Encapsulation of probiotics in solid lipid micro particle for improved viability and stability under stressed conditions
Probiotics possess many health-endorsing properties; however, their viability and stability under detrimental condition is uncertain. Encapsulation technology provides protection under various stressed conditions. Furthermore, combination of different wall materials ensures the target delivery of co...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2023-09-01
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| Series: | International Journal of Food Properties |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2223776 |
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| author | Muhammad Azeem Farhan Saeed Muhammad Afzaal Huda Ateeq Aftab Ahmad Atif Liaqat Rosa Busquets José M. Lorenzo Mohd Asif Shah |
| author_facet | Muhammad Azeem Farhan Saeed Muhammad Afzaal Huda Ateeq Aftab Ahmad Atif Liaqat Rosa Busquets José M. Lorenzo Mohd Asif Shah |
| author_sort | Muhammad Azeem |
| collection | DOAJ |
| description | Probiotics possess many health-endorsing properties; however, their viability and stability under detrimental condition is uncertain. Encapsulation technology provides protection under various stressed conditions. Furthermore, combination of different wall materials ensures the target delivery of core materials. In the current study, probiotic was encapsulated using solid lipid micro particles (SLMP) that were prepared by high shear homogenization. Whey protein and gum Arabic were used as wall material to encapsulate the probiotics. Obtained micro beads were subjected for size, zeta potential, and encapsulation efficiency measurement. Scanning electron microscopy was used for morphological characterization of the microbeads. Molecular characterization of obtained micro beads was done by Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). Furthermore, the viability and stability were assessed under simulated gastrointestinal conditions. Free and encapsulated probiotics were incorporated in chocolate to evaluate the stability of probiotics. The results in this study indicated that encapsulated probiotics showed significant (P < .05) viability under simulated gastrointestinal and technological conditions compared to free probiotics. A log reduction of 3.54 CFU/mL and 2.52 CFU/mL was detected for SLMW and SLMG after 120 min under simulated gastric condition while 2.42 CFU/mL log reduction and 4.13 log CFU/mL log reduction was detected under intestinal conditions. Likewise, chocolate containing encapsulated probiotics showed better viability at 4°C after 30 days of storage duration and showed significant (p < .05) results. A log reduction of 1.08 log CFU/g was observed in chocolate with Gum Arabic in SLMP as and encapsulating material. In conclusion, solid lipid particles have a strong potential to extend the viability of probiotics under detrimental circumstances. |
| format | Article |
| id | doaj-art-d54a48c040fb4a9094a4d02143a56fd7 |
| institution | Kabale University |
| issn | 1094-2912 1532-2386 |
| language | English |
| publishDate | 2023-09-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj-art-d54a48c040fb4a9094a4d02143a56fd72025-01-02T10:41:35ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862023-09-012611612162310.1080/10942912.2023.2223776Encapsulation of probiotics in solid lipid micro particle for improved viability and stability under stressed conditionsMuhammad Azeem0Farhan Saeed1Muhammad Afzaal2Huda Ateeq3Aftab Ahmad4Atif Liaqat5Rosa Busquets6José M. Lorenzo7Mohd Asif Shah8Department of Food Science, Food Safety and Biotechnology Laboratory, Government College University Faisalabad, Faisalabad, PakistanDepartment of Food Science, Food Safety and Biotechnology Laboratory, Government College University Faisalabad, Faisalabad, PakistanDepartment of Food Science, Food Safety and Biotechnology Laboratory, Government College University Faisalabad, Faisalabad, PakistanDepartment of Food Science, Food Safety and Biotechnology Laboratory, Government College University Faisalabad, Faisalabad, PakistanDepartment of Nutritional Sciences, Government College University Faisalabad, Faisalabad PakistanDepartment of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, PakistanSchool of Life Sciences, Pharmacy, and Chemistry, Kingston University, London, UKCentro Tecnológico de la Carne de Galicia, Ourense, SpainDepartment of Economics, College of Business and Economics, Kabridahar University, Somali, EthiopiaProbiotics possess many health-endorsing properties; however, their viability and stability under detrimental condition is uncertain. Encapsulation technology provides protection under various stressed conditions. Furthermore, combination of different wall materials ensures the target delivery of core materials. In the current study, probiotic was encapsulated using solid lipid micro particles (SLMP) that were prepared by high shear homogenization. Whey protein and gum Arabic were used as wall material to encapsulate the probiotics. Obtained micro beads were subjected for size, zeta potential, and encapsulation efficiency measurement. Scanning electron microscopy was used for morphological characterization of the microbeads. Molecular characterization of obtained micro beads was done by Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). Furthermore, the viability and stability were assessed under simulated gastrointestinal conditions. Free and encapsulated probiotics were incorporated in chocolate to evaluate the stability of probiotics. The results in this study indicated that encapsulated probiotics showed significant (P < .05) viability under simulated gastrointestinal and technological conditions compared to free probiotics. A log reduction of 3.54 CFU/mL and 2.52 CFU/mL was detected for SLMW and SLMG after 120 min under simulated gastric condition while 2.42 CFU/mL log reduction and 4.13 log CFU/mL log reduction was detected under intestinal conditions. Likewise, chocolate containing encapsulated probiotics showed better viability at 4°C after 30 days of storage duration and showed significant (p < .05) results. A log reduction of 1.08 log CFU/g was observed in chocolate with Gum Arabic in SLMP as and encapsulating material. In conclusion, solid lipid particles have a strong potential to extend the viability of probiotics under detrimental circumstances.https://www.tandfonline.com/doi/10.1080/10942912.2023.2223776Solid lipid microparticlesProbiotic encapsulationMolecular characterizationMorphological characterizationIn-vitro study |
| spellingShingle | Muhammad Azeem Farhan Saeed Muhammad Afzaal Huda Ateeq Aftab Ahmad Atif Liaqat Rosa Busquets José M. Lorenzo Mohd Asif Shah Encapsulation of probiotics in solid lipid micro particle for improved viability and stability under stressed conditions International Journal of Food Properties Solid lipid microparticles Probiotic encapsulation Molecular characterization Morphological characterization In-vitro study |
| title | Encapsulation of probiotics in solid lipid micro particle for improved viability and stability under stressed conditions |
| title_full | Encapsulation of probiotics in solid lipid micro particle for improved viability and stability under stressed conditions |
| title_fullStr | Encapsulation of probiotics in solid lipid micro particle for improved viability and stability under stressed conditions |
| title_full_unstemmed | Encapsulation of probiotics in solid lipid micro particle for improved viability and stability under stressed conditions |
| title_short | Encapsulation of probiotics in solid lipid micro particle for improved viability and stability under stressed conditions |
| title_sort | encapsulation of probiotics in solid lipid micro particle for improved viability and stability under stressed conditions |
| topic | Solid lipid microparticles Probiotic encapsulation Molecular characterization Morphological characterization In-vitro study |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2023.2223776 |
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