Home            Contact us            FAQs
    
      Journal Home      |      Aim & Scope     |     Author(s) Information      |      Editorial Board      |      MSP Download Statistics

     Advance Journal of Food Science and Technology


Screening of Emulsification Conditions on Microcapsulation of B. bifidum BB01 and BB28 by Plackett-burman Design

1He Chen, 1Yajuan Song, 2Hongchang Wan, 1Ye Wang and 1Guowei Shu
1College of Life Science and Engineering, Shaanxi University of Science and Technology, Xi
Advance Journal of Food Science and Technology  2014  9:1036-1040
http://dx.doi.org/10.19026/ajfst.6.155  |  © The Author(s) 2014
Received: April ‎08, ‎2014  |  Accepted: May ‎09, ‎2014  |  Published: September 10, 2014

Abstract

This present study is based on the single factor test and the significant factors of emulsification conditions, which influence the process of microencapsulation of B. bifidum BB28 and BB01, will be screen out by Plackett-Burman experimental. Bifidobacterium BB0I and BB28 were encapsulated by using emulsion method respectively. Several factors, such as alginate concentration, cell suspension-alginate ratios, CaCl 2 concentration, Tween 80 concentration, emulsification time, encapsulating time and oil-water ratios have been investigated, the results showed that sodium alginate concentration, cell suspension-alginate ratios, encapsulating time and emulsification time have a significant effect for Bifidobacterium BB01 microcapsules; CaCl2 concentration, cell suspension-alginate ratios, sodium alginate concentration and emulsification time have a significant effect for Bifidobacterium BB28 microcapsules.

Keywords:

Bifidobacterium bifidum, emulsion, microencapsulation, plackett-burman design,


References

  1. Brinques, G.B. and M.A.Z. Ayub, 2011. Effect of microencapsulation on survival of Lactobacillus plantarum in simulated gastrointestinal conditions, refrigeration and yogurt. J. Food Eng., 103: 123-128.
    CrossRef    
  2. Chakravarti, R. and V. Sahai, 2002. Optimization of compactin production in chemically defined production medium by Penicillium citrinum using statistical methods. Process Biochem., 38: 481-486.
    CrossRef    
  3. Charteris, W.P., P.M. Kelly, L. Morelli and J.K. Collins, 1998. Development and application of an in vitro methodology to determine the transit tolerance of potentially probiotic Lactobacillus and Bifidobacterium species in the upper human gastrointestinal tract. J. Appl. Microbiol., 84: 759-768.
    CrossRef    PMid:9674129    
  4. Collado, C.M. and Y. Sanz, 2006. Method for direct selection of potentially probiotic Bifidobacterium strains from human feces based on their acid-adaptation ability. J. Microbiol. Meth., 66: 560-563.
    CrossRef    PMid:16522337    
  5. Doleyres, Y., I. Fliss and C. Lacroix, 2004. Increased stress tolerance of Bifidobacterium longum and Lactococcus lactis produced during continuous mixed-strain immobilized-cell fermentation. J. Appl. Microbiol, 97: 527-539.
    CrossRef    PMid:15281933    
  6. Filomena, N., O. Pierangeo, F. Florinda and C. Raffaele, 2012. Microencapsulation in food science and biotechnology. Curr. Opin. Biotech., 23: 182-186.
    CrossRef    PMid:22024623    
  7. Fritzen-Freire, C.B., C.M.O. Müller, J.B. Laurindo and E.S. Prudêncio, 2010. The influence of Bifidobacterium Bb-12 and lactic acid incorporation on the properties of Minas Frescal cheese. J. Food Eng., 96: 621-627.
    CrossRef    
  8. Gardiner, G., E. O'Sullivan, J. Kelly, M.A.E. Auty, G.F. Fitzgerald, J.K. Collins, R.P. Ross and C. Stanton, 2000. Comparative survival rates of human-derived probiotic Lactobacillus paracasei and L. salivarius strains during heat treatment and spray drying. Appl. Environ. Microb., 66: 2605-2612.
    CrossRef    PMid:10831444 PMCid:PMC110587    
  9. Gouin, S., 2004. Microencapsulation: Industrial appraisal of existing technologies and trends. Trends Food Sci. Tech., 15: 330-347.
    CrossRef    
  10. He, C., W. Ye, S. Guowei and J. Yali, 2012. Effect of alginate and cell suspension on viable counts and efficacy of entrapment of encapsulated B. bifidum BB28. Adv. Mater. Res., 531: 499-502.
  11. Kailasapathy, K., 2006. Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. Food Sci. Technol., 39: 1221-1227.
  12. Matsumoto, M., H. Ohishi and Y. Benno, 2004. H+-ATPase activity in Bifidobacterium with special reference to acid tolerance. Int. J. Food Microbiol., 93: 109-113.
    CrossRef    PMid:15135587    
  13. Mohammadi, R., A.M. Mortazavian, R. Khosrokhava and A.G. Cruz, 2011. Probiotic ice cream: Viability of probiotic bacteria and sensory properties. Ann. Microbiol., 61: 411-424.
    CrossRef    
  14. Patel, R.R. and J.K. Patel, 2010. Novel technologies of oral controlled release drug delivery system. Syst. Rev. Pharm., 1: 128-132.
  15. Ribeiro, A.J., R.J. Neufeld, P. Arnaud and J.C. Chaumeil, 1999. Microencapsulation of lipophilic drugs in chitosan-coated alginate microspheres. Int. J. Pharm., 187: 115-123.
    CrossRef    
  16. Sanders, M.E., 2003. Probiotics: Considerations for human health. Nutr. Rev., 61: 91-99.
    CrossRef    PMid:12723641    
  17. Pinto, S.S., C.B. Fritzen-Freire, I.B. Mu?oz, P.L.M. Barreto, E.S. Prud?ncio and R.D.M.C. Amboni, 2012. Effects of the addition of microencapsulated Bifidobacterium BB-12 on the properties of frozen yogurt. J. Food Eng., 111: 563-569.
    CrossRef    
  18. Takahashi, N., J.Z. Xiao, K. Miyaji, T. Yaeshiima, A. Hiramatsu and K. Iwatsuki, 2004. Selection of acid tolerant bifidobacteria and evidence for a low-pH-inducible acid tolerance response in Bifidobacterium longum. J. Dairy Res., 71: 340-345.
    CrossRef    PMid:15354581    
  19. Thomas, H., F. Petra and K. Ulrich, 2009. Microencapsulation of probiotic cells by means of rennet-gelation of milk proteins. Food Hydrocolloid., 23: 160-167.
    CrossRef    
  20. Xiao, Y.L., G.C. Xi, W.S. Zhong, J.P. Hyun and S.C. Dong, 2011. Preparation of alginate/ chitosan/carboxymethyl chitosan complex microcapsules and application in Lactobacillus casei ATCC 393. Carbohyd. Polym., 83: 1479-1485.
    CrossRef    

Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
Submit Manuscript
   Information
   Sales & Services
Home   |  Contact us   |  About us   |  Privacy Policy
Copyright © 2024. MAXWELL Scientific Publication Corp., All rights reserved