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

Karakaş C. Y., Yildirim R. M., Karadag A.

Journal of the Science of Food and Agriculture, cilt.103, sa.7, ss.3427-3436, 2023 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 103 Sayı: 7
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1002/jsfa.12494
  • Dergi Adı: Journal of the Science of Food and Agriculture
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Periodicals Index Online, Aerospace Database, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Food Science & Technology Abstracts, INSPEC, Metadex, Pollution Abstracts, Veterinary Science Database, DIALNET, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.3427-3436
  • Anahtar Kelimeler: probiotics, inulin, chitosan, viability, encapsulation, extrusion
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

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.