THE USE OF MICROENCAPSULATION TECHNOLOGY WITH COATING LAYER BY LAYER TO IMPROVE THE STABILITY OF THE Lactobacillus casei TOWARDS THE BILE SALTS AND TREATMENT HEAT.

THE USE OF MICROENCAPSULATION TECHNOLOGY WITH COATING LAYER BY LAYER TO IMPROVE THE STABILITY OF THE Lactobacillus casei TOWARDS THE BILE SALTS AND TREATMENT HEAT.

  • رغد رحيم الحاتم
  • علي خضير الركابي
  • ﺁمال كاظم الأسدي
Keywords: Whey proteins concentrated, microencapsulation, coating type, bile salts, heat treatment.

Abstract

This study aimed to improve the microencapsulation technique using a type coating the encapsulation Layer by Layer, which provide the best protection for life Lactobacillus casei in the extrusion method and use the microencapsulation of materials of the protein concentrated by protein 80% and the coating with alginate and chitosan have the results showed the variation in the difference of the binding process encapsulation yield among the types of coating through. by studying of these the effect o stability of the bio probiotic free cell and the three types coated towards three different concentrations from bile salts 0, 0.3, 0.5 and 0.7% when the periods of time different of zero and two and three hours at incubation the recorded highest stability with coated layer of the double layer when three hours compared to the bio probiotic free, with the survival rate 89.91, 85 and 82%, while the bio probiotic free cell record 100, 61.61 and 45.8% respectively, while tested the stability of cells are towards treatment heat three temperatures of 45, 55 and 65°C theat 0, 15 and 30 minute, the results showed stability with as recorded cells coated double layer the highest survival rate amounted to 95.74, 92.83 and 86.87% in three degrees of heat at 30 minute compared to the coated with asingle layer then it is followed by a encapsulated (Uncoating layer) and less stability are the free cells.

Author Biographies

رغد رحيم الحاتم

1Department of Food science, College of Agriculture, University of Basrah. Iraq. [email protected]

علي خضير الركابي

2Department of Food science, College of Agriculture, University of Basrah. Iraq. [email protected]

ﺁمال كاظم الأسدي

3Department of Food science, College of Agriculture, University of Basrah. Iraq. [email protected]

Published
2020-12-31