The effect of microencapsulation by alginate and alginate-chitosan on the
survival of Saccharomyces boulardii ATCC MYA796
in simulated gastric
and intestinal juices was investigated. The survival of yeast
microencapsulated cells treated in ice cream production. The percentage
survival of alginate and alginate-chitosan encapsulated cells treated in
simulated gastric juice after 240 was 80 % and 90 % respectively,
simulated intestinal juice was 80% and 85% respectively. The viability of
Saccharomyces boulardii (Log CUF/g) in ice cream after storage time (at
freezing temperatures 21 day) was 7.11, 6 and 5.25 for alginate-chitosan
microcapsules treatment, alginate treatment and free cell treatment
respectively. The pH values range of ice cream in three treatments at the
initial storage time was 4.70-4.77. After 21 days, the pH decreased in all
treatments.
علاء كريم نعيمة | Alaa Kareem Niamah | 5389