Co-encapsulation of Lactobacillus acidophilus and different concentrations of chia oil (Salvia hispanica L.) by external ionic gelation

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-02-05 DOI:10.1016/j.foodhyd.2025.111171

Vandré Sonza Pinto , Caroline Pinto Rangel , Madison Willy da Silva Cordeiro , Cassandra de Deus , Leila Queiroz Zepka , Eduardo Jacob Lopes , Cristiane de Bona da Silva , Alexandre José Cichoski , Roger Wagner , Cristiano Ragagnin de Menezes

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引用次数: 0

Abstract

Probiotics and bioactive substances from plants have gained prominence and appreciation among consumers for their potential to contribute to health. However, these substances are sensitive to intrinsic and extrinsic environmental factors, both in the processing and storage of the finished product. The aim of this study was to encapsulate, using external ionic gelation, the probiotic Lactobacillus acidophilus with chia oil (Salvia hispanica L.) in different concentrations (10%, 15% and 20%), in order to evaluate the interaction, viability and resistance of both substances separately and together, exposed to storage for 90 days at room temperature (25 °C), refrigeration (7 °C) and freezing (−18 °C), evaluation in the heat treatment of 63 °C for 30 min and 72 °C for 15 s and gastrointestinal simulation. When studying the interaction of L. acidophilus with the oil, it was observed that the treatment with 20% oil obtained the best performance in most of the tests carried out. The microparticles obtained positive results in protecting the viability of Lactobacillus acidophilus and delaying the lipid oxidation of the oil during storage, with the refrigeration temperature (7 °C) standing out the most, the heat treatment of 72 °C for 15 s kept the microbiological load high, similar to the initial one. The gastrointestinal simulation showed protection of the probiotics and controlled release in the final portion of the small intestine. Furthermore, it is important to note that after storage at various temperatures, gastrointestinal digestion and heat treatments, the microcapsules containing oil effectively protected the bacteria, resulting in levels above 6 log CFU/g. In addition, high encapsulation efficiencies of over 89% were obtained for the probiotics and the oil.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.