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International Journal of Polymer Science
Volume 2015, Article ID 732858, 8 pages
Research Article

Influence of Chitosan Coating on Mechanical Stability of Biopolymer Carriers with Probiotic Starter Culture in Fermented Whey Beverages

1Innovation Centre of the Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia
2Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia

Received 19 August 2015; Revised 29 September 2015; Accepted 30 September 2015

Academic Editor: Mukund Adsul

Copyright © 2015 Nataša S. Obradović et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The aim of this study was to improve the mechanical stability of biopolymer carriers and cell viability with addition of chitosan coating during fermentation process and product storage. Dairy starter culture (1% (w/v)) was diluted in whey and mixed with sodium alginate solution and the beads were made using extrusion technique. The mechanical stability of coated and uncoated beads, the release behavior, and the viability of encapsulated probiotic dairy starter culture in fermented whey beverages were analyzed. The mechanical properties of the beads were determined according to force-displacement and engineering stress-strain curves obtained after compression testing. It was observed that addition of chitosan as a coating on the beads as well as the fermentation process increased the elastic modulus of the calcium alginate-whey beads and cell survival. The current study revealed that the coating did not significantly improve the viability of probiotics during the fermentation but had an important influence on preservation of the strength of the carrier during storage. Our results indicate that whey-based substrate has positive effect on the mechanical stability of biopolymer beads with encapsulated probiotics.