Calcium alginate‐resistant starch mixed gel improved the survival of Bifidobacterium animalis subsp. lactis Bb12 and Lactobacillus rhamnosus LBRE‐LSAS in yogurt and simulated gastrointestinal conditions

Abstract

Summary The aim of this study was to investigate the protective effect of microencapsulation in calcium alginate‐resistant starch mixed gel of a new human isolated strain of Lactobacillus rhamnosus LBRE‐LSAS compared with the probiotic strain of Bifidobacterium animalis subsp. lactis Bb12. Influence of microencapsulation was tested under deleterious digestive environment, when challenged to salivary α‐amylase, to simulated gastric fluid and to simulated intestinal fluid. Bacterial survival, post‐acidifying activity and exopolysaccharides (EPS) content in stored mix yogurt were assessed. Integrity of the beads was acceptable under α‐amylase levels largely higher than those found in human saliva. Under simulated gastrointestinal model, viable cell counts of encapsulated cells were significantly higher than those observed with free cells and remained at the recommended levels. Additionally, microencapsulation allowed an improved viability of bacteria and generated higher EPS amounts in mix yogurt stored at 4 °C. Our results indicate that calcium alginate‐resistant starch beads extend survival under digestive conditions and in yogurt and could be used as an efficient delivery system for probiotics.

Preparation and characterization of alginate–gelatin microencapsulatedBacillus subtilisSL-13 by emulsification/internal gelation

“…[5,13] The recently developed emulsification/internal gelation technique was able to produce microcapsules of micron size. [14] Ziar et al [15] used NaALG and starch as wall material to prepare microcapsules by Oil/Water (O/ W) microemulsion, and yielded capsules of 0.2-0.3 mm diameter. Martin et al [16] used ionic internal gelation technology to protect Lactobacillus fermentum CECT5716 with alginate and starch as wall material.…”

Efecto de la Microencapsulación sobre la Viabilidad de Lactobacillus delbrueckii sometido a Jugos Gástricos Simulados

“…Se han llevado a cabo estudios de viabilidad de bifidobacterias microencapsuladas por secado por aspersión sometidas a condiciones gástricas simuladas (Fritzen et al, 2013), de Lactobacillus reuteri microencapsulado utilizando una novedosa tecnología de vibración y bajo condiciones gastrointestinales (De Prisco et al, 2015), pero son pocos los trabajos que se han desarrollado sobre la viabilidad de Lactobacillus delbrueckii microencapsulado en un sistema binario compuesto de gelana de alto acilo y alginato bajo la influencia de jugos gástricos simulados. Actualmente, la microencapsulación de células bacterianas ha ganado atención, ya que algunos autores han logrado incrementar la viabilidad de bacterias probióticas en productos ácidos como el yogurt (Ziar et al, 2012;González et al, 2014). Por tanto, el objetivo del presente estudio es evaluar la viabilidad de Lactobacillus delbrueckii microencapsulado sometido a jugos gástricos simulados utilizando como material pared un sistema binario compuesto por alginato y goma gelana de alto acilo.…”

Resistant starch in food industry: A changing outlook for consumer and producer

“…Also under simulated gastrointestinal conditions, the number of viable encapsulated cells was significantly higher than those attended with free cells. Moreover, pH values did not change significantly from day 1 to 28 in B. animalis microencapsulated sample, conversely, in yoghurt with encapsulated L. rhamnosus , a significant decrease in pH values was obtained from day 7 cells .…”

“…Microencapsulation is defined as the technology of packaging fine particles (solid, liquid, and gases) within a semi‐permeable membrane (shell material) to conserve the enclosed biological structures . In the food industry microencapsulation is an appropriate technique to improve safe delivery of sensitive compounds, like color and bioactive molecules (e.g., antioxidants, minerals, vitamins) to the final product; specially enhancing viability of probiotics during processing until the cells are delivered to the desired sites of action .…”