The influence of prebiotic encapsulated materials on the stability of probiotic

¹ Department of Agro-Industry Technology and Management, Faculty of Digital Agro-Industry, King Mongkut’s University of Technology North Bangkok, 25230 Prachinburi, Thailand
² Department of Innovation and Product Development Technology, Faculty of Digital Agro-Industry, King Mongkut’s University of Technology North Bangkok, 25230 Prachinburi, Thailand
³ Department of Food Technology and Nutrition, Faculty of Natural Resources and Agro-Industry, Kasetsart University, Chalermphrakiat Sakon Nakhon Province Campus, 47000 Sakon Nakhon, Thailand

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

Abstract

The impact on probiotics from insufficient protection of microcapsules necessitates the development of more effective probiotic encapsulation. This is achieved by using encapsulating agents and adding a double coating layer to the microcapsules to enhance structural strength. This study aimed to investigate the survivability of the bacteria probiotic Lactobacillus plantarum TISTR 2075 encapsulated with alginate, gellan gum, creatine monohydrate and different prebiotics by using extrusion technique and coated with chitosan and hyaluronic acid by layer-by-layer technique. The encapsulation efficiency (%EE) was tested and the physical characteristics, morphology and mechanical strength of the gel encapsulations were also evaluated. Findings indicated that the encapsulation of probiotics with prebiotic added increased the encapsulation efficiency (70-94 %). Moreover, the addition of pullulan provided the microcapsules with high mechanical strength. These results confirmed that the enhancement of prebiotic pullulan to the encapsulating agents had significant effects on the survivability of probiotic cells.