scholarly journals Aplikasi Mikroenkapsulasi Lactobacillus acidophilus dalam Butter Buah Nanas (Ananas comosus (L). Merr.)

2020 ◽  
Vol 6 (2) ◽  
pp. 146
Author(s):  
Diana Lestari ◽  
Marvina Marvina ◽  
Rianita Pramitasari
Keyword(s):  
Lactobacillus Acidophilus ◽  
Tween 80 ◽  
Ananas Comosus ◽  
Emulsion Method ◽  
Encapsulated Cells ◽  
Free Cells ◽  
Pineapple Fruit ◽  
Probiotic Strains ◽  
Refrigerator Temperature ◽  
The Stability

Microencapsulation is a technique that can improve the viability of probiotics and protect the cells from adverse environment by entrapping the cell inside a bead matrix. Probiotic strains Lactobacillus acidophilus was microencapsulated by an emulsion method using sodium alginate, palm oil, and Tween 80. The aim of this research were to produce microencapsulated L. acidophilus by emulsion method and evaluate the stability of microencapsulated probiotic during storage in pineapple fruit butter. Microencapsulation could protect probiotic during storage (significantly different (p=0,05)) than without microencapsulation. During two weeks storage, free cells decreased dramatically (2,5 log CFU/g) than encapsulated cells (1,2 log CFU/g). Storaging microencasulated probiotic in refrigerator temperature (4°C) caused microencapsulated probiotic had longer shelf life (22 days) than room temperature (9 days). pH of pineapple butter containing microencapsulated probiotic cells were found as more stable during storage than were the free cells.

scholarly journals Survival of free and microencapsulated Lactobacillus acidophilus and Bifidobacterium lactis in Doogh (a yogurt drink)

2019 ◽  
Author(s):  
Shahin Zomorodi
Keyword(s):  
Lactobacillus Acidophilus ◽  
Storage Period ◽  
Sensory Properties ◽  
Bifidobacterium Lactis ◽  
Sample Distribution ◽  
Cold Room ◽  
Probiotic Strains ◽  
Sensory Evaluations ◽  
The Stability ◽  
Yogurt Drink

The present study was investigated the survival of probiotic strains, namely Lactobacillus acidophilus (LAFTI-L10) and Bifidobacterium lactis (LAFTI-B94), in both microencapsulated and free forms in Doogh as a yogurt drink. The effects of probiotic strains on physicochemical and sensory properties, stability, and microstructures of Doogh were evaluated during storage for 45 days in a cold room at a temperature of 5±1 °C. The statistical analysis of the results showed that the number of L. acidophilus and B. lactis in free forms decreased about 1.1 and 2.2 log cycles, respectively. However, the number of the microencapsulated forms were remained relatively constant during the storage period. Both free and microencapsulated forms were successful in keeping the counts of L. acidophilus and B. lactis in Doogh high enough for the therapeutic minimum (106-107 cfug-1) after 45 days. Nonetheless, the number of microencapsulated probiotics was higher than that of the free cells. The acidity, pH, and stability were significantly different between the samples. The microstructure of the samples was affected by the microencapsulation of bacteria because the sample distribution of the clusters and particles was more regular in the samples containing microencapsulated probiotics than in those containing free forms. According to the results of sensory evaluations, probiotics not only exerted no adverse effects on the physicochemical and sensory properties of Doogh but also improved the stability, microstructure, and flavor of this drink. Therefore, Doogh can be considered an effective food carrier for the delivery of probiotic organisms.

scholarly journals Production of probiotic Mozzarella cheese by incorporating locally isolated Lactobacillus acidophilus

2020 ◽  
Vol 70 (1) ◽  
Author(s):  
Hamid Mukhtar ◽  
Saima Yaqub ◽  
Ikram ul Haq
Keyword(s):  
Heat Tolerance ◽  
Lactobacillus Acidophilus ◽  
Biochemical Characterization ◽  
Good Survival ◽  
Microbiological Analysis ◽  
Mozzarella Cheese ◽  
Organoleptic Properties ◽  
Encapsulated Cells ◽  
Probiotic Potential ◽  
Free Cells

Abstract Purpose The present study was conducted to isolate and screen the potential probiotic strains for incorporation in Mozzarella cheese. Methods Probiotic cultures were isolated from different randomly purchased yogurt samples and were identified as Lactobacillus sp., Bifidobacteria sp., and Pediococcus sp. after morphological and biochemical characterization. Heat tolerance of isolates was tested at 55 °C and 65 °C to determine the survival of isolates in conditions similar to commercial cheese production. Lactobacillus acidophilus (S2) showed remarkable heat tolerance among all strains and was therefore selected to assess the probiotic potential. It showed good survival at acidic pH values (2–3). Moreover, it also showed > 50% tolerance to bile salt and was resistant to antibiotics, chloramphenicol, tetracycline, gentamycin, and vancomycin and also exhibited anti-microbial activity against Salmonella typhimurium, Escherichia coli, and Staphylococcus aureus. Thus, heat-tolerant Lactobacillus acidophilus (S2) isolate was an ideal strain for incorporation in Mozzarella cheese as probiotics. Three types of cheeses viz., cheese A with free cells of Lactobacillus acidophilus (S2), cheese B with encapsulated cells of Lactobacillus acidophilus (S2), and control cheese having no probiotics, were made. Result Microbiological analysis of prepared cheese revealed lesser loss of Lactobacillus acidophilus (S2) from encapsulated form (3.41 × 108 CFU/mL) compared to free cells of Lactobacillus acidophilus (S2) (1.10 × 107 CFU/mL). Coliforms were observed in control cheese after 10 days of storage, whereas no coliforms were observed in cheese A and cheese B even after 15 days of storage. Organoleptic properties of cheese A and cheese B were almost the same with an acceptability score of 2.7 ± 0.1 and 2.65 ± 0.1, respectively. Control cheese got the lowest scores after 15 days of storage. Conclusion The addition of probiotics in cheese not only prolongs the shelf-life of cheese but also increases the organoleptic properties of the cheese, making cheese a good delivery system for probiotics.

scholarly journals Effects of pH and Electrolytes on Castor Oil Emulsions with Various Stabilisers Using Khaya senegalensis Gum as an Emulsifier

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Deryl Nii Okantey Kuevi ◽  
Noble Kuntworbe ◽  
Enoch Ayertey
Keyword(s):  
Castor Oil ◽  
Xanthan Gum ◽  
Hydroxypropyl Methylcellulose ◽  
Physical Stability ◽  
Tween 80 ◽  
Volume Data ◽  
Emulsifying Property ◽  
Khaya Senegalensis ◽  
Effects Of Ph ◽  
The Stability

Dispersed systems such as emulsions are easily destabilised during processing and storage since they are thermodynamically unstable systems. It is for this reason emulsifiers/stabilisers are frequently employed in pharmaceutical emulsion formulations to increase their short- and long-term kinetic stability. This current study seeks to investigate the potential emulsifying property of gums obtained from Khaya senegalensis (family: Meliaceae) trees. Gums were collected, authenticated, oven-dried, milled, filtered, and purified using 96% ethanol. The microbial quality of the gum was assessed following the BP (2013) specifications. The purified gum was free from some selected pathogenic microorganisms, rendering the gum safe for consumption. The emulsifying property was investigated by formulating emulsions using castor oil and employing the dry gum method. The ratios of oil-to-water-to-gum for the formulation of a stable emulsion were determined. The stability of the emulsion was evaluated, and an effort was made to improve the stability by incorporating Tween 80, hydroxypropyl methylcellulose, and xanthan gum. From the results, it can be inferred that Tween 80 (0.5%) was able to stabilise the emulsion. Addition of xanthan gum worsened the creaming. The effects of pH (4.0, 5.5, 7.2, 9.0, and 11.0) and electrolytes (0.1 M of NaCl, KCl, and CaCl2) on the physical stability of oil-in-water emulsions were studied during 12 weeks of storage. Percentage creaming volume and whether there was phase inversion were the criteria used as the evaluation parameter. From the percentage creaming volume data, emulsions formulated with both gums showed the lowest creaming volumes at pH of 7.2, followed by the acidic regions (pH 4.0, 5.5), with the basic regions (pH 9.0, 11.0) recording the highest creaming volumes. The effects of the various electrolytes at a constant concentration of 0.1 M on the o/w emulsions were found in this order NaCl < KCl < CaCl2. This study proves that Khaya senegalensis gum can successfully be employed as an emulsifying agent in pharmaceutical formulations.

Strain improvement of newly isolated Lactobacillus acidophilus MS1 for enhanced bacteriocin production

2017 ◽  
Vol 43 (3) ◽  
pp. 323-332 ◽  
Author(s):  
Mahwish Salman ◽  
Shazia Anwer Bukhari ◽  
Muhammad Shahid ◽  
Tanzila Sahar ◽  
Shazia Naheed
Keyword(s):  
Survival Rate ◽  
Ethidium Bromide ◽  
Lactobacillus Acidophilus ◽  
Strain Improvement ◽  
Bacteriocin Production ◽  
Chemical Mutagenesis ◽  
16S Rdna Sequence Analysis ◽  
Wide Range ◽  
Exclusion Chromatography ◽  
The Stability

Abstract Background: Lactic acid bacteria (LAB) are considered as GRAS (generally recognized as safe) and being used extensively as bio-preservatives. Bacteriocins, the metabolites of LAB, belong to a diverse family of naturally synthesized antimicrobial peptides. Objective: Strain improvement for enhanced bacteriocin production by physical and chemical mutagenesis. Methods: The bacterial strain was identified by 16S rDNA sequence analysis and improved by ultraviolet and ethidium bromide mutation. The resultant bacteriocin was biochemically characterized, purified and analyzed for mass determination. Results: Among mutants of identified Lactobacillus acidophilus MS1, the UV6 (ultraviolet mutant) revealed 3400 AU bacteriocin activity with 42% survival rate and EB5 (ethidium bromide mutant) exhibited 4020 AU with 28% survival rate. Bacteriocin of 6.5 kDa was purified by cation exchange and gel exclusion chromatography. It was found to be thermally stable at 100°C for 30 min and maintained the stability up to 121°C. The activity was monitored in a wide range of pH (4–9). Conclusion: Being resistant to several biochemical parameters, the bacteriocins have an effective incorporation in food, forage and pharmacy. There is a need to engage more efforts to explore novel bacteriocins and multifarious applications.

Evaluation of the phase solubility of inclusion complexes of diisopropylphenol (INN) with hydroxypropyl-β-cyclodextrin

2021 ◽  
pp. 27-32
Author(s):  
Olga Mikhailovna Balakhonova ◽  
Viktoriya Sergeevna Tyukova ◽  
Stanislav Anatolievich Kedik
Keyword(s):  
Aqueous Solution ◽  
Inclusion Complex ◽  
Inclusion Complexes ◽  
Tween 80 ◽  
Phase Solubility ◽  
Cyclodextrin Inclusion ◽  
Solubility Method ◽  
Cyclodextrin Inclusion Complex ◽  
The Stability ◽  
Solubility Profiles

The paper presents the results of a study of the stability of aqueous solutions of inclusion complexes of hydroxypropyl-β-cyclodextrin with diisopropylphenol in various systems by the Higuchi-Connors phase solubility method. The phase solubility profiles for each system corresponding to the AN type are determined graphically, and the stability constants of the resulting inclusion complexes are calculated. An aqueous solution containing 0.2 % Tween 80 and 0.2 % mannitol was selected as the optimal condition for obtaining the hydroxypropyl-β-cyclodextrin inclusion complex with diisopropylphenol.

Beneficial Interrelationships Between Certain Microorganisms and Humans: Candidate Microorganisms for Use as Dietary Adjuncts1,2

1979 ◽  
Vol 42 (2) ◽  
pp. 164-167 ◽  
Author(s):  
S. E. GILLILAND
Keyword(s):  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Intestinal Tract ◽  
Bifidobacterium Bifidum ◽  
Enteric Pathogens ◽  
Survival And Growth ◽  
The Stability

The lactobacilli most often mentioned as beneficial dietary adjuncts are Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus bifidus (Bifidobacterium bifidum). These organisms all possess characteristics which would permit their survival and growth in the intestinal tract. They also produce antagonistic actions toward enteric pathogens. Various products are available which contain these organisms; however, there does appear to be a need for improving the stability of these bacteria in such products.

scholarly journals Uji Stabilitas Sediaan Mikroemulsi Menggunakan Hidrolisat Pati (DE 35–40) Sebagai Stabilizer

2006 ◽  
Vol 3 (1) ◽  
pp. 8-21
Author(s):  
Mahdi Jufri ◽  
◽  
Effionora Anwar ◽  
Putri Margaining Utami
Keyword(s):  
Drug Delivery ◽  
Dosage Form ◽  
Tween 80 ◽  
Microemulsion System ◽  
Hydrophobic Drug ◽  
Dextrose Equivalent ◽  
Oil In Water ◽  
External Phase ◽  
The Stability ◽  
Made In

Various solubilization techniques have been developed to enhance the bioavailability of hydrophobic drugs. One of the solubilization techniques is preparation of microemulsion. Microemulsion is a potential carrier in drug delivery system because it has many advantageous characteristics. In this research, hydrophobic drug was made in a dosage form of oil in water (O/W) microemulsion using ketoprofen as a model and investigated the influence of adding starch hydrolisates with dextrose equivalent (DE) 35-40 in variety concentrations (0,0%; 1,5%; 2,0%; 2,5%) to the stability of this microemulsion system. This microemulsion consisted of isopropyl miritate as oil phase, tween 80 and lechitin as surfactants, ethanol as cosurfactant, propylene glycol as cosolvent, starch hydrolisates DE 35–40 as stabilizer, and water as external phase. The evaluation was stability test both phisically and chemically. The result showed that the stability of microemulsion system increased significantly by adding starch hydrolisates DE 35-40 at 2,5%.

scholarly journals PREPARATION, CHARACTERIZATION AND ANTIOXIDANT ACTIVITY OF XANTHONE-LOADED MAKING (HODGSONIA HETEROCLITA) MICROEMULSIONS

2017 ◽  
Vol 9 (3) ◽  
pp. 262
Author(s):  
Sunee Chansakaow ◽  
Panee Sirisa-ard ◽  
Ruttiros Khonkarn
Keyword(s):  
Antioxidant Activity ◽  
Propylene Glycol ◽  
Droplet Size ◽  
Tween 80 ◽  
Screw Press ◽  
Pharmaceutical Applications ◽  
Microemulsion Based Gel ◽  
Release Study ◽  
The Stability

Objective: The aim of this study was to incorporate xanthone into Making (Hodgsonia heteroclita) microemulsions and to evaluate the antioxidant activity of the formulations.Methods: Making oil was obtained from the seed of Hodgsonia heteroclite by a screw press machine. The solubility of xanthone in various oils, surfactants, and co-surfactants was investigated. Stable Making microemulsion and microemulsion-based gel were simultaneously loaded with xanthone. Finally, an in vitro xanthone release study was carried out and antioxidant activity was determined.Results: The optimal formulations of the Making microemulsion consisted of Making oil, capryol 90, tween 80, propylene glycol, and water. The average droplet size of xanthone-loaded Making microemulsion was around 110–130 nm. It was found that the stability of the xanthone-loaded Making microemulsion-based gel was higher than the xanthone-loaded Making microemulsion. Besides, the release of xanthone from the Making microemulsion-based gel was lower than that of the Making microemulsion. Moreover, it was found that the antioxidant activity of both xanthone-loaded Making microemulsion (TEAC and EC values of 9.8 mmol/mg and 14.8 mmol/mg, respectively) and microemulsion-based gel (TEAC and EC values of 9.4 mmol/mg and 18.5 mmol/mg, respectively) remained high even after extended storage conditions.Conclusion: It was concluded that Making oil is an attractive material to deliver xanthone in pharmaceutical applications.

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