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Prebiotic Based Microencapsulation System for Improved Stability of Lactobacillus Plantarum under Simulated Digestive conditions and in orange juice

Author(s)
Umair Ali Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan
Muhammad Saeed National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Zulfiqar Ahmad Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan
M. Asif Khan Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan
Faizul Hassan Shah Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan
Muhammad Waseem Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan
M. Adil Rehman Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan
Hammad Hafeez Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan
Abstract
The study on stability of probiotics to digestive and enzymatic conditions is basic need of the time for the development of functional foods and their commercialization. Current research is focused on the micro encapsulation of Lactobacillus plantarum NCDC201, its survivability, stability, releasing behavior in simulated digestive system and probiotic orange juice development. Five different formulations of alginate(AL) and Arabic gum (AG) were assimilated with various concentrations of prebiotics i.e., fructo oligosaccharides(FOS), and inulin for encapsulation by emulsion technique. All treatments exhibited good encapsulation efficiency (>95%) and survivability in simulated digestive conditions (>7logCFU/g), however, T6 (1% AL+1% AG+1.5% inulin) showed the highest encapsulation efficiency (98 %) indicated thehighest bacterial count (9.5 log CFU/g) in orange juice during 4 weeks of storage at 4°C. It was observed that encapsulated probiotics with various gel formulations released after 2.5 hour in colonic conditions and were remain viable up to 12 hour. A smaller decline in pH (2.95-2.86) and brix (11.0-10.7) of orange juice was noticed in formulation prepared with 1.5 % inulin. Conclusively, the combination of alginate-arabic gum and inulin showed potential for improved survival of probiotics in fruit juices to take the advantage of their therapeutic benefits.
Publication Details
Page(s) 24-24
DOI DOI not available
Published Journal: Abstract Book on International Conference on Life Sciences (ICLS-23) 11-12 May 22-23, Volume: 0, Issue: 0, Year: 2023

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Keywords
inulin, Lactobacillus plantarum, Prebiotics, Arabic gum, micro encapsulation, Fructo oligosaccharides
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