Related Experiment Video
Updated: Jun 27, 2026
08:30
Encapsulation Thermogenic Preadipocytes for Transplantation into Adipose Tissue Depots
Published on: June 2, 2015
9.4K
Membrane Emulsification as an Emerging Method for Lacticaseibacillus rhamnosus GG® Encapsulation
Callebe Camelo-Silva1, Lais Leite Figueredo1, Karina Cesca2
1Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-970 Brazil.
Food and Bioprocess Technology
|June 26, 2023
Summary
This study developed small probiotic microcapsules using membrane emulsification, achieving over 93% encapsulation yield. The microcapsules containing Lacticaseibacillus rhamnosus GG protected the probiotic during simulated digestion, ensuring high survival rates for food applications.
Area of Science:
- Food Science and Technology
- Biotechnology
- Materials Science
Background:
- Developing stable microencapsulation techniques for probiotics is crucial for their efficacy in food products.
- Traditional methods often struggle with achieving high encapsulation yields and maintaining probiotic viability.
- The need for advanced encapsulation systems that enhance probiotic survival through gastrointestinal conditions is significant.
Purpose of the Study:
- To investigate an innovative membrane emulsification system for producing small-sized probiotic microcapsules.
- To evaluate the encapsulation efficiency and characteristics of microcapsules containing Lacticaseibacillus rhamnosus GG (Lr) with different protein-based encapsulating agents.
- To assess the survival of Lr within the microcapsules under simulated gastrointestinal conditions.
Main Methods:
- Utilized a membrane emulsification system for microcapsule production.
- Incorporated Lacticaseibacillus rhamnosus GG (Lr) with sodium alginate (ALG) and various proteins: whey protein (WPI), rice protein (RPC), or pea protein (PPC).
- Characterized microcapsules via particle size, optical microscopy, encapsulation yield, morphology, water activity, hygroscopicity, thermal properties, FTIR, and in vitro probiotic survival.
Main Results:
- Successfully produced microcapsules with diameters ranging from 18 to 29 μm and encapsulation yields exceeding 93%.
- Combined alginate with WPI, RPC, or PPC significantly improved encapsulation efficiency and thermal stability.
- Microcapsules demonstrated excellent protection against simulated gastrointestinal fluids, with probiotic viability above 7.18 log CFU g⁻¹ post-intestinal phase.
Conclusions:
- The innovative membrane emulsification technique is highly effective for producing small probiotic microcapsules with superior encapsulation yields.
- Protein-alginate combinations enhance the functional properties and stability of the probiotic microcapsules.
- This technology offers a promising alternative for developing robust probiotic delivery systems for the food industry.
