Alginate based nanocomposite for microencapsulation of probiotic: Effect of cellulose nanocrystal (CNC) and lecithin. (15th July 2017)

• Record Type: Journal Article
• Authors: Huq, Tanzina; Fraschini, Carole; Khan, Avik; Riedl, Bernard; Bouchard, Jean; Lacroix, Monique
• Is Part Of: Carbohydrate polymers. Volume 168(2017)
• Page Start: 61
• Page End: 69
• Publication Date: 2017-07-15
• Subjects: Cellulose nanocrystals -- Probiotic -- Microcapsule -- Alginate -- Freeze drying; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2017.03.032
• Languages: English
• ISSNs: 0144-8617

Abstract

Highlights: The nanocomposite microbeads were prepared by ionotropic gelation method. Addition of CNC improved the viability of probiotic during freeze drying. CNC increased the tensile strength of alginate microbeads. The optimized microbead improved the viability of probiotic during gastric passage. Abstract: Probiotic ( Lactobacillus rhamnosus ATCC 9595) was encapsulated in alginate-CNC-lecithin microbeads to produce nutraceutical microcapsules. Addition of CNC and lecithin in alginate microbeads (ACL-1) improved the viability of L. rhamnosus during gastric passage and storage. The compression strength of the freeze-dried ACL-1 microbeads improved 40% compared to alginate microbeads alone. Swelling studies revealed that addition of CNC and lecithin in alginate microbeads decreased (around 47%) the gastric fluid absorption but increased the dissolution time by 20 min compared to alginate microbeads (A-0). During transition through the gastric passage, the viability of L. rhamnosus in dried ACL-1 microbeads was increased 37% as compared to A-0 based beads. At 25 and 4 °C storage conditions, the viability of L. rhamnosus encapsulated in ACL-1 microbeads decreased by 1.23 and 1.08 log respectively, whereas the encapsulation with A-0 microbeads exhibited a 3.17 and 1.93 log reduction respectively.