Exploring the Performance of Jackfruit Seed Starch and Protein Microcapsules as Probiotic Carrier Systems: Enhancing Viability, Shelf Life, and Gastrointestinal Resilience

IF 2.5 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Food Processing and Preservation Pub Date : 2025-09-23 DOI:10.1155/jfpp/9970101

Alice Singh, Tanya L. Swer, Lokesh Kumar, Ananya Rana, Neetu K. Taneja

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Abstract

Conventional encapsulating materials like maltodextrin, gelatin, casein, and synthetic polymers face challenges such as instability in gastric conditions, high costs, and ethical concerns. As sustainable alternatives, starch-based polymers and protein isolates offer superior protection, biocompatibility, and eco-friendliness. This study is aimed at supporting Sustainable Development Goals by utilizing jackfruit seed starch (JSS) and protein isolate (JSPI) for the microencapsulation of Lactiplantibacillus plantarum. The encapsulation efficiency ranged from 82.87% to 96%, also enhancing cell viability to 10¹¹–10⁹ CFU/g. SEM analysis confirmed the formation of microcapsules (7–30 μm) without free cells. Thermal analysis showed endothermic peak temperatures of 78.4°C–87.5°C, indicating resilience to food processing conditions. Microencapsulation with JSS and JSPI improved probiotic survival up to 8 log CFU/g for 28 days and 7 log CFU/g in gastrointestinal conditions. These findings suggest that JSS and JSPI are promising, sustainable materials for probiotic microencapsulation in food applications.

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探索菠萝蜜淀粉和蛋白质微胶囊作为益生菌载体系统的性能：提高活力、保质期和胃肠道弹性

传统的封装材料，如麦芽糊精、明胶、酪蛋白和合成聚合物，面临着诸如胃条件不稳定、高成本和伦理问题等挑战。作为可持续的替代品，淀粉基聚合物和分离蛋白提供了优越的保护，生物相容性和生态友好性。本研究旨在利用菠萝蜜种子淀粉（JSS）和分离蛋白（JSPI）对植物乳杆菌进行微胶囊化，以支持可持续发展目标。包封率为82.87% ~ 96%，细胞存活率为1011 ~ 109 CFU/g。SEM分析证实微胶囊（7 ~ 30 μm）未形成游离细胞。热分析表明，吸热峰值温度为78.4°C - 87.5°C，表明对食品加工条件的弹性。微胶囊化JSS和JSPI可提高益生菌存活率，28天可达8 log CFU/g，胃肠道条件下可达7 log CFU/g。这些研究结果表明，JSS和JSPI是益生菌微胶囊化在食品中的应用前景广阔、可持续发展的材料。

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来源期刊

Journal of Food Processing and Preservation 工程技术-食品科技

CiteScore

5.30

自引率

12.00%

发文量

1000

审稿时长

2.3 months

期刊介绍： The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.