Food Science and Technology Department


Date of this Version



MO L, 2015. Viability of Lactobacillus acidophilus DDS 1-10 Encapsulated With An Alginate-Starch Matrix, Master's Thesis, University of Nebraska-Lincoln


A THESIS Presented to the Faculty of The Graduate College at the University of Nebraska In Partially Fulfilment of Requirements For the Degree of Master of Science, Major: Food Science and Technology, Under the Supervision of Professor Andréia Bianchini. Lincoln, NE: May 2015

Copyright (c) 2015 Liya Mo


L. acidophilus DDS1-10 was encapsulated using an alginate, potato starch and type 4 resistant starch (RS4) matrix. The wall material was optimized by varying levels of alginate (1.6 to 4.4%), while maintaining potato starch and RS4 ratio fixed at 2, and the total solid content at 5%. Particles were prepared using an emulsion and an extrusion method. Particles obtained from the emulsion method were smaller with a non-uniform distribution in size while those obtained by the extrusion method were bigger and uniform in size. The emulsion method did not seem to offer protection to the probiotic cells against pH, bile salt and temperature. However, the particles obtained by the extrusion method provided protection against the effects of pH and bile salts. The particles produced by extrusion were incorporated into two food systems of varying pH levels. Promising results were observed in the milk system; however encapsulation did not provide significant protection when cells were introduced to acai juice during 16 days of storage.

Advisor: Andréia Bianchini