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Electrospray whey protein-polysaccharide microcapsules co-encapsulating Lactiplantibacillus plantarum and EGCG:

Jiage Ma1, Zhongmei Tan2, Xuan Wei2

  • 1Taizhou Key Laboratory of Minimally Invasive Interventional Therapy & Artificial Intelligence, Taizhou Campus of Zhejiang Cancer Hospital (Taizhou Cancer Hospital), Taizhou, Zhejiang 317502, China; Department of Diagnostic Ultrasound Imaging & Interventional Therapy, Zhejiang Cancer Hospital, Hangzhou Institute of Medicine (HIM), Chinese Academy of Sciences, Hangzhou, Zhejiang 310022, China; Wenling Institute of Big Data and Artificial Intelligence in Medicine, Taizhou, Zhejiang 317502, China; Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China; College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China.

International Journal of Biological Macromolecules
|December 14, 2024
PubMed

Insights

Whey protein microcapsules effectively protected probiotics and epigallocatechin gallate (EGCG) against harsh conditions. This whey protein concentrate (WPC) composite enhanced probiotic viability and antioxidant activity for functional foods.

Area of Science:

  • Food Science
  • Biotechnology
  • Materials Science

Background:

  • Probiotics face viability challenges during food processing, storage, and digestion.
  • Enhancing probiotic survival is crucial for developing effective functional foods.

Purpose of the Study:

  • To fabricate whey protein concentrate (WPC)-based microcapsules for co-encapsulating probiotic Lactiplantibacillus plantarum KLDS 1.0328 (LP KLDS 1.0328) and epigallocatechin gallate (EGCG).
  • To evaluate the protective effects of these microcapsules against various environmental stresses and assess their suitability for functional food applications.

Main Methods:

  • Electrospray fabrication of WPC-based microcapsules co-encapsulating LP KLDS 1.0328 and EGCG.
  • Characterization using scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and thermogravimetric analysis (TGA).
  • Assessment of probiotic viability under simulated gastrointestinal digestion, thermal treatments, NaCl stress, and during storage; antioxidant activity evaluation.

Main Results:

  • Spherical WPC microcapsules successfully co-encapsulated probiotics and EGCG, confirmed by SEM, FTIR, and XRD.
  • Encapsulation improved the thermal stability of WPC microcapsules.
  • Polysaccharide and polyphenol incorporation significantly enhanced antioxidant activity and probiotic viability under stress conditions.
  • WPC/polysaccharide microcapsules maintained probiotic viability above 7.50 lg CFU/g after 28 days of storage.

Conclusions:

  • WPC-based microcapsules, particularly those incorporating polysaccharides like β-cyclodextrin (β-CD), offer excellent protection for probiotics and EGCG.
  • These microcapsules demonstrate enhanced stability, antioxidant properties, and prolonged probiotic viability, making them promising for functional food development.
  • The study highlights the potential of polysaccharide-protein composites for safeguarding probiotics.
Keywords:
Electrospray technologyEncapsulationProbioticsViabilityWhey protein concentrate

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