Survival of alginate-prebiotic microencapsulated Lactobacillus acidophilus in mayonnaise sauce
نویسندگان
1 گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی
2 گروه علوم تخصصی دامپزشکی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی
3 گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی
4 گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی
5 گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی
6 سر ممیز ارشد سازمان جهانی ایمنی غذا
doi
10.22059/ijvm.2012.30225چکیده
Background: Nowadays, Microencapsulation of probiotic bacteria is the newest method for increasing the survival ability of probiotics in Food products. The Lactobacillus acidophilus as a probiotic bacterium has more beneficial effects and the low survival of this bacterium under food processing conditions and adverse environment have been studied by many researchers. OBJECTIVES: In this study, Lactobacillus acidophilus was added to mayonnaise sauce as either free cells or encapsulated and the survival of probiotic was evaluated during storage for 30 days at 4oC. METHODS: The emulsion method was performed for the microencapsulation process of Lactobacillus acidophilus. A morphological characteristic of capsules was indicated by optical microscope and scanning electron microscope. RESULTS: The microencapsulation with calcium alginate-resistant starch significantly affected (p
