Study on microencapsulation of Lactobacillus plantarum LIP‐1 by emulsification method,Journal of Food Process Engineering

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Study on microencapsulation of Lactobacillus plantarum LIP‐1 by emulsification method
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-05-22 , DOI: 10.1111/jfpe.13437
Lili Ma _{1,

2} , Yina Shang _{1,

2} , Yingdan Zhu _{1,

2} , Xiaoning Zhang _{1,

2} , Jingjing E _{1,

2} , Lihua Zhao _{1,

2} , Junguo Wang _{1,

2}

Affiliation

We prepared probiotic microcapsules with lactoprotein as the wall material using an optimized emulsification method. Results of an orthogonal experiment showed that when the water–oil ratio was 1:10, the skim‐milk concentration was 35% (wt/wt), the emulsification time was 10 min, stirring speed was 600 r/min, microencapsulation efficiency was 86.59%, and particle size was 52.56 μm. The evaluation of microcapsules' performance in simulated human digestion confirmed that the microcapsules released the probiotics completely in simulated intestinal fluid within 90 min. The survival rate after exposure to simulated gastric fluid for 90 min was 53.3%, which was significantly higher than that of free cells (16.81%; p < .05). The freeze‐drying survival rate was 63.10%. The viability of the probiotics decreased only by 0.46 log CFU/g during storage at 4°C for 21 days, benefit by microcapsules' denser structure. These results provide a theoretical reference for an industrial application of microencapsulation.

中文翻译：

乳化方法对植物乳杆菌LIP-1微囊化的研究

我们使用优化的乳化方法制备了以乳蛋白为壁材料的益生菌微胶囊。正交试验结果表明，当水油比为1:10时，脱脂乳浓度为35％（wt / wt），乳化时间为10 min，搅拌速度为600 r / min，微囊化效率为86.59％，粒径为52.56μm。对微囊在模拟人体消化中的性能的评估证实，微囊在90分钟内完全释放了益生菌在模拟肠液中。暴露于模拟胃液90分钟后的存活率为53.3％，显着高于游离细胞（16.81％；p <.05）。冷冻干燥存活率为63.10％。益生菌的活力在4°C储存21天期间仅降低了0.46 log CFU / g，这得益于微胶囊的致密结构。这些结果为微囊化的工业应用提供了理论参考。

更新日期：2020-05-22

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