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Biopolymer-Based Gel Capsules for Improved Probiotic Delivery.
Roxana Elena Gheorghita1,2, Andrei Lobiuc2, Mihai Covasa2,3
1Faculty of Medicine and Biological Sciences, Victor Babes University of Medicine and Pharmacy Timisoara, 300041 Timisoara, Romania.
Gels (Basel, Switzerland)
|March 27, 2026
Summary
Sodium alginate and wheat starch capsules effectively protect probiotics like Lacticaseibacillus rhamnosus and Bacillus clausii during digestion. This biopolymer system enhances survival and controlled release for functional foods and pharmaceuticals.
Area of Science:
- Biopolymer science
- Food science
- Microbiology
Background:
- Biopolymer encapsulation improves probiotic stability and delivery.
- Sodium alginate (SA) and wheat starch (ST) are promising biopolymers for encapsulation.
Purpose of the Study:
- To develop SA-ST gel capsules for co-encapsulating Lacticaseibacillus rhamnosus and Bacillus clausii.
- To evaluate the impact of polymer ratio and probiotic loading on capsule properties and in vitro performance.
Main Methods:
- Extrusion-based fabrication of SA-ST capsules.
- Characterization of capsule morphology, swelling, and encapsulation efficiency.
- In vitro assessment of probiotic survival under simulated gastrointestinal conditions.
Main Results:
- Capsule size was influenced by the SA:ST ratio, with higher ST content producing smaller capsules.
- Encapsulation efficiency ranged from 71.2% to 96.7%, optimized at a 1:1 SA:ST ratio and higher probiotic loads.
- SA-ST capsules significantly enhanced probiotic survival in simulated gastric and intestinal fluids, particularly ST-rich formulations.
Conclusions:
- The SA-ST biopolymer system offers a scalable and cost-effective method for probiotic co-encapsulation.
- These capsules provide synergistic protection, high encapsulation efficiency, and improved gastrointestinal stability for L. rhamnosus and B. clausii.
- The developed system shows potential for applications in functional foods and pharmaceutical formulations.
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