شماره ركورد كنفرانس :
5041
عنوان مقاله :
Preparation of the water-in-oil emulsion to entrap Lactobacillus casei
Author/Authors :
K. Forootan Chemical Engineering Department - Amirkabir University of Technology, Tehran, Iran , F. Vahabzadeh Chemical Engineering Department - Amirkabir University of Technology, Tehran, Iran
كليدواژه :
Probiotics , Lactobacillus casei subsp. Casei , Emulsification , Span80 , Corn oil
عنوان كنفرانس :
The 10th International Chemical Engineering Congress & Exhibition (IChEC 2018)
چكيده فارسي :
فاقد چكيده فارسي
چكيده لاتين :
Lactobacillus casei subsp. Casei as a probiotic bacterium used in this research and encapsulated by the emulsification method. The water-in-oil (W/O) emulsion at the ratio of 60:40 containing Lactobacillus casei subsp. Casei was prepared using Span 80 (lipophilic emulsifier) and corn oil (oil phase), and bacterial suspension (aqueous phase). The infrared spectroscopy of the W/O emulsion was analyzed and results of FTIR spectrum in the present study showed the presence of lactic acid bacterium (LAB) in the studied emulsion. The rheological studies were investigated and the obtained data for shear stress versus shear rate was plotted and modelled by using three common models: Power Law (PL), Bingham plastic (BP), and Casson (Ca). These models were found to be effective in explaining the non-Newtonian behavior of the W/O emulsion. Also, the micrograph of the emulsion prepared by usage of Span 80 was also presented and it was indicative of W/O emulsion formation.
