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Optimization of Encapsulation of Probiotic Living Cells

Sajjadi Dehkordi, Sahar | 2013

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  1. Type of Document: M.Sc. Thesis
  2. Language: Farsi
  3. Document No: 45473 (06)
  4. University: Sharif University of Technology
  5. Department: Chemical and Petrolium engineering
  6. Advisor(s): Alemzadeh, Iran
  7. Abstract:
  8. In the recent year, there has been a rising interest in producing functional foods containing encapsulated probiotic bacteria according to their perceived health benefits. Probiotics are feed and food supplements that beneficially affect the host’s health. The term “probiotic” includes a large range of microorganisms, mainly lactic acid bacteria. Because they can stay alive until the intestine and provide health beneficial effects like lowering cholesterol, improving lactose tolerance and preventing some cancers like colon cancer on the host health. It has been recommended that the viability of probiotics should be at least 107 CFU/ml of product at time of consumptions to provide selective health benefits. Many reports indicated that there is poor survival of probiotic bacteria in products containing probiotic cells. Microencapsulation is a powerful technology which has been developed for use in the food industry and allows the protection of bacterial cells. In this study sodium alginate-whey protein isolate (WPI), pure WPI and pure sodium alginate microspheres of varied WPI weight percent, sodium alginate weight percent and concentration of polymer bead forming solution were prepared in order to microencapsulation of lactobacillus acidophilus bacteria with emulsification method. Encapsulation efficacy (EE), particle morphology, particle size and stability in simulated gastric and intestine fluids were investigated. Statistical analysis of the results of logarithmic population after 120 min staying in stomach and intestine conditions, measuring the size of the microcapsules and optimal situation were determined by “Design Expert” software. Values for EE above 80% were obtained for must microcapsules, results show that combination of WPI and sodium alginate causes approaching particle size distribution and diameter of the microcapsules was increased with increasing concentration of polymer bead forming solution, also viability and targeted delivery of microorganisms increased in simulated gastric and intestinal fluids. Optimal situation that predicted by the software was 5 WPI weight percent, 5 sodium alginate weight percent and 8 concentration of polymer bead forming solution. Experimental result had more than 95% corresponding with prediction of software
  9. Keywords:
  10. Probiotic ; Optimality Condition ; Microencapsulation ; Optimization ; Emulsification

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