The application of multi-particulate microcapsule containing probiotic bacteria and inulin nanoparticles in enhancing the probiotic survivability in yoghurt

Publication date: Available online 16 October 2019Source: Biocatalysis and Agricultural BiotechnologyAuthor(s): Bahgat Fayed, Hoda S. El-Sayed, Amira Abood, Amal M. Hashem, Nayra S.H. MehannaAbstractThe potential application for the multiparticulate synbiotic microcapsule in yoghurt production was presented in the current study. Initially, three different formulae were fabricated to investigate the mechanism of action. This was followed by characterization the size of both of the nanoparticles and the final multiparticulate microcapsule. The yoghurt was then formed and the formulae were added and subjected to 4 weeks storage period. The viability of Bifidobacterium mixed cultures was monitored weekly. The results showed the viability of Bifidobacterium cultures was enhanced when double coated microcapsule was applied compared to the free one. The enhancement was further boosted when inulin was incorporated in either free form or in the form of nanoparticles. Scanning electron microscope image showed the final multiparticulate microcapsule has size of 700 μm while the laser diffraction particle size analyzer revealed the nanoparticles size is 118.1±4 nm. It was concluded that both of the double coat layer covering the multiparticulate microcapsule and the entrapped inulin, significantly enhanced the survivability of the encapsulated Bifidobacterium cultures in yoghurt during the shelf period.Graphical abstract
Source: Biocatalysis and Agricultural Biotechnology - Category: Biotechnology Source Type: research