Co-microencapsulation of Lactobacillus rhamnosus and krill oil by spray-drying. (December 2022)

• Record Type: Journal Article
• Authors: Zavaleta, E. Bonilla; Coavichi, L.I. Lozano; Rodríguez, L.C. Velasco; Andrade, E. Flores; García, Hugo S.; Rascón Díaz, M.P.
• Is Part Of: Food bioscience. Volume 50:Part B(2022)
• Publication Date: 2022-12
• Subjects: Probiotics -- Fatty acids -- Phospholipid -- Microencapsulation -- Storage stability; Food -- Biotechnology -- Periodicals; Food -- Research -- Periodicals; Aliments -- Biotecnologia -- Revistes; Aliments -- Investigació -- Revistes; Food -- Biotechnology; Food -- Research; Revistes electròniques; Periodicals; 664.005
• DOI: 10.1016/j.fbio.2022.102133
• Languages: English
• ISSNs: 2212-4292

Abstract

Abstract: Co-microcapsules were prepared through spray drying of double emulsions of L. rhamnosus and krill oil, using whey protein as wall material. At all tested drying process temperatures, viability of the microcapsules and co-microcapsules above 1 × 10 10 CFU/mL was achieved. The main phospholipid detected in the co-microcapsules were phosphatidylethanolamine. The fatty acids profile of the co-microcapsules revealed a low content of saturated fatty acids (SFA) and a high content of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). The survivability of L. rhamnosus was evaluated during the storage of the co-microcapsules at different temperatures (4 and 25 °C) and relative humidities (10–93%). It was found that increasing the storage temperature decreases the range of water activity in which the viability of the probiotic remains stable in the co-microcapsules. The co-microencapsulates developed provide omega-3 fatty acids and probiotics with less impact on its functional properties. Graphical abstract: Image 1 Highlights: Drying temperature had not significant effect on the viability of L. rhamnosus . The content of phospholipids, MUFA and PUFA was retained in the co-microcapsules. High relative humidity during storage decreases the stability of the co-microcapsules. Storage at low temperatures is critical to ensure the stability of the microcapsules. Co-microencapsulation promotes the expansion of foods of high nutritional value.