6TH International Congress on Technology - Engineering - Kuala Lumpur3 - Malaysia (2018-07-19)

Study On The Effect Of Alginate-chitosan Microencapsulation On Survival Of Lactobacillus Casei And Bifidobacterium Lactis In Probiotic Ice Cream

Due to the health effects of probiotic bacteria on humans, the use of them in food products is increasing. Microencapsulation is one of the methods applied to improve the survival of probiotics during food storage and gastrointestinal passage as well. In this study the effect of microencapsulation with alginatechitosan was evaluated on survival of Lactobacillus casei and Bifidobacterium lactis in probiotic ice cream during 90 days of frozen storage. During the storage period, the amount of the bacteria in all groups decreased. Free Lactobacillus casei count showed decrease of 1.2 log compared with 0.2 log reduction in microencapsulated group. The reduction rate in free and microencapsulated Bifidobacteriumlactis was 1.64 log and 0.57 log respectively. The survival rate of free Lactobacillus casei was 6.4% at the end of the storage period, however in microencapsulated bacteria the survival rate increased to 62.2%. The survival rate of free Bifidobacteriumlactis was 2.3% comparing to 26.7% in microencapsulated group. The organoleptic evaluation of the samples showed that microencapsulation has no unfavorable effects on organoleptic properties of the ice cream. In conclusion, microencapsulation with 45 alginate-chitosan improved the survival of probiotic bacteria and its potential application in food systems could be suggested.
Fatemeh Rahmani, Hassan Gandomi, Maisa Agh, Negin Noori