Co-encapsulation of probiotic bacteria and fructooligosaccharides in basil seed gum-stabilized double emulsion gels: Probiotic viability and physicochemical properties

IF 6.2 Q1 CHEMISTRY, APPLIED

Carbohydrate Polymer Technologies and Applications Pub Date : 2024-11-01 DOI:10.1016/j.carpta.2024.100599

Abolfazl Taghrir, Mohammad Hadi Eskandari, Hadi Hashemi, Seyed Mohammad Hashem Hosseini

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引用次数: 0

Abstract

Double emulsions (DEs) present many potential applications for encapsulating and protecting probiotics. However, their high instability limit their real applications. To improve the prolonged stability of DEs, Lacticaseibacillus rhamnosus and Lactobacillus gasseri were separately co-encapsulated together in the presence of fructooligosaccharides (FOSs) and basil seed gum (BSG) within the internal (W₁) and external (W₂) aqueous phases of double emulsion gels (DEGs; W_1-sol/O/W_2-gel). Physical properties of DEGs, and viability of probiotics during heat processing, gastrointestinal digestion and storage were evaluated. Appropriate physical stability was observed during storage for 28 d at 4 ± 2 °C. The FOSs and microorganism type showed not effect on the droplet size (10.63 to 10.47 µm). Turbidimetry, physical stability, and morphological studies revealed the formation of aggregated droplets after 3 weeks. All DEGs presented high (>90 %) encapsulation efficiency. The viability of microencapsulated probiotics over time (14.89–14.08 %) and against simulated gastrointestinal conditions was higher than that of free cells. The encapsulation of bacteria in W₁ in the presence of FOSs led to a significant improvement of viability against heat (only 1.35 % to 6.83 % reduction at 72 °C). L. gasseri showed a higher stability against environmental conditions. Finally, BSG-stabilized DEGs can be considered for increasing the viability of probiotic in functional foods.

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罗勒籽胶稳定双乳胶中益生菌和果寡糖的共包囊：益生菌活力和理化特性

双乳液（DE）在封装和保护益生菌方面有许多潜在的应用。然而，它们的高不稳定性限制了它们的实际应用。为了提高双乳液的长期稳定性，在双乳液凝胶（DEGs；W1-溶胶/O/W2-凝胶）的内部（W1）和外部（W2）水相中，在果寡糖（FOSs）和罗勒籽胶（BSG）的存在下，分别将鼠李糖乳杆菌（Lacticaseibacillus rhamnosus）和加塞勒斯乳杆菌（Lactobacillus gasseri）共同封装在一起。对 DEGs 的物理特性以及益生菌在热加工、胃肠道消化和储存过程中的存活率进行了评估。在 4 ± 2 °C 下贮藏 28 天期间，观察到了适当的物理稳定性。果寡糖和微生物类型对液滴大小（10.63 至 10.47 微米）没有影响。浊度、物理稳定性和形态学研究表明，3 周后会形成聚集的液滴。所有 DEGs 的封装效率都很高（90%）。微胶囊益生菌的存活率（14.89%-14.08%）和在模拟胃肠道条件下的存活率均高于游离细胞。在有 FOSs 存在的情况下将细菌封装在 W1 中，可显著提高抗热活力（72 °C 时仅降低 1.35% 至 6.83%）。L. gasseri 在环境条件下表现出更高的稳定性。最后，BSG 稳定的 DEGs 可用于提高功能性食品中益生菌的活力。

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来源期刊

Carbohydrate Polymer Technologies and Applications

CiteScore

8.70

自引率

0.00%

发文量