'' '' '' '' '' Exploration of Spray Drying for Microencapsulation of Probiotic with Whey Protein Isolate to Improve Survivability During Gastrointestinal Transit
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles                      Volume : 11, Issue:12, December, 2022

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2022.11(12): 40-56
DOI: https://doi.org/10.20546/ijcmas.2022.1112.006


Exploration of Spray Drying for Microencapsulation of Probiotic with Whey Protein Isolate to Improve Survivability During Gastrointestinal Transit
Department of Dairy Microbiology, Postgraduate Institute of Dairy Education and Research, College of Dairy Science, Kamdhenu University, Amreli-365601, Gujarat, India
*Corresponding author
Abstract:

In the present era, functional foods are very popular mainly that contain probiotic because of their human health benefits. They play a therapeutic role by modulating immunity, improving lactose tolerance, lowering cholesterol, and preventing some cancers. In the human gastrointestinal tract, survival and stability are being discussed by scientists and researchers. Microencapsulation techniques are getting significant attention to overcome these limitations. It is a process to entrap a substance in a suitable material in order to generate particles with diameters of a few micrometers. It is a useful technique of entrapment of the probiotic cells to protect them from harsh environmental conditions in the gastrointestinal tract. The present study was undertaken to explore the spray drying technique for microencapsulation of probiotic Lactobacillus fermentum MTCC 8711 culture to evaluate WPI (whey protein isolate) as a coating material. The probiotic culture Lactobacillus fermentum MTCC 8711 was activated and revived in MRS broth, harvested, and the cell biomass was adjusted to ˃109 CFU/ml in sterile saline solution and then it was added to WPI mixture for feed solution preparation and microencapsulation was carried out by spray drying with suitable parameters. Spray drying process and WPI gave minimum powder particle size of 347.9 d.nm (10% WPI) and better survivability of 90.01% (15% WPI). Microencapsulated powders containing L. fermentum MTCC 8711 survived in simulated gastric conditions at pH 3.0 with the survivability of 79.41% (10% WPI) and in simulated bile salts at 1.0% with the survivability of 74.46% (15% WPI) in in vitro condition. The microencapsulated powders were stored at refrigerator (4 °C) and room temperature (37 °C) up to 30 days. The survivability was shown higher at refrigerator temperature than room temperature and they have remained 2.4×107cfu/g which was recommended for probiotic formulations.


Keywords: Microencapsulation, probiotic, spray drying, whey protein isolate, survivability
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How to cite this article:

Piyush Limbachiya, Jayesh H. Kabariya and Vimal M. Ramani. 2022. Exploration of Spray Drying for Microencapsulation of Probiotic with Whey Protein Isolate to Improve Survivability During Gastrointestinal Transit.Int.J.Curr.Microbiol.App.Sci. 11(12): 40-56. doi: https://doi.org/10.20546/ijcmas.2022.1112.006
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.