COMBINED ENCAPSULATION OF BIFIDOBACTERIUM BIFIDUM AND BETA-CAROTENE USING CASEIN-CARRAGEENAN AND ESTIMATION OF THEIR DURABILITY DURING STORAGE AND IN SIMULATED GASTRIC ACID SITUATION

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POURSEFOLLAH A.; ZARE D.; MIRZAEI M.

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Paper Information

Journal: Journal of Food Technology and Nutrition Year:2018 | Volume:15 | Issue:4 (60) Page(s): 69-80

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Title

COMBINED ENCAPSULATION OF BIFIDOBACTERIUM BIFIDUM AND BETA-CAROTENE USING CASEIN-CARRAGEENAN AND ESTIMATION OF THEIR DURABILITY DURING STORAGE AND IN SIMULATED GASTRIC ACID SITUATION

Author(s)

POURSEFOLLAH A. | ZARE D. | MIRZAEI M. | Issue Writer Certificate

Keywords

BETA-CAROTENEQ1

BIFIDOBACTERIUM BIFIDUMQ2

CARRAGEENANQ1

CASEINQ2

MICROENCAPSULATIONQ2

Abstract

Introduction: BIFIDOBACTERIUM BIFIDUM is a beneficial probiotic usually utilized as supplement in food and food products. BETA-CAROTENE is also a food supplement with antioxidant activity. These compounds are usually susceptible and have short durability, therefore, MICROENCAPSULATION improves the sustainability. In the present study, the effect of encapsulation using “freeze drying” method was investigated on survivability of BIFIDOBACTERIUM BIFIDUM and stability of BETA-CAROTENE.Materials and Methods: Emulsified BETA-CAROTENE in a solution of sodium CASEINate and CARRAGEENAN were prepared and mixed with a dense suspension of BIFIDOBACTERIUM BIFIDUM. The solutions were then dehydrated with a freeze dryer device. The viability of bacterium and durability of BETA-CAROTENE in encapsulated samples were compared with non-encapsulated samples at the day zero and during storage at 4 and 25oC for one month and also in simulated gastric acid situation.Results: The results showed that encapsulation could increase the viability of encapsulated BIFIDOBACTERIUM BIFIDUM and durability of BETA-CAROTENE. The presence of BETA-CAROTENE in encapsulated samples significantly (P˂0.05) increased the survivability of encapsulated bacterium during storage. MICROENCAPSULATION had also a significant positive impact (P˂0.05) on the survivability of bacterium in simulated gastric conditions.Conclusion: MICROENCAPSULATION of BIFIDOBACTERIUM BIFIDUM and BETA-CAROTENE using CASEIN and CARRAGEENAN could improve the survivability of bacterium and stability of BETA-CAROTENE during storage and in simulated gastric acid situation.

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APA: Copy

ZARE, D., POURSEFOLLAH, A., & MIRZAEI, M.. (2018). COMBINED ENCAPSULATION OF BIFIDOBACTERIUM BIFIDUM AND BETA-CAROTENE USING CASEIN-CARRAGEENAN AND ESTIMATION OF THEIR DURABILITY DURING STORAGE AND IN SIMULATED GASTRIC ACID SITUATION. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 15(4 (60) ), 69-80. SID. https://sid.ir/paper/143193/en

Vancouver: Copy

ZARE D., POURSEFOLLAH A., MIRZAEI M.. COMBINED ENCAPSULATION OF BIFIDOBACTERIUM BIFIDUM AND BETA-CAROTENE USING CASEIN-CARRAGEENAN AND ESTIMATION OF THEIR DURABILITY DURING STORAGE AND IN SIMULATED GASTRIC ACID SITUATION. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2018;15(4 (60) ):69-80. Available from: https://sid.ir/paper/143193/en

IEEE: Copy

D. ZARE, A. POURSEFOLLAH, and M. MIRZAEI, “COMBINED ENCAPSULATION OF BIFIDOBACTERIUM BIFIDUM AND BETA-CAROTENE USING CASEIN-CARRAGEENAN AND ESTIMATION OF THEIR DURABILITY DURING STORAGE AND IN SIMULATED GASTRIC ACID SITUATION,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 15, no. 4 (60) , pp. 69–80, 2018, [Online]. Available: https://sid.ir/paper/143193/en

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