Format

Send to

Choose Destination
Food Chem. 2019 Jul 1;285:260-265. doi: 10.1016/j.foodchem.2019.01.162. Epub 2019 Jan 31.

Enhanced viability of layer-by-layer encapsulated Lactobacillus pentosus using chitosan and sodium phytate.

Author information

1
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
2
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China. Electronic address: phdsun@163.com.

Abstract

Lactobacillus pentosus (LP) are widely used as probiotics in food products, dietary supplements, and nutraceuticals due to their health-promoting effects. To confer a functional effect, the probiotics need to survive during shelf-life and transit through the high acidic conditions of the stomach and bile salts in the small intestine. Herein, LP was firstly encapsulated in a layer-by-layer approach using chitosan (CS) and sodium phytate (SP). After digestion in simulated gastrointestinal fluid (SGF) for 120 min and 4% bile salts for 3 h, plain-LP exhibited a 7.40 and 6.09 colony forming units/ml (cfu/ml) reduction. Interestingly, two layer coated LP ((CS/SP)2-LP) exhibited less death, which reduced 4.34 and 2.33 log cfu/ml, respectively. Specially, (CS/SP)2-LP also showed a higher survival rate compared to plain-LP in heat treatment experiments, especially 65 °C. In conclusion, layer-by-layer encapsulation of LP has great potential for the protection and delivery of probiotics in food and nutraceutical products.

KEYWORDS:

Bile salts; Coating; Gastrointestinal fluid; Probiotic; Storage

PMID:
30797343
DOI:
10.1016/j.foodchem.2019.01.162
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center