Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6664396 | Journal of Food Engineering | 2018 | 36 Pages |
Abstract
The present study focusses on direct entrapment, internal and external microencapsulation of Lactobacillus casei (L. casei) in bio-polymer (alginate) matrix and their performance in lactose-rich media. Probiotic beads and microcapsules were suspended in modified de Mann-Rogosa-Sharpe (MRS) medium containing lactose and a refreshing drink-green coconut water, fortified with the same carbohydrate. A novel mathematical model has been developed to simulate substrate and biomass time-concentration profiles as a function of radial position within the probiotic beads/capsules. Further, using the burst-release mechanism, the model could also predict the release time of L. casei-868â¯min, 587â¯min and 574â¯min from alginate beads, external and internal microcapsules respectively. The predicted values were in good agreement with the experimental results for both modified MRS medium and coconut water. The release time of probioticsâ¼10â¯h indicates the scope for potential application of probiotic beads/capsules in the production of probiotic functional health drinks using green coconut water.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Soham Basu, Debolina Banerjee, Ranjana Chowdhury, Pinaki Bhattacharya,