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dc.contributor.author | Amakiri, Andreal Chioma![]() |
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dc.contributor.author | Thantsha, Mapitsi Silvester![]() |
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dc.date.accessioned | 2016-09-09T12:55:52Z | |
dc.date.available | 2016-09-09T12:55:52Z | |
dc.date.issued | 2016-12 | |
dc.description.abstract | BACKGROUND : Vegetal BM 297 ATO is a food grade lipid based material extracted from vegetables, and certified for human consumption. In this study, Bifidobacterium longum LMG 13197 was encapsulated in Vegetal BM 297 ATO-inulin by freeze drying, followed by evaluation of its survival in simulated gastrointestinal fluids and yoghurt. Furthermore,the effect of incorporation of such microparticles on physico-chemical properties of yoghurt was examined. Unencapsulated and encapsulated B. longum cells were exposed to simulated gastrointestinal fluids for 6 h and yoghurt at 4 °C for 6 weeks, and then evaluated for viability using plate counts. RESULTS : By the end of exposure to simulated gastrointestinal fluids, encapsulated cells were >5 log units higher than their unencapsulated counterparts. Furthermore, their levels in yoghurt remained above 106 cfu mL−1 until the end of 6 weeks of storage while unencapsulated levels were at this level up to 5 weeks. There were no significant differences in pH values of yoghurts containing encapsulated cells throughout the storage (p > 0.05). However, significant differences in the lightness and yellowness of these yoghurts were recorded, although the total colour change was negligible. CONCLUSIONS : Vegetal-inulin encapsulation protected probiotics in gastrointestinal fluids and yoghurt with negligible effects to its appearance, thus can be used for fortification of yoghurt with probiotics. | en_ZA |
dc.description.department | Microbiology and Plant Pathology | en_ZA |
dc.description.librarian | hb2016 | en_ZA |
dc.description.sponsorship | The National Research Foundation (NRF) of South Africa | en_ZA |
dc.description.uri | http://www.springerplus.com | en_ZA |
dc.identifier.citation | Amakiri, AC & Thantsha, MS 2016, 'Survival of Bifidobacterium longum LMG 13197 microencapsulated in Vegetal or Vegetal-inulin matrix in simulated gastrointestinal fluids and yoghurt', SpringerPlus, vol. 5, no. 1, art. #1343, pp. 1-12. | en_ZA |
dc.identifier.issn | 2193-1801 (print) | |
dc.identifier.issn | 2193-1801 (online) | |
dc.identifier.other | 10.1186/s40064-016-3010-y | |
dc.identifier.uri | http://hdl.handle.net/2263/56691 | |
dc.language.iso | en | en_ZA |
dc.publisher | SpringerOpen | en_ZA |
dc.rights | © 2016 The Author(s). This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/). | en_ZA |
dc.subject | Lipid excipients | en_ZA |
dc.subject | Microencapsulation | en_ZA |
dc.subject | Probiotics | en_ZA |
dc.subject | Vegetal | en_ZA |
dc.subject | Inulin | en_ZA |
dc.subject | Simulated gastrointestinal fluids | en_ZA |
dc.title | Survival of Bifidobacterium longum LMG 13197 microencapsulated in Vegetal or Vegetal-inulin matrix in simulated gastrointestinal fluids and yoghurt | en_ZA |
dc.type | Article | en_ZA |