Encapsulation of probiotic Lactobacillus acidophilus by ionic gelation with electrostatic extrusion for enhancement of survival under simulated gastric conditions and during refrigerated storage

Jeong Un Kim, Bomi Kim, Hafiz Muhammad Shahbaz, Sung Hyun Lee, Daseul Park, Jiyong Park

Research output: Contribution to journalArticlepeer-review

9 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)519-530
Number of pages12
JournalInternational Journal of Food Science and Technology
Volume52
Issue number2
DOIs
Publication statusPublished - 2017 Feb 1

Bibliographical note

Funding 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).

All Science Journal Classification (ASJC) codes

  • Food Science
  • Industrial and Manufacturing Engineering

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