Application of multicriteria decision technique to determine optimum sodium alginate concentration for microencapsulation of Lactobacillus casei Shirota by extrusion and emulsification
Yazarlar (2)
Prof. Dr. Osman GÜL Ondokuz Mayıs Üniversitesi, Türkiye
Muhammet Dervişoğlu
Ondokuz Mayıs Üniversitesi, Türkiye
Ondokuz Mayıs Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Process Engineering | ||
| Dergi ISSN | 0145-8876 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 06-2017 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 28-09-2016 |
| Cilt / Sayı / Sayfa | 40 / 3 / 12481–0 | DOI | 10.1111/jfpe.12481 |
| Makale Linki | http://doi.wiley.com/10.1111/jfpe.12481 | ||
| Özet |
| The aim of this study was to evaluate the effect of sodium alginate concentration on microencapsulation of probiotic Lactobacillus casei Shirota (LCS) by extrusion and emulsification methods and determine the optimum alginate concentration using Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) approach. Determined morphology and size of the capsules, encapsulation efficiency, release of entrapped cells, and survivability of entrapped cell exposed heat treatment, simulated gastric and intestinal juice conditions were significantly varied depending on encapsulation method and alginate concentrations (p < .05). The beads obtained with extrusion more protected the probiotic cells than beads obtained with emulsification. TOPSIS was performed to determine optimum alginate concentration regarding capsule size, encapsulation efficiency, release rate of entrapped cells, and survivability … |
| Anahtar Kelimeler |
| Lactobacillus casei Shirota (LCS) | microencapsulation | multicriteria decision technique | probiotic |