The probiotic Lactobacillus acidophilus was encapsulated in biodegradable and biocompatible capsules prepared by ionic gelation between phytic acid (PA) and chitosan (CS) with an electrostatic extrusion method. Calcium carbonate (CaCO3) and starch were used as co-encapsulants for improvement of capsule stability. Capsules were characterised and evaluated for survival of encapsulated L. acidophilus cells in simulated gastric fluid (SGF) and during refrigerated storage. Loading capacity values of PA-CS capsules, PA-CS-starch capsules and PA-CS-CaCO3 capsules were 8.20, 8.12 and 7.81 log CFU g−1 of wet capsule, respectively. Capsules showed particle sizes of 1.3–1.5 mm and a uniform spherical shape. PA-CS-CaCO3 capsules were the most stable vehicles for the protection of probiotic cells against acidic damage, particularly at pH 1.5 and pH 2. L. acidophilus cells from PA-CS-CaCO3 capsules showed only a 0.64 log CFU reduction in numbers after 2 h in pH 1.5 SGF conditions. The numbers of L. acidophilus encapsulated in PA-CS-CaCO3 capsules were decreased by only 0.69 log CFU g−1, while PA-CS capsules and PA-CS-starch capsule numbers were reduced by more than 1.45 log CFU g−1 after 4 weeks at 4 °C. Addition of calcium carbonate to PA-CS capsules provided protection against acid injury via antacid and buffering effects for encapsulation of L. acidophilus.
|Number of pages||12|
|Journal||International Journal of Food Science and Technology|
|Publication status||Published - 2017 Feb 1|
Bibliographical noteFunding Information:
This research was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Science, ICT & Future Planning (No. 2014M3A7B4051898).
© 2016 Institute of Food Science and Technology
All Science Journal Classification (ASJC) codes
- Food Science
- Industrial and Manufacturing Engineering