dc.contributor.author |
Amakiri, Andreal Chioma
|
|
dc.contributor.author |
Thantsha, Mapitsi Silvester
|
|
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 |