Effect of microencapsulation of Lactobacillus sp. 21C2-10 isolated from cassava pulp on physicochemical sensorial and microbiological characteristics of ice cream


Citation

Sengsaengthong S., . and Oonsivilai R., . Effect of microencapsulation of Lactobacillus sp. 21C2-10 isolated from cassava pulp on physicochemical sensorial and microbiological characteristics of ice cream. pp. 585-594. ISSN 2231-7546

Abstract

The characteristics of ice cream containing free and microencapsulated Lactobacillus sp. 21C2- 10 during frozen storage (-20C) for 180 days were evaluated. Lactobacillus sp. 21C2-10 was microencapsulated by emulsion technique using maltodextrin and gelatine as wall materials. Survival rate () of Lactobacillus sp. 21C2-10 after exposure to the simulated gastro-intestinal condition of ice cream containing encapsulated cells and free cells of Lactobacillus sp. 21C2- 10 was evaluated after 180 days of frozen storage. Sensory evaluation of the ice cream was conducted after 1 and 180 days of frozen storage. Ice cream containing microencapsulated cells showed significantly higher survival rate lower acidity and higher pH value as compared to ice cream containing free cells after storage for 180 days. The addition of microencapsulated cells had no significant effect on the sensorial properties of the ice cream. Following the exposure to simulated gastro-intestinal juices for 5 h the ice cream containing encapsulated cells showed significantly higher survival rate as compared to ice cream containing free cells. Results indicated that microencapsulation of Lactobacillus sp. 21C2-10 by emulsion technique protected the microorganisms during 180 days of frozen storage and after passage through simulated gastro-intestinal conditions there were no significant effects on the sensorial properties of the ice cream.


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Abstract

The characteristics of ice cream containing free and microencapsulated Lactobacillus sp. 21C2- 10 during frozen storage (-20C) for 180 days were evaluated. Lactobacillus sp. 21C2-10 was microencapsulated by emulsion technique using maltodextrin and gelatine as wall materials. Survival rate () of Lactobacillus sp. 21C2-10 after exposure to the simulated gastro-intestinal condition of ice cream containing encapsulated cells and free cells of Lactobacillus sp. 21C2- 10 was evaluated after 180 days of frozen storage. Sensory evaluation of the ice cream was conducted after 1 and 180 days of frozen storage. Ice cream containing microencapsulated cells showed significantly higher survival rate lower acidity and higher pH value as compared to ice cream containing free cells after storage for 180 days. The addition of microencapsulated cells had no significant effect on the sensorial properties of the ice cream. Following the exposure to simulated gastro-intestinal juices for 5 h the ice cream containing encapsulated cells showed significantly higher survival rate as compared to ice cream containing free cells. Results indicated that microencapsulation of Lactobacillus sp. 21C2-10 by emulsion technique protected the microorganisms during 180 days of frozen storage and after passage through simulated gastro-intestinal conditions there were no significant effects on the sensorial properties of the ice cream.

Additional Metadata

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Item Type: Article
AGROVOC Term: Icecream
AGROVOC Term: Dairy products
AGROVOC Term: Lactobacillus
AGROVOC Term: Cassava
AGROVOC Term: Microencapsulation
AGROVOC Term: Emulsification
AGROVOC Term: Maltodextrins
AGROVOC Term: Gelatine
AGROVOC Term: Proximate analysis
AGROVOC Term: Microbiological analysis
Depositing User: Mr. AFANDI ABDUL MALEK
Last Modified: 24 Apr 2025 00:54
URI: http://webagris.upm.edu.my/id/eprint/8085

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