Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithin

https://doi.org/10.17221/188/2012-CJFSCitation:Lisová I., Horáčková Š., Kováčová R., Rada V., Plocková M. (2013): Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithin. Czech J. Food Sci., 31: 270-274.
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The commercial probiotic strain Bifidobacterium animalis subsp. lactis Bb12 was encapsulated using emulsion encapsulation into milk protein matrix without and with the addition of 0.5% w/w lecithin into the oil. Different agitation speeds were used during the encapsulation process. The examination of microcapsules was carried out by optical microscope and fluorescence in situ hybridisation. The particle size distribution as volume based median d0.5 was evaluated by the laser diffraction method. In the case of no lecithin addition, the agitation speed did not influence significantly the size of the microcapsules. The addition of 0.5% (w/w) of lecithin into the oil caused a decrease of d0.5 value from 196 ± 37 µm to 79 ± 3 µm at an agitation speed of 500 rpm, and from 193 ± 24 µm to 39 ± 3 µm at 1200 rpm. It can improve the sensory properties of the products with the added microcapsules.  
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