Lactobacillus acidophilus'un mikroenkapsülasyonu

Probiotic microorganisms can lose their viability under conditions outside their optimum life span. This has led to the emergence of new research areas, especially to increase the bioavailability of probiotic microorganisms and integrate them into different foods. One of these areas of research is microencapsulation. Microencapsulation is a new method that helps sustainably maintain probiotic microorganism viability under stressful external conditions. Within the scope of this study, the microencapsulation of L. acidophilus, one of the most commonly used probiotics, was carried out with the extrusion method using a 2% alginate and 1% starch mixture, and the morphological properties, microencapsulation efficiency, ability to release the entrapped cell and resistance to high-temperatures of the formed capsules were investigated. It was determined that the morphologies of the beads formed as a result of the study were irregular, and the capsule diameter was approximately 2.38 ± 0.27 mm. Within the capsules, the microorganism was entrapped with an efficiency of 88.63 ± 3.01% and the beads managed to release these entrapped microorganisms in a controlled manner at a rate of approximately 84.77 ± 2.77%. At 55°C and 75°C, the microencapsulated L. acidophilus probiotic microorganism lost only 41.81 ± 2.82% of its viability, and in the same study, the non-microencapsulated L. acidophilus probiotic microorganism, which was the control group has lost most of its viability. The data obtained as a result of this study reveal that alginate/starch coating materials and beads formed by the extrusion method are efficient carrier systems for probiotic microorganisms. However, more research is required to determine the effect of food on its rheological and textural properties when added to food, its behavior in the human digestive system, and its storage stability.