Controlled release of microencapsulated probiotics in food matrix
The present study focusses on direct entrapment, internal and external microencapsulation of Lactobacillus casei (L. casei) in bio-polymer (alginate) matrix and their performance in lactose-rich media. Probiotic beads and microcapsules were suspended in modified de Mann-Rogosa-Sharpe (MRS) medium co...
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| Vydáno v: | Journal of food engineering Ročník 238; s. 61 - 69 |
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| Hlavní autoři: | , , , |
| Médium: | Journal Article |
| Jazyk: | angličtina |
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Elsevier Ltd
01.12.2018
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| ISSN: | 0260-8774, 1873-5770 |
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| Abstract | The present study focusses on direct entrapment, internal and external microencapsulation of Lactobacillus casei (L. casei) in bio-polymer (alginate) matrix and their performance in lactose-rich media. Probiotic beads and microcapsules were suspended in modified de Mann-Rogosa-Sharpe (MRS) medium containing lactose and a refreshing drink-green coconut water, fortified with the same carbohydrate. A novel mathematical model has been developed to simulate substrate and biomass time-concentration profiles as a function of radial position within the probiotic beads/capsules. Further, using the burst-release mechanism, the model could also predict the release time of L. casei-868 min, 587 min and 574 min from alginate beads, external and internal microcapsules respectively. The predicted values were in good agreement with the experimental results for both modified MRS medium and coconut water. The release time of probiotics∼10 h indicates the scope for potential application of probiotic beads/capsules in the production of probiotic functional health drinks using green coconut water.
•Model designed to simulate substrate diffusion, biomass growth in microspheres/beads.•Substrate permeation to microcapsule/bead interior controlled by reaction-diffusion.•Significant time-lag attained prior to release of probiotics in food matrix.•Burst-release time maximum for direct entrapment, least for internal gelation. |
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| AbstractList | The present study focusses on direct entrapment, internal and external microencapsulation of Lactobacillus casei (L. casei) in bio-polymer (alginate) matrix and their performance in lactose-rich media. Probiotic beads and microcapsules were suspended in modified de Mann-Rogosa-Sharpe (MRS) medium containing lactose and a refreshing drink-green coconut water, fortified with the same carbohydrate. A novel mathematical model has been developed to simulate substrate and biomass time-concentration profiles as a function of radial position within the probiotic beads/capsules. Further, using the burst-release mechanism, the model could also predict the release time of L. casei-868 min, 587 min and 574 min from alginate beads, external and internal microcapsules respectively. The predicted values were in good agreement with the experimental results for both modified MRS medium and coconut water. The release time of probiotics∼10 h indicates the scope for potential application of probiotic beads/capsules in the production of probiotic functional health drinks using green coconut water.
•Model designed to simulate substrate diffusion, biomass growth in microspheres/beads.•Substrate permeation to microcapsule/bead interior controlled by reaction-diffusion.•Significant time-lag attained prior to release of probiotics in food matrix.•Burst-release time maximum for direct entrapment, least for internal gelation. The present study focusses on direct entrapment, internal and external microencapsulation of Lactobacillus casei (L. casei) in bio-polymer (alginate) matrix and their performance in lactose-rich media. Probiotic beads and microcapsules were suspended in modified de Mann-Rogosa-Sharpe (MRS) medium containing lactose and a refreshing drink-green coconut water, fortified with the same carbohydrate. A novel mathematical model has been developed to simulate substrate and biomass time-concentration profiles as a function of radial position within the probiotic beads/capsules. Further, using the burst-release mechanism, the model could also predict the release time of L. casei-868 min, 587 min and 574 min from alginate beads, external and internal microcapsules respectively. The predicted values were in good agreement with the experimental results for both modified MRS medium and coconut water. The release time of probiotics∼10 h indicates the scope for potential application of probiotic beads/capsules in the production of probiotic functional health drinks using green coconut water. |
| Author | Banerjee, Debolina Bhattacharya, Pinaki Chowdhury, Ranjana Basu, Soham |
| Author_xml | – sequence: 1 givenname: Soham surname: Basu fullname: Basu, Soham organization: Chemical Engineering Department, Jadavpur University, Kolkata 700032, India – sequence: 2 givenname: Debolina surname: Banerjee fullname: Banerjee, Debolina organization: Chemical Engineering Department, Jadavpur University, Kolkata 700032, India – sequence: 3 givenname: Ranjana surname: Chowdhury fullname: Chowdhury, Ranjana email: ranjana.juchem@gmail.com organization: Chemical Engineering Department, Jadavpur University, Kolkata 700032, India – sequence: 4 givenname: Pinaki surname: Bhattacharya fullname: Bhattacharya, Pinaki organization: Chemical Engineering Department, Heritage Institute of Technology, Kolkata 700107, India |
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| SubjectTerms | alginates beverages biomass biopolymers Burst release coconut water Concentration profiles Exponential growth Food matrix Lactobacillus casei lactose mathematical models Microencapsulation probiotics |
| Title | Controlled release of microencapsulated probiotics in food matrix |
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