Layer (whey protein isolate) -by-layer (xanthan gum) microencapsulation enhances survivability of L. bulgaricus and L. paracasei under simulated gastrointestinal juice and thermal conditions

Yanju Xiao; Chenlu Han; Han Yang; Min Liu; Xianghong Meng; Bingjie Liu

doi:10.1016/j.ijbiomac.2020.01.113

Layer (whey protein isolate) -by-layer (xanthan gum) microencapsulation enhances survivability of L. bulgaricus and L. paracasei under simulated gastrointestinal juice and thermal conditions

Int J Biol Macromol. 2020 Apr 1:148:238-247. doi: 10.1016/j.ijbiomac.2020.01.113. Epub 2020 Jan 11.

Authors

Yanju Xiao¹, Chenlu Han¹, Han Yang¹, Min Liu¹, Xianghong Meng², Bingjie Liu³

Affiliations

¹ College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
² College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Pilot National Laboratory for Marine Science and Technology, Qingdao 266235, China.
³ College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China. Electronic address: liubj@ouc.edu.cn.

PMID: 31935402
DOI: 10.1016/j.ijbiomac.2020.01.113

Abstract

In the study, Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus) and Lactobacillus paracasei subsp. paracasei (L. paracasei) were isolated from food products and identified. The probiotics were co-encapsulated by emulsification technique with transglutaminase-induced gelation of whey protein isolate (WPI). A double layer was formed by xanthan gum (XG). The survival of both free and microencapsulated cells in each step was enumerated. The results showed that high entrapment yield (86.36 ± 1.07%) was achieved, WPI-XG provided significant protection for cells in simulated gastric juice and bile tolerance tests compared with free cells. Besides, the survivability under thermal condition also strengthened. During freeze-drying process, the survival was improved and naked cells cannot be seen on microcapsules surface when trehalose was added into WPI solution as a lyoprotectant. Additionally, the structure changes of WPI/XG in the encapsulation process were investigated by Fourier transform infrared spectrophotometer (FT-IR) and the thermal properties were studied by differential scanning calorimetry (DSC).

Keywords: Co-encapsulation; FT-IR; Polysaccharides; Probiotics; Protein; Thermal properties.

MeSH terms

Capsules / chemistry*
Drug Compounding / methods
Freeze Drying / methods
Gastric Juice / chemistry*
Gastrointestinal Tract / microbiology
Lacticaseibacillus paracasei / chemistry*
Lactobacillus delbrueckii / chemistry*
Polysaccharides, Bacterial / chemistry*
Probiotics / chemistry
Whey Proteins / chemistry*

Substances

Capsules
Polysaccharides, Bacterial
Whey Proteins
xanthan gum