Study on encapsulation of Lactobacillus plantarum 23-1 in W/O/W emulsion stabilized by pectin and zein particle complex.

Autor: Xu C; College of Food Science and Engineering, Guiyang University, Guiyang 550005, China; Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China; Engineering Technology Research Center for Processing and Comprehensive Utilization of Idesia polycarpa of National Forestry and Grassland Administration, China., Guo J; Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China., Chang B; Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China., Wang Q; Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China., Zhang Y; Department of Psychiatry and Mental Health, Dalian Medical University, Dalian 116044, China., Chen X; Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China., Zhu W; Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China., Ma J; Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China., Qian S; College of Food Science and Engineering, Guiyang University, Guiyang 550005, China., Jiang Z; Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China. Electronic address: zhanmeijiang@neau.edu.cn., Hou J; College of Food Science and Engineering, Guiyang University, Guiyang 550005, China; Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China; Engineering Technology Research Center for Processing and Comprehensive Utilization of Idesia polycarpa of National Forestry and Grassland Administration, China. Electronic address: jchou@neau.edu.cn.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2024 Nov; Vol. 279 (Pt 3), pp. 135346. Date of Electronic Publication: 2024 Sep 04.
DOI: 10.1016/j.ijbiomac.2024.135346
Abstrakt: This study was conducted to develop a W/O/W emulsion encapsulated Lactobacillus plantarum 23-1 (LP23-1) to significantly enhance the survival rate of LP23-1 under simulated digestion and storage conditions. The zein particles and pectin formed a complex through electrostatic interaction and hydrogen bonding. When the proportion of zein particles to pectin was 1:1, the emulsifying stability index (ESI) was 304.17 %. Additionally, when the proportion of the internal aqueous phase to the oil phase was 1:9, the polyglycerol polyricinoleate (PGPR) concentration was 5 %, the proportion of primary emulsion to the external aqueous phase was 5:5, the zein particles concentration was 4 %, and the proportion of zein particles to pectin was 1:1, the encapsulation rate was the highest at 96.27 %. Cryo-scanning electron microscopy and fluorescence microscopy confirmed the morphology of W/O/W emulsion and successful encapsulation of LP23-1. Furthermore, compared with free LP23-1, the W/O/W emulsion encapsulation significantly improved the survival rate of LP23-1 to 73.36 % after simulated gastrointestinal digestion and maintained a high survival rate of 78.42 % during the 35-day storage. The W/O/W emulsion was found to effectively improve the survival rate of LP23-1 during simulated digestion and storage, which has implications for the development of probiotic functional foods with elevated survival rates.
Competing Interests: Declaration of competing interest All authors declared no conflict of interest.
(Copyright © 2024 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: