Microcapsule preparation for containing lactobacilus acidophilus JCM 1132 using Aloe vera mucilage

Abstract

Aloe Vera is a well - known medicinal plant especially known for its beneficial features for human health and has been used for various purposes, due to its bioactive compounds. Lactobacillus acidophilus JCM 1132 is a member of the normal intestinal microflora that is widely used in fermented dairy products, medical interest, but the survival is very low and difficult to maintain. This study was designed with the main objective to improve the viability in microcapsules under harsh temperature and low pH as human gastrointestinal conditions. In the study, Lactobacillus acidophilus JCM 1132 was encapsulated using the main wall materials including sodium alginate combine with Aloe vera mucilage, which compared to common materials such as gelatin, and sodium carboxymethyl cellulose. Besides, Lactobacillus acidophilus JCM 1132 were protected by microencapsulation method with the addition of natural Aloe vera mucilage in sodium alginate. The successful incorporation of mucilage into alginate was evidenced by parameters of survival rate of Lactobacillus acidophilus JCM 1132 over 10 days of product storage. They were equal and even more efficient than capsules obtained from gelatin and sodium carboxymethyl cellulose in heat treatment, and pH concentrations with high survival rates of 97%, and 95% respectively. Moreover, capsules contained mucilage which were observed and verified that they could prevent fungi better than others. By contrast, capsules containing gelatin or sodium carboxymethyl cellulose were easily contaminated by fungus in the storage period. Encapsulation using four compounds as a coating material significantly improved the survival of Lactobacillus acidophilus JCM 1132 under simulated gastrointestinal, thermal, and concentration of hydrochloric acid conditions. The number of surviving bacteria encapsulated with sodium alginate, mucilage, gelatin, and sodium carboxymethyl cellulose were higher than in case of the survival of free cells over the period of storage. Briefly, the study illustrated that encapsulation of four compounds provides protection of Lactobacillus acidophilus JCM 1132 during exposure to various rough conditions and contributed the parameters for science that could help to maintain the rate of alive bacteria in the food industry