ẢNH HƯỞNG CỦA KỸ THUẬT BAO GÓI VÀ DỊCH CỎ NGỌT (Stevia rebaudiana) ĐẾN KHẢ NĂNG SỐNG CỦA Lactobacillus plantarum TRONG MÔI TRƯỜNG DỊCH TIÊU HÓA NHÂN TẠO

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Tác giả: Thị Thúy Hằng Lê, Mỹ Đông Liêu, Hoàng Diệu Lưu, Đinh Thị Kim Quyên Ngô, Phan Khánh Hòa Nguyễn, Thị Thùy Dương Nguyễn, Thị Tường Vi Nguyễn, Ngọc Phương Uyên Thái

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học Công nghệ và Thực phẩm (Tên mới: Tạp chí Khoa học Đại học Công Thương), 2023

Mô tả vật lý: tr.62

Bộ sưu tập: Metadata

ID: 338335

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In this study, the effect of different encapsulation methods extrusion (EM) and internal emulsion (IM) methods (with and without the addition of stevia) on Lactobacillus plantarum LV 11 viability during the encapsulation process, as well as under simulated gastric (SGF) and intestinal juices (SIF) were evaluated. The results showed that the encapsulation efficiency of EM samples was significantly higher than IM samples, in which alginate concentration at 2% (w/v) showed the best results in both methods. In the SGF test, the free cell samples showed sensitivity to low pH conditions and no viable cells were recorded after 2 h of incubation. The sensitivity of L. plantarum to SGF medium was significantly higher than that of SIF medium, in which the encapsulation technique showed a significantly improved protective effect of L. plantarum compared to free cells. The addition of stevia to the encapsulation process was necessary to improve the viability of L. plantarum bacteria under simulated digestive fluid. The extrusion technique improved the survival of L. plantarum under SGF conditions compared to the emulsion technique. The emulsification technique, with the ability to produce small-sized preparation, but still ensures effective protection of probiotic bacteria that shows the potential for application in food products.Trong nghiên cứu này, kỹ thuật bao gói nén đùn (EM) và nhũ hóa (IM) (có và không có bổ sung cỏ ngọt) đến hiệu suất bao gói và khả năng tồn tại của Lactobacillus plantarum LV 11 trong dịch dạ dày nhân tạo (SGF) và muối mật nhân tạo (SIF) được khảo sát. Quá trình bao gói bằng kỹ thuật EM cho hiệu quả bao gói cao hơn (p <
0,05) so với IM ở cùng nồng độ alginate, trong đó, alginate 2% (w/v) cho hiệu quả bao gói tốt nhất ở cả hai kỹ thuật. Ở khảo sát điều kiện dịch tiêu hóa nhân tạo, L. plantarum tự do nhạy cảm với điều kiện pH thấp và không còn tế bào sống sót nào được ghi nhận sau 2 giờ ủ. Mức độ nhạy cảm của L. plantarum đối với môi trường SGF cao hơn đáng kể so với môi trường SIF, trong đó kỹ thuật vi bao cho hiệu quả bảo vệ L. plantarum cải thiện đáng kể so với tế bào tự do. Việc bổ sung cỏ ngọt vào quá trình bao gói là cần thiết giúp cải thiện khả năng sống của vi khuẩn L. plantarum trong điều kiện dịch tiêu hóa nhân tạo. Kỹ thuật vi bao nén đùn giúp cải thiện khả năng sống sót của L. plantarum trong điều kiện dịch tiêu hóa nhân tạo hiệu quả hơn so với kỹ thuật nhũ hóa. Kỹ thuật nhũ hóa với khả năng tạo chế phẩm kích thước nhỏ nhưng vẫn đảm bảo hiệu quả bảo vệ vi khuẩn probiotic, cho thấy tiềm năng ứng dụng vào các sản phẩm thực phẩm đòi hỏi cao về mặt cảm quan.

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