Applying of Microcapsulated Probiotics via Calcium and Zinc Salts into Yoghurt and Study its Chemical, Microbiological and Sensory Properties

Abstract

Abstract In this study, lactobacillus acidophilus were encapsulated using whey protein concentrate precipitated utilizing salts (Cacl2, Zncl2). The highest efficiency of the encapsulation process by extrusion by calcium chloride was 66%, followed by zinc by 24%. Scanning electron microscope (SEM) examination was used to study the shape of the encapsulation process for the probiotic. In condition similar to the human stomach conditions, the viable numbers of lactobacillus acidophilus probiotic coated with whey protein concentrate were much higher than those without encapsulation where the survivability after 90 min. for calcium chloride was 45.5 % compared with the un-encapsulated probiotic where the survivability was 8.75%, while the survivability for probiotic encapsulated in whey protein extruded with zinc chloride was 22.5% compared to the control treatment. Yoghurt was manufactured from whole milk, the probiotic was added and its chemical, physical and microbiological properties were studied.