β-cyclodextrin acting as an emulsifier for formation of emulsion using lactic acid producing bacteria

The health benefits provided by probiotic bacteria have led to their increasing use in fermented and other dairy products. Thre are two encapsulation techniques , namely extrusion and emulsion for extending the storage life of probiotics. In the present work the preparation and characterization of emulsions containing canola oil and aqueous phase of Lactobacillus delbrueckii subsp. bulgaricus PTCC 1737 as a probiotic using β-cyclodextrin (β-CD) were studied. Type of emulsion (W/O or O/W) was governed by the oil-to-water volume ratio and emulsifier concentration. Microscopic morphology and particle size distribution of prepared emulsions were analyzed and it was suggested that the mean diameter of emulsion droplets decreased as the emulsifier concentration and homogenization speed increased. Volume fraction of the emulsion phase reached a plateau after about one day and our experimental results clearly showed that β-CD stabilized emulsions were a kind of stable emulsions