Microencapsulation of Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis BB‐12 in pectin and sodium alginate: A comparative study on viability, stability, and structure

Abstract

Abstract The present study aimed at examining whether the microencapsulation of Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis BB‐12 inside hydrogels could prolong their survival in freeze‐drying conditions, stored at 4℃ and in the gastrointestinal medium. Microencapsulation was performed by emulsion with a syringe, while sodium alginate and high methoxyl pectin were used as a carrier material. A relatively high efficiency of encapsulation was obtained (>92%). Z‐Average and pdI in samples were not significant (p < .05). In different treatments, changes in the number of bacteria after freeze‐drying, 30 days of storage, and gastrointestinal conditions, compared to each other, were significant (p < .05). However, the survival rate after a reduction during storage was higher than 106 cfu/g, indicating the suitability of the microencapsulation process. The surface of microcapsules observed by a scanning electron microscope (SEM) confirmed the success of encapsulation. Finally, a lower decrease in the count of microencapsulated was observed in comparison to the free cells.

Keywords

• freeze‐drying
• gastrointestinal
• hydrogels
• microencapsulation
• probiotics