Synbiotic Encapsulation with Maillard Reaction Product and Okra Pectic Oligosaccharide to Enhance the Survival of Lactiplantibacillus Plantarum

Abstract

The goal of this work was to determine if whey protein isolate (WPI)-sodium alginate (SA) Maillard reaction product (MRP) and okra pectic oligosaccharide (OkPOS) can be used to entrap Lactiplantibacillus plantarum (formerly Lactobacillus plantarum; Lpb. plantarum) and improve its viability under environmental conditions. MRP beads were prepared by gelling the mixture of MRP, sunflower oil, and Lpb. plantarum with D-(+)-glucono-1,5-lactone and CaCl₂. MRP-OkPOS beads were produced by immersing and stirring MRP beads in OkPOS solution at different concentrations (0.1%, 0.2%, and 0.3%). FT-IR, XRD, and DSC analyses confirmed that MRP was produced and OkPOS contributed to the formation of a more interconnected gel structure. FT-IR and SEM analyses indicated that OkPOS coated/filled porous structure of MRP beads by forming hydrogen bonds with SA. OkPOS, added into MRP beads, provided better protection for Lpb. plantarum under simulated gastric and refrigerated conditions. Besides, Lpb. plantarum was completely released from MRP beads and MRP-OkPOS beads within 120 min of exposure to simulated colonic fluid. Based on the obtained results, MRP-OkPOS beads, especially MRP-OkPOS beads prepared with 0.3% OkPOS, are expected to improve the viability of probiotics during storage (4 °C) and effectively deliver probiotics to the colon.