Development of extrusion-based legume protein isolate–alginate capsules for the protection and delivery of the acid sensitive probiotic, Bifidobacterium adolescentis

Entrapment of an acid-sensitive probiotic, Bifidobacterium adolescentis, within capsules comprised of biopolymer mixtures of chickpea, faba, lentil or pea protein isolates with alginate (AL) was developed and produced employing extrusion technology. Capsule size, colour and microstructure were asses...

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Bibliographic Details
Published in:Food research international 2013-11, Vol.54 (1), p.730-737
Main Authors: Khan, Nurul H., Korber, Darren R., Low, Nicholas H., Nickerson, Michael T.
Format: Article
Language:English
Subjects:
Bifidobacterium adolescentis
Biological and medical sciences
biopolymers
calcium chloride
chickpeas
Cicer arietinum
color
crosslinking
encapsulation
Extrusion
Extrusion-based entrapment
Food industries
Fundamental and applied biological sciences. Psychology
gastric juice
incubation period
ingredients
Legume protein isolates
Legumes
lentils
Mathematical models
Microstructure
Needles
pea protein
Probiotics
protein isolates
Reduction
shelf life
Survival
Synthetic intestinal fluid
Synthetic stomach juice
yogurt
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Summary:Entrapment of an acid-sensitive probiotic, Bifidobacterium adolescentis, within capsules comprised of biopolymer mixtures of chickpea, faba, lentil or pea protein isolates with alginate (AL) was developed and produced employing extrusion technology. Capsule size, colour and microstructure were assessed, along with the survival and release of B. adolescentis cells within synthetic stomach juice (SSJ) and synthetic intestinal fluid (SIF). Survival of free and entrapped B. adolescentis was also assessed in commercial yogurt products over time. Capsules were produced by extruding the biopolymer-probiotic solution through a needle into a calcium chloride cross-linking bath. Capsule size was initially examined as a function of needle gauge (16, 18, 19, 23 and 27G) yielding mean diameters ranging from 2.79 (16G) to 1.23mm (27G). All subsequent capsule designs were based on extrusion through an 18G needle (mean diameter of 2.23mm). Capsule colour and microstructure (internal and external) varied amongst the four different protein–AL formulations. All capsule designs showed improved probiotic survival relative to free cells within SSJ, where entrapped cells (~8.5logCFU/g of capsules) experienced an average 2.25log10CFU/mL reduction in viable cell number after 2h, as opposed to free cells which did not survive (
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2013.08.017