Abstract
Probiotics have received increased attention due to their nutritional and health-promoting benefits. However, their viability is often impeded during food processing as well as during their gastrointestinal transit before reaching the colon. In this study, probiotic strains Lactobacillus rhamnosus MF00960, Pediococcus pentosaceus MF000967, and Lactobacillus paracasei DSM20258 were encapsulated within sodium alginate, camel casein (CC), camel skin gelatin (CSG) and CC:CSG (1:1 wt/wt) wall materials. All 3 strains in encapsulated form showed an enhanced survival rate upon simulated gastrointestinal digestion compared with free cells. Among the encapsulating matrices, probiotics embedded in CC showed higher viability and is attributed to less porous structure of CC that provided more protection to entrapped probiotics cells. Similarly, thermal tolerance at 50°C and 70°C of all 3 probiotic strains were significantly higher upon encapsulation in CC and CC:CSG. Scanning electron microscope micrographs showed probiotic strains embedded in the dense protein matrix of CC and CSG. Fourier-transform infrared spectroscopy showed that CC- and CSG-encapsulated probiotic strains exhibited the amide bands with varying intensity with no significant change in the structural conformation. Probiotic strains encapsulated in CC and CC:CSG showed higher retention of inhibitory properties against α-glucosidase, α-amylase, dipeptidyl peptidase-IV, pancreatic lipase, and cholesteryl esterase compared with free cells upon exposure to simulated gastrointestinal digestion conditions. Therefore, CC alone or in combination with CSG as wall materials provided effective protection to cells, retained their bioactive properties, which was comparable to sodium alginate as wall materials. Thus, CC and CC:CSG can be an efficient wall material for encapsulation of probiotics for food applications.
Highlights
Probiotic lactic acid bacteria have been employed in the design of various functional foods
Maximum reduction of cell log count was recorded for P. pentosaceus encapsulated in sodium alginate (SA) (1.70 ± 0.05), whereas least was seen for L. paracasei encapsulated in camel casein (CC) (0.08 ± 0.001; P < 0.05)
It was observed that maximum protection to all 3 probiotics was provided upon probiotic encapsulation within CC followed closely by encapsulation in the CC:camel skin gelatin (CSG)
Summary
Probiotic lactic acid bacteria have been employed in the design of various functional foods. Used encapsulation matrices such as carbohydrates, proteins, and their combinations have been examined to maintain probiotic viability and stability Polysaccharides, such as sodium alginate, chitosan, starch, methylcellulose, and sodium carboxymethylcellulose, exhibit several advantages, including better chemical stability, film-forming ability, stabilization, and better protection to the encapsulated probiotics in the adverse environmental conditions, especially under the gastrointestinal condition (Kanmani et al, 2011). In this regard, some studies have indicated the efficacy of gelatin as a potential encapsulating matrix because of its properties such as thermally reversible gelling behavior, membrane-forming ability, biocompatibility, and nontoxicity (Petraitytė and Šipailienė, 2019).
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