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Sustainability and controlled release behavior of microencapsulated Lactobacillus plantarum PRK7 and its application in probiotic yogurt production

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Food Bioscience 2023年第2期52卷 851-864页

作者： Mariyappan Kowsalya kattakgounder govindaraj sudha Saheb Ali Thangavel Velmurugan Mohan Prasanna Rajeshkumar Department of Biotechnology K.S.Rangasamy College of Arts and Science(Autonomous)Tiruchengode637215Tamil NaduIndia

Probiotics are used as potential constituents in functional foods and their demand is increasing due to their health ***,to endure the probiotics in intestinal transit and food processing is challenging from a future health *** technique promotes sustainable release at the target *** plantarum PRK7 was microencapsulated with sodium alginate(SA),inulin(SA-I)and skim milk(SA-SK)formulations as encapsulating material to study its influence on food *** physicochemical features and behavior activities of the microbead formulations were analyzed by scanning electron microscopy,Fourier-transformed infrared,X-ray diffraction methods and encapsulation efficiency,swelling and erosion ratio,hygroscopicity,and viability *** physicochemical studies revealed their smooth surface,size ranging from 405 to 511μm,and amorphous *** encapsulation efficiency of SA,SA-I,and SA-SK microbeads were 96.05%±0.85%,92.77%±1.26%,and 93.98%±1.68%,*** controlled release mechanism of microbeads in the simulated gastric juice was confirmed by studying their swelling and erosion *** SA,SA-I,and SA-SK microbeads exhibited 18.14±1.85,2.98±1.35,and 31.25±1.05 g(hygroscopicity);0.40±0.12,0.35±0.15,and 0.13±0.08 g/ml(dispersibility);and 5.3±1.2×10^(7),6.5±1.8×10^(8),and 6.02±1.5×10^(7) CFU/g(viability),***,the in vitro toxicity study was conducted using zebrafish embryos,which confirmed their nontoxic *** evaluation was performed by 21 panelists using the nine-point hedonic *** SA-I formulation showed the highest overall acceptability score of 8.28±0.64 compared to other ***,from this study it was confirmed that the produced symbiotic microbeads would be beneficial in developing functional food products for future applications.

关键词： Microencapsulation Yogurt L.plantarum Inulin Skim milk Alginate Extrusion Probiotics Functional foods

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