IMPROVING THE VIABILITY OF PROBIOTICS IN ICE CREAM BY MICRO - ENCAPSULATION TECHNIQUE
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Date
2015
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Abstract
The study was carried out to evaluate the survivability of two proven probiotic strains viz., Lactobacillus acidophilus (LA-5) and
Bifidobacterium animalis sps. Lactis (BB-12) in ice cream using microencapsulation technique. Extrusion and emulsion method of
microencapsulation was done by using two different combination of wall materials viz., sodium alginate + starch and sodium
alginate + starch + whey protein concentrate. The survival of L. acidophilus (LA-5) and B. lactis (BB-12) 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 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. The present study envisaged that microencapsulation can significantly increase the survival rate of probiotic bacteria
in ice cream over an extended period of shelf-life. Further the addition of microencapsulated probiotics in icecream had no
significant effect on physic-chemical and sensory properties.
Description
TNV_JEBS_2015_29(1)129-132
Keywords
Veterinary Science