USING Sargassum SEAWEEDS GROWN IN COASTAL AREAS OF SOUTH ASIA, AS COATING MATERIALS AND ASSESSING THE SURVIVABILITY OF MICROENCAPSULATED PROBIOTIC BACTERIA IN DAIRY BASED FOOD PRODUCTS

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.