Volume 21, Issue 154 (2024)
FSCT 2024, 21(154): 66-78 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Homayouni Rad A, Ebrahimi B. Microencapsulation of Lactobacillus acidophilus by ammoniacum gum enriched with nanoselenium : investigating the survival rate in simulated gastrointestinal tract and storage period. FSCT 2024; 21 (154) :66-78
URL: http://fsct.modares.ac.ir/article-7-70271-en.html
URL: http://fsct.modares.ac.ir/article-7-70271-en.html
1- Professor, Departmentof Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
2- Assistant Professor, Department of Food Science and Technology, Maragheh University of Medical Sciences, Maragheh, Iran ,ebrahimib@tbzmed.ac.ir
2- Assistant Professor, Department of Food Science and Technology, Maragheh University of Medical Sciences, Maragheh, Iran ,
Abstract: (322 Views)
The escalating demand for hydrocolloids exhibiting exceptional performance has encouraged the interest of researchers in identifying novel sources of these hydrocolloids. Encapsulation has emerged as a strategy to boost the survivability of probiotics in harsh environmental conditions, enabling these beneficial bacteria to be transported to the body in sufficient quantities to leverage their health-promoting effects. This study aimed to explore the viability of microencapsulating probiotic L. acidophilus using ammoniacum gum (AMG), enhancing it with nanoselenium, and ascertaining its survival rate in stressful conditions. AMG, extracted from the mucilage of the Dorema Ammonacum plant using solvent and alcohol precipitation, was employed in the study. Solutions comprising 1%, 5%, and 10% weight-volume of AMG were prepared, followed by the synthesis of selenium nanoparticles at a concentration of 1.5%. Bacterial cells with an average count of 6.85×1011 log CFU were then introduced into the suspension. Observations revealed a substantial increase in encapsulation efficiency, rising from 66% to 81% with the escalation of gum concentration. The survival rates under refrigerated conditions for 1%, 5%, and 10% concentrations of AMG were recorded at 62.43%, 72.37%, and 81.83%, respectively. In simulated stomach conditions, at the pH levels applied in this study, concentrations of 5% and 10% of AMG exhibited sustained live cell counts exceeding 7 log cfu g-1 after 3 hours of incubation. Additionally, after a 6-hour incubation in a 10 g L-1 bile solution, free cells exhibited a reduction of 5.93 log cfu g-1, whereas micro-encapsulated cells at concentrations of 1%, 5%, and 10% demonstrated reductions of only 3.93 log cfu g-1, 3.15 log cfu g-1, and 1.9 log cfu g-1, respectively. These findings underscore the excellent encapsulation properties of AMG, locating it as a promising candidate for integration into numerous food formulations with similar objectives.
Article Type: Original Research |
Subject:
Bioactive compounds
Received: 2023/07/4 | Accepted: 2024/06/1 | Published: 2024/12/21
Received: 2023/07/4 | Accepted: 2024/06/1 | Published: 2024/12/21
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |