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Viability dataset on microencapsulated probiotics: Sodium alginate viscosity effect.
Araceli Olivares1, Paulina Silva1
1Centro Regional de Estudios en Alimentos Saludables (CREAS), Chile.
Data in Brief
|November 26, 2019
Summary
Microencapsulation using vibration technology enhances probiotic survival. Optimal conditions for Lactobacillus casei involved medium viscosity sodium alginate at 2%, a 450 μm nozzle, and 1000 Hz frequency for improved viability.
Area of Science:
- Food Science
- Biotechnology
- Microbiology
Background:
- Probiotics require live delivery for health benefits.
- Intestinal transit poses survival challenges for probiotics.
- Microencapsulation offers a protective delivery system.
Purpose of the Study:
- Evaluate microencapsulation of Lactobacillus casei using vibration technology.
- Compare the viability of probiotics encapsulated in low and medium viscosity sodium alginate.
- Identify optimal parameters for enhanced probiotic viability.
Main Methods:
- Utilized vibration technology for microencapsulation.
- Employed two sodium alginate gel matrices (low and medium viscosity).
- Investigated nozzle diameter and disturbance frequency effects on droplet formation and viability.
Main Results:
- Optimal microencapsulation for Lactobacillus casei viability occurred with 2% medium viscosity sodium alginate.
- A nozzle size of 450 μm and a frequency of 1000 Hz yielded the highest probiotic survival.
- Vibration technology proved effective for probiotic microencapsulation.
Conclusions:
- Microencapsulation via vibration technology significantly improves probiotic viability.
- Specific parameters of sodium alginate concentration, nozzle diameter, and frequency are critical for successful encapsulation.
- This method provides a promising approach for delivering live probiotics effectively.
