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Soy lecithin increases the stability and lipolysis of encapsulated algal oil and probiotics complex coacervates.
Zhang, Weiqian; Chen, Ying; Wang, Weifei; Lan, Dongming; Wang, Yonghua.
Afiliação
  • Zhang W; Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
  • Chen Y; Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
  • Wang W; Sericultural and Agrifood Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China.
  • Lan D; Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
  • Wang Y; Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
J Sci Food Agric ; 103(8): 4164-4173, 2023 Jun.
Article em En | MEDLINE | ID: mdl-36585953
ABSTRACT

BACKGROUND:

Co-encapsulation of probiotics and omega-3 oil using complex coacervation is an effective method for enhancing the tolerance of probiotics under adverse conditions, whereas complex coacervation of omega-3 oil was found to have low lipid digestibility. In the present study, gelatin (GE, 30 g kg-1 ) and gum arabic (GA, 30 g kg-1 ) were used to encapsulate Lactobacillus plantarum WCFS1 and algal oil by complex coacervation to produce microcapsules containing probiotics (GE-P-GA) and co-microcapsules containing probiotics and algal oil (GE-P-O-GA), and soy lecithin (SL) was added to probiotics-algal oil complex coacervates [GE-P-O(SL)-GA] to enhance its stability and lipolysis. Then, we evaluated the viability of different microencapsulated probiotics exposed to freeze-drying and long-term storage, as well as the survival rate and release performance of encapsulated probiotics and algal oil during in vitro digestion.

RESULTS:

GE-P-O(SL)-GA had a smaller particle size (51.20 µm), as well as higher freeze-drying survival (90.06%) of probiotics and encapsulation efficiency of algal oil (75.74%). Moreover, GE-P-O(SL)-GA showed a higher algal oil release rate (79.54%), lipolysis degree (74.63%) and docosahexaenoic acid lipolysis efficiency (64.8%) in the in vitro digestion model. The viability of microencapsulated probiotics after simulated digestion and long-term storage at -18,4 and 25 °C was in the order GE-P-O(SL)-GA > GE-P-O-GA > GE-P-GA.

CONCLUSION:

As a result of its amphiphilic properties, SL strongly affected the physicochemical properties of probiotics and algal oil complex coacervates, resulting in higher stability and more effective lipolysis. Thus, the GE-P-O(SL)-GA can more effectively deliver probiotics and docosahexaenoic acid to the intestine, which provides a reference for the preparation of high-viability and high-lipolysis probiotics-algal oil microcapsules. © 2022 Society of Chemical Industry.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Probióticos / Lecitinas Idioma: En Revista: J Sci Food Agric Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Probióticos / Lecitinas Idioma: En Revista: J Sci Food Agric Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China