METABOLIC ATTENUATION OF LACTICASEIBACILLUS CASEI ATCC 393 USING AN EMULSION MICROENCAPSULATION STRATEGY
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Date
2022-07-28
Authors
HaneenAlrjoob
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Abstract
Background: The attenuation of probiotic bacteria by microencapsulation can be considered as a physical approach to modulate the metabolic activities of the probiotic bacteria when inserted into the food matrix.
The aim: of this work is to study the attenuation effect of microencapsulation on Lacticaseibacilluscasei ATCC 393 fermentative metabolism. Then, the attenuating system developed was used to probioticate a food matrix, an orange juice, to test the efficacy of microencapsulation to avoid physico-chemical changes during the storage of the beverage.
Methodology: Two probiotic juices were formulated: LC_OJ added of the probiotic in free form and MC_OJ added of the probiotic as microcapsules of 0.8% sodium alginate coated with chitosan. Microbiological and physiochemical tests were carried out for the two juices during storage for 15 days at 4 °C and 15 °C.
Results: pH concluded that microencapsulation had no effect on pH when the juice is refrigerated. However the orange juice MC_OJ sample presented lower Titratable Acidity (TA) than LC_OJ for both storage temperatures, meaning that the microencapsulation lowered the TA. In this study, probiotication showed no effects on color change when the orange juice regardless the form of addition. The same is for the ascorbic acid content compared with the free cells form, due to the loss of the vitamin C content during samples preparations and storage. The concluded results for LC_OJ and MC_OJ, demonstrated that microencapsulation of L. casei ATCC 393 didn’t have an attenuation effect. Both LC_OJ and MC_OJ presented high viable counts.
Conclusion: when the probiotic L. casei ATCC 393 is added to orange juice there is no need of attenuation. Moreover, orange juice represent a suitable matrix for the probiotication maintaining constant chemical and physical parameters over time and simultaneously ensuring the survival of the probiotic.
Keywords: Attenuation, L.casei ATCC 393, Orange Juice, Viable counts, pH