Measurement of particle diameter of Lactobacillus acidophilus microcapsule by spray drying and analysis on its microstructure

Zhao, Ruixiang, Sun, Junliang, Torley, Peter, Wang, Dahong and Niu, Shengyang (2008) Measurement of particle diameter of Lactobacillus acidophilus microcapsule by spray drying and analysis on its microstructure. World Journal of Microbiology and Biotechnology, 24 8: 1349-1354. doi:10.1007/s11274-007-9615-0


Author Zhao, Ruixiang
Sun, Junliang
Torley, Peter
Wang, Dahong
Niu, Shengyang
Title Measurement of particle diameter of Lactobacillus acidophilus microcapsule by spray drying and analysis on its microstructure
Formatted title
Measurement of particle diameter of Lactobacillus acidophilus microcapsule by spray drying and analysis on its microstructure
Journal name World Journal of Microbiology and Biotechnology   Check publisher's open access policy
ISSN 0959-3993
1573-0972
Publication date 2008-08
Year available 2007
Sub-type Article (original research)
DOI 10.1007/s11274-007-9615-0
Volume 24
Issue 8
Start page 1349
End page 1354
Total pages 6
Place of publication Dordrecht, Netherlands
Publisher Springer Netherlands
Language eng
Formatted abstract
Lactobacillus acidophilus, as a probiotic, is widely used in many functional food products. Microencapsulation not only increases the survival rate of L. acidophilus during storage and extends the shelf-life of its products, but also optimal size microcapsule makes L. acidophilus have an excellent dispersability in final products. In this paper, L. acidophilus was microencapsulated using spray drying (inlet air temperature of 170°C; outlet air temperature of 85–90°C). The wall materials used in this study were β-cyclodextrin and acacia gum in the proportion of 9:1 (w/w), and microcapsules were prepared at four levels of wall materials (15, 20, 25 and 30% [w/v]) with a core material concentration of 6% (v/v). The microcapsule diameters were measured by Malvern’s Mastersizer-2000 particle size analyzer. The results showed that the particle diameters of microcapsule were mostly within 6.607 μm and 60.256 μm and varied with 2.884–120.226 μm (the standard smaller microcapsule designated as <350 μm). Through comparison of microcapsule size and uniformity with different concentration of wall materials, we concluded that the optimal concentration of wall material was 20% (w/v), which gave microcapsule with a relatively uniform size (averaging 22.153 μm), and the number of surviving encapsulated L. acidophilus was 1.50 × 109 c.f.u./ml. After 8 weeks storage at 4°C, the live bacterial number was above 107 c.f.u./ml, compared with unencapsulated L. acidophilus, 104–105 c.f.u./ml. Through the observation of scanning electron microscopy, we found that the shapes of microcapsule were round and oval, and L. acidophilus cells located in the centre of microcapsule.
Keyword Lactobacillus acidophilus
Microencapsulation
Microstructure
Particle diameter
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ
Additional Notes Published online: 22 November 2007

Document type: Journal Article
Sub-type: Article (original research)
Collection: School of Agriculture and Food Sciences
 
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Created: Thu, 03 Sep 2009, 09:54:27 EST by Mr Andrew Martlew on behalf of School of Agriculture and Food Sciences