1. Study of Probiotic Bacteria Encapsulation for Potential Application in Enrichment of Fermented Beverage
- Author
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Galiya Madybekova, Elmira Turkeyeva, Botagoz Mutaliyeva, Dinara Osmanova, Saule Aidarova, Reinhard Miller, Altynai Sharipova, and Assem Issayeva
- Subjects
acid whey ,encapsulation ,Bifidobacterium bifidum ,Stevia rebaudiana Bertoni ,active agents ,release ,Chemistry ,QD1-999 - Abstract
The current work is devoted to the development of probiotic microencapsulation systems with the co-encapsulation of a plant extract, which can increase the survival of beneficial bacteria and are suitable for potential applications in the enrichment of fermented beverages based on acid whey. The encapsulation process exhibited a high level of effectiveness, achieving 83.0% for Bifidobacterium (BB), 89.2% for Stevia leaf extract (SE), and 91.3% for their combination (BB + SE). The FTIR analysis verified substantial interactions between the encapsulated agents and the polymer matrix, which enhanced the stability of the microcapsules. The BB + SE microcapsules exhibited reduced swelling and moisture content, indicating a denser structure compared to separately encapsulated BB and SE. Comparison of release kinetics of BB, SE and BB + SE loaded microcapsules showed that the combination of active agents has a quicker initial release, reaching 60% release within the first 2 h, and this value increased to 70% after 4 h. The release kinetics studies demonstrated a controlled release of active substances over 24 h. A morphology analysis shows that the surfaces of the dry microcapsules containing BB, SE, and their combination BB + SE have a porous structure. For encapsulated agents, the size of the capsules produced with BB and SE are smaller than those produced with two components (BB + SE), the sizes of which are between 760 µm and 1.1 mm. Modeling of the behavior of microcapsules in a simulated gastrointestinal tract provides information on swelling and active agents release rates as a function of pH in real biological environments. Thus, the new formulations of microcapsules with microorganisms and plant extracts have great potential for the development of fermented whey-based beverages.
- Published
- 2024
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