Characteristics and viability of probiotic capsule Lactobacillus paracasei ssp paracasei M13 encapsulated by extrusion using Carrageenan

Abstract

Encapsulation aimed to protect and stabilize cells during the production process and applications in food products. Carrageenan extrusion techniques do not cause damage to cells so that viability is maintained. The research aimed to get the highest yield and viability from various concentrations of carrageenan coating material. Encapsulation of probiotic Lactobacillus paracasei ssp. paracasei Ml3 using carrageenan extrusion technique with a concentration of 1%, 2%, 3% and 4%. The parameters observed were microcapsule yield, diameter, sensory test and cell viability of probiotic. The results showed that the highest yield was obtained at a 3% carrageenan concentration of 43.2% with a diameter of 3.98 mm, round-oval shape, yellowish white color. The highest viability of microcapsules at 1% carrageenan concentration of 10.44 log CFU / g, 2% of 10.89 log CFU / g, and 3% of 10.11 log CFU / g was not significantly different between treatments, whereas at the lowest 4% concentration of 8.25 log CFU / g.

Chemical properties of dragon fruit probiotic drink produced by biocapsules Lactobacillus paracasei ssp. paracasei M1.3 isolated from “Dadih” traditional fermented food West Sumatra

“…paracasei Ml3 was subcultured and incubated at 37 o C, then harvested cell biomass was using a centrifuge at 4500 rpm for 15 minutes [7]. The biomass substrate was then taken out of the liquid, twice rinsed with sterile water, then centrifuged one more for 10 minutes at 3000 rpm [5].…”

“…Lower oral doses of probiotics and microbiota can be used while maintaining effective intestinal transport and release due to the capacity of cellulose sulfate microencapsulation to protect bacteria and yeasts against viability losses caused by stomach acid [4]. The use of 3% carrageenan as an encapsulation in the encapsulation of L. paracasei ssp paracasei Ml3 was able to maintain viability up to 10.11 log CFU/gr [5]. Additionally, a 2:1 ratio of skim to carrageenan was effective in preserving viability up to 1.97 x 109 cfu/g [6].…”