The Viability of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM Following Double Encapsulation in Alginate and Maltodextrin

Sohail, Asma, Turner, Mark S., Coombes, Allan and Bhandari, Bhesh (2013) The Viability of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM Following Double Encapsulation in Alginate and Maltodextrin. Food and Bioprocess Technology, 6 10: 2763-2769. doi:10.1007/s11947-012-0938-y

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Author Sohail, Asma
Turner, Mark S.
Coombes, Allan
Bhandari, Bhesh
Title The Viability of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM Following Double Encapsulation in Alginate and Maltodextrin
Journal name Food and Bioprocess Technology   Check publisher's open access policy
ISSN 1935-5130
1935-5149
Publication date 2013-10
Year available 2013
Sub-type Article (original research)
DOI 10.1007/s11947-012-0938-y
Open Access Status
Volume 6
Issue 10
Start page 2763
End page 2769
Total pages 7
Place of publication New York, NY United States
Publisher Springer
Collection year 2014
Language eng
Formatted abstract
Lactobacillus rhamnosus GG (LGG) and Lactobacillus acidophilus NCFM (LNCFM) were encapsulated in alginate microgel particles (microbeads) by a novel dual aerosols method. The encapsulated probiotics in microbead gel matrix were further stabilized in maltodextrin solids by either spray or freeze-drying to form probiotic microcapsule powders. The free cells of probiotics were also sprayed and freeze-dried in maltodextrin only without microgel encapsulation. After rehydration of microgel-encapsulated powder, gel particles regained their shape. There was no difference in the loss of viability between encapsulated and unencapsulated probiotics during spray drying or freeze-drying. For LNCFM, spray-dried bacteria with or without gel encapsulation exhibited less death (3.03 and 3.07 log CFU/g reduction, respectively) than those of freeze-dried bacteria (4.36 and 4.89 log CFU/g reduction, respectively) after 6 months storage at 4 °C. The same trend was also observed in spray-dried LGG without gel encapsulation which showed 5.87 log CFU/g reduction in viability after 6 months at 4 °C; however, freeze-dried LGG without gel encapsulation exhibited a rapid reduction in viability of 5.91 log CFU/g within just 2 months. Gel-encapsulated LGG which was freeze-dried exhibited less death (3.32 log CFU/g reduction) after 6 months at 4 °C. This work shows that spray drying results in improved subsequent probiotic survivability compared to freeze-drying and that alginate gel encapsulation can improve the survivability following freeze-drying in a probiotic-dependent manner.
Keyword Microencapsulation
Lactobacillus rhamnosus GG
Lactobacillus acidophilus NCFM
Spray drying
Freeze drying
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 2014 Collection
School of Pharmacy Publications
 
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Citation counts: TR Web of Science Citation Count  Cited 8 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 9 times in Scopus Article | Citations
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Created: Sun, 29 Sep 2013, 00:08:39 EST by System User on behalf of School of Agriculture and Food Sciences