Encapsulation of Lactobacillus casei into Calcium Pectinate‐Chitosan Beads for Enteric Delivery

Gel beads were prepared by extrusion of various types of pectin into 0.15 M calcium chloride. Size, morphology, and textural properties of 3 types of beads were evaluated and it was established that the use of 3 w/v % amidated pectin provides the optimal characteristics suitable for encapsulation of...

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Bibliographic Details
Published in:Journal of food science 2017-12, Vol.82 (12), p.2954-2959
Main Authors: Bepeyeva, Aigerim, Barros, Joao M.S., Albadran, Hanady, Kakimov, Aitbek K., Kakimova, Zhaynagul Kh, Charalampopoulos, Dimitris, Khutoryanskiy, Vitaliy V.
Format: Article
Language:English
Subjects:
Alginates - chemistry
Bacteria
Beads
Calcium
Calcium chloride
Capsules - chemistry
Chitosan
Chitosan - chemistry
Computer simulation
Drug Delivery Systems
Encapsulation
Extrusion
Gastrointestinal Tract - microbiology
Humans
Intestine
Juices
Lactobacilli
Lactobacillus casei
Lactobacillus casei - chemistry
live bacteria
Pectin
Pectins - chemistry
probiotic
Probiotics
Probiotics - chemistry
Salt
Viability
Yogurt
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Summary:Gel beads were prepared by extrusion of various types of pectin into 0.15 M calcium chloride. Size, morphology, and textural properties of 3 types of beads were evaluated and it was established that the use of 3 w/v % amidated pectin provides the optimal characteristics suitable for encapsulation of live bacteria. Lactobacillus casei NCIMB 30185 (PXN37) was encapsulated into calcium pectinate gel through the extrusion of a live bacteria dispersion in 3 w/v % pectin into a solution of calcium chloride. The capsules were then additionally coated with chitosan. The viability of bacteria within these capsules was studied under model gastrointestinal conditions in vitro (simulated gastric and intestinal juices). It was established that pectin‐chitosan capsules can provide protection to L. casei from the gastric acid and result in high levels of viable bacteria released in the intestine. Practical Application Encapsulation of Lactobacillus casei into calcium pectinate beads coated with chitosan provided capsules capable of delivering live probiotic bacteria into the intestine.
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.13974