microencapsulation of probiotics for dairy technology

HCMC University Of Technology Chemical Engineering Faculty Food Technology Department :

HCMC University Of Technology Chemical Engineering Faculty Food Technology Department Report on the subject of Dairy And BeverageTechnology Topic MICROENCAPSULATION OF PROBIOTICS FOR DAIRY TECHNOLOGY 1 Adviser name: A/P.Dr. LE VAN VIET MAN Student name: Nguyen Hoang Phong Student ID: 60701792 Class code: HC07TP2

CONTENTS:

CONTENTS Introduction Probiotics in dairy products Applications of probiotic microencapsulation for dairy technology References 2

INTRODUCTION:

INTRODUCTION 1.Definition Microencapsulation Packaging materials Capsules Release contents 3

INTRODUCTION:

INTRODUCTION 1.Definition From a microbiological point of view , microencapsulation Entrapment/enclosure of microorganisms cells Capsule Cell release 4

INTRODUCTION:

INTRODUCTION 2. Structure of microbeads 5

INTRODUCTION:

INTRODUCTION 3.MAIN COMPONENTS USED FOR MICROENCAPSULATION OF PROBIOTICS The following materials is used for microencapsulation of probiotics most: Alginate and its combinations Chitosan Starch 6

INTRODUCTION:

INTRODUCTION 4. METHODS OF PROBIOTIC MICROENCAPSULATION Two parts: 1 . Microencapsulation of probiotics in the encapsulation solutions. 2 . Drying of encapsulation solution in order to achieve encapsulated cell powders/granules. 7

INTRODUCTION:

Adding to CaCl 2 solution CaCl 2 solution Hydrocolloid solution Mixing Extruding Microbeads Cell suspension INTRODUCTION 4. METHODS OF PROBIOTIC MICROENCAPSULATION 8 4.1 Microencapsulation stage Extrusion

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9 Adding to CaCl 2 solution CaCl 2 solution Hydrocolloid solution Mixing Extruding Microbeads Cell suspension

INTRODUCTION:

INTRODUCTION 4. METHODS OF PROBIOTIC MICROENCAPSULATION 10 Hydrocolloid solution Mixing Emulsifiers Adding to CaCl 2 solution CaCl 2 solution Vegetable oil Mixing Microbeads Cell suspension 4.1 Microencapsulation stage Emulsion

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11 Hydrocolloid solution Mixing Emulsifiers Adding to CaCl 2 solution CaCl 2 solution Vegetable oil Mixing Microbeads Cell suspension

INTRODUCTION:

INTRODUCTION 4. METHODS OF PROBIOTIC MICROENCAPSULATION 12 4.2 Drying stage The most important of drying methods are: freeze drying spray drying fluidized bed drying

PROBIOTICS IN DAIRY PRODUCTS:

PROBIOTICS IN DAIRY PRODUCTS Probiotics Microorganisms Intestine medium Healthful effects, microbial balance 13

PROBIOTICS IN DAIRY PRODUCTS:

PROBIOTICS IN DAIRY PRODUCTS Lactobacillus and Bifidobacterium are the most common genus of bacteria used as probiotics for the production of fermented dairy products. 14 Lactobacillus acidofillus Bifidobacterium bifidum

PROBIOTICS IN DAIRY PRODUCTS:

PROBIOTICS IN DAIRY PRODUCTS Some standards for probiotics 15 Standards The probiotic number (at least) Probiotic products 10 6 -10 7 cfu /g Daily intake (DI) 10 9 viable cells/day

APPLICATIONS OF PROBIOTIC MICROENCAPSULATION IN DAIRY TECHNOLOGY:

APPLICATIONS OF PROBIOTIC MICROENCAPSULATION IN DAIRY TECHNOLOGY Product: Ice cream Probiotics : Lactobacillus casei (Lc-01) Bifidobacterium lactis (Bb-12) Materials: Calcium alginat e Resistant starch 16 1.RECENT ADVANCES Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream ( A. Homayouni et al., 2008)

APPLICATIONS OF PROBIOTIC MICROENCAPSULATION IN DAIRY TECHNOLOGY:

APPLICATIONS OF PROBIOTIC MICROENCAPSULATION IN DAIRY TECHNOLOGY 1.RECENT ADVANCES Survival of free and encapsulated probiotic cells in synbiotic ice cream during 180 days of storage at – 20 o C Results

APPLICATIONS OF PROBIOTIC MICROENCAPSULATION IN DAIRY TECHNOLOGY:

APPLICATIONS OF PROBIOTIC MICROENCAPSULATION IN DAIRY TECHNOLOGY 18 1.RECENT ADVANCES Percent survival of free and encapsulated probiotic cells in synbiotic ice cream during 180 days of storage at – 20 o C Results

APPLICATIONS OF PROBIOTIC MICROENCAPSULATION IN DAIRY TECHNOLOGY:

APPLICATIONS OF PROBIOTIC MICROENCAPSULATION IN DAIRY TECHNOLOGY 19 1.RECENT ADVANCES Results Sensory properties of synbiotic ice cream

APPLICATIONS OF PROBIOTIC MICROENCAPSULATION IN DAIRY TECHNOLOGY:

APPLICATIONS OF PROBIOTIC MICROENCAPSULATION IN DAIRY TECHNOLOGY Free cells were injured by some factors: Oxygen (on Bifidobacterium spp.) Mechanical stresses of the mixing Freezing process Microencapsulation protected probiotics from these factors. 20 1.RECENT ADVANCES Explanations

APPLICATIONS OF PROBIOTIC MICROENCAPSULATION IN DAIRY TECHNOLOGY:

APPLICATIONS OF PROBIOTIC MICROENCAPSULATION IN DAIRY TECHNOLOGY Significant improvement in the survival of probiotic bacteria No significant effect on the sensory properties 21 1.RECENT ADVANCES Conclusions

REFERENCES:

REFERENCES Homayouni, A. Azizi, M.R. Ehsani, M.S. Yarmand, S.H. Razavi (2008), Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream, Food Chemistry, Vol. 111 (1), 2008, 50-55. Amir Mortazavian, Seyed Hadi Razavi, Mohammad Reza Ehsani, Sara Sohrabvandi (2007), Principles and methods of microencapsulation of probiotic microorganisms , Iranian Journal Of Biotechnology, Vol 5, (1), 1-18. Anil Kumar Anal and Harjinder Singh (2007), Recent advances in Microencapsulation of probiotics for industrial applications and targeted delivery , Trends in Food Science & Technology, vol 18, 240-251. 22

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THANKS FOR YOUR ATTENTION! 23