1/11/2024 0 Comments Fish gelatin![]() acidophilus in alginate/fish gelatin ranged. acidophilus in alginate/fish gelatin was from 289.8 to 736.5 μm with a relatively narrow range of size distribution. The range of particle size of encapsulated L. Some factors like the hydrogen bonding between carboxylate groups of fish gelatin and sodium alginate and good interaction between these biopolymers could increase encapsulation efficiency. acidophilus significantly increased along with the increase of concentration of fish gelatin from 92.3 to 98.68% ( Table 1). by 93.1% for Lactobacillus casei in alginate beads. acidophilus was 92.3% for the alginate as a single carrier, similar to the results observed by Moghanjougi et al. Finally, prepared capsules were kept in a refrigerator. Afterward, microcapsules were immersed in 10 mL of fish gelatin solution (0.5, 1.5, and 3% w/ v) and blended for 30 min at 500 rpm, transferred into a sterile glass container, and dried in a lyophilizer (RL-50DG, Really, Henan, China) at −56 ☌ for 24 h. The obtained beads were washed twice with sterile physiology serum (0.9%) to remove residuals. After the sedimentation of formed beads, the microcapsules were divided by centrifugation at 400× g for 10 min at 4 ☌, and the oily fraction was eliminated. Sterile peptone water (80 mL) was added for separating the phases, and the emulsion was stabled for 30 min. Next, sterilized calcium chloride solution (80 mL, 0.1 M) was added to the mixture by syringe as a dropper, and then the solution was blended on a magnetic stirrer for 10 min at 100 rpm. Then, 10 mL of microbial suspension was mixed with 40 mL of sodium alginate solution in a sterile condition, then added steadily by sterile syringe into a sterilized solution containing 198 g of rapeseed oil and 2 g of Tween 80 and mixed using a magnetic stirrer (3500, Anzeser, Tokyo, Japan) at 750 rpm for 20 min. Firstly, sodium alginate (2% w/ v) and fish gelatin (0.5, 1.5, and 3% w/ v) solutions were separately prepared in deionized water and sterilized at 121 ☌ for 15 min (15 psi). acidophilus was microencapsulated in sodium alginate according to the emulsion method defined by Moghanjougi et al. In contrast, investigations on the impact of encapsulated probiotics in biopolymers such as alginate and fish gelatin on staling and technological quality of bread during storage remain scarce. In this regard, present studies mainly focused on the encapsulation of probiotics and their viability on bread. Encapsulation of lactobacilli in alginate beads has been found to enhance their thermal stability and increase survival during heating and storage. The viability of encapsulated bacteria was found higher during the baking of bread. In a similar study, coated alginate-based microcapsules with an egg stearic acid/albumen matrix were used to encapsulate Lactobacillus acidophilus. They found that the survival of probiotics in bread during baking was significantly influenced by the approach used to incorporate strains and physicochemical properties of coating materials. encapsulated Lactobacillus plantarum in four encapsulating materials, including reconstituted skim milk, Arabic gum, maltodextrin, and inulin. The viability of probiotics in a solid matrix during heat processes is influenced by the composition of the matrix. acidophilus in alginate/fish gelatin capsule had great potential to improve probiotic bacteria’s survival during baking and storage and to serve as an effective bread enhancer.Ī promising strategy to enhance probiotic bacteria’s survival is to encapsulate probiotic cells in a protective capsule. Overall, the findings suggested encapsulation of L. acidophilus alginate/fish gelatin 0.5, 1.5, and 3% decreased by 19.5, 25.8, and 31.7%, respectively. Furthermore, the staling rate of bread containing encapsulated L. Fish gelatin as a second-layer carrier of the bacteria had a positive effect on improving the technical quality of bread. acidophilus in alginate/fish gelatin (1.5 and 3%, respectively) after 4-day storage was achieved. Good viability of (10 6 CFU/g) for probiotic in encapsulated L. acidophilus in alginate/fish gelatin showed an increase in the viability of bread until 2.49 and 3.07 log CFU/g during baking and storage, respectively. Compared with control (free bacteria), encapsulated L. acidophilus on the technological properties of bread (hardness, staling rate, water content, oven spring, specific volume, and internal texture structure) was evaluated. Moreover, the effect of alginate/fish gelatin-encapsulated L. acidophilus in bread before and after encapsulation in alginate/fish gelatin during the baking and 7-day storage was investigated. In the present study, Lactobacillus acidophilus LA-5 was microencapsulated in sodium alginate, followed by fish gelatin coating (0.5, 1.5, and 3%).
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