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Abstract |
| Title |
: Survival of encapsulated probiotic bacteria in vegetable and fruit juices |
| By |
: Phacharaporn Phacharoen and Sakulrat Nangnual |
| Degree |
: DOCTOR OF PHARMACY |
| Advisor |
: Asst.Prof. Sirima Suvarnakuta Jantama, Ph.D
and Asst.Prof.Kaemwich Jantama |
| Keywords |
: PROBIOTICS, ENCAPSULATION, Lactobacillus fermentum, Bifidobacterium animalis, TOMATO JUICE, PASSION FRUIT JUICE |
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| Probiotic bacteria are normally used to supplement in food products such as yoghurt, dairy product, cheese etc. However, the major problem in product development is the low survival rate of probiotic strains when supplemented in food products. Encapsulation method improves the survival rate of the probiotic strains. Objective= The aim of this study was to evaluate the effect of encapsulation to the survival rate of probiotic strains supplemented in tomato and passion juice. Methods= Lactobacillus fermentum strain LF026 and Bifidobacterium animalis strain BF052 were encapsulated by extrusion method using pectin and sodium alginate as polymer mixture. Survival rate of encapsulated beads and non-encapsulatedbacteria in tomato juice and passion juice during storage at 4 °C for six weeks were tested. Viability of probiotic bacteria were counted by spread plate. Results= The encapsulated cells of L.fermentum showed higher viability in passion juice than tomato juice with the percentage of survival rate of 37.40±2.22 and 31.85±31.25, respectively. Results showed that the encapsulation of L.fermentum could slightly increase their survival rates in tomato juice and passion juice during the first week of storage. For the stability of B.animalis, viability of the encapsulated B.animalis in tomato juice was higher than non-encapsulated cells after storage for 14 days with the percentage of survival rate more than 50.00%.Whereas the encapsulated B.animalis did not stable in passion juice with the lower survival rate than those of the non-encapsulated cells. Conclusions= The encapsulation of L.fermentum strain LF026 and B.animalis strain BF052 with the polymer mixture of pectin and sodium alginate could slightly increase their survival rates in tomato juice. However, encapsulation did not increase the survival rate of B.animalis in passion juice. Therefore, types of encapsulated materials and encapsulation methods offering high survival rate in such products would be further investigated.
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