Paweena Dikit, Aran H-Kittikul and Suppasil Maneerat

pp. 425 - 432

Abstract

The effect of encapsulation with three kinds of emulsifier (Tween 80, gum arabic and bioemulsifier extracted from spent
yeast) on the survival of Lactobacillus plantarum D6SM3 in simulated gastrointestinal tract during storage at 4°C and
room temperature was investigated. The survival of all encapsulated cells treated in simulated gastric juice was higher than
free cells at both pH 2.5 and 3.0. The viability of the free and encapsulated cells showed a gradual decline throughout the
storage period at 4°C. However, the viability rapidly declined at room temperature. In addition, the droplet size distribution of
encapsulated cells was compared between those with and without an emulsifier by using the laser diffraction method. The
particle size and polydispersity value of encapsulated cells were controlled better in emulsion with emulsifier added. The
surface of encapsulated cells with emulsifier exhibited smoother characteristics than those without emulsifier. 

Keywords

• bioemulsifier
• spent yeast
• encapsulation
• probiotic
• Lactobacillus plantarum