Effect of high speed homogenization on morphological characteristics and survival of alginate-gum coated microbeads of Lactobacillus rhamnosus | [International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts) • 2022]

Author(s):

1. Umair Ali: National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan; Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University of Bahawalpur, Bahawalpur, Pakistan

2. Muhammad Saeed: National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

3. Zulfiqar Ahmad: Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University of Bahawalpur, Bahawalpur, Pakistan

4. Faiz-ul-Hassan Shah: Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University of Bahawalpur, Bahawalpur, Pakistan

5. Muhammad Adil Rehman: Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University of Bahawalpur, Bahawalpur, Pakistan

6. Muhammad Waseem: Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University of Bahawalpur, Bahawalpur, Pakistan

7. Hammad Hafeez: Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University of Bahawalpur, Bahawalpur, Pakistan

8. Tahir Mehmood: Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University of Bahawalpur, Bahawalpur, Pakistan

9. Muhammad Azam: National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

Abstract:

Xanthan gum can be utilized to overcome the structural defects in alginate microbeads and to improve the stability of microbes under harsh conditions. The present study was focused to enhance the survival of Lactobacillus rhamnosus using alginate (1.5 % w/v) along with xanthan gum (0.5 % w/v) for encapsulation and structural modifications of microbeads. Homogenization emulsion technique was used for encapsulation at various homogenization speeds i.e. 3000 rpm (HS1), 6000 rpm (HS2), 9000 rpm (HS3) and 12000 rpm (HS4). The resultant microbeads were characterized for their diameter, production yield, structural morphology through SEM (Scanning Electron Microscopy), bacterial count, bacterial survival and homogenization efficiency. SEM images indicate that beads produced at 12000 rpm are more uniform, spherical in shape and have large surface area as compared to other treatments. The diameter of microbeads was reduced from 323.01 µm to 238.17 µm as the homogenization speed increases from 3000 to 12000 rpm. The highest bacterial count (9.45 log CFU/g), homogenization efficiency (91.56 %), beads yield (23 %) and releasing behavior (86.52 %) was recorded at 12000 rpm (HS4). Conclusively, homogenization of encapsulated microbeads at 12000 rpm significantly improves the beads surface and sphericity, bacterial count, production yield as well as efficiency.

Page(s): 15-15

DOI: DOI not available

Published: Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022

Keywords:

Lactobacillus rhamnosus , Encapsulation , homogenization , xanthan gum , microbeads

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