Application of multicriteria decision technique to determine optimum sodium alginate concentration for microencapsulation of Lactobacillus casei Shirota by extrusion and emulsification

Abstract

The aim of this study was to evaluate the effect of sodium alginate concentration on microencapsulation of probiotic Lactobacillus casei Shirota (LCS) by extrusion and emulsification methods and determine the optimum alginate concentration using Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) approach. Determined morphology and size of the capsules, encapsulation efficiency, release of entrapped cells, and survivability of entrapped cell exposed heat treatment, simulated gastric and intestinal juice conditions were significantly varied depending on encapsulation method and alginate concentrations (p < .05). The beads obtained with extrusion more protected the probiotic cells than beads obtained with emulsification. TOPSIS was performed to determine optimum alginate concentration regarding capsule size, encapsulation efficiency, release rate of entrapped cells, and survivability of entrapped cell exposed heat treatment, simulated gastric and intestinal juice conditions. According to TOPSIS, 2% and 2.5% of alginate may be effectively used to microencapsulation of LCS for extrusion and emulsification methods, respectively. Practical applicationsMicroencapsulation is a technology that is widely used for enclosed valuable core material in very small capsules with coating materials. The stability of microencapsulated probiotic bacteria is affected by several factors such as coating material and its concentration, microencapsulation methods, etc. The results of this work present the optimum sodium alginate concentration using TOPSIS for microencapsulation of Lactobacillus casei Shirota by extrusion and emulsification methods and present the ideal microencapsulation method. K E Y W O R D SLactobacillus casei Shirota (LCS), microencapsulation, multicriteria decision technique, probiotic

Survival and behavior of free and encapsulated probiotic bacteria under simulated human gastrointestinal and technological conditions

“…Lactobacillus acidophilus was encapsulated by the method as described by (Gul & Dervisoglu, 2017). Briefly, solution of sodium alginate (2%), soy protein isolate (2%), and sodium alginate–soy protein isolate (1:1) % w/w was dissolved in distilled water.…”

“…The survival of entrapped and free cells counts in ice cream during storage was determined by method as described by (Gul & Dervisoglu, 2017). Briefly, 1 g of each sample was weighted I and poured in tube containing 9 ml of ringer solution preheated to 37°C and then dropped into sterile stomacher bag.…”

Lipid Oxidation in Emulsions Fortified with Iron-Loaded Alginate Beads

“…Over the years, alginate hydrogels have been successfully used for the encapsulation of numerous food ingredients such as probiotics [4], lipids [5], enzymes [6], and antioxidants [7] to prevent interactions with other food components, or gastric fluid. In this work, we use a similar approach, trying to segregate iron from its reactants via physical encapsulation in an alginate hydrogel, and thus limit or prevent its pro-oxidant activity.…”

An investigation of operational parameters of jet cutting method on the size of Ca‐alginate beads

“…The dripping process has been proved to be the most versatile technique to enable application of sodium alginate. Since this technique uses mild operational conditions, it is suitable for preserving thermolabile compounds, such as drugs, organisms, proteins or fragrances (Gaonkar et al, ; Gul & Dervisoglu, ; Lorenzetti, Moro, & García‐Cruz, ; Rakmai, Cheirsilp, & Prasertsan, ). Besides this technique has potential to be scaled up, due to its simplicity, the yield of beads production is high due to the low losses of material during the formation of bead (Oxley, ).…”