The internal aqueous phase gelation improves the viability of probiotic cells in a double water/oil/water emulsion system
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Date
2023-10-10
Open Access Location
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley Periodicals LLC
Rights
(c) 2023 The Author/s
CC BY 4.0
CC BY 4.0
Abstract
This research studied the viability of probiotic bacterium Lactobacillus plantarum (L. plantarum) encapsulated in the internal aqueous phase (W 1) of a water-in-oil-in-water (W 1/O/W 2) emulsion system, with the help of gelation and different gelling agents. Additionally, the physicochemical, rheological, and microstructural properties of the fabricated emulsion systems were assessed over time under the effect of W 1 gelation. The average droplet size and zeta potential of the control system and the systems fabricated using gelatin, alginate, tragacanth gum, and carrageenan were 14.7, 12.0, 5.1, 6.4, and 7.3 μm and - 21.1, -34.1, -46.2, -38.3, and -34.7 mV, respectively. The results showed a significant increase in the physical stability of the system and encapsulation efficiency of L. plantarum after the W 1 gelation. The internal phase gelation significantly increased the viability of bacteria against heat and acidic pH, with tragacanth gum being the best gelling agent for increasing the viability of L. plantarum (28.05% and 16.74%, respectively). Apparent viscosity and rheological properties of emulsions were significantly increased after the W 1 gelation, particularly in those jellified with alginate. Overall, L. plantarum encapsulation in W 1/O/W 2 emulsion, followed by the W 1 gelation using tragacanth gum as the gelling agent, could increase both stability and viability of this probiotic bacteria.
Description
Keywords
L. plantarum, Tragacanth gum, cell viability, double emulsions, internal aqueous phase gelation, probiotic encapsulation
Citation
Abbasi S, Rafati A, Hosseini SMH, Roohinejad S, Hashemi S-S, Hashemi Gahruie H, Rashidinejad A. (2023). The internal aqueous phase gelation improves the viability of probiotic cells in a double water/oil/water emulsion system.. Food Sci Nutr. 11. 10. (pp. 5978-5988).