Campuran Enkapsulan dan Pemanasan Sub-Letal Meningkatkan Kualitas Mikrokapsul Lactobacillus plantarum dalam Serbuk Jambu Biji Kering Semprot.
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Date
2015Author
Ningtyas, Rina
Suryaatmadja, Sri Laksmi
Nuraida, Lilis
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The demand for nondairy probiotic foods in the global market has increased recently. Innovation today is to develop probiotic foods such as fruit based probiotics. One problem pose is that the number of probiotics generally decreased during food processing and storage conditions and when consumed through the digestive tract. Microencapsulation technique by spray drying method has been reported can increase the survival of probiotic when exposed to these environment. Factors that influence the effectivity of this method are the type of microencapsulating material and sub-lethal temperature performed on the probiotic culture before spray drying. The objectives of this study were to select the suitable encapsulating material for microencapsulation of two probiotic strains L. plantarum (2C12 and BSL) in guava juice by spray drying and to obtain the optimum sublethal pre-heating temperature exposed to probiotic culture before spray drying. The temperatures of the spray dryer were set at 1200C (inlet) and 700C (outlet). Encapsulating materials used in this study were maltodextrin (MD) and mixture of MD-Arabic gum, MD-Inulin, and MD-GOS (galactoorigosaccaride). In separate experiment, optimization of the sublethal pre-heating temperature (500C, 52.50C, and 550C) were studied. The quality of microcapsules of both L. plantarum obtained was evaluated including probiotic survival after spray drying and resistance to heat (500C, 600C, and 700C), low pH (2.0), and bile salt (0.5%). The results showed that all encapsulating materials produced good quality microcapsules of both L. plantarum strains based on the probiotic survival after spray drying and improved the resistance of probiotic after heat, low pH, and bile salts. Mixture of maltodextrin and arabic gum was considered as the best encapsulating materials in producing spray dried microcapsules with the highest cell number of both L. plantarum strains. The resistance of encapsulated probiotics to heat, low pH and bile salt was varied by the type of encapsulating materials and L. plantarum strain. Microencapsulating using maltodextrin could be able to protect the probiotic strain toward heating at 500C by 2-3 log cfu g-1 guava powder compared to free cells. While mixture of maltodextrin and GOS showed the highest protection toward low pH and bile salt, except for L. plantarum BSL, maltodextrin alone demonstrated the best protection toward bile salt. Antimicrobial activity of the probiotics after microncapsulation againts Eschericia coli did not change significantly. The optimum sublethal temperature before spray drying was at 550C which was effective in increasing the survival of probiotic about 1.0 log cfu g-1 in guava powder. The spray dried guava powder probiotic had water activity (0.4), good water solubility (90-95%), and the color measured by chromameter (L, a, b) were 84.11, 2.35, 7.85, respectively.
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- MT - Agriculture Technology [2206]