Table of Contents
Journal of Food Processing
Volume 2016 (2016), Article ID 6041671, 14 pages
http://dx.doi.org/10.1155/2016/6041671
Research Article

Formulation Optimization and Evaluation of Probiotic Lactobacillus sporogenes-Loaded Sodium Alginate with Carboxymethyl Cellulose Mucoadhesive Beads Using Design Expert Software

1SSR College of Pharmacy, Saily-Silvassa Road, Saily, Silvassa, Dadra and Nagar Haveli 396230, India
2Hemchandracharya North Gujarat University, Patan, Gujarat 384265, India
3APMC College of Pharmaceutical Education and Research, Motipura, Himmatnagar, Sabarkantha, Gujarat 383001, India

Received 24 August 2015; Revised 26 November 2015; Accepted 29 November 2015

Academic Editor: Franco P. Pedreschi

Copyright © 2016 Himanshu K. Solanki and Dushyant A. Shah. 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.

Abstract

The present study deals with the formulation optimization of sodium carboxymethyl cellulose-alginate mucoadhesive beads containing probiotic Lactobacillus sporogenes through ionotropic gelation using 32 factorial design. The effect of sodium carboxymethyl cellulose-alginate concentration on the probiotic entrapment efficiency (PEE, %), viability in simulated gastric fluid (log CFU/g), and mucoadhesion over 8 hr (%) was optimized. The optimized beads containing probiotic Lactobacillus sporogenes showed entrapment efficiency of %, viability of probiotic in simulated gastric fluid (log CFU/g) of 9.34, mucoadhesion of %, and mean diameter of  mm. The beads were also characterized by SEM, FTIR, and XRD. The swelling and degradation of these beads were influenced by pH of the test medium. Finally, stability tests performed at room temperature (25~28°C) highlighted a bacterial viability of about 91% and 86% after 1 and 2 months, respectively. The advantageous properties of probiotic Lactobacillus sporogenes-loaded mucoadhesive beads make them suitable for incorporation in functional food and/or pharmaceutical products.