Evaluation of Physicochemical Properties of Lactobacillus acidophilus ATCC 4356 Cells Encapsulated with Sodium Alginate and Balangu (Lallemantia royleana) Seed Mucilage

Document Type : Research Article

Authors

1 Assistance Proffesor, Fars Agricultural and Natural Resources Research and Education Center, AREEO, Shiraz, Fars, Iran.

2 Department of Clinical Sciences, School of Veterinary Medicine, Shiraz University, Shiraz, Iran

Abstract

This study aimed to improve the survival rate of Lactobacillus acidophilus (LA) under harsh conditions. Therefore, the extrusion encapsulation technique was employed to apply the Balangu (Lallemantia royleana) Seed Mucilage (BSM) as a second coating material at concentrations of 0.2, 0.4, 0.6, and 0.8%. We evaluated the physicochemical properties and feasibility between the free and microencapsulated forms during simulation gastrointestinal conditions. The results showed that the beads produced were spherical. Increasing the concentration of BSM significantly increased the bead diameter, but the L* parameter remained constant. It was obvious that the free and microencapsulated forms were reduced at 72° C. Whereas, a longer shelf life was observed in the beads compared to the free bacteria. In addition, the non-capsulated bacteria and the microencapsulated forms were decreased through storage and under simulated gastrointestinal conditions. LA counts showed decreased levels of 6.47 and 4.65 log units, respectively, after exposure to simulated gastrointestinal conditions. Microencapsulated LA (MLA) had a 77.56% survival ability in the MRS broth after 28 days in cold storage. The results of this study showed that the use of BSM can extend the survival ability of MLA (43.22, 22.58, 24.76 and 1.46%) in comparison to FLA, during the heat stress, salt and acid condition, refrigerated storage, and simulation gastrointestinal condition respectively. In comparison to quince seed mucilage, the BSM bead revealed a greater survival rate during the simulated gastrointestinal condition but lower survival at 72° C.

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Innovative Food Technologies

Articles in Press, Accepted Manuscript
Available Online from 07 February 2023

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History

  • Receive Date: 27 November 2022
  • Revise Date: 28 January 2023
  • Accept Date: 07 February 2023
  • First Publish Date: 07 February 2023

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