Inulin extracted from burdock root (Arctium lappa L.) incorporated alginate/chitosan hydrogel beads for probiotics encapsulation

Abstract

Burdock root is a reliable source of inulin, a prebiotic with potential benefits for probiotic encapsulation. This study aimed to extract inulin from burdock roots and assess its physicochemical properties and functional groups in comparison to standard inulin. The focus was on evaluating the effectiveness of inulin combined with alginate and coated with chitosan as an encapsulating material for probiotics. The extracted inulin was found to be a light brown powder with a high inulin content of 78.54 %. FTIR analysis confirmed the successful extraction of inulin and highlighted its prebiotic potential. When combined with alginate, the inulin formed dense bead structures that significantly enhanced encapsulation efficiency (∼88 %) and improved probiotic viability (>6 log CFU/g) during simulated gastrointestinal transit, outperforming pristine alginate beads. The beads demonstrated a gradual probiotic release within 3 h under simulated intestinal conditions, following the Korsmeyer–Peppas release mechanism. Storage experiments showed that the beads containing extracted inulin maintained probiotic levels above 7.6 log CFU/g after 28 days. Incorporating inulin extracted from burdock root into alginate-based encapsulation systems could significantly improve probiotic survival and provide a potential method for targeted probiotic delivery to the intestine. This approach offers a promising strategy for enhancing the effectiveness of probiotics through improved protection and controlled release.

Keywords

• Burdock root
• Inulin
• Microencapsulation
• Probiotics
• Simulated gastrointestinal tract
• Storage stability