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Research: GONZÁLEZ-FERRERO and COLLEAGUES,
Listed in Issue 298
Abstract
GONZÁLEZ-FERRERO and COLLEAGUES, 1 Food Ingredients Line Research, National Centre for Food Technology and Safety - CNTA, 31570 San Adrián, Spain. cgferrero@cnta.es ; 2 Department of Pharmacy and Pharmaceutical Technology, University of Navarra, 31008 Pamplona, Spain. jmirache@unav.es ; 3 Centre for Nutrition Research, University of Navarra, 31008 Pamplona, Spain. cgnavarro@unav.es encapsulated probiotics using a by-product as wall material and a process feasible to be scaled-up.
Background
The present work describes the encapsulation of probiotics using a by-product as wall material and a process feasible to be scaled-up: coacervation [a process involving the formation of two separate liquid phases] of soybean protein concentrate (SPC) by using calcium salts and spray-drying.
Methodology
SPC was extracted from soybean flour, produced during the processing of soybean milk, by alkaline extraction following isoelectric precipitation. Two probiotic strains were selected for encapsulation (Lactobacillus plantarum CECT 220 and Lactobacillus casei CECT 475) in order to evaluate the ability of SPC to encapsulate and protect bacteria from stress conditions.
Results
The viability of these encapsulated strains under in vitro gastrointestinal conditions and shelf-life during storage were compared with the most common forms commercialized nowadays.
Conclusion
Results show that SPC is a feasible material for the development of probiotic micro particles with adequate physicochemical properties and enhanced significantly both probiotic viability and tolerance against simulated gastrointestinal fluids when compared to current available commercial forms. Copyright © 2017 Elsevier Ltd. All rights reserved.
References
C González-Ferrero 1 , J M Irache 2 , C J González-Navarro 3. Soybean protein-based microparticles for oral delivery of probiotics with improved stability during storage and gut resistance Food Chem; 239:879-888. doi: 10.1016/j.foodchem.2017.07.022. Epub Jul 8 2017. Jan 15 2018.
