Access Type
Open Access Thesis
Date of Award
January 2017
Degree Type
Thesis
Degree Name
M.S.
Department
Nutrition and Food Science
First Advisor
Kequan Zhou
Abstract
Scientists tend to pay a lot attention to probiotics in recent years, due to its health related benefits for humans. Encapsulation is a necessary way to protect probiotics from being killed by harsh conditions of the gastrointestinal tract, and to help probiotics to release in the intestinal environment. This study is mainly focusing on the encapsulation technique of Christensenella minuta, and the food product development of C. minuta beads. The extrusion technique was applied as the encapsulation method, with alginate as the encapsulation material. The effect of single encapsulation and double encapsulation of C. minuta was compared to determine the layers of encapsulation. Long term stability experiments of double encapsulation C. minuta beads indicated that the beads formed by the extrusion technique is stable and maintains the viability, which was 107.95 CFU/mg to 107.84 CFU/mg. Gelatin jelly and drinkable jelly were developed as potential probiotic food products in the study. Animal experiments and clinical trials are still required to test the feature of C. minuta beads for future study.
Recommended Citation
Cui, Jiarun, "Development Of Gi Sustainable Probiotic Beads Using Microencapsulation" (2017). Wayne State University Theses. 557.
https://digitalcommons.wayne.edu/oa_theses/557