Abstract
This study was aimed to prepare and characterize capsules loaded with Lacticaseibacillus rhamnosus GG (LGG), evaluating cell viability under gastrointestinal in vitro conditions and during storage in yogurt and apple juice, an alternative to traditional probiotic foods for people who are lactose intolerant. The capsules were prepared by ionic gelation, with an emulsification process as pretreatment. Cell viability of encapsulated LGG was evaluated after two different homogenization processes: magnetic stirring (AM) and Ultraturrax® homogenizer (UT). The system with the best relationship between viability and morphology was UT, which produced a viability of 85.80%. During in vitro evaluation, the capsules provided higher protection than free cells, up to 100% of cell viability. The morphology of capsules of both systems displayed a continuous and homogeneous surface. The cell viability of the encapsulated probiotics added in apple juice stored for 22 days at 4 °C was 86.16% for AM and 100% for UT, while the viability of free cells was 80.50%. In natural yogurt, the cell viability of the probiotics encapsulated stored 30 days at 4 °C was 100% for AM, 100% for UT, and 92.68% for free cells. This study suggests an alternative to preserve probiotic bacteria in a potential functional food.
Highlights
Probiotics, present in the intestinal microbiota, are defined as “live microorganisms which when administered in adequate amounts confer a health benefit on the host” [1]
When comparing data from the magnetic stirring method with those from these authors, a viability of 84.7% was reported after encapsulation, which differs from the 76.5% obtained in the present study in the AM system
It is suggested that improvement in the response of cell viability in the system homogenized by Ultraturrax® can be attributed to the improvement of the stirring times and the modification of the formulation of the encapsulating matrix
Summary
Probiotics, present in the intestinal microbiota, are defined as “live microorganisms which when administered in adequate amounts confer a health benefit on the host” [1]. Lacticaseibacillus rhamnosus GG displays various mechanisms of action, some as a consequence of the metabolism of certain short-chain fatty acids, such as acetate, propionate, and butyrate, which result in improvement of lipid metabolism, appetite control, and greater insulin sensitivity It possesses mechanisms of modulation of enzymes involved in hepatic lipogenesis, avoiding excessive lipid accumulation in the liver [8,9]. Encapsulation of probiotic bacteria, different techniques such as extrusion, emulsification, spray drying, electrospinning, ionic gelation, among others, have been studied, obtaining size scales of macro and micro [10,11] In this sense, the encapsulating materials favor the controlled release and provide different degrees of protection during digestion, generating an increase in cell viability and colonization greater than 1 × 106 CFU/mL, a value that is within the consumption recommendations for this type of product [12,13]. The use of alginate as a dietary fiber with beneficial activity on the glucose and cholesterol levels and the use of surfactants such as Tween 80® as protectors of cell viability under conditions of gastric acidity has been reported [14,15,16]
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