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Microencapsulation of Probiotics by Oil-in-Water Emulsification Technique Improves Cell Viability under Different
Sebastião Ânderson Dantas da Silva1, Leonam da Silva Pereira Batista2, Dara Souza Diniz3
1Postgraduate Program in Nutrition, Health Sciences Center, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil.
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.
Insights
Microencapsulation using gelatin protects probiotic bacteria like Lactobacillus acidophilus and Lactiplantibacillus plantarum. This method enhances stability during storage, paving the way for improved probiotic food applications.
Area of Science:
- Food Science and Technology
- Microbiology
- Biomaterials
Background:
- Probiotics offer health benefits but face viability challenges during processing and digestion.
- Microencapsulation is a key strategy to enhance the stability and protection of probiotic microorganisms.
Purpose of the Study:
- To develop and characterize gelatin- or alginate-based microparticles for Lactobacillus acidophilus and Lactiplantibacillus plantarum.
- To evaluate the stability of encapsulated probiotics under various storage conditions.
Main Methods:
- Oil-in-water (O/W) emulsification was employed to encapsulate Lactobacillus acidophilus NRRL B-4495 and Lactiplantibacillus plantarum NRRL B-4496.
- Characterization included particle size and encapsulation efficiency assessment.
- Stability was evaluated over 120 days at 5 °C and 25 °C.
Main Results:
- Gelatin encapsulation (LAEG, LPEG) yielded high encapsulation efficiencies (89.6% and 81.1%) and suitable particle sizes.
- Alginate encapsulation (LAEA, LPEA) resulted in very low encapsulation efficiencies (<1.0%).
- Gelatin-encapsulated L. acidophilus (LAEG) demonstrated stability for 120 days at both 5 °C and 25 °C.
Conclusions:
- Gelatin-based microencapsulation via O/W emulsification is a highly effective method for protecting and stabilizing probiotic bacteria.
- This approach holds significant promise for enhancing the viability and application of probiotics in food products.
