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Modified taro starch as alternative encapsulant for microencapsulation of Lactobacillus plantarum SU-LS 36

Author

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  • Raden Haryo Bimo Setiarto

    (Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Institut Pertanian Bogor (IPB University), Dramaga, West Java, Indonesia
    Microbiology Division, Research Center for Biology, Indonesian Institute of Sciences (LIPI) Jalan Raya Jakarta-Bogor, Cibinong Scienc-e Center, Cibinong, Bogor, West Java, Indonesia)

  • Harsi Dewantari Kusumaningrum

    (Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Institut Pertanian Bogor (IPB University), Dramaga, West Java, Indonesia)

  • Betty Sri Laksmi Jenie

    (Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Institut Pertanian Bogor (IPB University), Dramaga, West Java, Indonesia)

  • Tatik Khusniati

    (Microbiology Division, Research Center for Biology, Indonesian Institute of Sciences (LIPI) Jalan Raya Jakarta-Bogor, Cibinong Scienc-e Center, Cibinong, Bogor, West Java, Indonesia)

  • Sulistiani Sulistiani

    (Microbiology Division, Research Center for Biology, Indonesian Institute of Sciences (LIPI) Jalan Raya Jakarta-Bogor, Cibinong Scienc-e Center, Cibinong, Bogor, West Java, Indonesia)

Abstract

Taro starch was modified and used as an alternative encapsulant for the microencapsulation of Lactobacillus plantarum SU-LS 36 by spray drying. Modification of taro starch was conducted by heat moisture treatment (HMT) and 2 autoclaving-cooling cycles (AC-2C). Microencapsulation of L. plantarum SU-LS 36 by spray dryer was done at constant air inlet (125 °C) and outlet temperature (50 °C), feed flow rate (4 mL min-1), drying air flow rate (20 m3 h-1) and air pressure (0.196 MPa). The modified taro starch AC-2C as an encapsulant material was able to produce round-shaped microcapsules and provided optimal protection during spray drying. The modified taro starch AC-2C is very promising to be used as an encapsulant for L. plantarum SU-LS36 since it showed better production yield (40.19%), high encapsulation efficiency (89.83%), protected the encapsulated bacteria from high temperature (70 °C), and showed the lowest viability decreasing during storage up to 6 weeks at room temperature.

Suggested Citation

  • Raden Haryo Bimo Setiarto & Harsi Dewantari Kusumaningrum & Betty Sri Laksmi Jenie & Tatik Khusniati & Sulistiani Sulistiani, 2020. "Modified taro starch as alternative encapsulant for microencapsulation of Lactobacillus plantarum SU-LS 36," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 38(5), pages 293-300.
    • Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:5:id:2-2020-cjfs
    DOI: 10.17221/2/2020-CJFS
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    References listed on IDEAS

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    1. Ivana LISOVÁ & Šárka HORÁČKOVÁ & Renata KOVÁČOVÁ & Vojtěch RADA & Milada PLOCKOVÁ, 2013. "Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithin," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(3), pages 270-274.
    2. Deepavali Gadhiya & Ami Patel & Jashbhai B. Prajapati, 2015. "Current trend and future prospective of functional probiotic milk chocolates and related products - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(4), pages 295-301.
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