Preparation and characterization of double-coated probiotic bacteria via a fluid-bed process: a case study on Lactobacillus reuteri
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Leila Zaghari
Abstract
In this research, a specific fluidized bed coater, Wurster, was used to double-coat Lactobacillus reuteri. The first layer of coating was shellac (16, 17 and 18% w/v) and sodium alginate (0.5, 1 and 1.5% w/v). The microcapsules coated by 1% sodium alginate showed the highest relative survival of bacteria (11.1%) after 1 h in simulated gastric conditions (pH 2) and was, therefore, selected as the first layer of the microcapsules. Chitosan (0.5, 1 and 1.5% w/v), and arabic gum (1.5, 3 and 6% w/v) were used for the second layer. The best second layer was determined on the basis of relative survival of bacteria after acidic (simulated gastric conditions) and heating (80 °C for 15 and 30 min) examinations. The results showed that the relative survival of bacteria in microcapsules with a second coat of 1% w/v chitosan was higher than the others in both acidic (11.6%) and heating (7.31% at 15 min and 0.63% at 30 min) conditions.
Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: None declared.
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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Articles in the same Issue
- Articles
- Comparison of different drying methods on Chinese yam: changes in physicochemical properties, bioactive components, antioxidant properties and microstructure
- Antioxidant and in vitro digestion property of black rice (Oryza sativa L.): a comparison study between whole grain and rice bran
- Process for production of microencapsulated anthocyanin pigments from Rosa pimpinellifolia L. fruits: optimization of aqueous two-phase extraction, microencapsulation by spray and freeze-drying, and storage stability evaluation
- Effect of high pressure processing on the microstructure, myofibrillar protein oxidation, and volatile compounds of sauce lamb tripe
- Impact of octenyl succinic anhydride (OSA) modified starch on the particle size distribution and rheological properties of xanthan gum in aqueous solutions
- Isolation, screening, identification and tolerance of yeast in cherry wine lees
- Numerical simulation of conductive heat transfer in canned celery stew and retort program adjustment by computational fluid dynamics (CFD)
- Preparation and characterization of double-coated probiotic bacteria via a fluid-bed process: a case study on Lactobacillus reuteri
