IMPROVING THE SURVIVAL OF PROBIOTICS IN ICE-CREAM USING MICROENCAPSULATION
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Date
2018
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Abstract
Viability and stability of probiotics in functional dairy foods have been a major concern, because a high number
of organisms are needed to confer health benefits to the ultimate end users- consumers. In this regard, an
investigation was done to evaluate the survivability of two proven probiotics viz., Lactobacillus acidophilus
(LA-5) and Lactobacillus rhamnosus (NCDC-18)in ice cream by employing microencapsulation technique.
Microencapsulation was done by extrusion and emulsion methods by using two different combination of wall
materials like sodium alginate + starch and sodium alginate + starch + whey protein concentrate. The survival
of L.acidophilus(LA-5) and L.rhamnosus (NCDC-18) were monitored during the storage period of 120 days at
_23°C. The probiotic viability between 107 and 108 cfu/g at the end of three months of storage of ice cream
(which is the normal shelf life of ice cream) has been achieved in all encapsulation procedure employed in the
present study. Among all treatments, treatment-IV and treatment-V (emulsion method of encapsulation using
sodium alginate + starch and sodium alginate + starch + whey protein concentrate as wall materials) showed
good viability in probiotic strains and different environmental condition. It is concluded that
microencapsulation can significantly increase the survival rate of probiotic bacteria in ice cream over an
extended period of shelf-life without affecting the physic chemical and sensorial attributes.
Description
TNV_IJARSE_2018_7(1)388-394
Keywords
Veterinary Science