</i> via Spray Drying for Potential Inclusion in Functional Yogurt
There has been an explosion of probiotic incorporated based product. However, many reports indicated that most of the probiotics have failed to survive in high quantity, which has limited their effectiveness in most functional foods. Thus, to overcome this problem, microencapsulation is considered t...
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MDPI AG
2019-04-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/24/7/1422 |
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| author | Nurul Farhana Fazilah Nurmelissa Hanani Hamidon Arbakariya B. Ariff Mohd Ezuan Khayat Helmi Wasoh Murni Halim |
| author_facet | Nurul Farhana Fazilah Nurmelissa Hanani Hamidon Arbakariya B. Ariff Mohd Ezuan Khayat Helmi Wasoh Murni Halim |
| author_sort | Nurul Farhana Fazilah |
| collection | DOAJ |
| description | There has been an explosion of probiotic incorporated based product. However, many reports indicated that most of the probiotics have failed to survive in high quantity, which has limited their effectiveness in most functional foods. Thus, to overcome this problem, microencapsulation is considered to be a promising process. In this study, <i>Lactococcus lactis</i> Gh1 was encapsulated via spray-drying with gum Arabic together with <i>Synsepalum dulcificum</i> or commonly known as miracle fruit. It was observed that after spray-drying, high viability (~10<sup>9</sup> CFU/mL) powders containing <i>L. lactis</i> in combination with <i>S. dulcificum</i> were developed, which was then formulated into yogurt. The tolerance of encapsulated bacterial cells in simulated gastric juice at pH 1.5 was tested in an in-vitro model and the result showed that after 2 h, cell viability remained high at 1.11 × 10<sup>6</sup> CFU/mL. Incubation of encapsulated cells in the presence of 0.6% (<i>w</i>/<i>v</i>) bile salts showed it was able to survive (~10<sup>4</sup> CFU/mL) after 2 h. Microencapsulated <i>L. lactis</i> retained a higher viability, at ~10<sup>7</sup> CFU/mL, when incorporated into yogurt compared to non-microencapsulated cells ~10<sup>5</sup> CFU/mL. The fortification of microencapsulated and non-microencapsulated <i>L. lactis</i> in yogurts influenced the viable cell counts of yogurt starter cultures, <i>Lactobacillus delbrueckii</i> subs. <i>bulgaricus</i> and <i>Streptococcus thermophilus</i>. |
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| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-23T06:15:47Z |
| publishDate | 2019-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-f74a88a9a8284e329ab8626e53db75702022-12-21T17:57:18ZengMDPI AGMolecules1420-30492019-04-01247142210.3390/molecules24071422molecules24071422Microencapsulation of <i>Lactococcus lactis</i> Gh1 with Gum Arabic and <i>Synsepalum dulcificum</i> via Spray Drying for Potential Inclusion in Functional YogurtNurul Farhana Fazilah0Nurmelissa Hanani Hamidon1Arbakariya B. Ariff2Mohd Ezuan Khayat3Helmi Wasoh4Murni Halim5Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor 43400, MalaysiaDepartment of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor 43400, MalaysiaDepartment of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor 43400, MalaysiaBioprocessing and Biomanufacturing Research Center, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor 43400, MalaysiaDepartment of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor 43400, MalaysiaDepartment of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor 43400, MalaysiaThere has been an explosion of probiotic incorporated based product. However, many reports indicated that most of the probiotics have failed to survive in high quantity, which has limited their effectiveness in most functional foods. Thus, to overcome this problem, microencapsulation is considered to be a promising process. In this study, <i>Lactococcus lactis</i> Gh1 was encapsulated via spray-drying with gum Arabic together with <i>Synsepalum dulcificum</i> or commonly known as miracle fruit. It was observed that after spray-drying, high viability (~10<sup>9</sup> CFU/mL) powders containing <i>L. lactis</i> in combination with <i>S. dulcificum</i> were developed, which was then formulated into yogurt. The tolerance of encapsulated bacterial cells in simulated gastric juice at pH 1.5 was tested in an in-vitro model and the result showed that after 2 h, cell viability remained high at 1.11 × 10<sup>6</sup> CFU/mL. Incubation of encapsulated cells in the presence of 0.6% (<i>w</i>/<i>v</i>) bile salts showed it was able to survive (~10<sup>4</sup> CFU/mL) after 2 h. Microencapsulated <i>L. lactis</i> retained a higher viability, at ~10<sup>7</sup> CFU/mL, when incorporated into yogurt compared to non-microencapsulated cells ~10<sup>5</sup> CFU/mL. The fortification of microencapsulated and non-microencapsulated <i>L. lactis</i> in yogurts influenced the viable cell counts of yogurt starter cultures, <i>Lactobacillus delbrueckii</i> subs. <i>bulgaricus</i> and <i>Streptococcus thermophilus</i>.https://www.mdpi.com/1420-3049/24/7/1422microencapsulationspray dryingprobioticgum Arabic<i>Synsepalum dulcificum</i>functional foodyogurt<i>Lactococcus lactis</i><i>Lactobacillus delbrueckii</i> subs. <i>bulgaricus</i><i>Streptococcus thermophilus</i> |
| spellingShingle | Nurul Farhana Fazilah Nurmelissa Hanani Hamidon Arbakariya B. Ariff Mohd Ezuan Khayat Helmi Wasoh Murni Halim Microencapsulation of <i>Lactococcus lactis</i> Gh1 with Gum Arabic and <i>Synsepalum dulcificum</i> via Spray Drying for Potential Inclusion in Functional Yogurt Molecules microencapsulation spray drying probiotic gum Arabic <i>Synsepalum dulcificum</i> functional food yogurt <i>Lactococcus lactis</i> <i>Lactobacillus delbrueckii</i> subs. <i>bulgaricus</i> <i>Streptococcus thermophilus</i> |
| title | Microencapsulation of <i>Lactococcus lactis</i> Gh1 with Gum Arabic and <i>Synsepalum dulcificum</i> via Spray Drying for Potential Inclusion in Functional Yogurt |
| title_full | Microencapsulation of <i>Lactococcus lactis</i> Gh1 with Gum Arabic and <i>Synsepalum dulcificum</i> via Spray Drying for Potential Inclusion in Functional Yogurt |
| title_fullStr | Microencapsulation of <i>Lactococcus lactis</i> Gh1 with Gum Arabic and <i>Synsepalum dulcificum</i> via Spray Drying for Potential Inclusion in Functional Yogurt |
| title_full_unstemmed | Microencapsulation of <i>Lactococcus lactis</i> Gh1 with Gum Arabic and <i>Synsepalum dulcificum</i> via Spray Drying for Potential Inclusion in Functional Yogurt |
| title_short | Microencapsulation of <i>Lactococcus lactis</i> Gh1 with Gum Arabic and <i>Synsepalum dulcificum</i> via Spray Drying for Potential Inclusion in Functional Yogurt |
| title_sort | microencapsulation of i lactococcus lactis i gh1 with gum arabic and i synsepalum dulcificum i via spray drying for potential inclusion in functional yogurt |
| topic | microencapsulation spray drying probiotic gum Arabic <i>Synsepalum dulcificum</i> functional food yogurt <i>Lactococcus lactis</i> <i>Lactobacillus delbrueckii</i> subs. <i>bulgaricus</i> <i>Streptococcus thermophilus</i> |
| url | https://www.mdpi.com/1420-3049/24/7/1422 |
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