Microencapsulation of probiotic bacteria in xanthan-chitosan polyelectrolyte complex gels

摘要: Title of dissertation: MICROENCAPSULATION OF PROBIOTIC BACTERIA IN XANTHAN-CHITOSAN POLYELECTROLYTE COMPLEX GELS Sanem Argin, Doctor Philosophy, 2007 Dissertation directed by: Professor Y. Martin Lo Department Nutrition and Food Science In recent years, increasing evidence indicating numerous health benefits associated with the intake probiotic bacteria has created a big market foods worldwide. However, maintaining high numbers viable cells in food products during shelf life product gastrointestinal transit is challenge. The goal this research to develop novel microencapsulation system using xanthan gum chitosan polyelectrolyte complex gels order protect against adverse environmental conditions, increase their recovery rates. extrusion method was used form xanthan-chitosan microcapsules. effects initial polymer concentration solution pH on crosslink density capsule network were investigated by swelling studies modulated differential scanning calorimetry (MDSC) analysis. Once formulations resulting highly crosslinked structure determined, P. acidilactici successfully encapsulated these formulations. Efforts made study release kinetics from capsules conditions. Cell found be negligible simulated gastric juice. intestinal relaxation controlled complete cell achieved at least 5 hours. After exposure fluid (pH=2.0), encapsulation provided up six-log four-log preservation freeze-dried over free suspending for 1 2 hours, respectively. These results suggest that have good potential delivery intestines where can colonize benefit consumer.