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Alginate microencapsulated Lactobacillus Casei and Bifidobacteria Bifidum in mayonnaise
Paper presenter and author: Shiva Abbasi
Department of food science and technology, Islamic Azad University, Science and Research Branch, Tehran
Shiva_a_107@yahoo.com
Abstract:
Probiotic bacteria plays therapeutic roles by lowering cholesterol, preventing cancer, alleviation of constipation and diarrhea, reduce the lactose intolerance, synthesis of B complex vitamins, absorption of calcium, antimicrobial productions and immunity activation. Probiotics must be alive in product to provide above benefits in the intestinal tract. Encapsulation is a new method that is emerged in the 1990s, this method is the process of forming a coating as a physical barrier around an inner matrix to promote survival of probiotics during storage and adverse conditions then release them into the gut. The choice of biomaterial is crucial because these materials must be compatible with probiotic cells, stable in acidic environment and unstable at pH above 6, this is minimum pH that found in the intestinal lumen. Calcium alginate is the most used biomaterial for microencapsulation of probiotics. Mayonnaise is a suitable carrier for delivering probiotic bacteria into the human gut due to its high water activity and high fat level that may provide protection for the probiotic bacteria. The survival of Lactobacillus Casei and Bifidobacterium Bifidum and also their effects on mayonnaise quality were evaluated. The viability of free cells was lower than encapsulated probiotic bacteria this also resulted in lower total bacterial, yeast and mold counts due to the low pH of mayonnaise sauce. The mayonnaise which containing encapsulated probiotic bacteria also had a higher titratable acidity and lower TBA values. Finally the sensory properties were improved by using the encapsulated probiotic bacteria.
Keywords: Microencapsulation, Emulsification, Alginate, Lactobacillus casei, Bifidobacterium bifidum, Mayonnaise sauce
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