Enhanced viability of microencapsulated lyophilized probiotics under in vitro simulated gastrointestinal conditions. Issue 5 (18th April 2022)

• Record Type: Journal Article
• Authors: Saeed, Farhan; Afzaal, Muhammad; Ahmad, Aftab; Aamir, Muhammad; Aziz, Mahwash; Aslam, Sumera; Ateeq, Huda; Hussain, Muzzamal
• Is Part Of: Journal of food processing and preservation. Volume 46:Issue 5(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2022-04-18
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.16543
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: The aim of the study was to investigate the impact of different encapsulation matrices on the viability and stability of probiotic. Probiotics were encapsulated by Lyophilization using different wall materials soy protein isolate (SPI), sodium alginate (SA), iota‐carrageenan (I‐CG), and starch (ST). The prepared microbeads were characterized in terms of size, encapsulation efficiency, and zeta potential. The viability of free and encapsulated probiotics was also assessed under In vitro gastrointestinal (GIT) conditions and in cow milk‐based plain yoghurt. The encapsulation efficiency of SPI (95%) and SA (92%) microbeads were higher than I‐CG (88%) and ST (79%). The zeta potentials of the microbeads were 35 mv for SPI), −11 mv for SA, −23 for I‐CG, and −26 mv for ST. The statistical results support the practicability of employed wall materials for encapsulation of probiotics for improved viability under simulated GIT conditions as well in a food matrix. Practical applications: Encapsulation is an effective approach for the delivery of sensitive core materials. Encapsulation with different wall materials is an economical technology to improve the viability of probiotics under hostile conditions. Soy protein isolate, sodium alginate are effective wall materials in ensuring the probiotic viability under stressed conditions.