Microencapsulation of Bifidobacterium animalis subsp. lactis BB-12 with mannitol

Bifidobacterium animalis subsp. lactis BB-12 (BB-12) was microencapsulated using co-extrusion technology with chitosan coating and the incorporation of mannitol as prebiotic. Optimization of coating material chitosan concentration (0–0.5% w/v) and mannitol concentration (0–5% w/v) as prebiotic were performed to determine the formulation that produces beads with desired properties. The microencapsulation efficiency (MEE) of free and microencapsulated BB-12 (with and without mannitol) were determined. All forms of BB-12 further subjected to sequential digestion in simulated gastric juice (SGJ, pH 2.0) for 2 hours and simulated intestinal juice (SIJ, pH 7.5) for 3 hours. The results indicated that 0.4% (w/v) of chitosan coating and 3% (w/v) of mannitol were the optimum concentrations to produce microencapsulated BB-12 with the highest MEE of 89.15% and the average bead size of 805 µm. The BB-12 beads produced through co-extrusion were spherical with a smooth surface. Throughout the five hours sequential gastrointestinal digestion, both microencapsulated BB-12 with and without mannitol were able to maintain their viable cell count at least 106 CFU/g at the end of the incubation. The presence of prebiotic mannitol showed a significant protective effect on the microencapsulated BB-12 during gastrointestinal transit.

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THE EFFECT OF CHITOSAN COATING ON COLOR AND BRIX OF RED GRAPES (Vitis vinivera) IN STORAGE

Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) ◽

10.23960/jtep-l.v9i4.361-366 ◽

2020 ◽

Vol 9 (4) ◽

pp. 361

Author(s):

Andra Tersiana Wati ◽

Elok Pawening Maharani

Keyword(s):

Storage Time ◽

Chitosan Solution ◽

Statistical Test ◽

Edible Coating ◽

Agricultural Product ◽

Red Grapes ◽

Post Harvest ◽

Chitosan Coating ◽

Chitosan Concentration ◽

And Storage

Fruits are a type of perishable agricultural product. One of the post-harvest handling efforts to maintain the freshness of the fruit is chitosan coating. Research has been carried out on various level concentration of chitosan as a coating for grapes (Vitis vinifera) and storage time. This study aims to determine the effect of chitosan concentration on water content, color and brix of red grapes after storage. Chitosan coating was carried out by immersion methods at various levels of chitosan concentration, namely 0%, 0.5%, 1%, 1.5% and 2% (w/v) with immersion times of 30 seconds and 60 seconds. Based on the statistical test, it is shown that the chitosan concentration of 1.5% (w/v) with immersion time of 60 seconds and storage time on the 5th day is the most optimum for the brightness level of the grapes because the chitosan layer can close the pores of red grapes so that the respiration process aerobic and CO2 which affect color can be inhibited by chitosan solution. Keywords: Chitosan, edible coating, grape, post harvest, shelf life

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Effects of chitosan concentration on the quality and storage time of poultry eggs

Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam ◽

10.47866/2615-9252/vjfc.1758 ◽

2020 ◽

Vol 3 (4) ◽

pp. 29-35

Author(s):

Tri Nguyen Minh ◽

Cam Ha Che Thi ◽

Quy Vo Van ◽

Hai Nguyen Bao ◽

Hao Tran Thi ◽

...

Keyword(s):

Storage Time ◽

Total Coliforms ◽

Chitosan Coating ◽

Chitosan Concentration ◽

Physicochemical Changes ◽

Poultry Eggs ◽

Chitosan Membranes ◽

And Storage

This paper presents some results associated with physicochemical changes of fresh duck eggs after being preserved by chitosan membranes at different concentrations. Chitosan coating at the concentration of 1.5% worked best for preserving fresh duck eggs at normal temperature. The number of total Coliforms after 30 days was 30 Coliforms/100 g sample. There was no detection of the existence of Salmonella in eggs of experimental samples.

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Formulation and Evaluation of Colon Targeted Drug Delivery of Mesalamine

International Journal of Pharmaceutical and Clinical Research ◽

10.25258/ijpcr.v9i1.8260 ◽

2017 ◽

Vol 9 (1) ◽

Author(s):

Gadhave M. V. ◽

Shevante Trupti B. ◽

Takale Avinash A. ◽

Jadhav S. L. ◽

Gaikwad D. D.

Keyword(s):

Drug Delivery ◽

Targeted Drug Delivery ◽

Gastrointestinal Transit ◽

Drug Dissolution ◽

Colonic Delivery ◽

Arrival Times ◽

Gastrointestinal Transit Time ◽

Chitosan Concentration ◽

The Core ◽

Core Tablet

In this study, we report pectin–Chitosan compression coated core tablets of Mesalamine for colonic delivery. Each 150 mg core tablet contained Mesalamine and was compression coated using 100% pectin 1:1, 10 pectin:1 Chitosan, or 10 pectin :2 Chitosan, at coat weights as 400mg. Drug dissolution or system erosion or degradation studies were carried out in pH 1.2, 6.8,7.4 phosphate buffers using a pectinolytic enzyme. The system was designed based on the gastrointestinal transit time concept, under the assumption of colon arrival times of 6 h. It was found that pectin alone was not sufficient to protect the core tablets and Chitosan addition was required to control the solubility of pectin. The optimum Chitosan concentration was 1 and such system would protect the cores up to 6 h and after that under the influence of pectinase the system would degrade faster and delivering 5-ASA to the colon. The pectin– Chitosan (10:1) envelope was found to be a promising drug delivery system for those drugs to be delivered to the colon.

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Yacon-based Beverage as Non-dairy Vehicle for Bifidobacterium animalis ssp. lactis: Stability and In vitro Probiotic Viability

Biointerface Research in Applied Chemistry ◽

10.33263/briac114.1145811472 ◽

2020 ◽

Vol 11 (4) ◽

pp. 11458-11472

Keyword(s):

Ascorbic Acid ◽

Low Cost ◽

Color Stability ◽

Probiotic Strain ◽

Viable Cell ◽

Cell Counting ◽

Common Source ◽

Potential Health ◽

Bifidobacterium Animalis

Probiotics are health-promoting microorganisms commonly applied to functional foods. Dairy products are the most common source of probiotics, which difficult probiotics’ consumption by lactose intolerants. In this work, a yacon-based (Smallanthus sonchifolius) beverage was evaluated as a non-dairy vehicle for probiotics (Bifidobacterium animalis ssp. lactis, BB-12®), concerning stability and probiotics viability, during 28 days. x The yacon-based beverage was properly obtained. To determine the better treatment to stabilize it during storage, combined treatments were optimized via experimental design, and the color stability evaluated the initial changes. The beverage was incubated with the probiotic strain Bifidobacterium animalis ssp. lactis and the fermentation were carried out at 45 °C and 35 °C for 10 h in anaerobic jars. The storage viability was evaluated for 28 days, and the viable cell counting was carried out every seven days. A combination of the immersion of yacon slices into ascorbic acid 0.5% (w/v), blanching (3 min), and the addition of 0.4% (w/v) of ascorbic acid as an antioxidant was the most promising treatment to maintain color stability. Moreover, the fermentation applying 35 °C maintained the beverage with probiotic status for 14 days. In this work, a probiotic beverage was proposed, with potential health benefits, based on an underused root with great productivity, which will result in a potential low-cost probiotic product compared to dairy-based probiotic beverages.

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