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Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithin

Author

Listed:
  • Ivana LISOVÁ

    (Dairy Research Institute Ltd., Prague, Czech Republic)

  • Šárka HORÁČKOVÁ

    (Department of Milk, Fat and Cosmetic Science, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Renata KOVÁČOVÁ

    (Department of Milk, Fat and Cosmetic Science, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Vojtěch RADA

    (Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic)

  • Milada PLOCKOVÁ

    (Department of Milk, Fat and Cosmetic Science, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

Abstract

The commercial probiotic strain Bifidobacterium animalis subsp. lactis Bb12 was encapsulated using emulsion encapsulation into milk protein matrix without and with the addition of 0.5% w/w lecithin into the oil. Different agitation speeds were used during the encapsulation process. The examination of microcapsules was carried out by optical microscope and fluorescence in situ hybridisation. The particle size distribution as volume based median d0.5 was evaluated by the laser diffraction method. In the case of no lecithin addition, the agitation speed did not influence significantly the size of the microcapsules. The addition of 0.5% (w/w) of lecithin into the oil caused a decrease of d0.5 value from 196 ± 37 µm to 79 ± 3 µm at an agitation speed of 500 rpm, and from 193 ± 24 µm to 39 ± 3 µm at 1200 rpm. It can improve the sensory properties of the products with the added microcapsules.

Suggested Citation

  • Ivana LISOVÁ & Šárka HORÁČKOVÁ & Renata KOVÁČOVÁ & Vojtěch RADA & Milada PLOCKOVÁ, 2013. "Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithin," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(3), pages 270-274.
    • Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:3:id:188-2012-cjfs
    DOI: 10.17221/188/2012-CJFS
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    Cited by:

    1. Monika Kumherová & Kristina Veselá & Kateřina Jokešová & Iveta Klojdová & Šárka Horáčková, 2020. "Influence of co-encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with inulin and ascorbic acid on its viability," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 38(1), pages 57-62.
    2. Raden Haryo Bimo Setiarto & Harsi Dewantari Kusumaningrum & Betty Sri Laksmi Jenie & Tatik Khusniati & Sulistiani Sulistiani, 2020. "Modified taro starch as alternative encapsulant for microencapsulation of Lactobacillus plantarum SU-LS 36," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 38(5), pages 293-300.
    3. Šárka HORÁČKOVÁ & Kristýna ROKYTOVÁ & Kristina BIALASOVÁ & Iveta KLOJDOVÁ & Marcela SLUKOVÁ, 2018. "Fruit juices with probiotics - new type of functional foods," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(4), pages 284-288.

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