Hadzieva Jasmina, Mladenovska Kristina, Crcarevska Maja Simonoska, Dodov Marija Glavaš, Dimchevska Simona, Geškovski Nikola, Grozdanov Anita, Popovski Emil, Petruševski Gjorgji, Chachorovska Marina, Ivanovska Tanja Petreska, Petruševska-Tozi Lidija, Ugarkovic Sonja, Goracinova Katerina
Faculty of Pharmacy, University 'Ss Cyril and Methodius', Mother Theresa 47, MK-1000 Skopje, Republic of Macedonia.
Faculty of Technology and Metallurgy, University 'Ss Cyril and Methodius', Ruđer Bošković 26, MK-1000 Skopje, Republic of Macedonia.
Food Technol Biotechnol. 2017 Jun;55(2):173-186. doi: 10.17113/ftb.55.02.17.4991.
This article presents a novel formulation for preparation of 01 encapsulated in soy protein isolate and alginate microparticles using spray drying method. A response surface methodology was used to optimise the formulation and the central composite face-centered design was applied to study the effects of critical material attributes and process parameters on viability of the probiotic after microencapsulation and in simulated gastrointestinal conditions. Spherical microparticles were produced in high yield (64%), narrow size distribution (=9.7 µm, span=0.47) and favourable mucoadhesive properties, with viability of the probiotic of 11.67, 10.05, 9.47 and 9.20 log CFU/g after microencapsulation, 3 h in simulated gastric and intestinal conditions and four-month cold storage, respectively. Fourier-transform infrared spectroscopy confirmed the probiotic stability after microencapsulation, while differential scanning calorimetry and thermogravimetry pointed to high thermal stability of the soy protein isolate-alginate microparticles with encapsulated probiotic. These favourable properties of the probiotic microparticles make them suitable for incorporation into functional food or pharmaceutical products.
本文介绍了一种使用喷雾干燥法制备包裹在大豆分离蛋白和海藻酸钠微粒中的益生菌的新型配方。采用响应面法对配方进行优化，并应用中心复合面心设计来研究关键材料属性和工艺参数对微胶囊化后以及在模拟胃肠道条件下益生菌活力的影响。制备出了高产率（64%）、窄粒度分布（平均粒径 = 9.7 µm，跨度 = 0.47）且具有良好粘膜粘附特性的球形微粒，微胶囊化后、在模拟胃和肠道条件下3小时以及四个月冷藏后益生菌的活力分别为11.67、10.05、9.47和9.20 log CFU/g。傅里叶变换红外光谱证实了微胶囊化后益生菌的稳定性，而差示扫描量热法和热重分析法表明包裹益生菌的大豆分离蛋白 - 海藻酸钠微粒具有高热稳定性。益生菌微粒的这些良好特性使其适合添加到功能性食品或药品中。
