03940nas|a2200421 a 4500 20260817162841.0 071022s2006 th uu|m rtt 0| a1eng d .b11826198 AIT Thesis no.FB-06-01 Latchaporn Thamteerasathian Application of chitosan beads as a probiotic carrier in fruit juice Pathum Thani, Thailand : Asian Institute of Technology, 2006 80 leaves : ill. Thesis ; no. FB-06-01 A thesis submitted in partial fulfillment of requirements for the degree of Master of Science, School of Environment, Resources and Development Thesis (M.Sc.) - Asian Institute of Technology, 2006 This work aimed at evaluating the potential of chitosan protecting probiotic and increasing its viability in fruit juice. The resistances to some simulated conditions of the human gastrointestinal tract (gastric and intestinal) and over a period of storage time were evaluated. The effects of preparative parameters on physiological changes of encapsulated beads and probiotic characteristics of L. fermentum were also studied. It was found that L. fermentum obtained from Thai Institute of Scientific and Technological Research (TISTR) could serve as good probiotic bacteria because of their characteristics of resistance to acid, bile salt tolerance and antipathogenic activity against selected pathogen as B. cereus, E. coli 0157: H7, L. monocytogenes, S. Typhimurium, St. aureus. Chitosan was found to provide a good coating material to protect L. fermentum cells. Encapsulated L. fermentum demonstrated a significant increase in survival compared with free L. fermentum when exposed to gastrointestinal tract conditions and over the storage conditions in fruit juice for 4 weeks. They could maintain their viability which corresponds to the required therapeutic minimum dose for both refrigerated and ambient conditions. Size and TPP conditions including pH and concentrations were found as main effects on encapsulation efficiency whereas physical changes of beads like density, hardness and stickiness values were obtained effects from chitosan concentrations and TPP conditions. Large probiotic-chitosan beads (produced by using a I ml micropipette) obtained had more advantages than small beads (produced by no.24 injection needle) as regards higher encapsulation efficiency and were more acceptable to sensory panelists. On the other hand, small probiotic chitosan beads achieved the good characteristic in case of longer shelf life and supported more L. fermentum than large beads when compared at the same storage period. Overall the use of chitosan beads for encapsulation of probiotics to be used in fruit juice seems to have very good potential. Chitosan Fruit juices Functional foods Rakshit, Sudip Kumar, Chairperson Athapol Noomhorm, Examination Committee Jayasuriya, H.P.W., Examination Committee Dhurakij Pundit University Overseas Scholarship, Scholarship Donor Asian Institute of Technology Fellowship, Scholarship Donor Asian Institute of Technology. Thesis ; no. FB-06-01 Full-Text http://203.159.5.9/ait-thesis/detail.php?q=B09855 .b11826198 mnait u 240402 0 071022 m a u 0 mnait mnarc 20 40 Barcode : 30050120100036 CREATED : 2001-05-21 RECORD # : i1224398x LPATRON : 1024455 LCHKIN : 2018-06-07 # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 3 TOT CHKOUT : 15 TOT RENEW : 15 Barcode : 30050120229330 CREATED : 2016-04-19 RECORD # : i12937903 LPATRON : 0 LCHKIN : - # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 0 TOT RENEW : 0 6507 6507 0 0 0 0 MAIN MAIN mnait 2026-08-17 50.00 0 AIT Thesis no.FB-06-01 30050120100036 2026-08-17 16:28:41 3 2026-08-17 20 0 0 0 0 MAIN MAIN mnarc 2026-08-17 0 AIT Thesis no.FB-06-01 30050120229330 2026-08-17 16:28:41 1 2026-08-17 40