| Title |
Probiotikų Lactobacillus plantarum įkapsuliavimo ir jų taikymo kosmetikoje tyrimai / |
| Translation of Title |
Encapsulation and cosmetic application of the probiotic Lactobacillus plantarum. |
| Authors |
Bakanaitė, Aušrinė |
| Full Text |
|
| Pages |
79 |
| Keywords [eng] |
probiotics ; encapsulation ; cosmetic ; Lactobacillus plantarum |
| Abstract [eng] |
Probiotics are increasingly used in the cosmetics. In order to increase the viability of bacteria, they are encapsulated in polymer matrices. Alginate has been successfully used for many years for the entrapment of probiotics due to its unique properties. Nevertheless, alginates beads are solid and crumbly so this impair the textural properties of products. The aim of this work is to produce capsules which properties would allow to maintain high viability of probiotic bacteria Lactobacillus plantarum and woud be suitable for their application in the cosmetics. In this study beads were obtained by extrusion technique using sodium alginate, pectin and hydroxyethylcellulose. Polymers were mixed in various ratios in oder to get different samples. The tests of mechanical properties showed that the hardness of capsules decreases with increasing hydroxyethylcellulose concentration in the capsules. It must be noted that the size of all kinds of beads has decreased after freeze-drying and didn‘t swell. The studies have shown that the average pore size of freeze-dried capsules was 15–30 µm. It was examined that glyceryl stearate, cetearyl alcohol and glycerol had no antimicrobial effect against non-encapsulated Lactobacillus plantarum. Meanwhile, the influence of ceteareth 20 on bacteria was stronger than other emulsifiers. The strongest antimicrobial effect against tested bacteria had natural preservatives – benzoic acid and sodium benzoate with gluconolactone. It was observed that encapsulation increases the viability of probiotics while freeze-drying decreases it. In this research cream and lotion with probiotics were produced. The studies have shown that viability of encapsulated bacteria in cream was higher than non-encapsulated bacteria. Analysis of entrapped bacteria release revealed that capsules with higher amount of hydroxyethylcellulose demonstrated the greatest release. |
| Dissertation Institution |
Kauno technologijos universitetas. |
| Type |
Master thesis |
| Language |
Lithuanian |
| Publication date |
2017 |
