Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal and thermal conditions

Abstract

The core objective of the current study was to assess the effect of encapsulation on the viability and stability of probiotic bacteria under simulated gastrointestinal digestion and thermal conditions. Purposely, probiotics were encapsulated with hydrogel matrices (sodium alginate and carrageenan) using encapsulator. Furthermore, developed microbeads were characterized by X-ray diffraction (XRD) and Fourier Transform Infrared (FTIR) spectroscopy to elucidate the interaction between hydrogel matrices and probiotics. The viability of probiotics assessed by subjecting to simulated GIT and thermal conditions. Encapsulation exhibited a significant (p< .05) effect on the survival and stability of probiotics. Overall, a decreasing trend in viability of probiotics was observed in all treatments. A rapid log reduction was observed when free probiotic cells were stored at refrigeration temperature compared to encapsulated probiotic bacteria. Likewise, in vitro gastrointestinal assay, only 3 log while in case of non-encapsulated bacteria 6 log reduction was recorded. In short, the results of the viable count in the case of encapsulated cells were above recommended level (10 6 cfu/g) under thermal as well as in GIT conditions.

Formulation and characterization of butylated hydroxytoluene (BHT) microspheres using natural beeswax as encapsulating material

“…A slight shifting of this peak (1,737/cm) was also observed in Formulation C of the microsphere indicates hydrogen bonding between C=O of beeswax with O–H of BHT as indicative of Figure 1. Similar results were reported by Afzaal et al (2020) whereby the change in peak intensity was observed.…”

Effect of whey protein‐ and xanthan‐based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt

“…Microencapsulation of probiotics is suitable method for the improved survival of these bacteria in foodstuffs and the gastrointestinal tract as well as their release at a controlled rate (Afzaal et al., 2020). Microencapsulation is defined as the process of entrapment/enclosure of microorganisms within proper hydrocolloid to separate them from the surrounding environment (Afzaal et al., 2020; Krasaekoopt et al., 2004; Ramos et al., 2018). The materials used for the microencapsulation of probiotics should be of food grade and safe (Nedovic et al., 2011; Wandrey et al., 2010).…”

Hydrogels Made of Poly-γ-Glutamic Acid and Sugar Alcohols for Enhanced Survival of Probiotic Strains Subjected to Low pH and Freeze Drying

“…Although certain loss in the viability of cells entrapped in all hydrogels was recorded, the number of viable cells ≥6.00 Log CFU/mL after 4 h should be still enough to carry out health benefits on the host [28]. Based on literature data, it could be explained that developed hydrogels enhanced the cells' survival rate by providing a physical barrier between entrapped probiotic cells and the harmful environment [4][5][6][7].…”

“…The viability of probiotic bacteria can be negatively affected by manufacturing and storage conditions, as well as through their passage in the gastrointestinal tract [4]. Therefore, delivery systems that are able to protect probiotics against adverse conditions, such as hydrogels, have constantly been developed [5][6][7].…”