Development of Insulating Probiotic Microcapsules by Optimization Method
Date Issued
2006
Date
2006
Author(s)
Kuo, Yi-Tzu
DOI
zh-TW
Abstract
Many studies have shown low viability of probiotics in dairy products due to acidity, the presence of hydrogen peroxide, and the oxygen content. In addition, heat treatments during food processing also hamper the application of probiotics. Encapsulation, which has been investigated for improving the viability of microorganisms in both dairy products and the intestinal tract, might provide the solution. Thus, the purpose of this research was to encapsulate probiotics using insulating material and modern optimization techniques to determine optimal processing conditions, performance and survival rates under heat treatments, simulated gastrointestinal conditions and storage. Prebiotics (fructooligosaccharides), growth promoter (peptide) and gums (sodium alginate and gellan gum) were incorporated as coating materials to microencapsulate two probiotics (Lactobacillus casei and Bifidobacterium bifidum). The proportion of the prebiotics, peptide and gums was optimized using response surface methodology (RSM) to first construct a surface model, with sequential quadratic programming (SQP) subsequently adopted to optimize the model and evaluate the survival of microencapsulated probiotics under heat treatment (HT). Optimization results indicated that after 68 sets of randomly generated initial points leading to optimal composite function (CF) values (local optima) ranging from 7.35 to 7.48, the global optimal CF was found to be 7.48 (99.99% certainty). The global optimal CF values corresponded to: 7.8 log CFU/g for survival of L. casei before HT; 7.3 log CFU/g for survival of B. bifidum before HT; 7.4 log CFU/g for survival of L. casei after HT and 7.4 log CFU/g for survival of B. bifidum after HT. The optimal combination of coating materials for probiotic microcapsules was 2.0% sodium alginate mixed with 1.0% gellan gum and 0.82% peptide as coating materials would produce the highest survival in terms of probiotic count. The verification experiment yielded a result close to the predicted values, with no significant difference (P>0.05). The storage results also demonstrated that incorporation of gallen gum with alginate significantly improved the viabilities of probiotics during HT and SGFT. Furthermore, addition of prebiotics in the wall materials of probiotic microcapsules provided superior shield for the active organisms. These probiotic counts remained at 106-107 CFU/g for microcapsules stored for one month and then treated in HT and SGFT.
Subjects
最適化
隔熱性
微膠囊化
Optimization
Insulation
Microencapsulation
Type
thesis
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