Bustamante Mariela, Oomah B Dave, Burgos-Díaz César, Vergara Daniela, Flores Liset, Shene Carolina
Department of Chemical Engineering, BIOREN, Center of Food Biotechnology and Bioseparations, Universidad de La Frontera, Temuco 4811230, Chile.
Centre of Biotechnology and Bioengineering (CeBiB), Universidad de La Frontera, Temuco 4811230, Chile.
Microorganisms. 2025 Jun 23;13(7):1457. doi: 10.3390/microorganisms13071457.
Interest in probiotics has not diminished, and techniques to protect them from the environment in which they are found are constantly being innovated. Spray-drying is the most studied and industrially used technique to encapsulate probiotics. Recently, a new process has been developed in which particle formation, alginate cross-linking, and drying are carried out in a single step. In this study, , , , and were microencapsulated by spray-drying using a cross-linked alginate matrix supplemented with chia seed mucilage (CM) or flaxseed mucilage (FM) as the coating material. All formulations evaluated, supplemented with 0.4% () of CM or FM, including the control formulation showed high survival rates, varying between 87% and 97%. The viability of microencapsulated probiotics was affected by storage temperature. At 4 °C, viability decreased slightly, and after 90 days, the viable probiotic count ranged from 7 to 11 Log CFU/g of dry powder. Meanwhile, viability did not exceed 4 Log CFU/g of dry powder at 37 °C. Probiotic microencapsulation in cross-linked alginate matrices and chia or flaxseed mucilage by spray-drying is presented as a promising alternative for their protection, potentially improving the long-term stability and efficacy of the probiotic product.
对益生菌的兴趣并未减弱，且保护它们免受所处环境影响的技术也在不断创新。喷雾干燥是研究最多且在工业上用于封装益生菌的技术。最近，已开发出一种新工艺，其中颗粒形成、海藻酸盐交联和干燥在一步中完成。在本研究中，[具体菌株1]、[具体菌株2]、[具体菌株3]和[具体菌株4]通过喷雾干燥进行微胶囊化，使用交联海藻酸盐基质并添加奇亚籽黏液（CM）或亚麻籽黏液（FM）作为包衣材料。所有评估的配方，包括添加0.4%（质量分数）CM或FM的配方以及对照配方，均显示出高存活率，在87%至97%之间变化。微胶囊化益生菌的活力受储存温度影响。在4℃时，活力略有下降，90天后，活菌数范围为7至11 Log CFU/g干粉。同时，在37℃时，活力不超过4 Log CFU/g干粉。通过喷雾干燥将益生菌微胶囊化于交联海藻酸盐基质以及奇亚籽或亚麻籽黏液中，被认为是保护它们的一种有前景的替代方法，可能会提高益生菌产品的长期稳定性和功效。
