Pectin and hi-maize starch-based encapsulation system to enhance probiotics survival in carbonated and alcoholic beverage | |
| Author | Paampai Simtrakul |
| Call Number | AIT Thesis no.FI-24-02 |
| Subject(s) | Pectin Probiotics Microencapsulation Functional foods |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Innovation, Nutrition and Health |
| Publisher | Asian Institute of Technology |
| Abstract | This study explores the prebiotic potential and microencapsulation efficiency of pectin and hi maize to enhance the viability and stability of Lactobacillus acidophilus (L. acidophilus) in sodas beverage. Firstly, growth curve analysis revealed that pectin promoted the highest growth of L. acidophilus, while hi-maize showed the lowest bacterial count but exhibited slower decline. Pectin also demonstrated a higher prebiotic index compared to hi-maize, potentially due to oligosaccharides derived from pectin extraction. Additionally, the release of short-chain fatty acids (SCFAs) in the large intestine environment favored pectin fermentation over hi maize, indicating superior prebiotic potential. In the microencapsulation aspect, various ratios of pectin and hi-maize as 5:1, 4.5:1.5, and 4:2 dropping to 0.2M of CaCl2 were tested, with the 5:1 ratio exhibiting the highest encapsulation efficiency and survival rate of L. acidophilus during storage at 4°C, simulated gastric juice (SGJ), and simulated intestinal fluid (SIF). The analysis of all three aspects reveals a consistent trend, a higher dosage of pectin correlates with a greater quantity of surviving organisms. This observation holds true across all experimental trials conducted. This was attributed to the binding interaction between Ca2+ from CaCl2 and carboxylate group from pectin, forming a robust encapsulating structure. Incorporation of hi-maize strengthened the bead structure, although excessive hi-maize weakened the beads. In the final section, microencapsulated beads at a 4:5 ratio were introduced into coca-cola and beer to assess L. acidophilus stability during storage. Encapsulated L. acidophilus exhibited higher survival rates compared to free cells in both beverages, highlighting the protective role of microencapsulation. Interestingly, both free cells and encapsulated beads minimally impacted pH during storage. This study underscores the potential of pectin and hi-maize microencapsulation in enhancing the stability and viability of probiotics, offering insights into their application in functional foods and beverages. |
| Year | 2024 |
| Type | Thesis |
| School | School of Environment, Resources, and Development |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Innovation, Nutrition and Health (FI) |
| Chairperson(s) | Anal, Anil Kumar |
| Examination Committee(s) | Loc, Thai Nguyen;Bhujel, Ram C. |
| Scholarship Donor(s) | Royal Thai Government Fellowship |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2024 |