Article

Encapsulation of Lactobacillus rhamnosus GG using Milk Protein-Based Delivery Systems: Effects of Reaction Temperature and Holding Time on their Physicochemical and Functional Properties

Istifiani Ayu1, Ho-Kyung Ha2,3, Dong-Hun Yang1, Won-Jae Lee4,*, Mee Ryung-Lee1,*
Author Information & Copyright
1Department of Food and Nutrition, Daegu University, Gyeongsan 38453, Korea.
2Department of Animal Science and Technology, Sunchon National University, Sunchon 57922, Korea.
3Interdisciplinary Program in IT-Bio Convergence System, Sunchon National University, Sunchon 57922, Korea.
4Department of Animal Bioscience (Institute of Agriculture and Life Science), Gyeongsang National University, Jinju 52828, Korea.
*Corresponding Author: Won-Jae Lee, Department of Animal Bioscience (Institute of Agriculture and Life Science), Gyeongsang National University, Jinju 52828, Korea. Phone: +82-55-772-1884. E-mail: wjleewisc@gnu.ac.kr.
*Corresponding Author: Mee Ryung-Lee, Department of Food and Nutrition, Daegu University, Gyeongsan 38453, Korea. Phone: +82-53-850-6837. E-mail: mrlee@daegu.ac.kr.

© Copyright 2021 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jul 14, 2021 ; Revised: Aug 12, 2021 ; Accepted: Aug 18, 2021

Published Online: Aug 19, 2021

Abstract

Microencapsulation is a protective process for materials that are sensitive to harsh conditions encounted during food manufacture and storage. The objectives of this research were to manufacture a milk protein-based delivery system (MPDS) containing Lactobacillus rhamnosus GG (LGG) using skim milk powder and to investigate the effects of manufacturing variables, such as reaction temerpature and holding time, on the physiccohemical properties of MPDS and viability of LGG under dairy food processing and storage conditions. MPDS was prepared using chymosin at varing reaction temperatures from 25 to 40°C for 10 min and holding times from 5 to 30 min at 25°C. The morphological and physicochemical properties of MPDS were evaluated using a confocal laser scanning microscope and a particle size analyzer, respectively. The number of viable cells were determined using the standard plate method. Spherical-shaped MPDS particles were successfully manufactured. The particle size of MPDS was increased with a decrease in reaction temperature and an increase in holding time. As reaction temperature and holding time were increased, the encapsulation efficiency of LGG in MPDS was increased. During pasteurization, the use of MPDS resulted in an increase in the LGG viability. The encapsulation of LGG in MPDS led to an increase in the viability of LGG in simulated gastric fluid. In addition, the LGG viability was enhanced with an increase in reaction temperature and holding time. In conclusions, the encapsulation of LGG in MPDS could be an effective way of improving the viability of LGG during pasturization process in various foods.

Keywords: microencapsulation; Lactobacillus rhamnosus GG; food application; delivery system


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Special Issue: 67th ICoMST 2021


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