Naeem Hammad, Shahbaz Muhammad, Farooq Umar, Ahmad Tanveer
Department of Food Science and Technology, Faculty of Food and Home Sciences, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan.
Department of Horticulture, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan.
J Food Sci. 2025 Jul;90(7):e70390. doi: 10.1111/1750-3841.70390.
In this study, a novel combination of biopolymers, that is, sodium alginate (Na-Alg), whey protein isolates (WPI) combined with prebiotic fructo-oligosaccharide (FOS) were used to encapsulate Lactobacillus rhamnosus GG via extrusion method. The obtained synbiotic microbeads were characterized for diameter and encapsulating efficiency. Morphological and molecular characterizations was done using scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), x-ray diffraction, and thermal stability by Thermogravimetric analysis. In addition, viability of encapsulated probiotic under in vitro simulated gastrointestinal conditions were evaluated. The results indicated that the prepared beads had a diameter of 1.13 mm on average and encapsulation efficiency of 93%. According to SEM micrographs, probiotics were successfully loaded in the microbeads. The FTIR spectra revealed strong bonding between the encapsulating materials indicating stable matrix formulation. Viability under simulated gastrointestinal conditions was significantly enhanced. Na-Alg, WPI, and FOS composite microbeads have the potential to enhance stability as well as viability of Lactobacillus rhamnosus GG. The results indicate that this novel synbiotic encapsulation can be useful for the application of probiotics in food products and food systems. Enhanced viability under simulated gastrointestinal conditions shows that this encapsulating matrix can be used for better probiotic delivery. The Na-Alg/WPI/FOS matrix significantly enhanced probiotic survival, indicating its potential for improved probiotic delivery via food systems.
在本研究中，采用了一种新型生物聚合物组合，即海藻酸钠（Na-Alg）、乳清蛋白分离物（WPI）与益生元低聚果糖（FOS）相结合，通过挤压法包封鼠李糖乳杆菌GG。对获得的合生元微珠进行了粒径和包封效率表征。使用扫描电子显微镜（SEM）、傅里叶变换红外光谱（FTIR）、X射线衍射以及热重分析进行热稳定性分析，完成了形态学和分子表征。此外，还评估了包封益生菌在体外模拟胃肠道条件下的活力。结果表明，制备的微珠平均直径为1.13毫米，包封效率为93%。根据SEM显微照片，益生菌成功负载于微珠中。FTIR光谱显示包封材料之间有强键合，表明基质配方稳定。在模拟胃肠道条件下的活力显著提高。Na-Alg、WPI和FOS复合微珠有潜力提高鼠李糖乳杆菌GG的稳定性和活力。结果表明，这种新型合生元包封可用于益生菌在食品和食品体系中的应用。在模拟胃肠道条件下提高的活力表明，这种包封基质可用于更好地递送益生菌。Na-Alg/WPI/FOS基质显著提高了益生菌的存活率，表明其通过食品体系改善益生菌递送的潜力。
