Alginate microencapsulated Lactobacillus Casei and Bifidobacteria Bifidum in mayonnaise

Probiotic bacteria plays therapeutic roles by lowering cholesterol, preventing cancer, alleviation of constipation and diarrhea, reduce the lactose intolerance, synthesis of B complex vitamins, absorptionof calcium, antimicrobial productions and immunity activation. Probiotics must be alive in product toprovide above benefits in the intestinal tract. Encapsulation is a new method that is emerged in the 1990s, this method is the process of forming a coating as a physical barrier around an inner matrix topromote survival of probiotics during storage and adverse conditions then release them into the gut.The choice of biomaterial is crucial because these materials must be compatible with probiotic cells, stable in acidic environment and unstable at pH above 6, this is minimum pH that found in theintestinal lumen. Calcium alginate is the most used biomaterial for microencapsulation of probiotics.Mayonnaise is a suitable carrier for delivering probiotic bacteria into the human gut due to its high water activity and high fat level that may provide protection for the probiotic bacteria. The survival of Lactobacillus Casei and Bifidobacterium Bifidum and also their effects on mayonnaise quality wereevaluated. The viability of free cells was lower than encapsulated probiotic bacteria this also resulted in lower total bacterial, yeast and mold counts due to the low pH of mayonnaise sauce. The mayonnaise which containing encapsulated probiotic bacteria also had a higher titratable acidity andlower TBA2 values. Finally the sensory properties were improved by using the encapsulated probiotic bacteria.

Keywords:

Microencapsulation , Emulsification , Alginate , Lactobacillus casei , Bifidobacterium bifidum , Mayonnaise sauce