Hydrogel Encapsulation of Lactobacillus casei by Block Charge Modified Pectin and Improved Gastric and Storage Stability
Qingshen Sun, Louise Wicker
Foods
Abstract
<i>Lactobacillus casei (L. casei W8)</i> was encapsulated in pectin methylesterase (PME) charge modified pectin hydrogels; stability and in vitro release were evaluated under simulated gastrointestinal (GI) conditions. PME, 355 U/mL, de-esterified citrus pectin to 35% from 72% degree of esterification (DE). Pectin ζ-potential decreased to about -37 mV and molecular weight decreased from 177 kDa to 143 kDa during charge modification. More than 99% <i>L. casei W8</i> were encapsulated in block charged, low methoxy pectin (35 mLMP) hydrogels by calcium ionotropic gelation. The integrity of the hydrogels was maintained under simulated GI conditions, and no release of <i>L. casei</i> W8 was observed. Microbial counts of encapsulated <i>L. casei</i> ranged from 6.94 log CFU/g to 10.89 log CFU/g and were 1.23 log CFU/g higher than for unencapsulated <i>L. casei W8</i>. The viability of encapsulated <i>L. casei W8</i> in wet hydrogels remained the same for 2 weeks, but nearly all flora died after 4 weeks storage at 4 °C. However, freeze dried hydrogels of <i>L. casei W8</i> were viable for 42 days at 4 °C and 14 days at room temperature. Charge modified pectin hydrogels are potentially good vehicles for colon-targeted delivery carrier for probiotics and longer stability of <i>L. casei W8</i>.
Extracted Claims
10 claims extracted from this paper into the knowledge graph
charge modification decreased pectin ζ-potential
“Pectin ζ-potential decreased to about -37 mV and molecular weight decreased from 177 kDa to 143 kDa during charge modification.”
encapsulated L. casei W8 increased viability
“Microbial counts of encapsulated L. casei ranged from 6.94 log CFU/g to 10.89 log CFU/g and were 1.23 log CFU/g higher than for unencapsulated L. casei W8.”
freeze dried hydrogels of L. casei W8 maintained viability
“However, freeze dried hydrogels of L. casei W8 were viable for 42 days at 4 °C and 14 days at room temperature.”