Preparation of alginate/chitosan/carboxymethyl chitosan complex microcapsules and application in Lactobacillus casei ATCC 393

• Published in: Carbohydrate polymers Vol. 83; no. 4; pp. 1479 - 1485
• Main Authors: Li, Xiao Yan, Chen, Xi Guang, Sun, Zhong Wu, Park, Hyun Jin, Cha, Dong-Su
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01-02-2011; Elsevier
• Subjects: Applied sciences; bile; Biological and medical sciences; Biotechnology; Carboxymethyl chitosan; Chitosan; encapsulation; Exact sciences and technology; extrusion; Forms of application and semi-finished materials; functional foods; Fundamental and applied biological sciences. Psychology; Immobilization of organelles and whole cells; Immobilization techniques; Lactobacillus casei; Lactobacillus casei ATCC 393; Methods. Procedures. Technologies; Microcapsule; Miscellaneous; Natural polymers; Physicochemistry of polymers; Polymer industry, paints, wood; probiotics; Sodium alginate; Starch and polysaccharides; Survival; Technology of polymers; Sodium alginate; Chitosan; Carboxymethyl chitosan; Lactobacillus casei ATCC 393; Survival; Microcapsule; Transport properties; Lactobacillus casei; Property processing relationship; Humidity resistance; Bacteria; Lactobacillaceae; Interpolymer; Microencapsulation; Manufacturing; Growth from solution; Probiotic; Chemical resistance; Alginates; Permeability; Experimental study; Protein; Polyelectrolyte; Chitosan derivatives; Morphology; Moisture regain; Oside polymer; Polyacid; Hydrogel
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2010.09.053

Lactobacillus casei ATCC 393 was encapsulated with alginate, chitosan and carboxymethyl chitosan by extrusion method and the product could increase the cell numbers of
L. casei to be 10
8
cfu/g in the dry state after storage at 4
°C for 4 weeks. After incubation in simulated gastric (pH 2.0, 2
h) and bile juices (1%, 6
h), the encapsulated
L. casei cell numbers were 7.91 and 7.42
log
cfu/g, respectively. Results indicated that alginate–chitosan–carboxymethyl chitosan microcapsules could successfully protect
L. casei against adverse conditions and this approach might be useful in the delivery of probiotic cultures as a functional food.