Study on the Effect of Basil Seed Gum Incorporated with Sodium Alginate as Encapsulating Matrix on the Viability of Probiotic Cells under In Vitro Gastrointestinal Digestion Condition

Lee, Qian Hwa (2022) Study on the Effect of Basil Seed Gum Incorporated with Sodium Alginate as Encapsulating Matrix on the Viability of Probiotic Cells under In Vitro Gastrointestinal Digestion Condition. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Lactobacillus plantarum are probiotic cells incorporated into functional foods to confer health benefits for consumers when transferred to the human intestine in sufficient amounts. However, probiotics viability and their functionality would be suppressed by the detrimental conditions of the human gastrointestinal tract. In the current research project, the viability of non-encapsulated and microencapsulated cells of Lactobacillus plantarum under simulated gastrointestinal environments was assessed in four forms of treatments, including free cells as control, encapsulated cells with sodium alginate (SA); SA: basil seed gum (BSG) (1:2); and SA: BSG (2:1). In addition, the efficacy of microencapsulation was evaluated by encapsulation efficiency and the diameter of microbeads size produced through extrusion technique was also evaluated using stainless steel ruler. The encapsulation efficiency of the microcapsules has proven to be effective, ranging between 95.06 ± 2.19 % and 89.23 ± 6.17 % with no significant difference on the incorporation of basil seed gum and/ or sodium alginate. All the microcapsules produced from different treatments had an average diameter of 1.5 - 1.6 mm. SA and SA: BSG (1:2) provided better survival of probiotic cells under simulated gastric fluid (4.59 ± 0.32 and 4.39 ± 0.04 log cfu/mL, respectively) in comparison to the viability of free cells (2.99 ± 0.06 log cfu/mL). Interestingly, all encapsulated cells that using different treatments had a good survivability under simulated intestinal conditions (