Encapsulation of Probiotic by Gellan Gum-Protein Peptide and Polysaccharides

¹ Department of Agro-Industry Technology and Management, Faculty of Digital Agro-Industry, King Mongkut’s University of Technology North Bangkok, Noen Hom, 25230 Prachin Buri, Thailand
² Department of Innovation and Product Development Technology, Faculty of Digital Agro-Industry, King Mongkut’s University of Technology North Bangkok, Noen Hom, 25230 Prachin Buri, Thailand
³ Department of Food Technology and Nutrition, Faculty of Natural Resources and Agro-Industry, Kasetsart University, Chiang Khruea, Mueang Sakon Nakhon, 4700 Sakon Nakhon, Thailand

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

Abstract

Over the years, consumers have become more interested in healthy eating. As a result, the probiotic food market has grown. The development of these products ensures that probiotics remain intact throughout storage. This study examined the survival of the probiotic Lactobacillus casei TISTR 1463 through an encapsulation process using extrusion techniques. Encapsulation of probiotics using alginate, gellan gum, sea cucumber peptides and konjac glucomannan coated with chitosan and fucoidan (AGSK-CF) had the highest encapsulation efficiency (%EE) of 99.275%. The results of light microscopy and stereo microscopy showed that gel beads had spherical, elliptical shapes and smooth surface. Free water content values were found in the range of 0.972-0.974. Control exhibited more green than other encapsulants. Hue values of most samples tended to be yellow and chroma values were in the range of 6 – 14. Mechanical characterization analysis of samples showed that AGSK-CF exhibited higher values of Coating Hardness (N), Interior Hardness (N) and Work of cutting/Toughness (N/sec) than other samples.