Effect of co-encapsulated lactobacillus acidophilus tistr 2365 with bamboo mushroom powder on the surviability of probiotic cells and quality changes of Khoa-Mak Sap during refrigerated storage

Name: Narakorn Srisuk

LCSH: Burapha University.Faculty of Science

Classification :.DDC: 579.32

LCSH: Lactobacillus

Abstract: Egg and fruiting body of bamboo mushroom powder at the concentrations of 0, 0.8, 1 and 3% (w/v) were added during encapsulation of Lactobacillus acidophilus TISTR 2365 in alginate beads. The influence of addition of co-encapsulated, encapsulated and free probiotic cells on the microbiological, physico-chemical, antioxidant and sensory properties of Khoa-Mak sap beverages during storage at 4C for 35 days were investigated. The addition of bamboo mushroom powder in beads did not influence the size (3.0 mm) and shape of the moist beads. All encapsulation formulations indicated high encapsulation yields of 95-98% and also positively influenced several characteristics such as alcohol, titratable acidity, reducing sugar, probiotic survival and sensory properties. High viability of L. acidophilus (> 8 log CFU/g) in all bead formulations was maintained above the recommended minimum therapeutic throughout the storage of Khoa-Mak saps. Moreover, the incorporation of bamboo mushroom powder, particularly 3% egg feature in beads (AEB3) increased the probiotic survival in Khoa-Mak sap during storage. The addition of either egg or fruiting body of bamboo mushroom from 0.8 to 3% in beads resulted in the significant increasing of total phenolic contents and their 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities. Khoa-Mak sap containing AEB3 were also favored by the panelists with high sensory scores throughout the storage period. The additional effect of bamboo mushroom powder (egg and fruiting body at 0, 0.8, 1 and 3% w/v) in co-encapsulation on the survival of encapsulated L. acidophilusin simulated digestive system was monitored. The addition of bamboo mushroom powder resulted in less interconnected network, causing larger pores when compared to alginate bead without bamboo mushroom powder. However, the beads in combination with bamboo mushroom powder (survival rate of 63-68%) and without bamboo mushroom powder (survival rate of 67%) provided greater protection of cells, enhancing their survival in gastrointestinal condition as compared to free cells (survival rate of 34%). Thisis the first study to use bamboo mushroom powder rich prebiotic source in co-encapsulation and was found to protect probiotic cells in simulated gastrointestinal condition.

Burapha University. Library

Address: CHONBURI

Email: buulibrary@buu.ac.th

Name: Sani Jirasatid

Role: Principal advisor

Created: 2021

Modified: 2022-05-12

Issued: 2022-05-12

วิทยานิพนธ์/Thesis

application/pdf

CallNumber: Th 579.32 Na218E

eng

DegreeName: Doctor of Philosophy

Level: Doctoral Degree

Descipline: Biological Science

Grantor: Burapha University

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