From optimization of synbiotic microparticles prepared by spray-drying to development of new functional carrot juice

Abstract

Article Highlights• A spray-drying method was successfully applied to obtain synbiotic microparticles • Optimal formulation ensures high viability of encapsulated Lactobacillus casei • Microparticles effectively preserved the cells at the upper intestine and during cold storage • High viability was maintained during storage of carrot juice enriched with encapsulated cells • Synbiotic juice with encapsulated cells may be health drink suitable for all population groups AbstractLactobacillus casei loaded chitosan-Ca-alginate microparticles enriched with the prebiotic fructooligosaccharide were prepared using a spray-drying method associated with polymer complexation and cross-linking with calcium. The concentrations of the formulation factors of alginate, chitosan and CaCl 2 were optimized using 2 3 full factorial design. Experiments showed that microparticles with favorable physicochemical properties and high probiotic viability during preparation and storage could be obtained when 40 mg/g sodium alginate, 5 mg/g chitosan and 50 mg/g CaCl 2 is used. Stability of L. casei during microencapsulation was identified by FTIR spectroscopy. The viability of the probiotic in the optimal formulation of synbiotic microparticles remained above the therapeutic minimum during incubation of 24 h in simulated gastrointestinal conditions (7.67±0.4 log cfu/g) as well as after 3 months of cold storage (8.1±0.6 log cfu/g). High viability of L. casei was maintained during 6 weeks of cold storage when carrot juice was enriched with encapsulated cells. The effective preservation of L. casei into synbiotic microparticles provided production of new non-dairy functional food as an alternative of the population who is at risk of lactose intolerance.

Lactobacillus casei loaded Soy Protein-Alginate Microparticles prepared by Spray-Drying

“…In addition, in vivo and in vitro evidence confirms the L. casei role in the improvement of lactose tolerance (18) and suppression of tumour growth by modulating nonspecific immune responses (19). However, as other probiotics, L. casei 01 is easily degraded during production and storage of the final products, or when orally administered, as was previously confirmed (14,16). In order to overcome the disadvantages of the previously used methods for microencapsulation, such as difficulties in scale-up and high costs of the emulsion method (14), and significant probiotic viability loss when spray drying method was combined with freeze drying (16), in this study, an attempt was made to achieve high viability of L. casei 01 during processing, storage and digestion by its encapsulation in alginate and soy protein isolate (SPI) microparticles using spray drying only.…”

“…However, as other probiotics, L. casei 01 is easily degraded during production and storage of the final products, or when orally administered, as was previously confirmed (14,16). In order to overcome the disadvantages of the previously used methods for microencapsulation, such as difficulties in scale-up and high costs of the emulsion method (14), and significant probiotic viability loss when spray drying method was combined with freeze drying (16), in this study, an attempt was made to achieve high viability of L. casei 01 during processing, storage and digestion by its encapsulation in alginate and soy protein isolate (SPI) microparticles using spray drying only. The SPI was chosen due to its confirmed nutritional and health benefits, availability, biodegradability, low immunogenicity and similarity with the components of the tissue extracellular matrix (20,21).…”

“…Preparation of the probiotic for microencapsulation For microencapsulation, the probiotic cells were activated in 5 mL of MRS broth at 37 °C for 24 h under aerobic conditions, as previously described (14,16). Afterwards, the cells were harvested by centrifugation at 1500×g for 10 min and washed twice with sterile 0.1 % (by mass per volume) peptone water.…”

“…Fourier-transform infrared (FTIR) spectroscopy (Per kinElmer 2000 FTIR; Waltham, MA, USA) was used to determine the interactions between the probiotic and polymers, and the stability of L. casei 01 during microencapsulation, as previously described (14,16). The FTIR-attenuated total reflection (FTIR-ATR) spectra were recorded at room temperature by Specac ® Golden Gate ATR Mk II with ZnSe lenses (Specac Ltd., Orpington, UK).…”

“…In search for novel microparticulated probiotic formulation that can provide high viability of Lactobacillus casei 01 and that can dictate its release in the small intestine (pH≥6.8), we have prepared several formulations in which alginate was combined with other polymers such as whey protein (14,15) and chitosan (16). Lactobacillus casei 01 was chosen based on its previously confirmed effects in colon inflammation (15) and increased blood pressure (17).…”