Xie Youfa, Zhang Kui, Zhu Jingyao, Ma Li, Zou Liqiang, Liu Wei
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
Jiangzhong Pharmaceutical Co., Ltd., Nanchang 330041, China.
Foods. 2024 Jul 17;13(14):2259. doi: 10.3390/foods13142259.
Probiotics have many beneficial physiological activities, but the poor stability during storage and gastrointestinal digestion limits their application. Therefore, in this study, a novel type of shell-core microbead for loading probiotics was prepared through high-precision concentric drop formation technology using gelatin as the shell material and lipids as the core material. The microbeads have a regular spherical structure, uniform size, low moisture content (<4%) and high probiotic activity (>9.0 log CFU/g). Textural testing showed that the hardness of the medium-chain triglyceride microbeads (MCTBs), cocoa butter replacer microbeads (CBRBs) and hydrogenated palm oil microbeads (HPOBs) increased gradually (319.65, 623.54, 711.41 g), but their springiness decreased (67.7, 43.3, 34.0%). Importantly, lipids with higher melting points contributed to the enhanced stability of probiotics during simulated digestion and storage. The viable probiotic counts of the HCTBs, CBRBs and HPOBs after being stored at 25 °C for 12 months were 8.01, 8.44, and 8.51 log CFU/g, respectively. In the simulated in vitro digestion process, the HPOBs resisted the destructive effects of digestive enzymes and gastric acid on probiotics, with a reduction in the probiotic viability of less than 1.5 log CFU/g. This study can provide new ideas for the preparation of intestinal delivery probiotic foods.
益生菌具有许多有益的生理活性，但在储存和胃肠道消化过程中稳定性较差，限制了它们的应用。因此，在本研究中，通过高精度同心液滴形成技术，以明胶为壳材、脂质为芯材，制备了一种新型的用于负载益生菌的核壳微珠。这些微珠具有规则的球形结构、尺寸均匀、水分含量低（<4%）且益生菌活性高（>9.0 log CFU/g）。质构测试表明，中链甘油三酯微珠（MCTBs）、可可脂替代品微珠（CBRBs）和氢化棕榈油微珠（HPOBs）的硬度逐渐增加（分别为319.65、623.54、711.41 g），但其弹性降低（分别为67.7%、43.3%、34.0%）。重要的是，熔点较高的脂质有助于在模拟消化和储存过程中提高益生菌的稳定性。HCTBs、CBRBs和HPOBs在25℃储存12个月后的活菌数分别为8.01、8.44和8.51 log CFU/g。在体外模拟消化过程中，HPOBs能够抵抗消化酶和胃酸对益生菌的破坏作用，益生菌活力降低小于1.5 log CFU/g。本研究可为肠道递送益生菌食品的制备提供新思路。
