Microencapsulation of Lactobacillus acidophilus CGMCC1.2686 via emulsification/internal gelation of alginate using Ca-EDTA and CaCO3 as calcium sources

作者：Cai, Sha; Zhao, Meng^*; Fang, Yapeng; Nishinari, Katsuyoshi; Phillips, Glyn O.; Jiang, Fatang

来源：Food Hydrocolloids, 2014, 39: 295-300.

DOI：10.1016/j.foodhyd.2014.01.021

• Microencapsulation
• Emulsification/internal gelation
• Lactic acid bacteria
• Ca-EDTA
• CaCO3

Emulsification/internal gelation is an effective encapsulation method to protect probiotics from adverse environment. In this paper, microcapsules of Lactobacillus acidophilus CGMCC1.2686 were prepared by emulsification and gelation of alginate solutions with slow release of Ca2+ ions from calcium carbonate (CaCO3) and calcium disodium ethylenediaminetetraacetate (Ca-EDTA). Physical characterization of the two types of microcapsules showed that alginate-Ca-EDTA microcapsule was more uniform in size than alginate-CaCO3, with a span factor of 0.96 and 1.20, respectively. Mechanical measurements demonstrated that alginate-CaCO3 microcapsule was more robust and elastic, which was supported by its denser structure as observed by electron scanning microscopy. Bacteria encapsulation yields in the two microcapsules were similar, 37.9% for alginate-CaCO3 and 36.9% for alginate-Ca-EDTA. However, alginate-CaCO3 microcapsule exhibited much higher cell survivals in both simulated gastric juice and bile salts solution (22.2% and 2.6*10(-2)%, respectively) than alginate-Ca-EDTA (7.1% and 0%, respectively), indicating a more effective protection of L. acidophilus CGMCC1.2686. The protection efficiency was discussed in relation to the mechanical properties of the microcapsules and the calcium sources used.

• 出版日期2014-8
• 单位湖北工业大学