Encapsulation of <i>Lactobacillus acidophilus</i> and different prebiotic agents by external ionic gelation followed by freeze-drying

Poletto, Gabriela; Fonseca, Bruna de Souza; Raddatz, Greice Carine; Wagner, Roger; Lopes, Eduardo Jacob; Barin, Juliano Smanioto; Flores, Erico Marlon de Moraes; Menezes, Cristiano Ragagnin de

doi:10.1590/0103-8478cr20180729

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FOOD TECHNOLOGY • Cienc. Rural 49 (2) • 2019 • https://doi.org/10.1590/0103-8478cr20180729 copy

Encapsulation of Lactobacillus acidophilus and different prebiotic agents by external ionic gelation followed by freeze-drying

Encapsulação de Lactobacillus acidophilus e diferentes agentes prebióticos por gelificação iônica externa seguida de liofilização

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

The aim of this study was to investigate the influence of the addition of prebiotics rice bran, inulin and hi-maize, on the survival of Lactobacillus acidophilus in alginate microparticles obtained by external ionic gelation followed by freeze-drying. The microparticles size ranged from 127.5μm to 234.6μm. Microparticles added from the different prebiotics demonstrated an increase in the protection of the microorganism, which presented greater viability against the gastrointestinal simulation. As for storage under different conditions, rice bran treatment at 25ºC kept probiotics viable for 30 days. Under storage conditions -18°C and 7°C, treatments containing prebiotics hi-maize and rice bran maintained viable probiotic microorganisms for a period of 60 days.

Key words:
microencapsulation; probiotics; rice bran; inulin; hi-maize

Authorship

Gabriela Poletto

Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Maria (UFSM), 97105-900, Santa Maria, RS, Brasil. Universidade Federal de Santa Maria (UFSM)BrazilSanta Maria, RS, BrazilDepartamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Maria (UFSM), 97105-900, Santa Maria, RS, Brasil.

Bruna de Souza Fonseca

Greice Carine Raddatz

Roger Wagner

Eduardo Jacob Lopes

Juliano Smanioto Barin

Erico Marlon de Moraes Flores

Departamento de Farmácia, Universidade Federal de Santa Maria (UFSM), Santa Maria, RS, Brasil.Universidade Federal de Santa Maria (UFSM)BrazilSanta Maria, RS, BrazilDepartamento de Farmácia, Universidade Federal de Santa Maria (UFSM), Santa Maria, RS, Brasil.

Cristiano Ragagnin de Menezes ^*E-mail: cristiano.ufsm@gmail.com. *Corresponding author

http://orcid.org/0000-0003-4523-8875

E-mail: cristiano.ufsm@gmail.com. ^*Corresponding author

DECLARATION OF CONFLICTING INTERESTS

The authors declare no conflict of interest. The founding sponsors had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, and in the decision to publish the results.

AUTHORS’ CONTRIBUTIONS

The authors contributed equally to the manuscript.

SCIMAGO INSTITUTIONS RANKINGS

Figures | Tables

Figures (1)
Tables (2)

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Figure 1
Scanning electron microscopy (SEM) of alginate microparticles with different prebiotic sources containing Lactobacillus acidophilus obtained by external ionic gelation followed by freeze-drying. (a)=2% alginate microparticles (ALG) (1.00kx); (b)=2% alginate microparticles+10% rice bran (ARB) (2.00 kx); (c)=2% alginate microparticles+10% inulin (AIN) (700x); (d)=2% alginate microparticles+10% hi-maize (AHM) (2.00 kx).

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Table 1
Survival of free and microencapsulated Lactobacillus acidophilus in different treatments after each step of simulated gastrointestinal conditions.

Thumbnail

Table 2
Effect of ambient temperature (25°C), freezing (-18°C) and refrigeration (7°C) on viability of freeze-dryingmicroparticles containing Lactobacillus acidophilus produced with different encapsulation matrices during storage for 75 days.

Figure 1 Scanning electron microscopy (SEM) of alginate microparticles with different prebiotic sources containing Lactobacillus acidophilus obtained by external ionic gelation followed by freeze-drying. (a)=2% alginate microparticles (ALG) (1.00kx); (b)=2% alginate microparticles+10% rice bran (ARB) (2.00 kx); (c)=2% alginate microparticles+10% inulin (AIN) (700x); (d)=2% alginate microparticles+10% hi-maize (AHM) (2.00 kx).

Table 1 Survival of free and microencapsulated Lactobacillus acidophilus in different treatments after each step of simulated gastrointestinal conditions.

	Freemicrorganismo	ALG	ARB	AIN	AHM
Initiallog CFU/g	12.40±0.02^aA	9.20±0.29^aB	11.78±0.05^aA	7.67±0.02^aC	6.76±0.08^aD
Esophagus/stomach 90min/pH2.0	7.05±0.04^bA	6.75±0.10^bB	6.05±0.04^cC	4.27±0.11^dE	5.00±0.06^cD
Duodenum 20min/pH5.0	6.19±0.03^cB	7.14±0.13^abA	6.28±0.18^cB	4.91±0.04^cC	5.14±0.05^cC
Ileum 110min/pH6.5	5.71±0.06^dB	7.83±1.69^abA	7.64±0.02^bAB	6.20±0.08^bAB	6.04±0.12^bAB

ALG=2% alginatemicroparticles; ARB=2% alginatemicroparticles+10% rice bran; AIN=2% alginatemicroparticles+10% inulin; AHM=2% alginatemicroparticles+10% hi-maize.
^*Averages followed by the same letter, lowercase in the column and upper case in the row, do not differ statistically from each other by the Tukey test with a significance of 5%. Averages found in triplicate.

Table 2 Effect of ambient temperature (25°C), freezing (-18°C) and refrigeration (7°C) on viability of freeze-dryingmicroparticles containing Lactobacillus acidophilus produced with different encapsulation matrices during storage for 75 days.

--------------------------------------------------------------Temperature Ambient(25°C)---------------------------------------------------------------------
Treatments Time (Days)	ALG log CFU/g	ARB log CFU/g	AIN log CFU/g	AHM log CFU/g
0	9.20±0.29^aB	11.78±0.05^aA	7.67±0.02ª^C	6.76±0.08^aD
15	5.46±0.37^bB	7.49±0.31^bA	4.58±0.23^Bc	6.02±0.015^abB
30	2.66±0.18^cdD	6.05±0.03^cA	3.13±0.21^cBC	4.58±1.31^bcAB
45	3.21±0.14^cC	5.67±0.03^cA	0.00±0	4.06±0.04^cdB
60	2.32±0.12^deC	5.21±0.10^dA	0.00±0	3.83±0.14^cdB
75	2.04±0.02^eC	4.55±0.09^eA	0.00±0	2.93±0.05^dB
--------------------------------------------------------------TemperatureFreezing (-18°C)--------------------------------------------------------------------
Treatments Time (Days)	ALG log CFU/g	ARB log CFU/g	AIN log CFU/g	AHM log CFU/g
0	9.20±0.29^aB	11.78±0.05^aA	7.67±0.02^aC	6.76±0.08^aD
15	7.32±0.13^bB	8.54±0.04^bA	7.49±0.11^aB	6.31±0.06^bC
30	4.75±0.15^cD	7.07±0.32^cA	5.40±0.24^bC	6.32±0.04^bB
45	0.00±0	6.84±0.08^cdA	0.00±0	6.25±0.04^bB
60	0.00±0	6.54±0.11^dA	0.00±0	6.24±0.06^bB
75	0.00±0	6.12±0.08^eA	0.00±0	5.49±0.13^bC
--------------------------------------------------------------TemperatureRefrigeration (7°C)-----------------------------------------------------------------
Treatments Time (Days)	ALG log CFU/g	AFA log CFU/g	AIN log CFU/g	AHM log CFU/g
0	9.20±0.29^aB	11.78±0.05^aA	7.67±0.02^aC	6.76±0.08^aD
15	6.09±0.03^bC	6.84±0.13^bA	3.13±0.06^bD	6.60±0.12^abB
30	3.31±0.04^cB	6.59±0.08^cA	0.00±0	6.44±0.06^bA
45	3.27±0.20^cB	6.28±0.02^dA	0.00±0	6.38±0.04^bcA
60	0.00±0	6.23±0.01^deA	0.00±0	6.16±0.06^cA
75	0.00±0	6.02±0.09^eA	0.00±0	6.15±0.04^cA

ALG=2% alginate microparticles; ARB=2% alginate microparticles+10% rice bran; AIN=2% alginate microparticles+10% inulin; AHM=2% alginate microparticles+10% hi-maize.
Averages followed by the same letter, lowercase in the column and upper case in the row, do not differ statistically from each other by the Tukey test with significance of 5%. Averages found in triplicate.

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Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br

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Encapsulation of <i>Lactobacillus acidophilus</i> and different prebiotic agents by external ionic gelation followed by freeze-drying

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[1] E-mail: cristiano.ufsm@gmail.com. ^*Corresponding author