National Academy of Agricultural Sciences (NAAS)
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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 |
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.
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