African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12278

Full Length Research Paper

Effect of different microencapsulation materials on stability of Lactobacillus plantarum DSM 20174

Lulwah Y. Al-Furaih
  • Lulwah Y. Al-Furaih
  • Department of Biology, College of Science, University of Dammam, P.O. Box 1982, Dammam 31441, Saudi Arabia.
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Ibtisam M. Ababutain
  • Ibtisam M. Ababutain
  • Department of Biology, College of Science, University of Dammam, P.O. Box 1982, Dammam 31441, Saudi Arabia.
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Azzat B. Abd-El-Khalek
  • Azzat B. Abd-El-Khalek
  • Dairy Science Department, National Research Centre, Dokki, Cairo, Egypt.
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Ahmed M. Abdel-Salam
  • Ahmed M. Abdel-Salam
  • Food Science and Human Nutrition Department, College of Agriculture and Veterinary Medicine, Qassim University, P.O. Box 6622 Buraidah 51452 Al-Qassim, Saudi Arabia.
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  •  Received: 08 January 2016
  •  Accepted: 23 May 2016
  •  Published: 15 June 2016

Abstract

The aim of this work was to investigate the effect of different microencapsulation materials on the stability of probiotic bacterium (Lactobacillus plantarum DSM 20174). Microencapsulation methods with alginates were carried out using sodium chloride, canola oil, olive oil, and chitosan. The recorded data showed that the encapsulated probiotic bacterium was more stable compared with free cells. Olive oil capsules recorded the highest stability at pH 2 after incubation period of 24 h with stability up to 0.00004%. Olive oil and chitosan capsules showed stability with high concentration of bile salts (0.5%) with stability percent of 82 and 65% respectively, after 2 h of incubation. Sodium chloride and chitosan capsules gave the best stability percent of 0.026 and 0.00005%, respectively, at heat treatment up to 65°C for 30 min. Storage treatment at 4°C for 17 days reduced the stability of all capsule types, whereas sodium chloride and chitosan capsule showed stability percent up to 59 and 56%, respectively. 

Key words: Microencapsulation, Lactobacillus plantarum, olive oil and alginate.