Microencapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus in cocoa butter using spray chilling technology

Abstract

In the present study, the cells of Bifidobacterium animalis subsp. lactis (BI-01) and Lactobacillus acidophilus (LAC-04) were encapsulated in cocoa butter using spray-chilling technology. Survival assays were conducted to evaluate the resistance of the probiotics to the spray-chilling process, their resistance to the simulated gastric and intestinal fluids (SGF and SIF), and their stability during 90 days of storage. The viability of the cells was not affected by microencapsulation. The free and encapsulated cells of B. animalis subsp. lactis were resistant to both SGF and SIF. The micro-encapsulated cells of L. acidophilus were more resistant to SGF and SIF than the free cells; the viability of the encapsulated cells was enhanced by 67%, while the free cells reached the detection limit of the method (103 CFU/g). The encapsulated probiotics were unstable when they were stored at 20 °C. The population of encapsulated L. acidophilus decreased drastically when they were stored at 7 °C; only 20% of cells were viable after 90 days of storage. The percentage of viable cells of the encapsulated B. animalis subsp.lactis, however, was 72% after the same period of storage. Promising results were obtained when the microparticles were stored at −18 °C; the freeze granted 90 days of shelf life to the encapsulated cells. These results suggest that the spray-chilling process using cocoa butter as carrier protects L. acidophilus from gastrointestinal fluids. However, the viability of the cells during storage must be improved.

Técnicas e Materiais Empregados na Microencapsulação de Probióticos

“…et al (2015) verificaram que a microencapsulação de Bifidobacterium adolescentis com proteína de ervilha, associada ou a alginato de sódio, iota-carragena ou goma gelana, garantiu maior estabilidade frente as condições gástricas avaliadas in vitro quando comparados a célula livre. Klemmer et al (2011) Pedroso et al (2013), avaliaram a microencapsulação de Bifidobacterium lactis e Lactobacillus acidophilus, utilizando como material de parede gordura interesterificada de palma e palmiste, empregando a técnica de spray chilling, resultando na obtenção de micropartículas sólidas, que foram eficientes na proteção dos probióticos contra a passagem através dos fluidos gástrico e intestinal. Liu et al (2015) verificaram que a estabilidade das cepas de Lactobacillus LB1, S64 e K67 frente ao processo de spray drying foi maior em co-encapsulação com lipídio com baixo ponto de fusão quando comparado às microcápsulas obtidas, apenas, pela microencapsulação com caseinato de sódio.…”

Encapsulation via Spray Chilling/Cooling/Congealing

“…Cocoa butter Pedroso et al (2013) for some fats, viable cells were preserved for at least 6 months of storage, showing the potential and applicability of the technique in probiotic microencapsulation (Cecchini et al, 2010). Therefore, the possibility of encapsulating probiotics with lipid matrices is an interesting proposal, once lipids are digested by intestinal lipases, enabling the release of the microorganisms in the site where they are supposed to act, which is essential ensure their health benefits (Nori et al, 2009;Fávaro-Trindade et al, 2011;Pedroso et al 2012Pedroso et al , 2013Okuro et al 2013b), as shown in Figure 5.2.…”

“…Therefore, the possibility of encapsulating probiotics with lipid matrices is an interesting proposal, once lipids are digested by intestinal lipases, enabling the release of the microorganisms in the site where they are supposed to act, which is essential ensure their health benefits (Nori et al, 2009;Fávaro-Trindade et al, 2011;Pedroso et al 2012Pedroso et al , 2013Okuro et al 2013b), as shown in Figure 5.2.…”

Spray congealing as innovative technique for enzyme encapsulation

“…Spray congealing presents an environmentally friendly encapsulation technique, due to no need for additional organic solvents, use of non‐toxic matrices like lipids and only low‐polluted exhaust gas. This innovative immobilization technique with low carrier costs allows easy up‐scaling and presents a highly interesting immobilization method for industry …”

“…The working group of Favaro‐Trindade encapsulated Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus in cacao butter and a vegetable fat (Tri‐HS‐48) resulting in increased stability . In addition, the viability of the cells was retained.…”