Pea protein-based capsules for probiotic and prebiotic delivery

Abstract

Capsule design for entrapping Bifidobacterium adolescentis and fructoligosacchardes within a pea protein isolate-alginate matrix was investigated as a function of total biopolymer concentration (2.5-6.5%), fructoligosacchardes levels (0-3.0%) and needle gauge (G; 20 vs. 27) by extrusion. Capsules were accessed based on the levels of entrapped fructoligosacchardes and protein, size, swelling and probiotic survival within simulated gastric juice (SGJ) and release properties within simulated intestinal fluids (SIF). All designs offered sufficient protection to B. adolescentis during challenge experiments and showed evidence of burst and prolonged release within SIF. Capsule size was found to depend on needle gauge, with diameter of 2.17 and 1.75 mm for those produced by the 20 and 27 G needles, respectively. All designs were found to shrink once immersed in SGJ. Encapsulation of probiotics using plant-based materials could play a role in food applications and as a feed ⁄ pet food supplement.

Soy Protein Isolate-Alginate Microspheres for Encapsulation ofEnterococcus faecalis HZNU P2

“…When encapsulated E. faecalis HZNU P2 was placed into SIF, the microspheres began to swell and eventually disintegrated. E. faecalis HZNU P2 could be released from the soy protein isolatealginate microspheres in SIF within 1 h. Analogous probiotic release behaviour was reported by Klemmer et al (2011) for encapsulated B. adolescentis in pea protein isolate-alginate. It is suggested that the developed encapsulated formulations have potential for the targeted delivery of probiotics to the lower gastrointestinal tract.…”

“…To date, the use of plant protein isolate as a wall material for probiotic encapsulation, particularly soy protein isolate, is extremely limited. Klemmer et al (2011) reported that the viable cell numbers in pea protein isolate-alginate capsules containing B. adolescentis were reduced 1.0 Log CFU/g over a 2 h exposure in SGF at pH 2.0 and 37°C. Kotikalapudi et al (2010) found that encapsulated Lactobacillus acidophilus in pea protein isolate-alginate capsules showed high resistance to SGF at pH 2.0. pH 2.0 and 2.5.…”

The Size Stability of Alginate Beads by Different Ionic Crosslinkers

“…Alginate particle size is a crucial factor for many applications [12][13][14][15]. The bead size is determined by the manufacturing process and alginate properties [16,17].…”

Técnicas e Materiais Empregados na Microencapsulação de Probióticos

“…et al (2015) verificaram que a microencapsulação de Bifidobacterium adolescentis com proteína de ervilha, associada ou a alginato de sódio, iota-carragena ou goma gelana, garantiu maior estabilidade frente as condições gástricas avaliadas in vitro quando comparados a célula livre. Klemmer et al (2011) Pedroso et al (2013), avaliaram a microencapsulação de Bifidobacterium lactis e Lactobacillus acidophilus, utilizando como material de parede gordura interesterificada de palma e palmiste, empregando a técnica de spray chilling, resultando na obtenção de micropartículas sólidas, que foram eficientes na proteção dos probióticos contra a passagem através dos fluidos gástrico e intestinal. Liu et al (2015) verificaram que a estabilidade das cepas de Lactobacillus LB1, S64 e K67 frente ao processo de spray drying foi maior em co-encapsulação com lipídio com baixo ponto de fusão quando comparado às microcápsulas obtidas, apenas, pela microencapsulação com caseinato de sódio.…”