Influence of multilayer microencapsulation on the viability of Lactobacillus casei using a combined double emulsion and ionic gelation approach
| Autor: | Eva Sevillano Armesto, Ricardo Villalobos-Carvajal, Tatiana Beldarrain-Iznaga, Javier Leiva-Vega |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Lactobacillus casei General Chemical Engineering Ionic bonding Thermal treatment engineering.material Double emulsion 01 natural sciences Biochemistry Freeze-drying 0404 agricultural biotechnology Coating 010608 biotechnology Intestinal phase biology Chemistry digestive oral and skin physiology food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Chemical engineering engineering Glass transition Food Science Biotechnology |
| Zdroj: | Food and Bioproducts Processing. 124:57-71 |
| ISSN: | 0960-3085 |
| DOI: | 10.1016/j.fbp.2020.08.009 |
| Popis: | An effective encapsulation system is necessary to protect Lactobacillus casei against harsh conditions during food processing and gastrointestinal passage. In this study, L. casei was encapsulated by double emulsion coated with an outer layer of cross-linked alginate; the effect on its viability after freeze drying, thermal treatment, in vitro digestion, and during storage was evaluated. The interfacial structure of the microcapsules produced by the formation of double emulsion and alginate coating improved the protective function of L. casei under stress conditions, especially when the alginate outer layer was subjected to ionic gelation. Microencapsulated L. casei achieved 97.3% encapsulation efficiency and 98% survival rate after the freeze–drying process, while maintaining counts above 107 CFU/g at 50 and 70 °C for 20 min. The microcapsules provided high viability in the intestinal phase (106 CFU/g) and greater stability during storage at 4 °C (107 CFU/g, 17 wk). Greater microcapsule protective capacity can be associated with increased glass transition and melting temperatures of the encapsulating matrix and formation of a more compact alginate layer. The proposed encapsulation technology represents an alternative to improve L. casei viability under stress conditions and it could be used to develop functional foods. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect