Encapsulation of Lactobacillus plantarum ELB90 by electrospraying in a double emulsion (W1/O/W2) loaded alginate beads to improve the gastrointestinal survival and thermal stability. (23rd February 2023)

• Record Type: Journal Article
• Authors: Karakaş, Canan Yağmur; Yildirim, Rusen Metin; Karadag, Ayse
• Is Part Of: Journal of the science of food and agriculture. Volume 103:Number 7(2023)
• Page Start: 3427
• Page End: 3436
• Publication Date: 2023-02-23
• Subjects: probiotics -- inulin -- chitosan -- viability -- encapsulation -- extrusion; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.12494
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: In the present study, the Lactobacillus plantarum ELB90 was encapsulated in double emulsion (W1/O/W2) loaded alginate beads (emulbeads) by electrospraying and compared with emulsion‐free control beads. The viability of encapsulated and free cells was assessed by exposing them to thermal processing (65 °C for 30 min and 72 °C for 3 min) and simulated gastrointestinal conditions. The beads were characterized by optical, scanning electron, fluorescence, and confocal laser scanning microscopy, as well as Fourier transform infrared and gel strength analysis. RESULTS: After the intestinal stage of digestion, the survival rate of free bacteria was 38% [3.70 log colony‐forming units (CFU) g −1 ], only increased to 43% and 53% for bare and chitosan‐coated control beads, and it elevated the survival rate to 75% and 84% (8.70 log CFU g −1 ) for bare and chitosan‐coated emulbeads, respectively. The presence of inulin increased gastrointestinal viability only in uncoated emulbeads. The bacteria loaded in emulbeads retained greater viability (5.90–6.90 log CFU g −1 ) against thermal treatment, compared to control beads (2.07–4.10 log CFU g −1 ) and free bacteria (2.57–3.11 log CFU mL −1 ). Encapsulation of L. plantarum ELB90 only in emulsion‐free beads may not be appropriate for providing thermal stability. Inulin addition and chitosan‐coating of the beads increased the size, and emulbeads presented smoother surfaces compared to emulsion‐free beads. CONCLUSION: The contribution of a double emulsion into the gel matrix of electrosprayed alginate beads exhibited enhanced protection for probiotic bacteria that could be useful for the development of functional foods. © 2023 Society of Chemical Industry.