STUDY THE EFFECT OF MICROENCAPSULATION OF PROBIOTIC TO INCREASE SURVIVALITY TOWARDS MILK PASTEURIZERTREATMENT WHICH AVAILABLE IN LOCAL MARKETS.

STUDY THE EFFECT OF MICROENCAPSULATION OF PROBIOTIC TO INCREASE SURVIVALITY TOWARDS MILK PASTEURIZERTREATMENT WHICH AVAILABLE IN LOCAL MARKETS.

  • Amer Abdulrhman Shikh Dhaher
  • Mustafa Amer Al-Bayati
Keywords: Microencapsulation, probiotic, pasteurization Lactobacillus.

Abstract

Lactobacillus Plantarum and Lactobacillus rhamnosus GG were encapsulated using 3% of alginate via extrusion technique. And the probiotics capsules produced were further coated used 1% chitosan to increase the survival of probiotics, and evaluation of The heat resistance of the slow pasteurization and fast pasteurization for Lb,pla and Lb.GG for control and bacteria coated one layer and bacteria coated two layer at 63°C/ 30 minutes and 72°C/ 15 seconds. The results indicate that the Probiotic coated two layer are more resistant to pasteurization temperatures at 63°C/ 30 minutes and 72°C/ 15 seconds than the Probiotic coated one layer. While the results of the control follow a significant reduction for viability of cell toward pasteurization temperatures. The percentage of reduction of probiotics coated two layer was 19.78 and 15.54% for the slow pasteurization, 21.05 and 17.04% for the fast pasteurization. The percentage of reduction for probiotic coated one layer (Alginate) was 32.55 and 25.81% for the slow pasteurization, 30.4 and 26.7% for the fast pasteurization, while reduction of the control percentage was 74.43 and 72.16% for the slow pasteurization, 72.62 and 70.34% for the fast pasteurization to Lb.Pla and Lb.GG respectively.

Author Biographies

Amer Abdulrhman Shikh Dhaher

1Prof. Dr. Department of food science College of Agriculture, University of Baghdad,Baghdad, Iraq

Mustafa Amer Al-Bayati

2Department of food science College of Agriculture, University of Baghdad, Baghdad, Iraq

Published
2018-01-04