Open AccessMicroencapsulation of Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis BB‐12 in pectin and sodium alginate: A comparative study on viability, stability, and structure
Author(s) -
Motalebi Moghanjougi Zahra,
Rezazadeh Bari Mahmoud,
Alizadeh Khaledabad Mohammad,
Amiri Saber,
Almasi Hadi
Publication year - 2021
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2470
Subject(s) - lactobacillus acidophilus , pectin , bifidobacterium animalis , food science , emulsion , chemistry , bifidobacterium , sodium alginate , probiotic , freeze drying , self healing hydrogels , viable count , lactobacillus , bacteria , microbiology and biotechnology , sodium , chromatography , fermentation , biochemistry , biology , genetics , organic chemistry
The present study aimed at examining whether the microencapsulation of Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis BB‐12 inside hydrogels could prolong their survival in freeze‐drying conditions, stored at 4℃ and in the gastrointestinal medium. Microencapsulation was performed by emulsion with a syringe, while sodium alginate and high methoxyl pectin were used as a carrier material. A relatively high efficiency of encapsulation was obtained (>92%). Z‐Average and pdI in samples were not significant ( p < .05). In different treatments, changes in the number of bacteria after freeze‐drying, 30 days of storage, and gastrointestinal conditions, compared to each other, were significant ( p < .05). However, the survival rate after a reduction during storage was higher than 10 6 cfu/g, indicating the suitability of the microencapsulation process. The surface of microcapsules observed by a scanning electron microscope ( SEM ) confirmed the success of encapsulation. Finally, a lower decrease in the count of microencapsulated was observed in comparison to the free cells.