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Influence of co-encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with inulin and ascorbic acid on its viability

Author

Listed:
  • Monika Kumherová

    (Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic)

  • Kristina Veselá

    (Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic)

  • Kateřina Jokešová

    (Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic)

  • Iveta Klojdová

    (Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic)

  • Šárka Horáčková

Abstract

Eight types of capsules containing Bifidobacterium animalis subsp. lactis Bb12 with addition of inulin and/or ascorbic acid were prepared by emulsion method with milk protein matrix or by extrusion method with alginate matrix. The size of protein and alginate capsules containing only Bb12 was 204 ± 18 µm and 1.7 ± 0.1 mm, respectively. Addition of both inulin (1% w/w) and ascorbic acid (0.5% w/w) increased the size of alginate capsules. Both methods of encapsulation prevented efficiently the manifestation of Bb12 cell metabolic activity. All types of encapsulation provided higher resistance of Bb12 cells to the conditions of a model gastrointestinal tract (GIT) compared to free cells. The influence of co-encapsulation with inulin (1% w/w) and ascorbic acid (0.5% w/w) on viability in model GIT was not demonstrable in alginate capsules but it was significant in protein capsules. The most efficient was co-encapsulation in a protein matrix with 1% w/w inulin and 0.5% w/w ascorbic acid.

Suggested Citation

  • 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.
    • Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:1:id:292-2019-cjfs
    DOI: 10.17221/292/2019-CJFS
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    References listed on IDEAS

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    1. 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.
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