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Microencapsulation of Lactococcus lactis Gh 1 with gum arabic and Synsepalum dulcificum via spray drying for potential inclusion in functional yogurt


Citation

Fazilah, Nurul Farhana and Hamidon, Nurmelissa Hanani and Ariff, Arbakariya and Khayat, Mohd Ezuan and Wasoh @ Mohamad Isa, Helmi and Halim, Murni (2019) Microencapsulation of Lactococcus lactis Gh 1 with gum arabic and Synsepalum dulcificum via spray drying for potential inclusion in functional yogurt. Molecules, 24 (7). art. no. 1422. pp. 1-21. ISSN 1420-3049

Abstract

There has been an explosion of probiotic incorporated based product. However, many reports indicated that most of the probiotics have failed to survive in high quantity, which has limited their effectiveness in most functional foods. Thus, to overcome this problem, microencapsulation is considered to be a promising process. In this study, Lactococcus lactis Gh1 was encapsulated via spray-drying with gum Arabic together with Synsepalum dulcificum or commonly known as miracle fruit. It was observed that after spray-drying, high viability (~10⁸ CFU/mL) powders containing L. lactis in combination with S. dulcificum were developed, which was then formulated into yogurt. The tolerance of encapsulated bacterial cells in simulated gastric juice at pH 1.5 was tested in an in-vitro model and the result showed that after 2 h, cell viability remained high at 1.11 × 10⁶ CFU/mL. Incubation of encapsulated cells in the presence of 0.6% (w/v) bile salts showed it was able to survive (~10⁴ CFU/mL) after 2 h. Microencapsulated L. lactis retained a higher viability, at ~10⁷ CFU/mL, when incorporated into yogurt compared to non-microencapsulated cells ~10⁵ CFU/mL. The fortification of microencapsulated and non-microencapsulated L. lactis in yogurts influenced the viable cell counts of yogurt starter cultures, Lactobacillus delbrueckii subs. bulgaricus and Streptococcus thermophilus.


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Official URL or Download Paper: https://www.mdpi.com/1420-3049/24/7/1422

Additional Metadata

Item Type: Article
Divisions: Faculty of Biotechnology and Biomolecular Sciences
DOI Number: https://doi.org/10.3390/molecules24071422
Publisher: Multidisciplinary Digital Publishing Institute (MDPI)
Keywords: Lactobacillus delbrueckii subs. bulgaricus; Lactococcus lactis; Streptococcus thermophilus; Synsepalum dulcificum; Functional food; Gum arabic; Microencapsulation; Probiotic; Spray drying; Yogurt
Depositing User: Ms. Nida Hidayati Ghazali
Date Deposited: 22 Feb 2021 19:59
Last Modified: 22 Feb 2021 19:59
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3390/molecules24071422
URI: http://psasir.upm.edu.my/id/eprint/81355
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