Use of gelatin and gum arabic for microencapsulation of probiotic cells from Lactobacillus plantarum by a dual process combining double emulsification followed by complex coacervation

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.…”

“…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.…”

“…The melting point of fats is the main property used for microencapsulation, since thermal solidification is induced at temperatures below their melting point [213,214]. Vegetable fats have been extensively used as co-encapsulating materials in the microencapsulation of probiotics by emulsification [34,39,[59][60][61][62][63][64][65][66][67][69][70][71]104,183] or by spry drying [24,103,104]. On the other hand, in a recent study, Silva et al reported the microencapsulation of probiotics using vegetable oil as a sole coating material or covered with gelatine-gum Arabic.…”

Polymeric carriers for enhanced delivery of probiotics

“…Proteins are another important group of polymers that are used for encapsulation of probiotics thanks to their amphiphilic nature [77]. The most common proteins used for encapsulation of probiotics include gelatin [78], whey protein [79], and casein [80]. From synthetic polymers, Polyesters (such as poly (D, L-lactic-co-glycolic acid) (PLGA)), polyacrylamides, and polyvinyl alcohol (PVA) are some other examples applied for delivery of probiotics [77].…”

Progress in microencapsulation of probiotics: A review

“…An effective microencapsulation system should maintain the stability of the probiotics during storage, protect them from the harsh conditions in the upper GIT, release them in the colon, and then promote their ability to colonize the mucosal surfaces (Anselmo, McHugh, Webster, Langer, & Jaklenec, 2016;Fakhrullin & Lvov, 2012;Tripathi et al, 2013). A number of recent reviews have focused on the various kinds of oral delivery systems that have been developed to encapsulate probiotics (Chen, Wang, Liu, & Gong, 2017;De Prisco & Mauriello, 2016;Heidebach, Forst, & Kulozik, 2012;Iravani, Korbekandi, & Mirmohammadi, 2015;Mandal & Hati, 2017;Paula et al, 2019;Pavli, Tassou, Nychas, & Chorianopoulos, 2018;Ramos, Cerqueira, Teixeira, & Vicente, 2018;Sarao & Arora, 2017). However, many of these systems are unable to adequately protect probiotics from degradation within the human gut because of inherent limitations, such as their permeability to acids, enzymes, or bile salts.…”