Affiliation:
1. State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology Qilu University of Technology, Shandong Academy of Sciences Jinan China
2. Glyn O. Phillips Hydrocolloid Research Center at HUT Hubei University of Technology Wuhan China
3. Department of Agricultural, Food, and Nutritional Science University of Alberta Edmonton Canada
Abstract
AbstractBACKGROUNDEncapsulation is commonly used to protect probiotics against harsh stresses. Thus, the fabrication of microcapsules with special structure is critical. In this work, microcapsules with the structure of S/O/W (solid‐in‐oil‐in‐water) emulsion were prepared for probiotics, with butterfat containing probiotics as the inner core and with whey protein isolate fibrils (WPIF) and antioxidants (epigallocatechin gallate, EGCG; glutathione, GSH) as the outer shell.RESULTSBased on the high viscosity and good emulsifying ability of WPIF, dry well‐dispersed microcapsules were successfully prepared via the stabilization of the butterfat emulsion during freeze‐drying with 30–50 g L−1 WPIF. WPIF, WPIF + EGCG, and WPIF + GSH microcapsules with 50 g L−1 WPIF protected probiotics very well against different stresses and exhibited similar inactivation results, indicating that EGCG and GSH exerted neither harm or protection on probiotics. This significantly reduced the harmful effects of antioxidants on probiotics. Almost all the probiotics survived after pasteurization, which was critical for the use of probiotics in other foods. The inactivation values of probiotics in microcapsules were around 1 log in simulated gastric juice (SGJ), about 0.5 log in simulated intestinal juice (SIJ), and around 1 log after 40 days of ambient storage.CONCLUSIONDry S/O/W microcapsule, with butterfat containing probiotics as the inner core and WPIF as the outer shell, significantly increased the resistance of probiotics to harsh environments. This work proposed a preparation method of dry S/O/W microcapsule with core/shell structure, which could be used in the encapsulation of probiotics and other bioactive ingredients.
Funder
Key Technology Research and Development Program of Shandong Province
National Natural Science Foundation of China
Natural Science Foundation of Shandong Province
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology