Czech J. Food Sci., 2013, 31(3):270-274 | DOI: 10.17221/188/2012-CJFS

Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithinOriginal Paper

Ivana LISOVÁ¹, Šárka HORÁČKOVÁ², Renata KOVÁČOVÁ², Vojtěch RADA³, Milada PLOCKOVÁ²

¹ Dairy Research Institute Ltd., Prague, Czech Republic

² Department of Milk, Fat and Cosmetic Science, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic

³ Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic

The commercial probiotic strain Bifidobacterium animalis subsp. lactis Bb12 was encapsulated using emulsion encapsulation into milk protein matrix without and with the addition of 0.5% w/w lecithin into the oil. Different agitation speeds were used during the encapsulation process. The examination of microcapsules was carried out by optical microscope and fluorescence in situ hybridisation. The particle size distribution as volume based median d_0.5 was evaluated by the laser diffraction method. In the case of no lecithin addition, the agitation speed did not influence significantly the size of the microcapsules. The addition of 0.5% (w/w) of lecithin into the oil caused a decrease of d_0.5 value from 196 ± 37 µm to 79 ± 3 µm at an agitation speed of 500 rpm, and from 193 ± 24 µm to 39 ± 3 µm at 1200 rpm. It can improve the sensory properties of the products with the added microcapsules.

Keywords: microencapsulation, bifidobacteria, emulsifier, partical size distribution size distribution

Published: June 30, 2013  Show citation