Impact of encapsulation techniques on the viability of Bifidobacterium longum and Streptococcus thermophilus
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Abstract
The effect of encapsulation techniques with extrusion and emulsion on the survival of probiotic bacteria Bifidobacterium longum TISTR 2195 and Streptococcus thermophilus TISTR 2289 was investigated. Sodium alginate and carrageenan were used as encapsulating agents and the encapsulated beads were coated with an outer layer of skim milk. The viability of the encapsulated probiotic cells was determined under a simulated gastric condition at pH 2.0 and a freeze-drying condition. Results showed that the cell viability of the encapsulated S. thermophilus and B. longum with sodium alginate–skim milk using extrusion technique was higher than that of cells encapsulated with carrageenan-skim milk using emulsion technique. The survival rates of alginate–skim milk encapsulated S. thermophilus in acidic and freeze-drying conditions were 78.65% and 82.97%, respectively. The carrageenan–skim milk encapsulated probiotic exhibited the lowest proportion of viable cells. These findings indicated that the extrusion encapsulation of probiotics with sodium alginate–skim milk is an effective technique to improve the survival of probiotic bacteria under simulated gastric and freeze-drying conditions
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