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Polymers 2018, 10(6), 588; https://doi.org/10.3390/polym10060588

Effect of Xanthan–Chitosan Microencapsulation on the Survival of Lactobacillus acidophilus in Simulated Gastrointestinal Fluid and Dairy Beverage

1
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
2
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China
3
Department of Research and Development, Xi’an Oriental Dairy Co., Ltd., Xi’an 710027, China
*
Authors to whom correspondence should be addressed.
Received: 13 March 2018 / Revised: 8 May 2018 / Accepted: 24 May 2018 / Published: 28 May 2018
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Abstract

Lactobacillus acidophilus was encapsulated in xanthan–chitosan (XC) and xanthan–chitosan–xanthan (XCX) polyelectrolyte complex (PEC) gels by extrusion method. The obtained capsules were characterized by X-ray diffraction and FTIR spectroscopy. The effects of microencapsulation on the changes in survival and release behavior of the Lactobacillus acidophilus during exposure to simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) were studied. Encapsulated Lactobacillus acidophilus exhibited a significantly higher resistance to SGF and SIF than non-encapsulated samples. In addition, the viability of free and immobilized cells of Lactobacillus acidophilus incorporated into dairy beverages was assessed for 21 days both at room temperature and in refrigerated storage. The results indicated that xanthan–chitosan–xanthan (XCX) and xanthan–chitosan (XC) significantly (p < 0.05) improved the cell survival of Lactobacillus acidophilus in yogurt during 21 days of storage at 4 and 25 °C, when compared to free cells. View Full-Text
Keywords: xanthan–chitosan; encapsulation; Lactobacillus acidophilus; gastrointestinal fluid; bile salt; storage stability xanthan–chitosan; encapsulation; Lactobacillus acidophilus; gastrointestinal fluid; bile salt; storage stability
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Shu, G.; He, Y.; Chen, L.; Song, Y.; Cao, J.; Chen, H. Effect of Xanthan–Chitosan Microencapsulation on the Survival of Lactobacillus acidophilus in Simulated Gastrointestinal Fluid and Dairy Beverage. Polymers 2018, 10, 588.

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