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A Promising Approach for the Food Industry: Enhancing Probiotic Viability Through Microencapsulated Synbiotics
Iuliu Gabriel Malos1, Diana Pasarin2, Andra-Ionela Ghizdareanu2
1Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., District 1, 011464 Bucharest, Romania.
Microorganisms
|February 26, 2025
Summary
Microencapsulation using chitosan-coated alginate significantly enhances probiotic survival in foods. This method improves the delivery of beneficial gut bacteria, supporting functional food development for better health.
Area of Science:
- Food Science and Technology
- Microbiology
- Nutrition
Background:
- Growing recognition of prebiotics and probiotics for gut health in food and nutrition.
- Need for enhanced probiotic viability in food products for effective delivery.
Purpose of the Study:
- To enhance probiotic viability using microencapsulated synbiotics, specifically Lactiplantibacillus plantarum NCIMB 11974 with fructooligosaccharides (FOSs) and inulin.
- To evaluate the effectiveness of chitosan-coated alginate microcapsules in protecting probiotics under simulated gastrointestinal conditions.
Main Methods:
- Microencapsulation of Lactiplantibacillus plantarum NCIMB 11974 using a chitosan-coated alginate matrix.
- Optimization of microencapsulation parameters (sodium alginate, nozzle size, chitosan concentration) using the Taguchi method.
- Assessment of probiotic viability in simulated gastric and intestinal juices.
Main Results:
- A 2% FOS concentration significantly impacted Lactiplantibacillus plantarum NCIMB 11974 growth.
- Optimized microcapsules (2% sodium alginate, 200 µm nozzle, 0.4% chitosan) had an average diameter of 212 µm.
- Chitosan-coated alginate microcapsules significantly improved probiotic survival, achieving log 8 CFU mL⁻¹ viability in simulated gastric and intestinal juices, outperforming uncoated variants.
Conclusions:
- Microencapsulation with sodium alginate and chitosan is a viable strategy to enhance probiotic survival and delivery through the digestive system.
- Improved stability and survivability of probiotics via microencapsulation can expand the use of synbiotics in functional foods.
- This approach supports the development of health-promoting functional foods.
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