Application of multicriteria decision technique to determine optimum sodium alginate concentration for microencapsulation of Lactobacillus casei Shirota by extrusion and emulsification

Gul O., Dervisoglu M.

JOURNAL OF FOOD PROCESS ENGINEERING, vol.40, no.3, 2017 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 40 Issue: 3
  • Publication Date: 2017
  • Doi Number: 10.1111/jfpe.12481
  • Journal Name: JOURNAL OF FOOD PROCESS ENGINEERING
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Keywords: Lactobacillus casei Shirota (LCS), microencapsulation, multicriteria decision technique, probiotic, SENSORY PROPERTIES, PROBIOTIC BACTERIA, IMPROVES SURVIVAL, CHITOSAN, ENCAPSULATION, BEADS, ACIDOPHILUS, BIFIDOBACTERIA, BULGARICUS, TOLERANCE
  • Ondokuz Mayıs University Affiliated: Yes

Abstract

The aim of this study was to evaluate the effect of sodium alginate concentration on microencapsulation of probiotic Lactobacillus casei Shirota (LCS) by extrusion and emulsification methods and determine the optimum alginate concentration using Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) approach. Determined morphology and size of the capsules, encapsulation efficiency, release of entrapped cells, and survivability of entrapped cell exposed heat treatment, simulated gastric and intestinal juice conditions were significantly varied depending on encapsulation method and alginate concentrations (p<.05). The beads obtained with extrusion more protected the probiotic cells than beads obtained with emulsification. TOPSIS was performed to determine optimum alginate concentration regarding capsule size, encapsulation efficiency, release rate of entrapped cells, and survivability of entrapped cell exposed heat treatment, simulated gastric and intestinal juice conditions. According to TOPSIS, 2% and 2.5% of alginate may be effectively used to microencapsulation of LCS for extrusion and emulsification methods, respectively.