Please use this identifier to cite or link to this item: https://hdl.handle.net/10321/3824
Title: Microencapsulation of Bifidobacterium animalis and Lactobacillus casei using resistant starch from Vigna unguiculata
Authors: Rengadu, Danielle 
Issue Date: 2020
Abstract: 
The use of functional foods is increasing globally with individuals aiming to maintain a
healthy gut causing an increasing trend associated with probiotics in the health sector.
Probiotics are live microorganisms that aid in improving the digestive system and gut
health, however, the main problem associated with probiotics are ensuring a safe delivery
through transition to the colon in harsh gastrointestinal conditions. For probiotics to be
considered effective to the host a growth of Log 7 is essential in the colon, thus the need
for microencapsulation. Therefore, this study was aimed at analysing resistant starch
isolated from cowpea as an encapsulation material for Lactobacillus casei and
Bifidobacterium animalis, for beverage application. Five different cultivars of cowpea
(Bechuana white, Fahari, PAN 311, TVU 11424 and DT129-4) were analysed to determine
the amount of resistant starch yielded as well as structural and physicochemical properties
to determine the most suitable cultivar for the encapsulation process. The resistant starch
percentage obtained was found in the range of 9.42-13.74%, with DT129-4 yielding the
most resistant starch. The structural and physicochemical results obtained showed that the
resistant starch isolated from cowpea has the potential for microencapsulation with cultivar
DT129-4 exhibiting the most favourable results. Resistant starch was used as an
encapsulating medium for Lactobacillus casei (RSL), Bifidobacterium animalis (RSB) and for
a combination of the two probiotic microorganisms (RSLB) at a ratio of 1:1. The
encapsulation yield after freeze drying were between 81.55-88.78% with the viability
of the microcapsules under simulated gastrointestinal conditions also observed. The
microcapsules were added to apple juice and the viability and stability of the
microcapsules examined over 28 d. The final viability for microcapsules in the juice at the
end of 28 d for RSL, RSB and RSLB were 7.53, 6.98 and 7.46 Log CFU/mL. This study
shows that that resistant starch from cowpea has great potential as an encapsulating
membrane within the nutraceutical beverage manufacturing industry.
Description: 
Submitted in complete fulfillment for the Degree of Master of Applied Sciences in the Department of Biotechnology, Faculty of Applied Sciences, Durban University of Technology, Durban, South Africa, 2020
URI: https://hdl.handle.net/10321/3824
DOI: https://doi.org/10.51415/10321/3824
Appears in Collections:Theses and dissertations (Applied Sciences)

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