Multilayer Double Emulsion Encapsulation of Limosilactobacillus reuteri Using Pectin-Protein Systems.

Area of Science:

• Food Science and Technology
• Microbiology
• Materials Science

Background:

• Probiotics require protection from processing and digestion to be effective in functional foods.
• Bakeable foods present challenges for probiotic viability due to heat and stomach acid.

Purpose of the Study:

• To assess the protective effects of pectin-protein stabilized multilayer double emulsions on Limosilactobacillus reuteri (Lr) viability.
• To evaluate protection during thermal treatment, storage, and simulated gastrointestinal conditions.

Main Methods:

• Preparation of W1/O/W2 double emulsions using whey protein isolate (WPI) or sodium caseinate (Cas).
• Pectin coating and ionic gelation with calcium to form multilayer structures.
• Assessment of Lr viability after heat treatment (95°C, 30 min), storage (4°C, 28 d), and simulated digestion.

Main Results:

• All emulsions showed high encapsulation efficiency (>92%) and initial Lr counts (9 log CFU/mL).
• Ionically gelled pectin-coated double emulsions provided superior protection against heat and digestion.
• Lr viability remained high (>7 log CFU/mL) after storage and >5.0 log CFU/mL after combined heat and digestion stress.

Conclusions:

• Multilayer double emulsions with ionic crosslinking offer enhanced probiotic protection against extreme conditions.
• This technique is promising for developing functional bakeable foods with improved probiotic stability.
• The approach surpasses traditional double emulsion methods in protecting probiotics.