Process standardization for alginate encapsulation of potentially probiotic Pediococcus pentosaceus DM101

Abstract

The main objective of this study was to standardise the procedure for encapsulation of potentially probiotic breast milk isolate Pediococcus pentosaceus DM101 using sodium alginate by extrusion method. The encapsulation parameters were optimized by comparing the encapsulation efficiency obtained with varying concentration of sodium alginate (0.5, 1.0, 1.5 and 2.0%), calcium chloride (0.05, 0.1 and 0.2M) and gelling time (5, 10, 20 and 30 minutes). Encapsulation efficiency was ascertained by finding the survival percentage after exposing the encapsulated cells to acid stress (pH 2.0 for 3h). Encapsulation carried out using two per cent sodium alginate and 0.1M CaCl2 following 20 min gelling time was found to confer maximum protective effect. Encapsulation efficiency of alginate beads prepared under optimized conditions was found to be 81.37±2.44 percent. The results endorse alginate encapsulation as a means to confer a protective shielding effect thereby facilitating effective probiotic delivery.

Keywords

• probiotic
• optimization
• sodium alginate
• pediococcus pentosaceus