Mosilhey, Sameh Hassan: Influence of Different Capsule Materials on the Physiological Properties of Microencapsulated Lactobacillus acidophilus. - Bonn, 2003. - Dissertation, Rheinische Friedrich-Wilhelms-Universität Bonn.
Online-Ausgabe in bonndoc: https://nbn-resolving.org/urn:nbn:de:hbz:5n-01541
@phdthesis{handle:20.500.11811/1864,
urn: https://nbn-resolving.org/urn:nbn:de:hbz:5n-01541,
author = {{Sameh Hassan Mosilhey}},
title = {Influence of Different Capsule Materials on the Physiological Properties of Microencapsulated Lactobacillus acidophilus},
school = {Rheinische Friedrich-Wilhelms-Universität Bonn},
year = 2003,
note = {This work aimed at evaluating the viability and physiological changes of L. acidophilus after the microencapsulation process and over a period of storage time; influence of heat treatments; viability and stability to some deliberately simulated conditions in the carrier foods (including the presence of salt, sugar, and organic acids); and the resistance of microencapsulated L. acidophilus to some simulated conditions of the human intestinal tract (including gastric juice and bile salts).
To investigate the survival of L. acidophilus after spray drying, L. acidophilus spray dried with different carrier material mixtures including: gum arabic and gum arabic with: mannitol, pectin maltodextrin, skim milk, gum guar, gum karaya, carrageenan, alginate, lecithin, glycerol, tomato juice, tween 20, soybean flour, and gelatin; soy protein and soy protein with: alginate, pectin, gum arabic, gum arabic+alginate, and gum arabic+pectin; whey protein and whey protein with alginate, pectin, gum arabic, gum arabic+alginate, and gum arabic+pectin; soy milk and soy milk with: alginate, pectin, gum arabic, gum arabic+alginate, and gum arabic+ pectin; gelatin and gelatin with: mannitol, pectin, maltodextrin, skim milk, alginate, lecithin, glycerol, tween 20, tomato juice, soybean flour, soy protein, whey protein, and soy milk. It was found that the survival of Lactobacillus acidophilus in different capsule materials highly varied after spray drying. It is evident that, in general, the number of survivors decreased after spray drying for all capsule materials tested. The decreases ranged from less than 1 log cycle to 2 log cycles approximately.
 The results showed a great variability in the survival ability of microencapsulated L. acidophilus during storage at 5°C ranging from 4 to 15 weeks, which could be highly dependent on the different kinds of capsule materials.
 This study determined the viability of L. acidophilus during storage in different sucrose concentrations (5, 10, 15, 20, and 25%). The stability of microencapsulated cells was weakly affected by the different sucrose concentration used. 20 and 25% sucrose had moderate effect on the microencapsulated cells.
 The survival of free and microencapsulated L. acidophilus in 1. 2. 3. 4. and 5.% sodium chloride during storage at 50C was investigated. Microencapsulated L. acidophilus with soy milk+gum arabic showed the best stability to salt compared to the other capsule materials.
 The present study evaluated the stability of free and microencapsulated L. acidophilus during refrigerated storage in different lactic, citric, and acetic acids solutions with different pH values (3, 4, and 5). Little variability was observed between the different acids used at the same pHs. The protein- and soy milk-containing capsule materials could highly protect and help L. acidophilus to survive better the low pHs harsh conditions.
 Cells inoculated into HCl solutions with pH values of 1, 2 and 3. Free cells exhibited intolerance to pH 1 and 2 and were more acid tolerant at pH 3. Nevertheless, microencapsulated cells in all capsule materials were found to be slightly more acid tolerant at pH 1, and obviously more acid tolerant at pH 2 and 3. Microencapsulated cells were likely to be buffered by the protein carrier matrix and were thus not likely to be exposed to the low pH extremes. The bile concentrations tested were 1, 2 and 4%.Microencapsulated cells with soy milk+gum arabic survived best in bile, followed by whey protein+gum arabic, soy protein+gum arabic, gelatin, and gum Arabic.
 The present study is the first investigation dealing with the effect of using different capsule materials on protecting and stabilizing the viability and stability of probiotics concerning the whole line: microencapsulation process stress; stress caused by the storage time and conditions; Influence within the food product until consumption; and stress within the intestinal tract.},

url = {http://hdl.handle.net/20.500.11811/1864}
}

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