da Silva Sebastião Ânderson Dantas, Batista Leonam da Silva Pereira, Diniz Dara Souza, Nascimento Sara Sayonara da Cruz, Morais Neyna Santos, de Assis Cristiane Fernandes, Passos Thaís Souza, de Sousa Júnior Francisco Canindé
Postgraduate Program in Nutrition, Health Sciences Center, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil.
Department of Nutrition, Health Sciences Center, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil.
Foods. 2023 Jan 5;12(2):252. doi: 10.3390/foods12020252.
Probiotics are associated with health benefits to the host. However, their application can be limited due to a decrease in cell viability during processing, storage, and passage through the gastrointestinal tract. Microencapsulation is a simple and efficient alternative to improve the physical protection and stability of probiotics. The present study aimed to produce and characterize alginate or gelatin-based microparticles containing Lactobacillus acidophilus NRRL B-4495 or Lactiplantibacillus plantarum NRRL B-4496 by oil-in-water (O/W) emulsification and to evaluate the stability under storage conditions. The results showed that L. acidophilus and L. plantarum encapsulated in gelatin (LAEG and LPEG) presented diameters of 26.08 ± 1.74 μm and 21.56 ± 4.17 μm and encapsulation efficiencies of 89.6 ± 4.2% and 81.1 ± 9.7%, respectively. However, those encapsulated in alginate (LAEA and LPEA) showed an encapsulation efficiency of <1.0%. Furthermore, LAEG was stable for 120 days of storage at 5 °C and 25 °C. Therefore, encapsulation in gelatin by O/W emulsification is a promising strategy for protecting and stabilizing probiotic bacteria, enabling future application in foods.
益生菌对宿主具有健康益处。然而，由于在加工、储存以及通过胃肠道过程中细胞活力下降，它们的应用可能会受到限制。微胶囊化是一种简单有效的方法，可提高益生菌的物理保护和稳定性。本研究旨在通过水包油（O/W）乳化法制备并表征含有嗜酸乳杆菌NRRL B - 4495或植物乳杆菌NRRL B - 4496的藻酸盐或明胶基微粒，并评估其在储存条件下的稳定性。结果表明，包封在明胶中的嗜酸乳杆菌和植物乳杆菌（LAEG和LPEG）的直径分别为26.08±1.74μm和21.56±4.17μm，包封效率分别为89.6±4.2%和81.1±9.7%。然而，包封在藻酸盐中的（LAEA和LPEA）包封效率<1.0%。此外，LAEG在5°C和25°C下储存120天是稳定的。因此，通过O/W乳化法用明胶包封是保护和稳定益生菌的一种有前景的策略，有望在食品中得到应用。
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