OPTIMIZATION OF PARAMETERS OF PROCESS OF ENCAPSULATION OF THE PROBIOTIC CULTURES
DOI:
https://doi.org/10.15673/2073-8684.28/2014.29600Keywords:
encapsulation, probiotic cultures, biopolymer, low methoxyl pectin, calcium chlorideAbstract
The article presents the results of optimization of main parameters providing process of formation of a matrix in the form of gel granules of a given size and strictly spherical form. The low methoxyl pectin was used as a protective cover for probiotics. Previously was established optimum concentration of pectin solution which provides the maximum strength of the received granules. It is experimentally established that diameter of forming gel granules, depends on two major factors — diameter of an opening of a nozzle of the portioning device and distance (height) from it to a surface of forming solution (CaCl2). It is established that granules with a diameter of 3 mm are most convenient to swallow. Results of optimization defined that formation of granules by the set size can be provided in the range of change of diameter of an opening of a nozzle from 0,5 to 0,88 mm and nozzle distance to a solution surface from 5 to 10 mm. Therefore, the increase in diameter of a nozzle and distance promotes change of size of the granules and formation of an asheric form that doesn't meet the requirements to this production.
References
Shenderov, B.A. Мanvelova, M.A. (1997). Funkcionalnoe pitanie i probiotiki: mikrobiologicheskie aspekty - M.: Agar, 24.
Chien-Chang, C., Walker, A. (2005) Probiotics and prebiotics: role in clinical disease states. In фdvances in Pedaitrics, 52, 77 – 113.
Hanson, L., Yolken, R. (1999). Probiotics, other nutritional factors, and intestinal microflora. Nestle Nutrition Workshop Series, 42.
Picard, C., Robinson, T., Neant, F. (2005). Review article: bifidobacteria as probiotic agents - physiological effects and clinical benefits.– Aliment Pharmacol Ther, 22, 495–512.
Mack, D., Michail, S. (1999). Probiotics inhibit enteropathogenic E. coli adherence in vitro by including intestinal mucin gene expression.– Am. J Physiol., 276, 941 – 950.
Joint FAO/WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Live Lactic Acid Bacteria. (2001). Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. 1 – 4 Oct.
Bondarenko, V.M., Chuprinina, R.P., Aldisheva, G.I.,.Matsulevich, T.V (2003). Probiotiki i mexanizmy ix lechebnogo dejstviya.– Eksperim. i kiln. Gastroenterol. –.№3 – С. 83.
Petrovic, Т., Nedovic, V., Bugarski, B. (2007). Protection of probiotic microorganisms by microencapsulation. Cl&CEQ, 13, 169 – 174.
Volovik, T.N., L.V. Kaprelyans (2012). Razrabotka texnologii inkapsulirovaniya probioticheskix microorganizmov: dis. kand. texn. nauk–Odesskaya nacional'naya akademiya pishhevy'x texnologij – Odessa, 153.
Ostapchuk, N.V., Kamenskyi, V.D., Stankievich, G.N. (1992). Matematicheskoe modelirovanie proccesov pishhevy’x proizvodstv: Sb. zadach: Ucheb. Posobie. – K.: Vishha shk.,. – 175 с.
