Influence of co-encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with inulin and ascorbic acid on its viability

Abstract

Eight types of capsules containing Bifidobacterium animalis subsp. lactis Bb12 with addition of inulin and/or ascorbic acid were prepared by emulsion method with milk protein matrix or by extrusion method with alginate matrix. The size of protein and alginate capsules containing only Bb12 was 204 ± 18 µm and 1.7 ± 0.1 mm, respectively. Addition of both inulin (1% w/w) and ascorbic acid (0.5% w/w) increased the size of alginate capsules. Both methods of encapsulation prevented efficiently the manifestation of Bb12 cell metabolic activity. All types of encapsulation provided higher resistance of Bb12 cells to the conditions of a model gastrointestinal tract (GIT) compared to free cells. The influence of co-encapsulation with inulin (1% w/w) and ascorbic acid (0.5% w/w) on viability in model GIT was not demonstrable in alginate capsules but it was significant in protein capsules. The most efficient was co-encapsulation in a protein matrix with 1% w/w inulin and 0.5% w/w ascorbic acid.<br /><br />

Insights into Protective Effects of Different Synbiotic Microcapsules on the Survival of Lactiplantibacillus plantarum by Electrospraying

“…Obviously, the EE and SR of probiotics encapsulated in the microcapsules containing FOS and the fish oil complex were higher than that without additional substrates ( p < 0.05) and the highest values of 95.9% and 95.5% for the EE and SR were obtained at the eighth sample, which included 2% FOS and 20 µL fish oil. It had also been reported that the alginate capsules containing the complex of inulin (1%, w / w ) and ascorbic acid (0.5%, w / w ) greatly enhanced the viability of Bifidobacteria in simulated gastrointestinal fluids [ 24 ]. Therefore, a combination of 2% FOS and 20 µL fish oil was identified as the best formulation to prepare the SPI-O-F-L-P microcapsules.…”

The modulatory effect of encapsulated bioactives and probiotics on gut microbiota: improving health status through functional food

“…Emulsification is an effective technique to protect biocompounds and probiotics from gastrointestinal conditions, as shown by Kumherová et al 129 In their study, they proved that emulsification provides the same protective effect for probio-…”

“…Emulsification is an effective technique to protect biocompounds and probiotics from gastrointestinal conditions, as shown by Kumherová et al 129 In their study, they proved that emulsification provides the same protective effect for probiotics as ionic gelation. In this case, the emulsification was carried out in a water-in-oil emulsion of the fresh culture of probiotic Bifidobacterium animalis subsp.…”

Co‐extrusion and extrusion microencapsulation: Effect on microencapsulation efficiency, survivability through gastrointestinal digestion and storage

“…The extrusion technique is carried out by first mixing probiotic cells with wall material solution (Silva et al, 2018). Besides that, other ingredients such as prebiotics or active ingredients are also added to the mixture of probiotic and wall materials solution prior to the extrusion (Kumherová et al, 2020). The mixture will then be extruded through either syringe needle or monocentric nozzles to produce droplets and dropped into a hardening solution (Kailasapathy, 2002; Serna‐Cock & Vallejo‐Castillo, 2013) (Figure 2).…”