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KMID : 0380620150470050633
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 5 p.633 ~ p.638
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Effect of Coating Materials on the Stability of Spray-Dried Lactobacillus Powder during Storage
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Kim Soo-Jin
Lee Sang-Yoon
Han Jong-Kwon
Lee Jae-Kwon
Choi Mi-Jung
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Abstract
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Lactobacillus is a probiotic that suppresses the growth of pathogens while preventing constipation, diarrhea, and intestinal inflammation. However, various environmental conditions such as pH and temperature affect the growth of Lactobacillus. In this study, Lactobacillus plantarum was encapsulated with starch using a spray dryer to protect the viability of the organism during storage and to increase its acid tolerance. The lower water activity and storage temperature resulting from this method influenced the survival of L. plantarum. In encapsulated Lactobacillus powders, viability of Lactobacillus was increased during storage at 20°C relative to that of L. plantarum stored at 35°C in the same water activity conditions. Furthermore, L. plantarum encapsulated in starch with ginger showed increased viability when compared to non-encapsulated L. plantarum stored without treatment. Finally, based on a simulated digestion test, encapsulated L. plantarum survived at a pH of 2, whereas the non-encapsulated L. plantarum did not. Thus, coating the encapsulated powder with these materials was effective in maintaining Lactobacillus viability.
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KEYWORD
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Lactobacillus plantarum, coating materials, encapsulation, storage stability, spray-dried powder
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