Co-encapsulation of Lactobacillus acidophilus (La-5) and omega-3 rich oil through complex coacervation

Authors
Vida Mardani Ghahfarokhi 1
Asghar Khosrowshahi Asl 1
Shahin Zomorodi 2
1 Department of Food Science and Technology, Urmia University, Urmia, Iran
2 Department of Engineering Research, West Azerbaijan Agricultural and Natural Resources Research and Education Center, AREEO, Urmia, Iran
10.52547/fsct.18.120.16
Abstract
Co-encapsulation of Lactobacillus acidophilus and Tuna oil rich in omega-3 fatty acids using Soy protein isolate (SPI) and Arabic gum (GA) as wall materials was studied through the complex coacervation method. The microcapsules were dried separately by freeze and spray drying. The optimal conditions for the coacervation between soybean protein isolate and gum Arabic as functions of pH, SPI/GA ratio and total concentration of biopolymers were investigated using zeta potential, turbidity, and coacervation yield assays. The highest coacervate yield was achieved in the total concentration of biopolymers 2% (w/v), SPI/GA ratio 60:40 and pH=4, and the highest coacervation yield was 79.22±1.75%. Lactobacillus acidophilus (La-5) viability was significantly (p˂0.05) higher in freeze-dried microcapsules in comparison with spray-dried microcapsules. Omega-3 fatty oil improved significantly (p˂0.05) the viability of probiotic bacteria during 60 days storage in ambient temperature and gastrointestinal conditions. The size of L. acidophilius containing microcapsules and co-microcapsules (SPI-P-O-GA) were 1.19±0.19 and 4.42±0.14 µm, respectively.
Keywords
Microencapsulation
Lactobacillus acidophilus
Omega-3 rich oil
Arabic gum
Soy protein isolate

Subjects

1. Anal, A. K. and Singh, H. 2007. Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Food Science and Technology. 18, 240-251.
2. Kailasapathy, K. and Chin, J. 2000. Survival and therapeutic potential of probiotic organisms with reference to Lactobacillus acidophilus and Bifidibacerium spp. Immunology and Cell Biology. 78, 80-88.
3. Turgeon, S. L., Schmitt, C. and Sanchez, C. 2007. Protein–polysaccharide complexes and coacervates. Current Opinion in Colloid & Interface Science. 12, 166–178.
4. Schmitt, C., Sanchez, F., Thomas, F. and Hardy, J. 1999. Complex coacervation between b-lactoglobulin and acacia gum in aqueous medium. Food Hydrocolloids. 13, 483–496.
5. Sun, Q., Wang, F., Han, D., Zhao, Y., Liu, Z., Lei, H., Song, Y., Huang, X., Li, X., Ma, A., Yuan, G., Li, X. and Yang, Z. 2014. Preparation and optimization of soy protein isolate–high methoxy pectin microcapsules loaded with Lactobacillus delbrueckii. International Journal of Food Science and Technology. 49, 1287–1293.
6. Silva, T. M. D., Barin, J. S., Lopes, E. J., Cichoski, A. J., Flores, E. M. D. M., Silva, C. D. B. D. and Menezes, C. R. D. M. 2019. Development, characterization and viability study of probiotic microcapsules produced by complex coacervation followed by freeze-drying. Food Technology. 49, 1-7.
7. Espinosa-Andrews, H., Enríquez-Ramírez, K. E., García-Márquez, E., Ramírez-Santiago, C., Lobato-Calleros, C. and Vernon-Carter, J. 2013. Interrelationship between the zeta potential and viscoelastic properties in coacervates complexes. Carbohydrate Polymers. 95(1), 161-166.
8. Eratte, D., Wang, B., Dowling, K., Barrowc, C. J and Adhikari, B. P. 2014. Complex coacervation with whey protein isolate and gum arabic for the microencapsulation of omega-3 rich tuna oil. Food and Function. 5, 2743-2750.
9. Huang, G-Q., Sun, Y-T., Xiao, J-X. and Yang, J. 2012. Complex coacervation of soybean protein isolate and chitosan. Food Chemistry. 135, 534-539.
10. Zomorodi, SH., khosrowshahi asl, A., Razavi rohani, S. M. and Miraghaei, S. 2011. Survival of Lactobacillus casei, Lactobacillus plantarum and Bifidobacterium bifidum and their effect on composition of Iranian white cheese produced by ultrafiltration technique. International Journal of Dairy Technology. 64 (1): 84-91.
11. Rao, A. V., Shiwnarain, N. and Maharaj, I. 1989. Survival of microencapsulated bifidobacterium pseudolongum in simulated gastric and intestinal juices. Canadian Institute of Food Science and Technology Journal. 22(4), 345–349.
12. Chang, P. G., Gupta, R., Timilsena, Y. P. and Adhikari, B. 2016. Optimisation of the complex coacervation between canola protein isolate and chitosan. Journal of Food Engineering. 191, 58-66.
13. Weinbreck, F., Tromp, R. and De Kruif, C. 2004. Composition and structure of whey protein/gum arabic coacervates. Biomacromolecules. 5(4), 1437-1445.
14. Amatayakul, T., Sherkat, F. and Shah, N. P. 2006. Syneresis in set yogurt as affected by EPS starter cultures and levels of solids. International Journal of Dairy Technology. 59, 216-221.
15. Devi, N., Sarmah, M., Khatun, B. and Maji, T. 2017. Encapsulation of active ingredients in polysaccharide-protein complex coacervates. Advances in Colloid and Interface Science. 239, 136-145.
16. Jun-Xia, X., Hai-Jan, Y. and Jian, Y. 2011. Microencapsulation of sweet orange oil by complex coacervation with soy protein isolate/ gum Arabic. Food Chemistry. 125, 1267-1272.
17. Chang, C. P., Leung, T. K., Lin, S. M. and Hsu, C. C. 2006. Release properties on gelatingum arabic microcapsules containing camphor oil with added polystyrene. Colloids and Surfaces. B Biointerfaces. 50, 136-140.
18. Dong, D., Qi, Z., Hua, Y., Chen, Y., Kong, X. and Zhang, C. 2015. Microencapsulation of flaxseed oil by soya proteins–gum arabic complex coacervation. International Journal of Food Science and Technology. 50, 1785–1791.
19. Desmond, C., Ross, R.P., O'Callaghan, E., Fitzgerald, G. and Stanton, C. 2002. Improved survival f Lactobacillus paracasei NFBC 338 in spray-dried powders containing gum acacia. Journal of Applied Microbiology. 93, 1003-1011.
20. Liu, J., Shim, Y. Y., Shen, J. and Wang, Y. 2017. Whey protein isolate and flaxseed (Linum usitatissimum L.) gum electrostatic coacervates: Turbidity and rheology. Food Hydrocolloids. 64, 18-27.
21. Silva, M. P., Tulini, F. L., Martins, E., Penning, M., Fávaro-Trindade, C. S. and Poncelet, D. 2018. Comparison of extrusion and co-extrusion encapsulation techniques to protect Lactobacillus acidophilus LA3 in simulated gastrointestinal fluids. LWT - Food Science and Technology. 89, 392–399.
22. Picot, A. and Lacroix, C. 2004. Encapsulation of Bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt. International Dairy Journal. 14(6), 505-515.
23. Bosnea, L. A. and Moschakis, T. 2014. Complex coacervation as a novel microencapsulation technique to improve viability of probiotics under different stresses. Food Bioprocess Technol. 2767–2781.
24. Kim, S. S. Y., Cho S. H., Kim O. S. and II-Shik, S. 2008. Effect of microencapsulation on viability and other characteristics in Lactobacillus acidophilus ATCC 43121. LWT-Food Science and Technology. 3, 493-500.
25. Aprilia, V., Murdiati, A., Hastuti, P. and Harmayani, E. 2017. Encapsulation of Lactobacillus acidophilus FNCC 0051 in hydrogel using a complex coacervation of glucomannan and chitosan. Research Journal of Microbiology. 4, 236-242.
26. Peng, C., Zhao, S. Q., Zhang, J., Huang, G.Y., Chen, L.Y. and Zhao, F. Y. 2014. Chemical composition, antimicrobial property and microencapsulation of Mustard (Sinapis alba) seed essential oil by complex coacervation. Food Chemistry. 168, 560-568.