Cocoa butter-sodium caseinate-gum arabic ternary complex enhances spray-drying survival and digestive tolerance of Lactiplantibacillus plantarum

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-10-19 DOI:10.1016/j.foodchem.2025.146772

Panting Chen, Jia Liu, Lulu Liu, Lina Jin, Yuqing Zhao, Jiashu Lu, Zhenjing Li, Qiaomei Zhu, Steve W. Cui, Qingbin Guo, Wan Wang, Huanhuan Liu

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Abstract

A ternary coacervation system comprising sodium caseinate, cocoa butter, and gum arabic was developed to enhance Lactiplantibacillus plantarum survival during spray drying. Sodium caseinate demonstrated optimal protection at 10 % (w/w), while cocoa butter incorporation significantly improved thermal resistance via endothermic phase transitions. The binary sodium caseinate-cocoa butter complex (1:1 mass ratio) achieved 72.94 % survival rate, with subsequent gum arabic integration generating dense electrostatic interfacial matrices. Optimization of the ternary system at pH 3.75 using a 1:1 mass ratio of sodium caseinate-cocoa butter to gum arabic yielded 86.25 % probiotic survival, concurrently enhancing heat buffering capacity, digestive resistance, and storage stability. Microstructure analysis verified coacervate integrity, which improved both storage stability and digestive resistance during in vitro simulation. This approach establishes a reliable method for augmenting probiotic processing stability and bioavailability, demonstrating significant potential for functional food and biological delivery applications.

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可可脂-酪氨酸钠-阿拉伯胶三元配合物提高植物乳杆菌喷雾干燥存活率和消化耐受性

研究了一种由酪蛋白酸钠、可可脂和阿拉伯胶组成的三元凝聚体系，以提高植物乳杆菌在喷雾干燥过程中的存活率。酪蛋白酸钠在10 % （w/w）时表现出最佳的保护作用，而可可脂通过吸热相变显著提高了热阻。二元酪氨酸钠-可可脂复合物（质量比为1:1）的成活率为72.94 %，随后与阿拉伯胶结合形成致密的静电界面基质。在pH 3.75时，以酪蛋白酸钠-可可脂与阿拉伯胶的1:1质量比优化三元体系，益生菌存活率为86.25 %，同时增强了热缓冲能力、消化能力和储存稳定性。微观结构分析证实了凝聚体的完整性，在体外模拟过程中提高了储存稳定性和消化阻力。该方法为提高益生菌的加工稳定性和生物利用度建立了一种可靠的方法，在功能性食品和生物输送应用中显示出巨大的潜力。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.