Department of Food Nanotechnology, Research Institute of Food Science and Technology, km 12 Mashhad-Quchan Highway, Mashhad, Iran.
Department of Food Nanotechnology, Research Institute of Food Science and Technology, km 12 Mashhad-Quchan Highway, Mashhad, Iran.
Food Res Int. 2022 Oct;160:111699. doi: 10.1016/j.foodres.2022.111699. Epub 2022 Jul 18.
A unique double-layered vehicle was fabricated for the first time based on a millifluidic/direct gelation to encapsulate probiotics. Free probiotic bacteria are usually very sensitive to severe gastrointestinal conditions and maintaining their survival when passing through the digestive tract is essential. The effects of alginate concentration (20-30 g/L), flow rates of alginate (0.8-1.2 mL/min), and W/O emulsion (0.5-0.7 mL/min) on encapsulation efficiency (EE), size, and sphericity of core-shell millicapsules were optimized for encapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus plantarum. The optimized calcium-alginate millicapsule was spherical (0.97 ± 0.01 SF), with an average diameter of 4.49 ± 0.19 mm, and encapsulation efficiency of 98.17 ± 0.5 %. Two strains were encapsulated separately in W/O emulsion as a core of the millicapsule. After coating with chitosan, the encapsulation yield of the bacteria, survival rates under simulated gastrointestinal (GI) conditions, and viability during storage were determined. Survival efficiency of B. animalis subsp. lactis and L. plantarum after millifluidic encapsulation were found to be 92.33 and 90.81 %, respectively. Cell viability of encapsulated probiotics after passing through the GI system was improved (7.5 log CFU mL for both strains). Although the viability of the encapsulated probiotics stored at -18 °C for five months significantly decreased (p<0.05), the number of live cells was approximately in accordance with the standard definition of long-term probiotic survival (6 log CFU/g). This work provides a pathway for the construction of an innovative delivery system with high efficiency and protective effects for probiotics.
首次基于微流控/直接凝胶化制备了一种独特的双层载运工具，用于包封益生菌。游离益生菌通常对严重的胃肠道条件非常敏感，当它们通过消化道时，维持其存活是至关重要的。优化了藻酸盐浓度（20-30 g/L）、藻酸盐流速（0.8-1.2 mL/min）和 W/O 乳液流速（0.5-0.7 mL/min），以提高包封双歧杆菌亚种乳杆菌和植物乳杆菌的效率、大小和核壳微胶囊的球形度。优化的钙藻酸盐微胶囊呈球形（0.97±0.01 SF），平均直径为 4.49±0.19 mm，包封效率为 98.17±0.5%。两种菌株分别在 W/O 乳液中作为微胶囊的核进行包封。用壳聚糖包被后，测定了细菌的包封产率、模拟胃肠道（GI）条件下的存活率和储存期间的活力。双歧杆菌亚种乳杆菌和植物乳杆菌经微流控包封后的存活率分别为 92.33%和 90.81%。通过 GI 系统后包封益生菌的细胞活力得到提高（两种菌株均为 7.5 log CFU mL）。尽管在-18°C 储存五个月后包封益生菌的活力显著下降（p<0.05），但活细胞数与长期益生菌存活的标准定义（6 log CFU/g）大致相符。这项工作为益生菌高效和保护作用的创新输送系统的构建提供了一种途径。
