Microencapsulation of Lactobacillus casei and Bifidobacterium animalis Enriched with Resistant Starch from Vigna Unguiculata

Abstract

In this study, the viability and stability of probiotics (Lactobacillus casei and Bifidobacterium animalis) encapsulated in a resistant starch medium through freeze‐drying is evaluated. Particle size, SEM, and color analysis are done on the microcapsules. The encapsulation yield after freeze‐drying is between 81.55% and 88.78%, with viability of the microcapsules analyzed in simulated gastric juice (SGJ) and simulated intestinal juice (SIJ) as well as in apple juice store at 4 °C over 28 days. The microencapsulated probiotics in this study has a substantial final count for SGJ and SIJ between 7.30–7.98 Log colony‐forming unit (CFU) mL‐1 and 7.26–7.89 Log CFU mL‐1, respectively. The Log CFU mL‐1 for free cells are significantly lower than the microcapsules. The final viability for microcapsules in the juice at the end of 28 days for resistant starch + L. casei (RSL), resistant starch + B. animalis (RSB), and resistant starch + L. casei + B. animalis(RSLB) are 7.53, 6.98, and 7.46 Log CFU mL‐1. This confirms that microencapsulation enhance the survival of L. casei and B. animalis in fruit juice under cold storage. Results from this study show that resistant starch has potential as an encapsulating material as it protected the probiotic cells in conditions such as freeze‐drying, simulated gastrointestinal digestion and low pH environments during beverage application.

Viability of Probiotic Microorganisms and the Effect of Their Addition to Fruit and Vegetable Juices

“…These studies aimed at comparing the impacts of adding microorganisms to juices in their microencapsulated and free forms. According to Rengadu et al [ 44 ], microencapsulation is an efficient method to assist in the protection of probiotics. This technique enables it to survive in food and during passage through the GT.…”

“…There are different materials that can be used in the microencapsulation process such as polysacaharides, which can be used in combination with gelatine, alginate carrageenan, and starch. Another advantage to these methods is the fact that microcapsules provide an appropriate anaerobic condition to the probiotic bacteria and work as a physical obstacle to the acidic conditions associated with fruit juice [ 44 ]. In addition, it is important that the use of this method does not interfere with the survival of microorganisms and their action.…”

“…Concerning to the addition of isolated or combined microorganisms, probiotics in juices were individually assessed in some studies, except for the study by Rengadu et al [ 44 ], who evaluated the impact of microorganisms separately, and analyzed the accumulation of Lacticaseibacillus casei and Bifidobacterium animalis combined in the same sample.…”

“…According to Rengadu et al [ 44 ], low pH, nutrient depletion and lactic acid accumulation during storage time can hinder probiotic bacteria survival and affect their effective dose necessary for consumption purposes. Still, it is essential to emphasize that the metabolic specificities of each microorganism, as well as their ability to adapt to breeders’ stressful conditions, are also crucial factors enabling the survival of probiotics [ 31 ].…”

Characterization of Starch Nanocrystals from Lablab purpureus (L.) Sweet and Its Application as a Stabilizer in Pickering Emulsions

“…The supernatant was discarded, and the pellet placed in a fume hood for 24 h then stored at 4 °C. Isolation of starch was carried out according to the method of Rengadu et al., [ 14 ] with modifications. Sample was suspended in hexane at a ratio of 1:3 m/v for 24 h at 250 rpm, thereafter the solution was centrifuged (5000 × g for 15 min) and the supernatant decanted.…”