Smilkov, Katarina and Petreska Ivanovska, Tanja and Petrusevska Tozi, Lidija and Grozdanov, Anita and Dodov Glavas, Marija and Geskovski, Nikola and Petkovska, Rumenka and Mladenovska, Kristina (2011) Effects of formulation variables on the particle size and viability of L.casei-loaded in whey protein-Ca-alginate microparticles. In: Fifth Congress of Pharmacy of Macedonia with International Participation, 21–25 Sept 2011, Ohrid, Macedonia.
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Abstract
The health benefits of the probiotics are becoming more recognized and utilized nowadays. Among lactic acid bacteria, Lactobacillus casei has been found to colonize human GIT and exert meany health benefits. The aim of this research was to evaluate the influence of the formulation variables of L. casei-loaded whey-protein-Ca-alginate microparticles on the particle size and the survival of the mentioned probiotic during the processing.Overall effects of the formulation variables pointed to the dominant influence of the concentration of whey protein on the particle size , followed by the concentration of alginate. Higher concentration of whey protein and alginate in the coating medium resulted in increased particle size. Also, the data pointed to the dominant influence of the concentration of alginate and Ca Cl2 on the viability prior to-, and this trend continues after lyophilization. Significant negative effect of the alginate-whey protein interactions on the viability after lyophilization was observed, suggesting competition of the polymers and the probiotic for the same bonding sites
| Item Type: | Conference or Workshop Item (Poster) |
|---|---|
| Subjects: | Natural sciences > Biological sciences Natural sciences > Chemical sciences Medical and Health Sciences > Health biotechnology Medical and Health Sciences > Health sciences Medical and Health Sciences > Other medical sciences |
| Divisions: | Faculty of Medical Science |
| Depositing User: | Katarina Smilkov |
| Date Deposited: | 02 Apr 2015 09:34 |
| Last Modified: | 02 Apr 2015 09:34 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/13002 |
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