Application of chitosan beads as a probiotic carrier in fruit juice | |
| Author | Latchaporn Thamteerasathian |
| Call Number | AIT Thesis no.FB-06-01 |
| Subject(s) | Chitosan Fruit juices Functional foods |
| Note | A thesis submitted in partial fulfillment of requirements for the degree of Master of Science, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-06-01 |
| Abstract | This work aimed at evaluating the potential of chitosan protecting probiotic and increasing its viability in fruit juice. The resistances to some simulated conditions of the human gastrointestinal tract (gastric and intestinal) and over a period of storage time were evaluated. The effects of preparative parameters on physiological changes of encapsulated beads and probiotic characteristics of L. fermentum were also studied. It was found that L. fermentum obtained from Thai Institute of Scientific and Technological Research (TISTR) could serve as good probiotic bacteria because of their characteristics of resistance to acid, bile salt tolerance and antipathogenic activity against selected pathogen as B. cereus, E. coli 0157: H7, L. monocytogenes, S. Typhimurium, St. aureus. Chitosan was found to provide a good coating material to protect L. fermentum cells. Encapsulated L. fermentum demonstrated a significant increase in survival compared with free L. fermentum when exposed to gastrointestinal tract conditions and over the storage conditions in fruit juice for 4 weeks. They could maintain their viability which corresponds to the required therapeutic minimum dose for both refrigerated and ambient conditions. Size and TPP conditions including pH and concentrations were found as main effects on encapsulation efficiency whereas physical changes of beads like density, hardness and stickiness values were obtained effects from chitosan concentrations and TPP conditions. Large probiotic-chitosan beads (produced by using a I ml micropipette) obtained had more advantages than small beads (produced by no.24 injection needle) as regards higher encapsulation efficiency and were more acceptable to sensory panelists. On the other hand, small probiotic chitosan beads achieved the good characteristic in case of longer shelf life and supported more L. fermentum than large beads when compared at the same storage period. Overall the use of chitosan beads for encapsulation of probiotics to be used in fruit juice seems to have very good potential. |
| Year | 2006 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-06-01 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Other Field of Studies (No Department) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Rakshit, Sudip Kumar; |
| Examination Committee(s) | Athapol Noomhorm; Jayasuriya, H.P.W.; |
| Scholarship Donor(s) | Dhurakij Pundit University Overseas Scholarship; Asian Institute of Technology Fellowship; |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2006 |