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Abstract |
| Title |
: SURVIVAL OF ENCAPSULATED PROBIOTIC BACTERIA IN FRUIT JUICES |
| By |
: TIWARANEE SAISUD AND
LALIDA KALAPAT |
| Degree |
: DOCTOR OF PHILOSOPHY |
| Major |
: HEALTH SERVICE MANAGEMENT |
| Advisor |
: KEAMWICH JANTAMA AND
SIRIMA SUVARNAKUTA JANTAMA |
| Keywords |
: Encapsulation, Probiotic, Orange juice, Grape juice, Apple juice |
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| Currently, probiotics are used as composition of various food products. Many studies have reported that probiotic stability is low in the products. There are various methods used to improve the stability and tolerance to environmental conditions of probiotics. One of the commonly used methods is encapsulation method. Objective: To evaluated the survival rate of encapsulated Bifidobacterium animalis strain BF052 in fruit juice. Methods: Extrusion method was used for encapsulation by using polymer as a mixture of 3% sodium alginate and 2% pectin at the ratio of 2:1. Then the encapsulated bacterium was added into fruit juices including orange, grape and apple juice. Stored at 4°C for six weeks Encapsulated and non-capsulated cells were evaluated for survival rates every week by spread plate method. Results: The percentage of B. animalis survival through the encapsulated cells in the orange and grape higher than non-encapsulated cells. Conclusions: Encapsulation by extrusion method can improve the survival of B. animalis strain BF052 in orange and grape juice. |
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