Microencapsulation of Lactococcus lactis Gh1 with Gum Arabic and Synsepalum dulcificum via Spray Drying for Potential Inclusion in Functional Yogurt

Abstract

There has been an explosion of probiotic incorporated based product. However, many reports indicated that most of the probiotics have failed to survive in high quantity, which has limited their effectiveness in most functional foods. Thus, to overcome this problem, microencapsulation is considered to be a promising process. In this study, Lactococcus lactis Gh1 was encapsulated via spray-drying with gum Arabic together with Synsepalum dulcificum or commonly known as miracle fruit. It was observed that after spray-drying, high viability (~109 CFU/mL) powders containing L. lactis in combination with S. dulcificum were developed, which was then formulated into yogurt. The tolerance of encapsulated bacterial cells in simulated gastric juice at pH 1.5 was tested in an in-vitro model and the result showed that after 2 h, cell viability remained high at 1.11 × 106 CFU/mL. Incubation of encapsulated cells in the presence of 0.6% (w/v) bile salts showed it was able to survive (~104 CFU/mL) after 2 h. Microencapsulated L. lactis retained a higher viability, at ~107 CFU/mL, when incorporated into yogurt compared to non-microencapsulated cells ~105 CFU/mL. The fortification of microencapsulated and non-microencapsulated L. lactis in yogurts influenced the viable cell counts of yogurt starter cultures, Lactobacillus delbrueckii subs. bulgaricus and Streptococcus thermophilus.

A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics

“…The different methods for the microencapsulation of probiotic microorganisms involved several physical and chemical principles. Successful methods used in the microencapsulation of probiotics include: spray drying [21,22]; spray chilling (also called spray cooling or congealing) [23,24]; spray freeze drying [25,26]; lyophilisation [27,28]; electrospraying [29,30]; layer-by-layer [31,32]; fluidised bed drying [33,34]; extrusion [35,36] and its improved version: the vibrating nozzle technology [37,38]. Emulsification [39,40] and coacervation [41,42] are other important and often used physicochemical techniques.…”

“…On the other hand, the protein moiety of GA provides the surface activity, foaming abilities, and emulsifying characteristics of this polysaccharide [178,195]. In this regard, combinations of gelatine-GA [67], whey protein isolate (WPI)-GA [58], and the individual mixture of seed, leaf, or pulp extracts of the miracle fruit (Synsepalum dulcificum) with GA [21], were used as coating materials for the microencapsulation of probiotics and these coatings successfully improved the survival of probiotic cells during processing, simulated gastrointestinal in vitro conditions, and upon storage, when compared to free cells.…”

Physicochemical properties and sensory acceptability of sugar free dark chocolate formulations added with probiotics

“…Spray-drying is the most cost-effective microencapsulation method for probiotic bacteria, and it is suitable for large-scale and industrial applications (Fazilah et al, 2019;Macías-Cortés et al, 2019). Likewise, spray-drying is a suitable method to preserve the viability of microorganisms (Mirković et al, 2018).…”

The bioactive compounds of probiotic foods/supplements and their application in managing mental disorders

“…Probiotic foods most commonly contain the Gram-positive lactic acid bacteria Lactobacillus and Bifidobacterium [8]. Other bacteria such as Lactococcus, Bacillus, Pediococcus, and Streptococcus are also used in probiotic research today [9,10]. Main yeasts, such as Saccharomyces, have also been studied (table 1), along with other genera such as Kluyveromyces, Pichia, and Candida [11].…”

“…On the other end of the spectrum, others have also observed that many probiotic foods failed to survive in high quantity, limiting their effectiveness as functional foods. Thus, Fazilah et al [10] set out to increase survival rate by encapsulating Lactococcus lactis cells with gum arabic and Synsepalum dulcificum, which led to a higher viability than non-encapsulated cells. Much research has been conducted on how dairy products affect the human microbiome, and more is required to establish a consensus.…”