| dc.description.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 | en_US |
