THE EFFECT OF ENCAPSULATION ON SOME PROPERITES OF LACTOBACILLUS PLANTRAUM
The objective of the study was to enhance the survivability of Lactobacillus plantarum (ATCC 29521) and investigate their resistance to some extreme conditions following its microencapsulation with alginate, chitosan, and olibanum gum. The study's findings showed that the use of olibanum gum i...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Baghdad University
2025-01-01
|
| Series: | The Iraqi Journal of Agricultural science |
| Subjects: | |
| Online Access: | https://www.jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/2117 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1823859193357008896 |
|---|---|
| author | P. K. Faraj T. A. AL-Nashi |
| author_facet | P. K. Faraj T. A. AL-Nashi |
| author_sort | P. K. Faraj |
| collection | DOAJ |
| description |
The objective of the study was to enhance the survivability of Lactobacillus plantarum (ATCC 29521) and investigate their resistance to some extreme conditions following its microencapsulation with alginate, chitosan, and olibanum gum. The study's findings showed that the use of olibanum gum in the first and second layers with alginate and chitosan protected the bacteria against various forms of pasteurization, as well as against extremely acidic conditions and high bile salt concentrations. After 28 days of storage at 4°C, the bacteria coated with the using of olibanum gum in the first and second layer demonstrated a great superiority in maintaining high numbers and better viability. The use of gum also contributed to increase the ability of the bacteria to withstand freezing storage at -18°C and re-thawing. The results also showed that olibanum gum was a superior cryoprotectant during freeze-drying process and storage for six months at 22 ℃. Also scanning electron microscope images showed that beads encapsulated with using of olibanum gum loaded a higher number of Lb. plantarum.
|
| format | Article |
| id | doaj-art-973df347f03c4306b2bb9764ced1b4a3 |
| institution | Kabale University |
| issn | 0075-0530 2410-0862 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Baghdad University |
| record_format | Article |
| series | The Iraqi Journal of Agricultural science |
| spelling | doaj-art-973df347f03c4306b2bb9764ced1b4a32025-02-11T07:09:38ZengBaghdad UniversityThe Iraqi Journal of Agricultural science0075-05302410-08622025-01-0156Special10.36103/kem79w25THE EFFECT OF ENCAPSULATION ON SOME PROPERITES OF LACTOBACILLUS PLANTRAUM P. K. FarajT. A. AL-Nashi The objective of the study was to enhance the survivability of Lactobacillus plantarum (ATCC 29521) and investigate their resistance to some extreme conditions following its microencapsulation with alginate, chitosan, and olibanum gum. The study's findings showed that the use of olibanum gum in the first and second layers with alginate and chitosan protected the bacteria against various forms of pasteurization, as well as against extremely acidic conditions and high bile salt concentrations. After 28 days of storage at 4°C, the bacteria coated with the using of olibanum gum in the first and second layer demonstrated a great superiority in maintaining high numbers and better viability. The use of gum also contributed to increase the ability of the bacteria to withstand freezing storage at -18°C and re-thawing. The results also showed that olibanum gum was a superior cryoprotectant during freeze-drying process and storage for six months at 22 ℃. Also scanning electron microscope images showed that beads encapsulated with using of olibanum gum loaded a higher number of Lb. plantarum. https://www.jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/2117pasteurization, olibanum gum, extrusion, stress tolerance, storage stability, food safety |
| spellingShingle | P. K. Faraj T. A. AL-Nashi THE EFFECT OF ENCAPSULATION ON SOME PROPERITES OF LACTOBACILLUS PLANTRAUM The Iraqi Journal of Agricultural science pasteurization, olibanum gum, extrusion, stress tolerance, storage stability, food safety |
| title | THE EFFECT OF ENCAPSULATION ON SOME PROPERITES OF LACTOBACILLUS PLANTRAUM |
| title_full | THE EFFECT OF ENCAPSULATION ON SOME PROPERITES OF LACTOBACILLUS PLANTRAUM |
| title_fullStr | THE EFFECT OF ENCAPSULATION ON SOME PROPERITES OF LACTOBACILLUS PLANTRAUM |
| title_full_unstemmed | THE EFFECT OF ENCAPSULATION ON SOME PROPERITES OF LACTOBACILLUS PLANTRAUM |
| title_short | THE EFFECT OF ENCAPSULATION ON SOME PROPERITES OF LACTOBACILLUS PLANTRAUM |
| title_sort | effect of encapsulation on some properites of lactobacillus plantraum |
| topic | pasteurization, olibanum gum, extrusion, stress tolerance, storage stability, food safety |
| url | https://www.jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/2117 |
| work_keys_str_mv | AT pkfaraj theeffectofencapsulationonsomeproperitesoflactobacillusplantraum AT taalnashi theeffectofencapsulationonsomeproperitesoflactobacillusplantraum AT pkfaraj effectofencapsulationonsomeproperitesoflactobacillusplantraum AT taalnashi effectofencapsulationonsomeproperitesoflactobacillusplantraum |