Impact of Microencapsulation on Two Probiotic Strains in Alginate Chitosan and Eudragit S100 Under Gastrointestinal and Normal Conditions

Abstract

Background: Nanoparticles in biotechnology studies have played a significant role during the recent years and a wide range of them are being applied in food industries to prolong the microorganisms viability for more effective function in food processing and human gut. Methods: The main purpose of this research was evaluating the viability of two bacteria of Lactobacillus casei and Lactobacillus bulgaricus treated through double-coated beads including alginate Chitosan (First coating), and Eudragit S100 (Second coating) in simulated Gastrointestinal (GI) circumstance and yogurt. Free cells were employed as a control test and the results reflected that microencapsulated strains can survive longer than the normal cells. Results: The number of free cells of L. casei and L. bulgaricus respectively decreased from 6.0×106 and 7.2×106 (In the first day) to 4.1×105 and 5.3×106 (In the day 32) in GI condition. Also, in the same intervals of time, the number of double-coated L. casei and L. bulgaricus decreased respectively from 6.9×108 and 7.1×108 to 4.5×107 and 3.1×107 in simulated condition. Furthermore, the pH rate steadily decreased, however, it was more dramatic in the first week, whereas the trend gradually became more moderate in the last two measurements. Conclusion: Results indicated that microencapsulation increases the bacteria viability. Also, the pattern of pH changes was similar for both strains and revealed that the rates of pH and acidity in both double-coated and normal forms are close to the control test in the final measurement.

A Review on Biotechnological Approaches Applied for Marine Hydrocarbon Spills Remediation

“…Owing to moderate required conditions and easy application of alginate gel polymer, many studies have reported practical use of this polymer for entrapment [ 111 ]. High cost, leakage of the cells, low loading capacity for the conjugation of biocatalysts into the matrix, limitations in disseminations, and attrition of biocarriers caused by high mechanical power are the most significant demerits of this method [ 112 ]. Nonetheless, this method is the most prevalent technique.…”

“…Encapsulation can reduce the concentration of toxic substances, control the availability of the nutrients, decrease the cell membrane damage, and protects the microbial cells from predation and competition [ 112 ]. Gellan gum, polyurethane, alginate, polyvinyl alcohol gel, kappa-carrageenan, gelatin, agar, agarose, and acrylate copolymers have been the studied components for immobilization and encapsulation of the HCs-degrader bacteria [ 71 ].…”

New insights into the role of nanotechnology in microbial food safety

“…The viability of probiotic cells and their metabolic rate are affected by the diameter of the beads and sensory properties of the final product. Viscosity concentration and kind of emulsifier are two the most affecting factors that control the size and form of the ultimate microbeads (Rahmati 2019).…”

“…Regarding all the advantages and disadvantages of different techniques for microorganism's microencapsulation, it seems that drying by spray is the most suitable method for preparation of dried microcapsules with controlled small size. Owing to the many various reasons such as higher stability, organoleptic properties of food, limited impacts on sensorial, easier handling, and storage of cultures, spray drying is suitable for incorporating immobilized probiotic in food products (Rahmati 2019). To protect the activated materials, microencapsulation through spray drying is not performed for cell immobilization.…”