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Effect of calcium lactate concentrations on morphology and efficiency of encapsulated probiotics in orange juice |
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| รหัสดีโอไอ | |
| Creator | Setya Budi Muhammad Abduh |
| Title | Effect of calcium lactate concentrations on morphology and efficiency of encapsulated probiotics in orange juice |
| Contributor | Swastika Dewi, Rafli Zulfa Kamil, Hasna Yumnaningsih |
| Publisher | Khon Kaen University, Thailand |
| Publication Year | 2568 |
| Journal Title | Asia-Pacific Journal of Science and Technology |
| Journal Vol. | 30 |
| Journal No. | 5 |
| Page no. | 3 (9 pages) |
| Keyword | Probiotics, Orange, Microencapsulation, Microbeads, Calcium lactate |
| URL Website | https://apst.kku.ac.th/ |
| Website title | https://apst.kku.ac.th/effect-of-calcium-lactate-concentrations-on-morphology-and-efficiency-of-encapsulated-probiotics-in-orange-juice/ |
| ISSN | 2539-6293 |
| Abstract | Probiotics are good bacteria required by the body but unable to survive in stomach acidic conditions, leading to the need for a coating agent. The technology that can maintain the viability of probiotics is microencapsulation, which includes coating core substances with polymer wall layers into micro-sized particles. Therefore, this research aimed to determine the optimal level of calcium lactate in preparing probiotic orange juice microbeads against pH, yield, encapsulation efficiency, and morphology. Microencapsulation was used with extrusion methods, while probiotic orange juice microbeads were manufactured using 2%, 2.5%, 3%, and 3.5% calcium lactate (% w/w). The parameters tested were pH value, total yield, encapsulation efficiency, and morphology. The results showed that the addition of a higher calcium lactate level led to a significant increase in morphology, encapsulation efficiency, yield value, and pH value but not in the solidity attribute. Calcium lactate of 3% initiated an insignificant difference in morphology, encapsulation efficiency, yield, and pH value compared to a 3.5% level. Based on production costs, 3% calcium lactate was considered more optimal than the 3.5% level for the manufacture of probiotic orange juice microbeads. |
