Effect of encapsulation in sodium alginate, k-carrageenan and chitosan on the viability of some Lactic Acid Bacteria during storage in juice and gastrointestinal conditions.

Abstract

The aim of this work was to evaluate the effect of storage on the viability of free and encapsulated lactic acid bacteria. Encapsulated cells of L. brevis, L. casei, and L. plantarum were prepared by extrusion in 2% sodium alginate, alginatechitosan, k-carrageenan and alginate-glycogen gels.Storage temperatures were25°C, 4°C and freezing for1, 7, 14,21and 28 days. Commercial juice(pineapple) have been also used to store beads of different gels at 4°C.Moreover, encapsulated cells were exposed to gastrointestinal conditions. results showed that encapsulated cells survived better than free ones in all conditions and with all gels used. in addition L. casei gave the best viability with k-carrageenan, L. brevis with alginate-glycogen and L. plantarum with chitosan at 4°C.