膜乳化法作为一种新兴的GG包封方法。

Membrane Emulsification as an Emerging Method for GG Encapsulation.

作者信息

Camelo-Silva Callebe, Figueredo Lais Leite, Cesca Karina, Verruck Silvani, Ambrosi Alan, Di Luccio Marco

机构信息

Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-970 Brazil.

Laboratory of Biological Engineering, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-970 Brazil.

出版信息

Food Bioproc Tech. 2023 Apr 21:1-17. doi: 10.1007/s11947-023-03099-w.

DOI:10.1007/s11947-023-03099-w

PMID:37363380

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10120479/

Abstract

UNLABELLED

Techniques capable of producing small-sized probiotic microcapsules with high encapsulation yields are of industrial and scientific interest. In this study, an innovative membrane emulsification system was investigated in the production of microcapsules containing GG (Lr), sodium alginate (ALG), and whey protein (WPI), rice protein (RPC), or pea protein (PPC) as encapsulating agents. The microcapsules were characterized by particle size distribution, optical microscopy, encapsulation yield, morphology, water activity, hygroscopicity, thermal properties, Fourier-transform infrared spectroscopy (FTIR), and probiotic survival during in vitro simulation of gastrointestinal conditions. The innovative encapsulation technique resulted in microcapsules with diameters varying between 18 and 29 μm, and encapsulation yields > 93%. Combining alginate and whey, rice, or pea protein improved encapsulation efficiency and thermal properties. The encapsulation provided resistance to gastrointestinal fluids, resulting in high probiotic viability at the end of the intestinal phase (> 7.18 log CFU g). The proposed encapsulation technology represents an attractive alternative to developing probiotic microcapsules for future food applications.

SUPPLEMENTARY INFORMATION

The online version contains supplementary material available at 10.1007/s11947-023-03099-w.

摘要

未标记

能够生产具有高包封率的小型益生菌微胶囊的技术具有工业和科学价值。在本研究中，研究了一种创新的膜乳化系统用于生产含有GG（Lr）、海藻酸钠（ALG）以及作为包囊剂的乳清蛋白（WPI）、大米蛋白（RPC）或豌豆蛋白（PPC）的微胶囊。通过粒度分布、光学显微镜、包封率、形态、水分活度、吸湿性、热性质、傅里叶变换红外光谱（FTIR）以及在体外模拟胃肠道条件下的益生菌存活率对微胶囊进行了表征。这种创新的包囊技术产生了直径在18至29μm之间且包封率>93%的微胶囊。将海藻酸盐与乳清、大米或豌豆蛋白结合提高了包封效率和热性质。包囊对胃肠液具有抗性，在肠道阶段结束时产生了较高的益生菌活力（>7.18 log CFU/g）。所提出的包囊技术是未来食品应用中开发益生菌微胶囊的一种有吸引力的替代方法。