Shellac-based microgels for enhanced delivery of Lactobacillus bulgaricus ATCC 11842
Kriza Faye Calumba1, Qixin Zhong2
1Department of Food Science, University of Tennessee, Knoxville, TN, USA; Department of Food Science and Chemistry, University of the Philippines Mindanao, Philippines.
International Journal of Biological Macromolecules
|July 29, 2025
Summary
Shellac-based microgels effectively deliver probiotics like Lactobacillus bulgaricus to the colon. Microgels fabricated at pH 4.5 demonstrated superior probiotic survival after simulated digestion, supporting their use in functional foods.
Area of Science:
- Food Science and Technology
- Biomaterials Engineering
- Microbiology
Background:
- Probiotics offer health benefits but often fail to survive simulated digestion.
- Shellac, an enteric material, shows promise for targeted probiotic delivery.
- Lactobacillus bulgaricus, a common probiotic, requires effective encapsulation for colonic delivery.
Purpose of the Study:
- To develop and characterize shellac-based microgels for entrapping Lactobacillus bulgaricus.
- To evaluate the survival of encapsulated probiotics during simulated digestion and storage.
- To determine the optimal formulation and fabrication conditions for effective probiotic delivery.
Main Methods:
- Microgels were formulated using shellac, zein, and sodium alginate at varying compositions.
- Probiotics were encapsulated via spray-drying into calcium chloride solutions at different pH levels.
- Microcapsules were analyzed for size, microstructure, FTIR, and probiotic viability post-digestion and during storage.
Main Results:
- Microcapsule size ranged from 84-354 μm, with FTIR confirming interactions.
- Entrapment efficiencies varied by pH, with highest at pH 3.0 (42.1-112.6%).
- Shellac-containing microgels produced at pH 4.5 maintained high probiotic viability (>5 log CFU/g) after simulated digestion.
Conclusions:
- Shellac-based microgels are effective carriers for Lactobacillus bulgaricus.
- Fabrication pH significantly impacts probiotic survival post-digestion, with pH 4.5 being optimal.
- These microgels hold potential for enhancing probiotic delivery in functional foods.
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