Skimmed Milk-Based Encapsulation for Enhanced Stability and Viability of Lactobacillus gastricus BTM 7 Under Simulated Gastrointestinal Conditions
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The present study investigated skimmed milk and alginate-based encapsulation for protection of a probiotic strain, Lactobacillus gastricus BTM7 during storage and exposure to simulated gastrointestinal conditions. The investigations have revealed that coating with skimmed milk and alginate in a ratio of 1:1 resulted in highest encapsulation efficiency of 94% (p < 0.05) with approximately 1 log reduction in viable cell count and 90% release of encapsulated cells in 90 min. This formulation resulted in 5-fold higher survival of bacteria during storage at refrigeration for 21 days (p < 0.05). The encapsulation of L. gastricus BTM7 provided better protection at the pH of gastric juice or pancreatic conditions with 4- and 9-fold increase in survivability after 2 h of incubation. The principal component analysis (PCA) revealed the potential of skimmed milk supplementation to alginate (1:1) to enhance survival of probiotic strain under refrigerated storage, a process that can be safely incorporated into dairy products.
KeywordsProbiotics Encapsulation Survival Gastrointestinal conditions Principal component analysis
The authors wish to thank Jaypee University of information Technology for providing essential facilities required for this research work.
Compliance with Ethical Standards
Conflict of Interest
The authors declare that they have no conflict of interest.
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