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Open AccessArticle

Microencapsulation of Lactobacillus Acidophilus by Xanthan-Chitosan and Its Stability in Yoghurt

School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China
Xi’an Baiyue Goat Milk Corp., Ltd., Xi’an 710089, China
Authors to whom correspondence should be addressed.
Polymers 2017, 9(12), 733;
Received: 3 November 2017 / Revised: 15 December 2017 / Accepted: 18 December 2017 / Published: 20 December 2017
(This article belongs to the Special Issue Polysaccharides)
Microencapsulations of Lactobacillus acidophilus in xanthan-chitosan (XC) and xanthan-chitosan-xanthan (XCX) polyelectrolyte complex (PEC) gels were prepared in this study. The process of encapsulation was optimized with the aid of response surface methodology (RSM). The optimum condition was chitosan of 0.68%, xanthan of 0.76%, xanthan-L. acidophilus mixture (XLM)/chitosan of 1:2.56 corresponding to a high viable count (1.31 ± 0.14) × 1010 CFU·g−1, and encapsulation yield 86 ± 0.99%, respectively. Additionally, the application of a new encapsulation system (XC and XCX) in yoghurt achieved great success in bacterial survival during the storage of 21 d at 4 °C and 25 °C, respectively. Specially, pH and acidity in yogurt were significantly influenced by the new encapsulation system in comparison to free suspension during 21 d storage. Our study provided a potential encapsulation system for probiotic application in dairy product which paving a new way for functional food development. View Full-Text
Keywords: xanthan-chitosan; encapsulation; Lactobacillus acidophilus; RSM; storage stability xanthan-chitosan; encapsulation; Lactobacillus acidophilus; RSM; storage stability
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MDPI and ACS Style

Shu, G.; He, Y.; Chen, L.; Song, Y.; Meng, J.; Chen, H. Microencapsulation of Lactobacillus Acidophilus by Xanthan-Chitosan and Its Stability in Yoghurt. Polymers 2017, 9, 733.

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