Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre (CIC), INRS-Institut Armand-Frappier, 531 Boulevard des Prairies, Laval, Québec H7V 1B7, Canada.
FPInnovations, 570 Boulevard St. Jean, Pointe-Claire, Québec H9R 3J9, Canada.
Carbohydr Polym. 2017 Jul 15;168:61-69. doi: 10.1016/j.carbpol.2017.03.032. Epub 2017 Mar 11.
Probiotic (Lactobacillus rhamnosus ATCC 9595) was encapsulated in alginate-CNC-lecithin microbeads to produce nutraceutical microcapsules. Addition of CNC and lecithin in alginate microbeads (ACL-1) improved the viability of L. rhamnosus during gastric passage and storage. The compression strength of the freeze-dried ACL-1 microbeads improved 40% compared to alginate microbeads alone. Swelling studies revealed that addition of CNC and lecithin in alginate microbeads decreased (around 47%) the gastric fluid absorption but increased the dissolution time by 20min compared to alginate microbeads (A-0). During transition through the gastric passage, the viability of L. rhamnosus in dried ACL-1 microbeads was increased 37% as compared to A-0 based beads. At 25 and 4°C storage conditions, the viability of L. rhamnosus encapsulated in ACL-1 microbeads decreased by 1.23 and 1.08 log respectively, whereas the encapsulation with A-0 microbeads exhibited a 3.17 and 1.93 log reduction respectively.
益生菌（鼠李糖乳杆菌 ATCC 9595）被包封在海藻酸钠-CNC-卵磷脂微球中，以生产营养微胶囊。在海藻酸钠微球（ACL-1）中添加 CNC 和卵磷脂提高了鼠李糖乳杆菌在胃通过和储存过程中的存活率。与单独的海藻酸钠微球相比，冻干的 ACL-1 微球的压缩强度提高了 40%。溶胀研究表明，与海藻酸钠微球相比，在海藻酸钠微球中添加 CNC 和卵磷脂降低了（约 47%）胃液吸收，但使溶解时间延长了 20 分钟（A-0）。在通过胃部通道的过程中，与基于 A-0 的微球相比，干燥的 ACL-1 微球中鼠李糖乳杆菌的存活率提高了 37%。在 25 和 4°C 的储存条件下，包封在 ACL-1 微球中的鼠李糖乳杆菌的存活率分别下降了 1.23 和 1.08 个对数，而用 A-0 微球包封则分别下降了 3.17 和 1.93 个对数。
