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Effect of coconut oil emulsion on encapsulation of lactobacillus bulgaricus and survival in simulated gastrointest conditions

Othman, N. I. and Shahril, M. and Ramli, S. and Malek, R. A. and Mohd. Noor, N. and Sarmidi, Mohamad Roji and Abdul Aziz, Ramlan (2007) Effect of coconut oil emulsion on encapsulation of lactobacillus bulgaricus and survival in simulated gastrointest conditions. In: 10th ASEAN Food Conference 2007, August 21-23, Kuala Lumpur, Malaysia.

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Abstract

A technique was developed to protect lactic acid bacteria against high temperature during spray drying by encapsulation of bacteria cells within film-forming protein-carbohydrate- coconut oil emulsion. For these studies, the viability of the Lactobacillus bulgaricus was the highest in the feed formulation GANAMDO1 (containing 50% gum Arabic, 40% maltodextrin, 10% sodium caseinate w/w in oil/wall ratio=1) with 12.3 x 10-1 % viability after spray drying, surviving up to 2 times better than control cells (containing 100% gum Arabic in oil) at outlet air temperature 80-85°C. Increasing the proportion of the wall material (oil/wall ratio = 0.5) do not improved the viability of Lactobacillus bulgaricus after spray drying. The viable counts of spray dried Lactobacillus bulgaricus entrapped in GANAMDO1 were more than 3 log cycles than those obtained with others feed formulation after sequential exposure to simulated gastric and intestinal juices.

Item Type:Conference or Workshop Item (Paper)
Uncontrolled Keywords:Coconut oil, gum arabic, Lactobacillus bulgaricus, Microencapsulation, simulated gastric condition, spray drying
Subjects:T Technology > T Technology (General)
Divisions:Chemical and Natural Resources Engineering (Formerly known)
ID Code:5519
Deposited By: Norhani Jusoh
Deposited On:06 May 2008 01:06
Last Modified:01 Jun 2010 15:31

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