Microencapsulation of Probiotics by Oil-in-Water Emulsification Technique Improves Cell Viability under Different Storage Conditions

Abstract

Probiotics are associated with health benefits to the host. However, their application can be limited due to a decrease in cell viability during processing, storage, and passage through the gastrointestinal tract. Microencapsulation is a simple and efficient alternative to improve the physical protection and stability of probiotics. The present study aimed to produce and characterize alginate or gelatin-based microparticles containing Lactobacillus acidophilus NRRL B-4495 or Lactiplantibacillus plantarum NRRL B-4496 by oil-in-water (O/W) emulsification and to evaluate the stability under storage conditions. The results showed that L. acidophilus and L. plantarum encapsulated in gelatin (LAEG and LPEG) presented diameters of 26.08 ± 1.74 μm and 21.56 ± 4.17 μm and encapsulation efficiencies of 89.6 ± 4.2% and 81.1 ± 9.7%, respectively. However, those encapsulated in alginate (LAEA and LPEA) showed an encapsulation efficiency of <1.0%. Furthermore, LAEG was stable for 120 days of storage at 5 °C and 25 °C. Therefore, encapsulation in gelatin by O/W emulsification is a promising strategy for protecting and stabilizing probiotic bacteria, enabling future application in foods.

Use of Lactulose as Prebiotic and Chitosan Coating for Improvement the Viability of Lactobacillus sp. FM4.C1.2 Microencapsulate with Alginate

“…The EE using the emulsion technique is like other reports but uses different encapsulating agents. Elvan et al [35] found EE above 90%, when using whey protein concentrate and xylan, while da Silva et al [36] obtained lower efficiencies (81.1 and 89.61%) using porcine gelatin as the encapsulating matrix. Studies using sodium alginate as an encapsulating agent show variable results, Gul and Dervisoglu [37] report efficiencies of 86.71% and 95.25%, while in another study [36] they obtained <1.0%.…”

“…Elvan et al [35] found EE above 90%, when using whey protein concentrate and xylan, while da Silva et al [36] obtained lower efficiencies (81.1 and 89.61%) using porcine gelatin as the encapsulating matrix. Studies using sodium alginate as an encapsulating agent show variable results, Gul and Dervisoglu [37] report efficiencies of 86.71% and 95.25%, while in another study [36] they obtained <1.0%. The high efficiency reported in our study may be due to the use of alginate in combination with a prebiotic (lactulose), as mentioned for the extrusion technique, since it could act as a co-encapsulating agent, improving barrier properties.…”

Microencapsulated Limosilactobacillus reuteri Encoding Lactoferricin-Lactoferrampin Targeted Intestine against Salmonella typhimurium Infection

“…The World Health Organization states that a successful probiotic product must contain an adequate amount of viable microorganisms. A colonies per gram (CFU) or milliliter (mL) of 10 6 -10 7 is essential for conferring health benefits [8]. Drying probiotic cultures for industrial purposes reduces transportation costs and storage requirements [9].…”