Skip to main content

Lund University Publications

LUND UNIVERSITY LIBRARIES

Encapsulation of Lactobacillus reuteri in W1/O/W2 double emulsions : Formulation, storage and in vitro gastro-intestinal digestion stability

Marefati, Ali LU ; Pitsiladis, Anastasios ; Oscarsson, Elin LU ; Ilestam, Niclas and Bergenståhl, Björn LU (2021) In LWT 146.
Abstract

Encapsulation of Lactobacillus reuteri in the internal aqueous phase of W1/O/W2 emulsions was investigated. Microstructure of the emulsions was evaluated using a particle size analyzer and light microscopy. The encapsulation properties were evaluated in terms of encapsulation efficiency (EE) for freshly prepared samples and encapsulation stability (ES) during storage and in vitro digestion and the results were compared to control. Particle size analysis showed that encapsulation of the bacteria increased the droplet sizes of W1/O emulsions significantly (P < 0.05) from 3.5 ± 0.2 to 4.8 ± 0.4 μm which was verified by microscopy. Neither encapsulation nor storage changed (P > 0.05) the droplet sizes... (More)

Encapsulation of Lactobacillus reuteri in the internal aqueous phase of W1/O/W2 emulsions was investigated. Microstructure of the emulsions was evaluated using a particle size analyzer and light microscopy. The encapsulation properties were evaluated in terms of encapsulation efficiency (EE) for freshly prepared samples and encapsulation stability (ES) during storage and in vitro digestion and the results were compared to control. Particle size analysis showed that encapsulation of the bacteria increased the droplet sizes of W1/O emulsions significantly (P < 0.05) from 3.5 ± 0.2 to 4.8 ± 0.4 μm which was verified by microscopy. Neither encapsulation nor storage changed (P > 0.05) the droplet sizes for double emulsions (14.9 ± 0.3 μm) compared to control (15.5 ± 0.4 μm) which remained stable through storage period. The EE was 7.23 ± 0.07 Log CFU/mL. During cold storage, the ES decreased with a higher pace for control (from 6.18 ± 0.03 to <1 Log CFU/mL) compared to formulations with encapsulated bacteria (from 7.23 ± 0.07 to 2.82 ± 0.10 Log CFU/mL). Finally, during in vitro digestion, the ES decreased with a higher rate for control (from 6.25 ± 0.36 to 2.69 ± 0.06 Log CFU/mL) compared to encapsulated samples (from 6.69 ± 0.07 to 4.64 ± 0.06 Log CFU/mL). The results showed that encapsulation of Lactobacillus reuteri using double emulsions can protect the probiotics during storage and in vitro gastro-intestinal digestion.

(Less)
Please use this url to cite or link to this publication:
author
; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Emulsion microstructure, Encapsulation of probiotics, Poloxamer 407, Polyglycerol polyricinoleate, Viability of bacteria
in
LWT
volume
146
article number
111423
publisher
Elsevier
external identifiers
  • scopus:85104091583
ISSN
0023-6438
DOI
10.1016/j.lwt.2021.111423
language
English
LU publication?
yes
id
b0f63225-1743-4b22-93b1-d3fa7fd5a6fc
date added to LUP
2021-04-20 10:34:51
date last changed
2023-12-21 19:35:31
@article{b0f63225-1743-4b22-93b1-d3fa7fd5a6fc,
  abstract     = {{<p>Encapsulation of Lactobacillus reuteri in the internal aqueous phase of W<sub>1</sub>/O/W<sub>2</sub> emulsions was investigated. Microstructure of the emulsions was evaluated using a particle size analyzer and light microscopy. The encapsulation properties were evaluated in terms of encapsulation efficiency (EE) for freshly prepared samples and encapsulation stability (ES) during storage and in vitro digestion and the results were compared to control. Particle size analysis showed that encapsulation of the bacteria increased the droplet sizes of W<sub>1</sub>/O emulsions significantly (P &lt; 0.05) from 3.5 ± 0.2 to 4.8 ± 0.4 μm which was verified by microscopy. Neither encapsulation nor storage changed (P &gt; 0.05) the droplet sizes for double emulsions (14.9 ± 0.3 μm) compared to control (15.5 ± 0.4 μm) which remained stable through storage period. The EE was 7.23 ± 0.07 Log CFU/mL. During cold storage, the ES decreased with a higher pace for control (from 6.18 ± 0.03 to &lt;1 Log CFU/mL) compared to formulations with encapsulated bacteria (from 7.23 ± 0.07 to 2.82 ± 0.10 Log CFU/mL). Finally, during in vitro digestion, the ES decreased with a higher rate for control (from 6.25 ± 0.36 to 2.69 ± 0.06 Log CFU/mL) compared to encapsulated samples (from 6.69 ± 0.07 to 4.64 ± 0.06 Log CFU/mL). The results showed that encapsulation of Lactobacillus reuteri using double emulsions can protect the probiotics during storage and in vitro gastro-intestinal digestion.</p>}},
  author       = {{Marefati, Ali and Pitsiladis, Anastasios and Oscarsson, Elin and Ilestam, Niclas and Bergenståhl, Björn}},
  issn         = {{0023-6438}},
  keywords     = {{Emulsion microstructure; Encapsulation of probiotics; Poloxamer 407; Polyglycerol polyricinoleate; Viability of bacteria}},
  language     = {{eng}},
  publisher    = {{Elsevier}},
  series       = {{LWT}},
  title        = {{Encapsulation of Lactobacillus reuteri in W<sub>1</sub>/O/W<sub>2</sub> double emulsions : Formulation, storage and in vitro gastro-intestinal digestion stability}},
  url          = {{http://dx.doi.org/10.1016/j.lwt.2021.111423}},
  doi          = {{10.1016/j.lwt.2021.111423}},
  volume       = {{146}},
  year         = {{2021}},
}