Browsing by Subject "Probiotics"
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ItemEffect of encapsulation on Zymomonas mobilis survival rate from practical conditions and its levan polysaccharide production abilityBioethanol is one of the good sources of liquid energy for automobiles and industries. The bioethanol market has continued to grow rapidly in recent years. Thai government aims to increase ethanol consumption from 1.2 billion liters in 2015 to 3.3 billion liters by 2021 and up to 4.1 billion liters by 2036. Z. mobilis, a gram-negative bacterium, is considered as an alternative organism in large-scale fuel ethanol production. The bacterium Z. mobilis is a highly potent ethanol producer already used in industrial-scale fermentations which converts sugars to ethanol and carbon dioxide. Levans are natural polymers of the sugar fructose found in many plants and microbial products. They are formed as an undesirable by-product of sugar juice processing. This project aimed to study survivor rate of Z. mobilis encapsulated at different concentration of sodium alginate 2%, 2.5% and 3%., from simulated practical conditions including simulated food tract condition (acidic pH at 1.55 and 0.6% bile salt) and high temperature environment (85°). The encapsulated beads were separated into four different sizes according to their average size by sieving process. Results indicated that survival rates of encapsulated cells of Z. mobilis were significantly higher (p < 0.05) from all simulated conditions compared to free cells. Furthermore, the highest survival rate was obtained from sieve 10 with 3% sodium alginate for both heat and bile salt tests, while the lowest survival rates were performed by 2% alginate beads obtained from sieve 70 with survival rate of 19.52% and 14.72%, and 0.22% and 0.77%, respectively. Levan production was also determined from encapsulated cells providing the highest survivor rate which was beads from sieve 10 of 3 % sodium alginate. Results showed they that there was no significant difference (p > 0.05) in levan production between free cell and encapsulated cells from high temperature condition test.
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ItemMicroencapsulation of Probiotics in Hydrocolloid Gel Matrices: A Review( 2013) Wunwisa KrasaekooptThe use of hydrocolloid gel matrices to encapsulate probiotics is of interest due to their gentle and simplicity of gel formation as well as mild condition used. This technique enhances the viability of entrapped cells during the product shelf life at least above therapeutic minimum level as well as in the gastrointestinal tract to ensure the health benefits of consumers. This review describes the advantages of microencapsulation, hydrocolloid gel matrices such as alginate, carrageenan and whey protein, microencapsulation processes, special treatments for further improvement in encapsulation efficiency of gel matrices as well as food applications of microencapsulated probiotics.
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ItemProperties and applications of different probiotic delivery systems( 2012) Wunwisa KrasaekooptProbiotic products should contain and maintain viable cells during the product shelf life at least above therapeutic minimum level for the benefit of consumers. Due to their generally poor viability and stability in food products, especially in fermented dairy products, as well as in the host gastrointestinal tract, various microencapsulation techniques for probiotics have been developed in recent years to overcome these issues. This chapter describes the benefit of microencapsulation, various encapsulation techniques used to encapsulate probiotics and the application of encapsulated probiotics in selected food systems. The use of various supporting or encapsulating materials, such as alginate, chitosan and carrageenan is also discussed. Special treatments (such as complexation coating) of capsules for further improving the stability of the probiotics are also described.
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ItemSensory characteristics and consumer acceptance of fruit juice containing probiotics beads in Thailand(Assumption University, 2010) Wunwisa Krasaekoopt ; Kamolnate Kitsawad, jt. auth. ; Assumption University. Vincent Mary School of Science and TechnologyAlthough the survival of probitoics in fruit juices, which were nominated to be a good probiotic carrier, could be improved by using microencapsulation technique in alginate bead coated with chitosan, the satisfactoriness of the consumer must be considered. Consumer assessment and sensory evaluation of this product were performed by consumers in Thailand and by using descriptive analysis, respectively. Four hundred consumers from Bangkok and the suburbs of Bangkok were served with orange and grape juices containing probiotic beads together with questionnaire in order to determine the consumer demographic, buying behavior and consumer acceptance. Most consumers bought fruit juice due to its taste (9.6) and nutritional value (8.9). However, the addition of probiotic beads influenced the sensory quality of the product by increasing the swallowing difficulty and remaining particles of the products. The majority of consumers accepted orange and grape juices containing probiotic beads (82.3 and 84.3%, respectively), giving scores of texture and overall preferences as 6.6 and 6.7 for orange juice; and 6.8 and 6.9 for grape juice. Application of probiotic beads also increased turbidity of grape juice. Moreover, more than 86% of the participants were willing to try and purchase the product, reflecting existence of a potential market for fruit juice containing probiotic beads.
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