Abstract
BackgroundProbiotic Enterococcus strains of human origin were microencapsulated by spray drying using whey protein and maltodextrin as an encapsulating agent. The obtained encapsulates were characterized for stability, viability, and physiological properties.ResultsThe microcapsules were prepared from probiotic Enterococcus strains that were previously isolated from human vagina and infants’ meconium. The microcapsules revealed similar particle sizes and morphologies. The highest hygroscopicity was observed in the microcapsules produced with strain E. rivorum S22C (0.17 ± 1.15) g water/kg powder/min. E. canintestini S18A revealed highest dissolution time in water (703 ± 2 s). The DSC thermogram revealed excellent thermal stability of all microcapsules. The physicochemical and morphological characteristics of the microcapsules were acceptable with regard to residual water content, particle mean size, and thermophysical properties and storage stability under room temperature conditions, with a low inactivation rate of Enterococcus strains. All the microcapsules revealed the recommended count of probiotic cells, low moisture content with low water activity. Observation under a scanning electron microscope revealed spherical-shaped partially collapsed structures measuring between 9 and 14 μm with surface concavities.ConclusionsThe microcapsule probiotic strains of Enterococcus microencapsulated by spray drying using whey protein and maltodextrin revealed properties of acceptable standards. These strains can have future potential as developing probiotic animal feed and food industry.
Highlights
Probiotic Enterococcus strains of human origin were microencapsulated by spray drying using whey protein and maltodextrin as an encapsulating agent
2.1 Bacterial cell and probiotic preparation Avirulent probiotic bacterial strains of E. canintestini S18A, E. rivorum S22C, and E. rivorum S14B previously isolated from human vagina and infants’ meconium were used for the probiotic preparation by spray-drying
The survival percentage before spray drying for samples was S18A (81.23 ± 2.07), S22C (78.07 ± 1.05), and S14B (79.45 ± 1.69), whereas the survival percentage after spray drying declined to S18A (70.65 ± 1.84 %), S22C (69.53 ± 3.01 %), and S14B (67.59 ± 2.9 %), respectively
Summary
Probiotic Enterococcus strains of human origin were microencapsulated by spray drying using whey protein and maltodextrin as an encapsulating agent. Probiotics are live organisms that are incorporated in foods and beverages to increase the immunity of the host [1]. They are especially important in the food and beverage industry due to their health benefits. They represent about 20% of the economic value of fermented foods throughout the world [2]. Many strategies have been explored by the researchers to improve the viability of probiotic organisms like the selection of acid and bile resistant strains, encapsulation, stress adaptation using oxygen impermeable packages, two-step fermentation, and incorporation of micronutrients such as probiotics.
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