Investigation on the Influence of Two Layer Microencapsulation by Calcium Alginate on Survivability of Lactobacillus acidophilus in Tomato Juice during Shelf life

Document Type : Research Article


1 Assistant professor of Microbiology research group, Faculty of food industry and agriculture, Standard Research Institute, Karaj,

2 MS Student of Iran Department of Food Sciences & Technology, Faculty of Advanced Sciences & Technology, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran, Iran (IAUPS)


Microencapsulation of probiotic cells is the one of new methods for enhancing probiotic's survival in probiotic food products in gastrointestinal conditions and safely transferring them to the large intestine. The aim of this study was to investigate the effect of microencapsulation on the lactobacillus acidophilus (La-5), and the survival rate in tomato juice during shelf life. A microencapsulation method was investigated in this study to produce microcapsules with diameters below 100 μm. Particle size distribution was measured using laser diffraction technique. Bead apearence was observed by scanning electron microscopy (SEM). Then, L.acidophilus was inoculated to tomato juice, in three ways; first, as free, second as single-layer microencapsulatedand third as double layer microencapsulated, then they were storage at 4º C. Finally viability of  L.acidophilus, changes in pH, acidity, brix, sugar content in tomato juice in three different conditions was detected. The results showed that double layer encapsulated L.acidophilus was survived as 106 in tomato juices throughout over the six weeks of storage, whereas viability of free L.acidophilus reached 106 within three weeks. There was no significant difference in pH and acidity between blank and double layer encapsulated probiotic tomato juice. In general microencapsulation helps to enhance the survival of probiotic bacteria in during storage more than 3 weeks compare to free cells.


Main Subjects

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