Effet of microencapsulation on the viability of probiotic bacteria under storageand simulated gastrointestinal conditions

Abstract

Throughout this work, our objective in isolation of lactic acid bacteria from “Klila” was achieved. The selected bacteria with good probiotic and technological traits were encapsulated, stored and exposed to gastrointestinal conditions. However, this work remains an initiative for many other purposes, such as: ➢ Using other techniques of encapsulation like spray drying, emulsion, coacervation with the same studied strains and polymers and also with other polymers. ➢ Using other non-polysaccharide polymers (proteins for example). ➢ Monitoring each step from encapsulation to the last day of storage by scanning electron microscopy ➢ Applying these encapsulated cells in various food matrices, comparing their viabilities and selecting the best proposed functional food. ➢ Optimizing factors affecting microencapsulation (such as concentration of polymers, the best ratio in case of mixture, CaCl2 molarity, trying other hardening agents). ➢ In vivo application in animal models.