Effect of protein and prebiotic on the survival of encapsulated probiotic during storage

¹ Department of Agro-Industry Technology and Management, Faculty of Agro-Industry, King Mongkut’s University of Technology North Bangkok, Prachinburi, Thailand
² Department of Innovation and Product Development Technology, Faculty of Agro-Industry, King Mongkut’s University of Technology North Bangkok, Prachinburi, Thailand
³ Department of Food Technology and Nutrition, Faculty of Natural Resources and Agro-Industry, Kasetsart University, Chalermphrakiat Sakon Nakhon Province Campus, Sakon Nakhon, Thailand
⁴ Department of Applied Physics, Faculty of Engineering, Rajamangala University of Technology Isan, Khon Kaen Campus, Khon Kaen, Thailand

^* Corresponding author: wanticha.s@agro.kmutnb.ac.th

Abstract

The aim of this research was to investigate the impact of encapsulation system on its protective capability during freeze drying of Lactobacillus casei TISTR 1463 and its storage at 4˚C and 30˚C for 90 and 60 days, respectively. Sericin extract is a kind of protein with gel-like property that could aid in binding and also contains important amino acids. The combinations of sericin and prebiotics, including isomaltooligosaccharide and modified starch were evaluated during microencapsulation of probiotic L. casei TISTR 1463 in alginate beads. The highest encapsulation efficiency was 97.61% with the addition of sericinisomalto-oligosaccharide. Encapsulated probiotic with sericin-modified starch had the lowest specific rate of degradation (k) of 3.74x10^-2 day^-1 and 1.09x10^-1 day^-1 at both storage temperatures of 4˚C and 30˚C, respectively. Probiotic property of cell surface hydrophobicity (CSH) was also carried out.