Simple and double microencapsulation of Lactobacillus acidophilus with chitosan using spray drying

Abstract

The aim of this study was to evaluate the survival of Lactobacillus acidophilus that had been simple or double spray dried using chitosan to cause microencapsulation and which had been exposed to model gastrointestinal conditions. In addition, the study also determined the physicochemical properties of the powder containing the microencapsulated probiotic. Chitosan-inulin or chitosan-maltodextrin (1:15 or 1:25) solutions were inoculated with 10 12 CFU mL −1 of L. acidophilus, for simple microencapsulation. The different solutions were dried using a spray dryer with an inlet air temperature of 130 • C and a solution flux of 4.8 g min −1 . A two-step process was used for the double microencapsulation. In the first step, the probiotic was added to a gelatin-maltodextrin (1:25) solution and then spray dried; for the second step, the microencapsulated probiotic was added to a chitosan-inulin or chitosan-maltodextrin (1:25) solution and then it was spray dried again. With the simple microencapsulated probiotic, a microbial reduction of 7 log cycles was obtained. With the double microencapsulated probiotic only 3 log reductions were achieved. The double microencapsulated probiotic thus demonstrated greater resistance to simulated gastrointestinal conditions. The powders produced were shown to have water activity values of 0.176 -0.261 at 25• C and moisture content of 0.8 -1.0%, which are characteristic of spray dried products. The bulk density was significantly (p < 0.05) lower (300 kg m −3 ) for simple than for double (400 kg m −3 ) microencapsulated probiotic powders. Solubility and dispersibility of the powder microcapsules were better at lower pH values. Double microencapsulation using a process of spray drying is therefore recommended for probiotics, thus exploiting chitosan's insolubility in water, which can be applied for the of development food products.

Probiotic Bifunctionality of Bacillus subtilis—Rescuing Lactic Acid Bacteria from Desiccation and Antagonizing Pathogenic Staphylococcus aureus

“…Nonetheless, maximizing the survivability of probiotic cells during their formulation, as well delivery, remains a significant challenge. Probiotic bacteria are supposed to go through a long route starting with processing, through shelf life and the passage through the GIT, which includes dealing with extreme conditions [38]. Since these processes may affect cell survivability, an effective way(s) of delivering probiotic bacteria to the mammalian host would be highly useful.…”

“…In this regard, the inhibitory effect could be related to their chemical structure [30] or to their ability to inhibit quorum sensing [4]. Lipopeptides produced by B. subtilis function firstly as quorum-sensing interrupters (fengycins), by inhibiting the quorum-sensing regulatory system [4], and surfactin, by regulating the autoinducer-2 (AI-2) activity [38]. Thus, these lipopeptides could inhibit quorum sensing via a different mechanism.…”

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

“…The fact that gelatine is one of the oldest and multiple-purposes ingredients in the food industry makes it also one of the most studied proteins as coating agent in the preparation of microcapsules [152]. Moreover, the properties of gelatine and its ability to interact with a wide variety of polysaccharides allows its use as a coating material in a several microencapsulation methods, such as extrusion, complex coacervation, spray chilling, spray drying, and lyophilisation [23,42,67,100,153,154]. Another particular advantage of using gelatine as a coating material is its linear structure, which provides a better oxygen barrier than globular proteins.…”

Drying of probiotics to enhance the viability during preparation, storage, food application, and digestion: A review

“…Polysaccharides have a degree of polymerization in the range of 200–3000 (BeMiller & Huber, 2017). Polysaccharides that have been used to prepare powdered probiotics include starch and resistant starch (Muhammad et al., 2017), cellulose derivatives (Park et al., 2016), pectin (Huq et al., 2016), various plant and microbial gums (Arepally & Goswami, 2019; Chaikham et al., 2017), alginates (Rajam et al., 2012), and chitosan (Cook et al., 2011; Flores‐Belmont et al., 2015). Oligosaccharides such as maltodextrin (Hernández‐Carranza et al., 2014), disaccharides such as maltose, lactose, and sucrose (Miao et al., 2008), and monosaccharides such as glucose (Ying et al., 2012) also have been used to prepare powdered probiotics.…”