Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit food products

Sohail, Asma, Turner, Mark S., Prabawati, Elisabeth Kartika, Coombes, Allan G. A. and Bhandari, Bhesh (2012) Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit food products. International Journal of Food Microbiology, 157 2: 162-166. doi:10.1016/j.ijfoodmicro.2012.04.025


Author Sohail, Asma
Turner, Mark S.
Prabawati, Elisabeth Kartika
Coombes, Allan G. A.
Bhandari, Bhesh
Title Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit food products
Journal name International Journal of Food Microbiology   Check publisher's open access policy
ISSN 0168-1605
1879-3460
Publication date 2012-07
Sub-type Article (original research)
DOI 10.1016/j.ijfoodmicro.2012.04.025
Volume 157
Issue 2
Start page 162
End page 166
Total pages 5
Place of publication Amsterdam, The Netherlands
Publisher Elsevier
Collection year 2013
Language eng
Formatted abstract
This study investigated the effect of microencapsulation on the survival of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM and their acidification in orange juice at 25°C for nine days and at 4°C over thirty five days of storage. Alginate micro beads (10-40μm) containing the probiotics were produced by a novel dual aerosol method of alginate and CaCl 2 cross linking solution. Unencapsulated L. rhamnosus GG was found to have excellent survivability in orange juice at both temperatures. However unencapsulated L. acidophilus NCFM showed significant reduction in viability. Encapsulation of these two bacteria did not significantly enhance survivability but did reduce acidification at 25°C and 4°C. In agreement with this, encapsulation of L. rhamnosus GG also reduced acidification in pear and peach fruit-based foods at 25°C, however at 4°C difference in pH was insignificant between free and encapsulated cells. In conclusion, L. rhamnosus GG showed excellent survival in orange juice and microencapsulation has potential in reducing acidification and possible negative sensory effects of probiotics in orange juice and other fruit-based products.
Keyword Microencapsulation
Lactobacillus rhamnosus GG
Lactobacillus acidophilus NCFM
Orange juice
Acidification
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Agriculture and Food Sciences
Official 2013 Collection
School of Pharmacy Publications
 
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