A Promising Approach for the Food Industry: Enhancing Probiotic Viability Through Microencapsulated Synbiotics
Iuliu Gabriel Malos | Diana Pasarin | Andra-Ionela Ghizdareanu | Bogdan Frunzareanu
The role of prebiotics and probiotics in promoting gut health is increasingly recognized in food development and nutrition research. This study explored the enhancement of probiotic viability in the food industry through microencapsulated synbiotics, focusing on Lactiplantibacillus plantarum NCIMB 11974 with fructooligosaccharides (FOSs) and inulin as prebiotics. The effect of encapsulation in a chitosan-coated alginate matrix on probiotic survival under simulated gastrointestinal conditions showed a significant effect of 2% FOS concentration on the growth of Lactiplantibacillus plantarum NCIMB 11974. The optimization of microencapsulation parameters by the Taguchi method revealed a 2% sodium alginate concentration, a nozzle size of 200 µ:m, and a concentration of 0.4% chitosan solution as ideal, producing microcapsules with an estimated average diameter of 212 µ:m. Viability assessments in simulated gastric juice and simulated intestinal juice showed that chitosan-coated alginate microcapsules notably enhanced probiotic survival, achieving log 8 CFU mL&minus:1 viability in both environments, a marked improvement over the uncoated variant. The study emphasizes the importance of microencapsulation, particularly by sodium alginate and chitosan, as a viable strategy to improve the survival and delivery of probiotics through the digestive system. By improving the stability and survivability of probiotics, microencapsulation promises to expand the use of synbiotics in various foods, contributing to the development of functional foods with health-promoting properties.
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