SURVIVABILITY STUDY OF PROBIOTICS DURING GASTROINTESTINAL TRANSIT AFTER MICROENCAPSULATION BY SPRAY DRYING

P.R. LIMBACHIYA¹, J.H. KABARIYA², V.M. RAMANI³*
¹Dairy Microbiology Department, College of Dairy Science, Amreli, 365601, Kamdhenu University, Gandhinagar, 382010, India
²Dairy Microbiology Department, College of Dairy Science, Amreli, 365601, Kamdhenu University, Gandhinagar, 382010, India
³Dairy Microbiology Department, College of Dairy Science, Amreli, 365601, Kamdhenu University, Gandhinagar, 382010, India
* Corresponding Author : vimalmramani@gmail.com

Received : 01-01-2023     Accepted : 28-01-2023     Published : 30-01-2023
Volume : 15     Issue : 1       Pages : 2005 - 2011
Int J Microbiol Res 15.1 (2023):2005-2011

Keywords : Microencapsulation, Probiotics, Spray Drying, Milk Proteins, Survivability
Academic Editor : Dr Mukundraj G. Rathod, V. C. Ingle, Reddypriya Pasupuleti, Dr Dibyajyoti Talukdar
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to Dairy Microbiology Department, College of Dairy Science, Amreli, 365601, Kamdhenu University, Gandhinagar, 382010, India
Author Contribution : All authors equally contributed

Now a day’s fortified foods with probiotics are more attractive due to their health benefits in human beings. Microencapsulation technique is a process to entrap a substance in a suitable material in order to generate particles with diameters of a few micrometers. The method of microencapsulation and concentration of coating material have a significant impact on the probiotic survivability and size of powder particle obtained. Milk protein (casein) used as coating material with spray drying process gave minimum powder particle size 347.7 d.nm (6% casein) in addition to obtain maximum survivability of 61.28% with 8% casein after 12 h exposure to gastric juice at pH 3.0 and in simulated bile salts at 1.0% with survivability of 85.64% (6% casein) in in vitro condition. The microencapsulated powders containing L. fermentum MTCC 8711 were stored at refrigerator (4°C) and room temperature (37°C) up to 30 days. The survivability of L. fermentum MTCC 8711 was found better at 4°C storage conditions which indicate that microencapsulated powder can be stored at refrigerated condition up to 20 days and storage up to 10 days at 37°C. However, they were remained in the level of recommendation probiotic cell population of 8.8×10? (4°C) & 4.7×10? (37°C) cfu/g at the end of 30 days, which was recommended for probiotic formulations

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