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Microencapsulation of Probiotics by Oil-in-Water Emulsification Technique Improves Cell Viability under Different Storage Conditions.

Sebastião Ânderson Dantas da SilvaLeonam da Silva Pereira BatistaDara Souza DinizSara Sayonara da Cruz NascimentoNeyna Santos MoraisCristiane Fernandes de AssisThaís Souza PassosFrancisco Canindé de Sousa Júnior
Published in: Foods (Basel, Switzerland) (2023)
Probiotics are associated with health benefits to the host. However, their application can be limited due to a decrease in cell viability during processing, storage, and passage through the gastrointestinal tract. Microencapsulation is a simple and efficient alternative to improve the physical protection and stability of probiotics. The present study aimed to produce and characterize alginate or gelatin-based microparticles containing Lactobacillus acidophilus NRRL B-4495 or Lactiplantibacillus plantarum NRRL B-4496 by oil-in-water (O/W) emulsification and to evaluate the stability under storage conditions. The results showed that L. acidophilus and L. plantarum encapsulated in gelatin (LAEG and LPEG) presented diameters of 26.08 ± 1.74 μm and 21.56 ± 4.17 μm and encapsulation efficiencies of 89.6 ± 4.2% and 81.1 ± 9.7%, respectively. However, those encapsulated in alginate (LAEA and LPEA) showed an encapsulation efficiency of <1.0%. Furthermore, LAEG was stable for 120 days of storage at 5 °C and 25 °C. Therefore, encapsulation in gelatin by O/W emulsification is a promising strategy for protecting and stabilizing probiotic bacteria, enabling future application in foods.
Keyphrases
  • tissue engineering
  • hyaluronic acid
  • healthcare
  • bone regeneration
  • public health
  • physical activity
  • current status
  • risk assessment
  • health information
  • bacillus subtilis