Effect of gastrointestinal resistant encapsulate matrix on spray dried microencapsulated Lacticaseibacillus rhamnosus GG powder and its characterization.

Autor: Kamble M; Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM-K), Kundli, Sonipat, Haryana 131028, India; Department of Food Technology, Vignan's Foundation for Science, Technology and Research, Guntur, Andhra Pradesh 522213, India., Singh A; Department of Food Technology, Harcourt Butler Technical University, Nawabganj, Kanpur, Uttar Pradesh 208002, India. Electronic address: a.singh@hbtu.ac.in., Singh SV; Department of Food Technology and Management, Loyola Academy (Degree and PG College), Old Alwal, Secunderabad, Telangana 500010, India., Upadhyay A; Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM-K), Kundli, Sonipat, Haryana 131028, India., Kondepudi KK; Department of Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, Punjab 140306, India., Chinchkar AV; Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM-K), Kundli, Sonipat, Haryana 131028, India.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Sep; Vol. 192, pp. 114804. Date of Electronic Publication: 2024 Jul 20.
DOI: 10.1016/j.foodres.2024.114804
Abstrakt: This study investigated spray drying a method for microencapsulating Lacticaseibacillus rhamnosus GG using a gastrointestinal resistant composite matrix. An encapsulate composite matrix comprising green banana flour (GBF) blended with maltodextrin (MD) and gum arabic (GA). The morphology of resulted microcapsules revealed a near-spherical shape with slight dents and no surface cracks. Encapsulation efficiency and product yield varied significantly among the spray-dried microencapsulated probiotic powder samples (SMPPs). The formulation with the highest GBF concentration (FIV) exhibited maximum post-drying L. rhamnosus GG viability (12.57 ± 0.03 CFU/g) and best survivability during simulated gastrointestinal digestion (9.37 ± 0.05 CFU/g). Additionally, glass transition temperature (T g ) analysis indicated good thermal stability of SMPPs (69.3 - 92.9 ℃), while Fourier Transform infrared (FTIR) spectroscopy confirmed the structural integrity of functional groups within microcapsules. The SMPPs characterization also revealed significant variation in moisture content, water activity, viscosity, and particle size. Moreover, SMPPs exhibited differences in total phenolic and flavonoid, along with antioxidant activity and color values throughout the study. These results suggested that increasing GBF concentration within the encapsulating matrix, while reducing the amount of other composite materials, may offer enhanced protection to L. rhamnosus GG during simulated gastrointestinal conditions, likely due to the gastrointestinal resistance properties of GBF.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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