Padhmavathi V, Shruthy R, Preetha R
Department of Food Process Engineering, School of Bioengineering, The College of Engineering an Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, Chengalpattu District, Chennai, Tamil Nadu 603203 India.
J Food Sci Technol. 2023 Mar;60(3):889-895. doi: 10.1007/s13197-021-05179-1. Epub 2021 Jun 21.
Microencapsulation of probiotic cells is now under special attention because it is considered as the best method for improving the survivability of probiotics. In the present study, alginate, alginate-skim milk and chitosan coated alginate-skim milk coated microspheres of probiotics such as and were prepared. The encapsulating efficiency was found to be above 96% for and above 98% for The skim milk was found to be a better matrix for encapsulation and chitosan coating, making the microspheres stronger compared to uncoated microspheres. The stability study of encapsulated and non-encapsulated probiotic was done for a month. The tolerance of encapsulated probiotics in artificial gastric fluid and release profile of probiotic in simulated intestinal fluid was also studied. This is the first study where chitosan coated alginate-skim milk was used for probiotic encapsulation and suggests promising encapsulating/enfolding material for improving the probiotics survivability.
益生菌细胞的微囊化目前受到特别关注，因为它被认为是提高益生菌存活率的最佳方法。在本研究中，制备了藻酸盐、藻酸盐 - 脱脂乳以及壳聚糖包被的藻酸盐 - 脱脂乳包被的益生菌微球，如[具体益生菌名称1]和[具体益生菌名称2]。发现[具体益生菌名称1]的包封率高于96%，[具体益生菌名称2]的包封率高于98%。脱脂乳被发现是用于包封和壳聚糖包被的更好基质，与未包被的微球相比，使微球更强。对包囊化和未包囊化的益生菌进行了为期一个月的稳定性研究。还研究了包囊化益生菌在人工胃液中的耐受性以及益生菌在模拟肠液中的释放曲线。这是首次使用壳聚糖包被的藻酸盐 - 脱脂乳进行益生菌包囊化的研究，并表明其是用于提高益生菌存活率的有前景的包囊/包裹材料。
