Optimizing 3D-printed core-shell hydrogel system for probiotic protection: stability under in vitro digestion...

Area of Science:

• Food Science
• Biotechnology
• Materials Science

Background:

• Probiotics require protective delivery systems to survive storage and gastrointestinal transit.
• Traditional encapsulation methods may not fully preserve probiotic viability.
• 3D food printing offers novel possibilities for creating functional food structures.

Purpose of the Study:

• To develop and evaluate a pH-sensitive core-shell delivery system for probiotics.
• To assess the impact of storage conditions on the viability of encapsulated probiotics.
• To determine the efficacy of the delivery system during simulated digestion.

Main Methods:

• Encapsulation of a 10-strain probiotic premix using a pregelatinized starch core and alginate/pectin shell.
• Utilizing a 3D food printing (3DFOODP) process for system fabrication.
• Conducting long-term storage stability studies at various temperatures (4°C, 23°C, 50°C) and simulated digestion tests (oral, gastric, intestinal phases).

Main Results:

• The 3DFOODP process maintained probiotic viability.
• Encapsulated probiotics showed a 64.37% survival rate after 33 days at 4°C, significantly higher than unencapsulated controls.
• Simulated digestion resulted in high retention rates: 97.22% (oral), 83.33% (gastric), and 82.70% (intestinal) for encapsulated probiotics versus much lower rates for unencapsulated ones.

Conclusions:

• The pH-sensitive core-shell gel system effectively protects probiotics from degradation during storage and simulated digestion.
• 3D food printing is a viable method for producing protective probiotic delivery systems.
• This technology holds promise for enhancing the targeted functionality and colonization of probiotics in the gut.