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Characterization of biopolymeric encapsulation system for improved survival of Lactobacillus brevis

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A Correction to this article was published on 29 March 2022

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Abstract

Carrageenan can be used as an encapsulation material due to its gelling properties. Sodium alginate is traditionally used encapsulation material. However, different structural and viability issues were observed in different studies. The aim of this study was to improve the survival of L. brevis LBR1 using alginate-carrageenan beads through structural optimization. L. brevis LBR1 was microencapsulated by extrusion technique using varying concentration of carrageenan and alginate (To (0%: 0%) T1 (0.01%:1.5%), T2 (0.02%:1.5%), T3 (0.03%:1.5%), T4 (0.04%:1.5%), T5 (0.05%:1.5%). The beads were evaluated for release profile, storage stability and survival under simulated gastrointestinal conditions. All the treatments showed better encapsulation efficiency. The addition of carrageenan improved the structure of sodium alginate beads with better interlinkage. The free cells could not maintain their viability in GIT conditions as compare to encapsulated cells. The T5 comparatively showed better stability in simulated intestinal conditions. However, slow release was observed as compare to other formulations. Encapsulation significantly improved the probiotic viability using different combinations of carrageenan and alginate.

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Acknowledgements

The authors are thankful to the National Institute of Food Science and Technology, University of Agriculture, Faisalabad for providing technical support and laboratory facilities during research work.

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Authors and Affiliations

  1. National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan

    Muhammad Azam & Muhammad Saeed

  2. Center of Excellence for Olive Research and Training, Barani Agricultural Research Institute, Chakwal, 48800, Pakistan

    Iqra Yamin

  3. College of Rehabilitation and Allied Health Sciences, Riphah International University Faisalabad, Faisalabad, 38040, Punjab, Pakistan

    Muhammad Waheed Iqbal

  4. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

    Muhammad Waheed Iqbal, Shahid Mahmood & Tahreem Riaz

  5. Department of Horticulture, MNS-University of Agriculture, Multan, Pakistan

    Tanveer Ahmad

  6. Department of Food Science and Technology, University of Central Punjab, Lahore, Pakistan

    Muhammad Rizwan

  7. Department of Nutrition and Health Promotion, University of Home Economics, Lahore, Pakistan

    Wahab Ali Khan

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  1. Muhammad Azam
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  2. Muhammad Saeed
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  9. Tahreem Riaz
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Correspondence to Muhammad Azam.

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Azam, M., Saeed, M., Ahmad, T. et al. Characterization of biopolymeric encapsulation system for improved survival of Lactobacillus brevis. Food Measure 16, 2292–2299 (2022). https://doi.org/10.1007/s11694-022-01334-0

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  • DOI: https://doi.org/10.1007/s11694-022-01334-0

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