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Double layer co-encapsulation of probiotics and prebiotics by electro-hydrodynamic atomization

Zaeim, Davood, Sarabi-Jamab, Mahboobe, Ghorani, Behrouz, Kadkhodaee, Rassoul
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.110 pp. 102-109
Bifidobacterium animalis subsp. lactis, Lactobacillus plantarum, ambient temperature, atomization, bacteria, calcium alginate, chitosan, coatings, colon, encapsulation, foods, inulin, molecular weight, prebiotics, probiotics, protective effect, resistant starch, storage temperature, viability
Lactobacillus plantarum and Bifidobacterium lactis were co-encapsulated separately with either inulin or resistant starch in Ca-alginate/chitosan microcapsules by electro-hydrodynamic atomization (EHDA). Encapsulation yield of core materials and their release profile were studied. Protective role of polysaccharide matrix on bacteria under gastrointestinal (GI) conditions and storage at 25, 4 or −18 °C were investigated. Encapsulation yield was calculated to be 98, 79 and 99 percent for bacteria, inulin and resistant starch, respectively. Ten percent of inulin was expelled from the Ca-alginate network into water after 24 h; however, no resistant starch was released. Chitosan coating reduced the release of inulin by up to 5 percent. Survival studies showed 5.90 ± 0.3 log CFU/g of Lb. plantarum and 7.19 ± 0.15 log CFU/g of B. lactis survived GI conditions in starch-containing microcapsules. Viability loss of Lb. plantarum was successfully restricted during storage at room temperature by encapsulation in Inulin-containing microcapsules as 6.33 ± 0.21 log CFU/g survived after 90 days storage. The findings revealed EHDA can be employed for co-encapsulation of probiotics and high molecular weight prebiotics in micron-sized capsules which could open up a new perspective for targeted delivery of live cells to the colon through foods.