Authors : Govind Babu and V. Nithyalakshmi
Abstract: The aim of this study is to improve the thermal resistivity of prebiotic on probiotics, using various combinations of high resistance maize starch and inulin in the form of synbiotic microcapsules. Lactobacillus casei MTCC 1423 was used as probiotic strain. Oil emulsion technique was used for the microencapsulation of Lactobacillus casei with prebiotic (high resistance maize starch and inulin) as thermal protective agent and calcium alginate as coating material. The freeze drying process produced agglomerated powder of synbiotic microcapsules. Eight types of synbiotic microcapsules were exposed to 45, 50, 55, 60, 65 and 70°C for 15, 30, 45 and 60 min which revealed that the effect of prebiotic composition on the thermal resistance property of prebiotics on probiotics was significant (p<0.05) as analyzed using ANOVA. Multiple linear regression proved that inulin provides higher heat resistance to probiotics than that of high resistance maize starch when used in combination. Synbiotic microcapsule type H2I3 was found with highest probiotic survivability 40.36% during thermal incubation. The rate of probiotic death (k) and heat resistance property (D) were found to be 0.056 day-1 and 17.67839 min, respectively at 70°C when exposed for 60 min.
Govind Babu and V. Nithyalakshmi, 2011. Influence of Prebiotic Composition on Probiotic Survivability in Calcium Alginate Coated Synbiotic Microcapsules at Thermal Incubation. Agricultural Journal, 6: 231-236.