Microencapsulation of <i>Lactobacillus acidophilus</i> NCFM incorporated with mannitol and its storage stability in mulberry tea

Yee, Wong Lok; Yee, Chan Li; Lin, Nyam Kar; Phing, Pui Liew

doi:10.1590/1413-7054201943005819

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Food Science and Technology • Ciênc. agrotec. 43 • 2019 • https://doi.org/10.1590/1413-7054201943005819 copy

Microencapsulation of Lactobacillus acidophilus NCFM incorporated with mannitol and its storage stability in mulberry tea

Microencapsulação de NCFM de Lactobacillus acidophilus com manitol e sua estabilidade de armazenamento em chá de amoreira

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

Lactobacillus acidophilus NCFM (L-NCFM) was microencapsulated via co-extrusion technique with mannitol. Optimization of coating material, locust bean gum (0% to 2%, w/v) and prebiotic, mannitol (0% to 5%, w/v) was tested on bead size and microencapsulation efficiency. L-NCFM cells microencapsulated in three different forms were tested in simulated gastric juice (pH 2.0) and simulated intestinal juice (pH 7.5) and storage test at 4 °C and 25 °C for 4 weeks. 0.5% (w/v) locust bean gum and 3% (w/v) of mannitol are the optimal concentrations to produce bead size of 570 µm, microencapsulation efficiency of 96.81% and cell count 8.92 log CFU/mL. Microencapsulation of L-NCFM with mannitol protect cells better in acidic environment. The viability of encapsulated L-NCFM with mannitol at 4 °C throughout the storage period for 30 days ranged from 8.62 log cfu/mL to 6.80 log cfu/mL, which met the minimum required for probiotic (10⁶CFU/mL).

Index terms:
Probiotic; co-extrusion; mannitol; Lactobacillus.

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[1] ^*Corresponding author: puilp@ucsiuniversity.edu.my

Locust bean gum (%, w/v)	Diameter (µm)	Microencapsulation efficiency (%)
0.0	550.00 ± 55.68^b	93.70 ± 0.79^a
0.5	576.67 ± 47.26^ab	94.70 ± 0.62^a
1.0	613.33 ± 15.28^ab	90.27 ± 0.21^b
1.5	673.33 ± 25.17^a	89.21 ± 0.68^b
2.0	623.33 ± 28.87^ab	93.34 ± 0.81^a

Mannitol (%, w/v)	Average Log₁₀ CFU/mL	Diameter (μm)	Microencapsulation efficiency (%)
0.0	7.54±0.17^d	543.33±30.55^b	95.88±1.18^a
1.0	7.41±0.08^d	576.67±25.17^b	85.86±1.34^c
2.0	7.47±0.02^d	613.33±35.12^ab	91.92±0.78^b
3.0	8.92±0.08^a	570.00±50.00^b	96.81±0.86^a
4.0	7.92±0.11^c	670.00±20.00^a	94.37±0.62^ab
5.0	8.39±0.16^b	610.00±26.46^ab	93.57±0.89^ab

Probiotic	Prebiotic	Coating material	Average log₁₀ CFU/mL	Diameter (μm)	Microencapsulation efficiency (%)
L-NCFM	-	-	7.54±0.17^b	550.00±55.68^a	93.70±0.79^b
L-NCFM	-	Locust bean gum	7.54±0.17^b	576.67±47.26^a	95.88±1.28^ab
L-NCFM	Mannitol	Locust bean gum	8.92±0.08^a	570.00±50.00^a	96.81±0.86^a

Sequential incubation	Time (h)	Average log₁₀ CFU/mL Survivability (%)
Sequential incubation	Time (h)	Free cell	Encapsulated L-NCFM	Encapsulated L-NCFM with mannitol	Free cell	Encapsulated L-NCFM	Encapsulated L-NCFM with mannitol
SGJ (pH 2.0)	0	8.64±0.07^Aa	8.46±0.04^Ab	8.57±0.05^Aab	100.00±0.00^Aa	100.00±0.00^Aa	100.00±0.00^Aa
	1	6.67±0.03^Bc	7.33±0.02^Bb	7.71±0.02^Ba	77.17±0.75^Bc	86.66±0.19^Bb	89.89±0.68^Ba
	2	5.61±0.04^Cc	6.47±0.05^Cb	6.72±0.03^Ca	64.91±0.76^Cc	76.52±0.48^Cb	78.38±0.44^Ca
SIJ (pH 7.5)	3	3.49±0.03^Dc	5.78±0.10^Db	6.35±0.01^Da	40.38±0.47^Dc	68.30±0.95^Db	74.08±0.30^Da
SIJ (pH 7.5)	4	0.00±0.00^Ec	5.68±0.04^Db	6.21±0.04^Da	0.00±0.00^Ec	67.21±0.19^Db	72.35±0.85^Da
	5	0.00±0.00^Ec	3.62±0.03^Eb	4.72 ±0.03^Ea	0.00±0.00^Ec	42.84±0.24^Eb	55.03 ±0.61^Ea
	6	0.00±0.00^Ea	0.00±0.00^Fa	0.00±0.00^Fa	0.00±0.00^Ea	0.00±0.00^Fa	0.00±0.00^Fa