Effect of Red Palm Oil Incorporation on the Functional Properties of Microencapsulated Probiotics

Lim, Zen Na (2026) Effect of Red Palm Oil Incorporation on the Functional Properties of Microencapsulated Probiotics. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

Text Lim Zen Na_Full Text.pdf Restricted to Registered users only Download (3MB)

Abstract

The incorporation of red palm oil (RPO) in alginate-based microencapsulation systems offers a novel strategy for improving probiotic stability and functionality. This study aimed to evaluate the effect of RPO on the viability of Lactiplantibacillus plantarum TAR4 during simulated gastrointestinal (GI) conditions, compare encapsulation efficiency (EE) between different RPO incorporation methods, and assess the antioxidant activity of RPO–alginate microcapsules. Microcapsules were prepared using the extrusion method with sodium alginate (1.5% w/v) alone, 1.5% (w/v) alginate–RPO blends at ratios of 1:1, 1:2, and 2:1, and alginate beads with an additional RPO coating. Free cells served as the control. Encapsulation efficiency was determined by viable cell counts before and after encapsulation, probiotic survival was assessed under simulated gastric (pH 1.8) and intestinal (pH 7.0) conditions, and antioxidant activity were determined spectrophotometrically using ABTS, DPPH, and FRAP assays. Results demonstrated that encapsulation efficiency was the highest for RPO-coated beads (Trial 1: 86.80 ± 1.51%; Trial 2: 89.45 ± 6.37%). Viability studies confirmed that encapsulation significantly improved probiotic survival under simulated GI stress compared to free cells, with the SA:RPO (1:2) formulation exhibiting significantly lower reduction in both SGF (Trial 1: 1.89 ± 0.02 log CFU/mL; Trial 2: 1.77 ± 0.04 log CFU/mL) and SIF (Trial 1: 1.86 ± 0.10 log CFU/mL; Trial 2: 1.83 ± 0.02 log CFU/mL). Antioxidant assays for SA:RPO (1:2) formulation revealed that microencapsulation enhanced radical scavenging activity (RSA) over digestion time, with ABTS significantly increasing to >90% from initial RSA (Trial 1: 45.06 ± 1.51% ; Trial 2: 45.71 ± 1.88%). The DPPH assay showed a steady increase in RSA, rising from Trial 1: 6.04 ± 0.60 % and Trial 2: 6.45 ± 1.66% before digestion to Trial 1: 12.36 ± 0.91% and Trial 2: 14.41 ± 0.94% after 180 minutes. FRAP values were significantly higher after 180 minutes (Trial 1: 0.06 ± 0.01 mg FeSO₄E/g; Trial 2: 0.08 ± 0.00 mg FeSO₄E/g). In summary, sodium alginate at 1.5% w/v provides strong encapsulation capacity, while an additional RPO coating maximizes EE and enhances structural integrity. Oil-rich blends, however, may compromise encapsulation stability. This study highlights the potential of RPO–alginate microcapsules as a dual-function system that protects probiotic viability while delivering antioxidant benefits, offering promising applications in the functional food industry.