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Microencapsulation of Lactobacillus plantarum by spray drying and freeze drying methods

Mani Chandana, J. (2010) Microencapsulation of Lactobacillus plantarum 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: Probiotics can be defined as specific live microorganisms or a live microbial food or feed supplement that benefits health by improving intestinal microbial community of human or the host animal. Probiotics form a kind of functional food. The viability and stability of cells is affected during the processing of cells. Here, the study is focused on drying of probiotics encapsulated with whey protein and denatured whey protein. Spray drying process is simple and economical in comparison to freeze drying process. The spray drying process is not used widely for cells as they cause damage to the cells and affects the viability of cells. Freeze drying is an efficient method for drying of cells. Freeze dried cells has higher viability. A major disadvantage in freeze drying method is that it is expensive due to maintenance of low temperature and continuous vaccum operating conditions. Whey protein and denatured whey protein along with maltodextrin are used for the encapsulation of probiotics. In this study, both spray drying and freeze drying in the case of denatured WPI has produced higher storage stability. The cells were viable in the simulated gastric condition for a period of 4 hours. There was no significant loss of viability up to 2 hours due to encapsulation where as in the case of control cells were decreasing significantly. The reduction in viable number of cells was seen after a period of 2 hours in the case of spray dried cells. Encapsulation with denatured WPI cells has produced more viability than with WPI Cells .
Uncontrolled Keywords: Probiotics; functional food; Freeze drying; Spray drying; Whey protein;
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: 12 Jul 2010 09:44
Last Modified: 28 Dec 2011 10:16
URI: http://ir.cftri.com/id/eprint/9523

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