Construction of anti-bubble microcapsule based on Pickering emulsion stabilization system and its protective effect on probiotics

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-02-01 DOI:10.1016/j.lwt.2025.117405

Hongbo Li , Jiayi Li , Tian Su , Wenbo Song , Dingkuo Liu , Hongjuan Li , Jinghua Yu

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Abstract

In this study, Limosilactobacillus fermentum CECT 5716 was used as a model strain to prepare anti-bubble microcapsule through a double emulsion method, based on the interfacial stability of Pickering emulsions, thus achieving the encapsulation of probiotics by gas. The encapsulation rate of the anti-bubble microcapsule was 66.71% with an average particle size of 42.18 μm. Compared to the free strain, the anti-bubble microcapsule exhibited a reduction of 3.31 Log CFU/g and 1.22 Log CFU/g in simulated gastric and bile salt fluid, respectively, but a slight increase of approximately 0.17 Log CFU/g in simulated intestinal fluid. Furthermore, the number of viable bacteria in anti-bubble microcapsule remained above 1 × 10⁷ CFU/g after 35 d of storage at room temperature. These findings suggested that the gas layer can effectively serve as a protective wall material to encapsulate probiotics, safeguarding them from the external environment.

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.