CHARACTERISTICS OF BEADS FROM LACTOBACILLUS ACIDOPHILUS PROBIOTIC MICROENCAPSULATION WITH CALCIUM ALGINATE AND RESISTANT STARCH

Abstract

Background: Lactobacillus acidophilus has large beneficial impacts as a probiotic and the low viability of the bacteria and other probiotics in the extreme acidic-biliary conditions of gastrointestinal tract and food products have always encouraged researchers to seek approaches for improvement of these indicators. Material and method: Microencapsulation as one of the newest methods has revealed sub stantial out comes in this respect. The aim of this study was to evaluate the morphological and protective features of beads obtained from the microencapsulation of L. acidophilus probiotic. Microencapsulation by calcium alginate and resistant starch was carried out through extrusion. Result and discussion: The strength of beads was determined within 12 h and the survival rate of encapsulated bacteria was as certained in the hydrochloric acid solution, 0.1 M phosphate buffer, and a solution containing digestive powder during 120 min. conclusion: The results showed that the stability levels of beads were different in various media, whit physical tension playing an important role. Under adverse environmental conditions, microencapsulation with calcium alginate and resistant starch plays a critical role in the protection of L. acidophilus probiotic. The survival rate of microencapsulated bacteria in all conditions was significantly higher than free bacteria [p < 0.05].