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Sanae Kaewnopparat. Protective effect of soybean powder as a cryoprotectant and encapsulating material on the survival of Lactobacillus fermentum SK54 during freeze drying, storage and exposure to simulated gastrointestinal conditions. (). Mae Fah Luang University. Learning Resources and Educational Media Center. : , .
Protective effect of soybean powder as a cryoprotectant and encapsulating material on the survival of Lactobacillus fermentum SK54 during freeze drying, storage and exposure to simulated gastrointestinal conditions
Name: Kanyanat Kaewiad
Address:
333 Moo1, Thasud, Muang, Chiang Rai 57100
Organization :
School of Agro-Industry, Mae Fah Luang University
Email :
library@mfu.ac.th
Name: Sanae Kaewnopparat
keyword:
Cryoprotectant
ThaSH:
Food sciences
ThaSH:
Agricultural industries
ThaSH:
Lactobacillus
ThaSH:
Microencapsulation
ThaSH:
Soybean
-- Cryopreservation
Abstract:
The aim of the current study was to focus on the impact of soybean powder as a
cryoprotectant and microencapsulation on the survival of Lactobacillus fermentum SK54
from freeze-drying, storing and exposing to simulated gastrointestinal tract conditions.
Seven cryoprotectants e.g., soybean powder, skim milk, galactooligosaccharide (GOS),
inulin, sucrose, lactose and glucose were tested for their ability to protect L. fermentum
SK54 during freeze-drying. Results revealed soybean powder, skim milk and GOS
could highly protect L. fermentum SK54 with the survival rates 87.06-88.52% as the
cryoprotectants. The optimal concentrations of soybean powder, skim milk and GOS
were demonstrated to be 13% (w/v). The freeze-dried cells with soybean powder had
the best survival rate from storing at 4 °C and 25 °C for 5 months. Microencapsulation
of L. fermentum SK54 cells by the extrusion technique was adopted for this study. The
encapsulated beads with soybean powder significantly improved the survival of the
bacteria in the simulated gastric fluid (SGF) and simulated intestinal fluid (SIF). The
survival rate of encapsulated cells with soybean powder stored at 4 °C and 25 °C for 5
months was markedly improved when compared with encapsulated cells without
soybean powder. Soybean powder and soybean powder incorporated in encapsulated
beads were the suitable cryoprotectants for L. fermentum SK54 in freeze-drying and
storage processes. The results in this study indicate that soybean powder is the most
suitable cryoprotectants when used alone and incorporated into encapsulated beads
prepared by extrusion technique had the potential to protect probiotic cells during the
manufacturing, storing processes and exposing to SGF and SIF.
Mae Fah Luang University. Learning Resources and Educational Media Center
Address:
CHIANG RAI
Email:
library@mfu.ac.th
Modified:
2023-05-25
Issued:
2023-05-25
บทความ/Article
application/pdf
Journal of Food Science and Agricultural Technology (2023) Vol.7 (Special Issue) : 20-25
eng
©copyrights Mae Fah Luang University
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0.03361 วินาที
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