Application of box-behnken design for optimizing the process of microencapsulation of Bifidobacterium bifidum Bb28

  • He Chen 1School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an
  • Donglin Ma School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an
  • Yichao Li Shaanxi Heshi Dairy Co. Ltd., Baoji
  • Yu Liu Shaanxi Heshi Dairy Co. Ltd., Baoji
  • Ye Wang School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an
Keywords: Bifidobacterium bifidum BB28, optimization, encapsulation yield, sodium alginate, Box-Behnken design

Abstract

The three-level Box-Behnken design, combined with the analysis of variance (ANOVA), was employed in the present study to optimize the process of microencapsulation of Bifidobacterium bifidum BB28. The optimization was based on the encapsulation yield. The results showed that the encapsulation yield could be enhanced significantly when the mixture ratio of cell suspension-alginate
was 1:11.5, sodium alginate 1.9%, and sodium ascorbate 0.065%. The optimal encapsulation yield of Bifidobacterium bifidum BB28 reached 91.52%. The experimental result in terms of encapsulation yield under optimal conditions was very close to the expected value of 91.97%. Therefore, the optimal conditions for encapsulating Bifidobacterium bifidum BB28 were accurately predicted through
statistical methods.

Published
2018-11-20
How to Cite
Chen, He, Donglin Ma, Yichao Li, Yu Liu, and Ye Wang. 2018. “Application of Box-Behnken Design for Optimizing the Process of Microencapsulation of Bifidobacterium Bifidum Bb28”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 41 (1), 118-30. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/1328.
Issue
Vol 41 No 1 (2017)
Section
ORIGINAL ARTICLES

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