This study investigated the viability of encapsulated and un-encapsulated (free cell) Lactobacill... more This study investigated the viability of encapsulated and un-encapsulated (free cell) Lactobacillus rhamnosus GG (LGG) in bread baked at diferent baking conditions (180 °C for 30 min, 220 °C for 20 min, and 250 °C for 15 min) and in simulated gastrointestinal conditions. The cell was encapsulated either with sodium alginate, singly or in combination with chitosan, cassava starch, and hi-maize resistant starch. There was complete loss of viability of un-encapsulated LGG after baking. Signifcantly (P<0.05) higher viability was recorded for LGG encapsulated with sodium alginate+cassava starch+chi- tosan beads (SCCB) and sodium alginate+hi-maize resistant starch+chitosan beads (SHCB) compared to sodium alginate beads (SAB) and sodium alginate+cassava starch beads (SSB). Lactobacillus rhamnosus GG encapsulated with SHCB gave the highest viability (P<0.05) after subjection to simulated gastric and intestinal juices. The incorporation of LGG did not have signifcant (P<0.05) infuence on volume, specifc volume, moisture, ash, fat, and fber contents of bread. The lowest moisture content was obtained at baking condition of 180 °C for 30 min, while the highest value was at 250 °C for 15 min. Baking condition did not cause signifcant (P>0.05) change in fat, ash, and carbohydrate content of bread. The encapsulation of LGG with multiple layers of encapsulating materials signifcantly preserved its viability during baking and in simulated gastrointestinal conditions
This study investigated the viability of encapsulated and un-encapsulated (free cell) Lactobacill... more This study investigated the viability of encapsulated and un-encapsulated (free cell) Lactobacillus rhamnosus GG (LGG) in bread baked at diferent baking conditions (180 °C for 30 min, 220 °C for 20 min, and 250 °C for 15 min) and in simulated gastrointestinal conditions. The cell was encapsulated either with sodium alginate, singly or in combination with chitosan, cassava starch, and hi-maize resistant starch. There was complete loss of viability of un-encapsulated LGG after baking. Signifcantly (P<0.05) higher viability was recorded for LGG encapsulated with sodium alginate+cassava starch+chi- tosan beads (SCCB) and sodium alginate+hi-maize resistant starch+chitosan beads (SHCB) compared to sodium alginate beads (SAB) and sodium alginate+cassava starch beads (SSB). Lactobacillus rhamnosus GG encapsulated with SHCB gave the highest viability (P<0.05) after subjection to simulated gastric and intestinal juices. The incorporation of LGG did not have signifcant (P<0.05) infuence on volume, specifc volume, moisture, ash, fat, and fber contents of bread. The lowest moisture content was obtained at baking condition of 180 °C for 30 min, while the highest value was at 250 °C for 15 min. Baking condition did not cause signifcant (P>0.05) change in fat, ash, and carbohydrate content of bread. The encapsulation of LGG with multiple layers of encapsulating materials signifcantly preserved its viability during baking and in simulated gastrointestinal conditions
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bread baked at diferent baking conditions (180 °C for 30 min, 220 °C for 20 min, and 250 °C for 15 min) and in simulated
gastrointestinal conditions. The cell was encapsulated either with sodium alginate, singly or in combination with chitosan,
cassava starch, and hi-maize resistant starch. There was complete loss of viability of un-encapsulated LGG after baking.
Signifcantly (P<0.05) higher viability was recorded for LGG encapsulated with sodium alginate+cassava starch+chi-
tosan beads (SCCB) and sodium alginate+hi-maize resistant starch+chitosan beads (SHCB) compared to sodium alginate
beads (SAB) and sodium alginate+cassava starch beads (SSB). Lactobacillus rhamnosus GG encapsulated with SHCB
gave the highest viability (P<0.05) after subjection to simulated gastric and intestinal juices. The incorporation of LGG
did not have signifcant (P<0.05) infuence on volume, specifc volume, moisture, ash, fat, and fber contents of bread.
The lowest moisture content was obtained at baking condition of 180 °C for 30 min, while the highest value was at 250 °C
for 15 min. Baking condition did not cause signifcant (P>0.05) change in fat, ash, and carbohydrate content of bread.
The encapsulation of LGG with multiple layers of encapsulating materials signifcantly preserved its viability during baking
and in simulated gastrointestinal conditions
bread baked at diferent baking conditions (180 °C for 30 min, 220 °C for 20 min, and 250 °C for 15 min) and in simulated
gastrointestinal conditions. The cell was encapsulated either with sodium alginate, singly or in combination with chitosan,
cassava starch, and hi-maize resistant starch. There was complete loss of viability of un-encapsulated LGG after baking.
Signifcantly (P<0.05) higher viability was recorded for LGG encapsulated with sodium alginate+cassava starch+chi-
tosan beads (SCCB) and sodium alginate+hi-maize resistant starch+chitosan beads (SHCB) compared to sodium alginate
beads (SAB) and sodium alginate+cassava starch beads (SSB). Lactobacillus rhamnosus GG encapsulated with SHCB
gave the highest viability (P<0.05) after subjection to simulated gastric and intestinal juices. The incorporation of LGG
did not have signifcant (P<0.05) infuence on volume, specifc volume, moisture, ash, fat, and fber contents of bread.
The lowest moisture content was obtained at baking condition of 180 °C for 30 min, while the highest value was at 250 °C
for 15 min. Baking condition did not cause signifcant (P>0.05) change in fat, ash, and carbohydrate content of bread.
The encapsulation of LGG with multiple layers of encapsulating materials signifcantly preserved its viability during baking
and in simulated gastrointestinal conditions