Abstract:
Purpose of the conducted study was to evaluate the possibility of using underutilized seaweed (Sargassum sp.) to encapsulate prebiotics in dairy food applications. This
will enable dairy based industries to utilize local materials instead of imports, whereas direct crude exports of the seaweeds can also be consumed for more valued
added purposes. For encapsulation purposes, Lactobacillus acidophilus and Bifidobacterium bifidum strains were selected. When considering the surviving ability of the
two strains of bacteria in 0.5% bile solution and gastric solution followed by intestinal juice and inclusive and non-inclusive of bile salt, it was evident that the strains
coated with Sodium alginate from Sargassum provide a positive protection and therefore is foreseen as a better natural solution for probiotic encapsulation in dairy
based food products. Extraction and utilization of local seaweeds in South Asia, has not been an exploited area so far, and therefore this research will form a base to
formulate probiotics in local dairy industry by using Sargassum seaweed.
