Motalebi Moghanjougi Zahra, Rezazadeh Bari Mahmoud, Alizadeh Khaledabad Mohammad, Amiri Saber, Almasi Hadi
Department of Food Science and Technology Factually of Agriculture Urmia University Urmia Iran.
Food Sci Nutr. 2021 Jul 20;9(9):5103-5111. doi: 10.1002/fsn3.2470. eCollection 2021 Sep.
The present study aimed at examining whether the microencapsulation of LA-5 and BB-12 inside hydrogels could prolong their survival in freeze-drying conditions, stored at 4℃ and in the gastrointestinal medium. Microencapsulation was performed by emulsion with a syringe, while sodium alginate and high methoxyl pectin were used as a carrier material. A relatively high efficiency of encapsulation was obtained (>92%). Z-Average and pdI in samples were not significant ( < .05). In different treatments, changes in the number of bacteria after freeze-drying, 30 days of storage, and gastrointestinal conditions, compared to each other, were significant ( < .05). However, the survival rate after a reduction during storage was higher than 10 cfu/g, indicating the suitability of the microencapsulation process. The surface of microcapsules observed by a scanning electron microscope () confirmed the success of encapsulation. Finally, a lower decrease in the count of microencapsulated was observed in comparison to the free cells.
本研究旨在考察将嗜酸乳杆菌LA-5和双歧杆菌BB-12微囊化于水凝胶中是否能延长它们在冷冻干燥条件下、4℃储存以及胃肠道介质中的存活时间。通过用注射器进行乳化来进行微囊化，同时使用海藻酸钠和高甲氧基果胶作为载体材料。获得了相对较高的包封效率（>92%）。样品中的Z-平均粒径和多分散指数无显著差异（<0.05）。在不同处理中，冷冻干燥、储存30天以及胃肠道条件后细菌数量的变化相互比较有显著差异（<0.05）。然而，储存期间数量减少后的存活率高于10 cfu/g，表明微囊化过程是合适的。通过扫描电子显微镜观察微胶囊的表面证实了包封成功。最后，与游离细胞相比，观察到微囊化菌数的下降更低。
