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Microencapsulation of Lactobacillus plantarum (mtcc 5422) by Spray-Drying and Freeze-Drying Methods.

Chris, Cherita (2011) Microencapsulation of Lactobacillus plantarum (mtcc 5422) by Spray-Drying and Freeze-Drying Methods. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Probiotic bacteria are becoming increasingly popular as food cultures, in parallel with a heightened awareness of their contribution to good health. At present, good clinical documentation exists for the use of specific probiotics in both preventing and treating some forms of diarrhea. They also help to prevent infection, improve the immune system, prevent osteoporosis, prevent intestinal tract infection, regulate gut motility, prevent colon cancer and also are used as anti-cholesterolaeomic, anti-tumor, anti-mutagenic and anti-allergenic. A major challenge associated with the application of probiotic cultures in functional foods is the retention of viability during the drying process. The main factor that affects the survival and stability of microorganisms during storage is the processing problems during drying of bacterial cells. Microencapsulation can protect these sensitive cells against high temperatures and oxygen levels, acidic environments, freezing process and during transit through the gastro-intestinal tract of consumers. In this study, spray drying and freeze-drying techniques were employed for the microencapsulation of Lactobacillus plantarum with two different wall materials compositions namely, whey protein isolate (WPI) with sodium alginate (SA) or denatured whey protein isolate (DWPI) with sodium alginate. Moreover, this study also investigated the encapsulation efficiency of the different drying methods. The morphology of the freeze dried powder (based on SEM) shows cake like structure with very fine pores on the surface, whereas spray dried particles showed smooth spherical particles without pores. This study indicated that spray drying method produced almost 16 % less survival of cells than the freeze dried method.
Uncontrolled Keywords: Spray drying; microencapsulation; Lactobacillus plantarum; freeze drying
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 03 Freeze drying
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Aug 2011 09:14
Last Modified: 28 Dec 2011 10:27
URI: http://ir.cftri.com/id/eprint/10338

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