Microencapsulation of Lactobacillus acidophilus La-5 by spray-drying using sweet whey and skim milk as encapsulating materials

Abstract

The aim of this study was to evaluate the effect of encapsulating material on encapsulation yield, resistance to passage through simulated gastrointestinal conditions, and viability of Lactobacillus acidophilus La-5 during storage. Microparticles were produced from reconstituted sweet whey or skim milk (30% total solids) inoculated with a suspension of L. acidophilus La-5 (1% vol/vol) and subjected to spray-drying at inlet and outlet temperatures of 180°C and 85 to 95°C, respectively. The samples were packed, vacuum-sealed, and stored at 4°C and 25°C. Encapsulation yield, moisture content, and resistance of microencapsulated L. acidophilus La-5 compared with free cells (control) during exposure to in vitro gastrointestinal conditions (pH 2.0 and 7.0) were evaluated. Viability was assessed after 0, 7, 15, 30, 45, 60, and 90d of storage. The experiments were repeated 3 times and data were analyzed by ANOVA and Tukey test for the comparison between means. The encapsulating material did not significantly affect encapsulation yield, average diameter, or moisture of the particles, which averaged 76.58±4.72%, 12.94±0.78μm, and 4.53±0.32%, respectively. Both microparticle types were effective in protecting the probiotic during gastrointestinal simulation, and the skim milk microparticles favored an increase in viability of L. acidophilus La-5. Regardless of the encapsulating material and temperature of storage, viability of the microencapsulated L. acidophilus La-5 decreased on average 0.43 log cfu/g at the end of 90d of storage, remaining higher than 10(6)cfu/g.

<b>Use of milk protein and maltodextrin in the microencapsulation of <i>Lactobacillus acidophilus<i>: a model approach

“…The results for the encapsulation yield were similar to those obtained by Maciel et al (2014), when evaluating the microencapsulation of L. acidophilus La-5 by using spray drying skim milk and sweet whey (average 76.58%); however, higher than those found by Rodrigues et al (2015) Through the results obtained, were calculated the regression coefficients and it was observed that the quadratic term of the variable concentration of maltodextrin (p < 0.023882) and interaction of the variables temperature of the inlet air atomizer and concentration of maltodextrin (p < 0.043781) were statistically significant (p ≤ 0.10). Thus, there was obtained Equation 1, which represents the quadratic model of Encapsulation Yield of L. acidophilus La-5 as a function of the studied variables.…”

“…Among the techniques, the microencapsulation by spray drying involves the dispersal of cells in a polymer solution which is atomized in a drying chamber resulting in the evaporation of the solvent, and consequently in the formation of the microcapsules (Kent & Doherty, 2014). The use of the atomizer enables more easily the microencapsulation on an industrial scale, producing large amount of microcapsules economically and effectively (Maciel, Chaves, Grosso, & Gigante, 2014).…”

Preparation and properties of milk proteins-based encapsulated probiotics: a review

“…acidophilus La-5 microencapsulated in sweet whey by spray drying retained high viability during storage showing an average decrease of 0.43 log cfu.g −1 at the end of 90 days of storage and remaining higher than 6 log cfu.g −1 (Maciel et al 2014). The storage stability of probiotics in WP-based microcapsules was strain dependent; Lb.…”

“…Spray drying Microencapsulation of probiotics by the spray drying techniques (Table 1) has the advantage of low-cost operation, better storage stability than frozen or fresh cultures, and the possibility of storage at room temperature (Maciel et al 2014). However, spray drying causes some viability losses of the encapsulated probiotics mainly due to the physical injury of the microcapsules, release of bacterial cells, and heat generation during the drying process.…”

Protection of Lactobacillus acidophilus under in vitro gastrointestinal conditions employing binary microcapsules containing inulin

“…Maciel et al (2014) reported an increase in the viability of L. acidophilus microencapsulated with sweet whey or skimmed milk by spray-drying during exposure to simulated gastrointestinal conditions at pH 2 to 7. Etchepare et al (2016) microencapsulated L. acidophilus in alginate beads with resistant starch (Himaize) and investigated the probiotic survival under simulated gastrointestinal conditions.…”