Encapsulation of Lactobacillus spp. using vibratory extrusion technology and dairy by-products as encapsulating agents: Promising microparticles for the probiotics industry

IF 2.8 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology Pub Date : 2025-06-16 DOI:10.1111/1471-0307.70023

Michele Fangmeier, Fernanda Leonhardt, Danieli Dallé, Daniel Neutzling Lehn, Mônica Jachetti Maciel, Claucia Fernanda Volken de Souza

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引用次数: 0

Abstract

Background

Microencapsulation of probiotic microorganisms is a key strategy to preserve their viability during processing, storage and gastrointestinal transit. Among the available techniques, vibratory extrusion has shown great promise in enhancing probiotic survival under adverse conditions. Traditionally, maize starch and alginate have been widely used as encapsulating materials due to their effectiveness and availability. However, the incorporation of dairy by-products as alternative encapsulating agents stands out for its potential to improve encapsulation efficiency, confer additional functional properties and promote sustainability by valorising industrial waste.

Aims

This study aimed to evaluate the microencapsulation of Lacticaseibacillus paracasei ML33, Lactiplantibacillus pentosus ML82 and Lactiplantibacillus plantarum ATCC8014 via ionic gelation using different dairy by-products.

Methods

The microencapsulation was performed using vibratory extrusion technology employing bovine and buffalo cheese whey, whey permeate and ricotta whey combined with starch and sodium alginate. The resulting microparticles were evaluated for encapsulating efficiency, morphology and probiotic viability during storage, under simulated gastrointestinal conditions and under osmotic stress.

Major findings

All encapsulated strains exhibited an initial viability of log 8.8 colony-forming units (cfu)/mL. On the first day of storage, probiotic survival under simulated gastrointestinal conditions was 94.44 and 96.01% for bovine and buffalo cheese whey matrices, respectively, highlighting their superior protective capacity. After 60 days of storage at 4°C, the encapsulated microorganisms remained viable (>log 7 cfu/mL), except for L. pentosus ML82 encapsulated with whey permeate and ricotta whey. Bovine cheese whey was the most effective encapsulating material across all strains tested.

Scientific implications

These findings demonstrate that dairy by-products, in combination with starch and sodium alginate, provide effective protection for probiotics under adverse conditions and represent promising encapsulating matrices.

Abstract Image

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利用振动挤压技术和乳制品副产品作为包封剂对乳酸菌进行包封：益生菌行业中有前景的微颗粒

微胶囊化是益生菌在加工、储存和胃肠道运输过程中保持活力的关键策略。在现有的技术中，振动挤压在提高益生菌在不利条件下的存活率方面显示出很大的希望。传统上，玉米淀粉和海藻酸盐由于其有效性和可获得性而被广泛用作包封材料。然而，乳制品副产品作为替代包封剂的结合突出其潜力，以提高包封效率，赋予额外的功能特性，并通过工业废物的增值促进可持续性。目的利用不同的乳制品副产品对副干酪乳杆菌ML33、乳酸菌ML82和植物乳杆菌ATCC8014进行离子凝胶微胶囊化研究。方法以牛、水乳酪乳清、乳清渗透乳清和乳清乳清与淀粉和海藻酸钠结合，采用振动挤压技术进行微胶囊化。在模拟胃肠道条件和渗透胁迫下，对所得微颗粒的包封效率、形态和益生菌活力进行了评估。所有包封菌株的初始生存力均为log 8.8菌落形成单位(cfu)/mL。储存第1天，牛奶酪乳清和水牛奶酪乳清基质在模拟胃肠道条件下的益生菌存活率分别为94.44%和96.01%，显示出其优越的保护能力。在4°C下保存60天后，除了乳清渗透液和乳清乳清包裹的L. pentosus ML82外，被包裹的微生物仍有活力（>log 7 cfu/mL）。牛奶酪乳清是所有菌株中最有效的封装材料。这些发现表明，乳制品副产品与淀粉和海藻酸钠结合，在不利条件下为益生菌提供了有效的保护，是一种有前途的包封基质。

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来源期刊

International Journal of Dairy Technology 工程技术-食品科技

CiteScore

7.00

自引率

4.50%

发文量

审稿时长

12 months

期刊介绍： The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.