Viabilitas Enkapsulasi Sinbiotik Isolat BAL dengan Berbagai Bahan Enkapsulan selama Masa Simpan dan Simulasi Asam Lambung

Abstract

Lactic acid bacteria (LAB) have been added to various food products as a probiotic agent because it has long been known to provide beneficial health effects in humans. In the application of LAB, cell viability is often decreased as influenced by the environment. Encapsulation technique is one of the cell protection techniques using coating material. Effective coating materials is required to produce optimal protection of LAB cells. In this study candidate of probiotic LAB (isolate US7) encapsulated with alginate-mung bean flour and alginate-gram flour with prebiotic inulin by extrusion techniques. Encapsulated LAB cell viability improved survival of cell up to CFU after 4 weeks of storage at 4°C. Beads were incubated in simulated liquid gastric acid (pH = 2) for 2 hrs and simulated intestinal fluid (pH = 6) for 3 hrs at 37 °C. The results showed that the encapsulated LAB cells maintained the survival rate at 97% with the number of cells 9.07 Log CFU in the simulated liquid gastric acid and then followed by releasing cells in simulated intestinal fluid. In general, this study indicates that encapsulation with alginate-mung bean flour and alginate-gram flour with inulin significantly successful protected probiotic bacteria against humans gastro-intestinal conditions.