Abstract
In this study, Lactobacillus casei LC2W (LC2W) was encapsulated by double layer microcapsules that were prepared by adjusting the amount of sodium alginate and whey protein (1:0, 1:1, 1:1.5, and 1:2, namely AWC-1, AWC-2, AWC-3, and AWC-4, w/w). Cellulose nanocrystals (CNCs) coating was applied as an outer layer by complex coacervation. The effect of temperature and storage time on the viability of encapsulated LC2W was determined, and their survival was evaluated after exposure to simulated gastric fluid (SGF, pH 2.5) and simulated intestinal fluid (SIF, pH 7.4). The results indicated that the particle size of dry microcapsules was 0.45–0.57 mm with an encapsulation efficiency (EE) of 83.25%–84.34%. The viability of LC2W encapsulated in AWC-3 at optimal conditions reached 6.72 and 5.97 log CFU/g at 4 °C and 25 °C, respectively, after 120 days of storage, whereas it reduced when the temperature was increased from 30 °C to 60 °C. The survival of encapsulated LC2W in AWC-3 in SGF was higher than that in SIF, and the cell counts were 6.56 and 5.96 log CFU/g, respectively. This study demonstrated that the prepared microcapsules could enhance LC2W viability in the intestine, indicating a great application potential in functional foods and milk-based products.
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