Encapsulation of Lactobacillus plantarum in porous maize starch

Li, Haiteng, Thuy Ho, Van Thi, Turner, Mark S. and Dhital, Sushil (2016) Encapsulation of Lactobacillus plantarum in porous maize starch. LWT - Food Science and Technology, 74 542-549. doi:10.1016/j.lwt.2016.08.019

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Author Li, Haiteng
Thuy Ho, Van Thi
Turner, Mark S.
Dhital, Sushil
Title Encapsulation of Lactobacillus plantarum in porous maize starch
Formatted title
Encapsulation of Lactobacillus plantarum in porous maize starch
Journal name LWT - Food Science and Technology   Check publisher's open access policy
ISSN 0023-6438
1096-1127
Publication date 2016-12-01
Sub-type Article (original research)
DOI 10.1016/j.lwt.2016.08.019
Open Access Status File (Author Post-print)
Volume 74
Start page 542
End page 549
Total pages 8
Place of publication London, United Kingdom
Publisher Academic Press
Language eng
Formatted abstract
This study investigated the survival of probiotic Lactobacillus plantarum 299v microencapsulated in native maize starch or partially hydrolyzed maize starches after acid, bile and heat treatments. Scanning electron microscopy and confocal scanning laser microscopy confirmed that naturally present cavities and channels in native maize starch were enlarged by enzymatic hydrolysis allowing them to be filled with probiotics. The formulations using the modified starches had significantly higher initial viable cells compared to native starch after freeze-drying. Compared to free cells, the microencapsulated probiotic bacteria showed a significant improvement in acid tolerance. When comparing unmodified and modified starches, the enzymatic treatments did not significantly improve relative survival, but did result in significantly higher total probiotic numbers after exposure to acid (pH = 2.0, 1 h), bile salt (3% w/v, 4 h) and heat (60 °C, 15min). These results demonstrate that porous maize starch granules allow for a high probiotic loading efficiency and provide enhanced protection to various stressful conditions compared to free cells.
Keyword Probiotics
Prebiotics
Encapsulation
Modified starch
Lactobacillus plantarum
Microencapsulated probiotic bacteria
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
School of Agriculture and Food Sciences
Queensland Alliance for Agriculture and Food Innovation
 
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