Soybean protein-based microparticles for oral delivery of probiotics with improved stability during storage and gut resistance

作者：Gonzalez Ferrero C; Irache J M; Gonzalez Navarro C J^*

来源：Food Chemistry, 2018, 239: 879-888.

DOI：10.1016/j.foodchem.2017.07.022

• Microparticles
• Soybean protein
• Probiotics
• Lactic acid bacteria
• Coacervation
• Stability
• Gastrointestinal resistance

The present work describes the encapsulation of probiotics using a by-product as wall material and a process feasible to be scaled-up: coacervation of soybean protein concentrate (SPC) by using calcium salts and spray-drying. SPC was extracted from soybean flour, produced during the processing of soybean milk, by alkaline extraction following isoelectric precipitation. Two probiotic strains were selected for encapsulation (Lactobacillus plantarum CECT 220 and Lactobacillus casei CECT 475) in order to evaluate the ability of SPC to encapsulate and protect bacteria from stress conditions. The viability of these encapsulated strains under in vitro gastrointestinal conditions and shelf-life during storage were compared with the most common forms commercialized nowadays. Results show that SPC is a feasible material for the development of probiotic microparticles with adequate physicochemical properties and enhanced significantly both probiotic viability and tolerance against simulated gastrointestinal fluids when compared to current available commercial forms.

• 出版日期2018-1-12