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Encapsulation of Aqueous Components in Solid Fat Beads: Studies of a Model Dye and a Probiotic Culture

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Journal of the American Oil Chemists' Society

Abstract

Solid fat beads containing aqueous droplets of either a water soluble dye (Brilliant Blue) or a suspension of viable probiotic bacteria (Bifidobacterium animalis ssp lactis) were produced by dropping a water-in-molten fat emulsion into cold water or onto a cold plate, respectively. Hydrogenated palm stearin beads containing 20 % dye solution were 4.6 ± 0.2 × 2.7 ± 0.4 mm and the average bead weighed 0.0103 ± 0.0003 g. The dye was completely released into an external aqueous phase after 24 h stirring at temperatures above the melting point of the fat but at temperatures where the fat was solid very little dye was released into an external aqueous phase. When a bacterial suspension was used as the internal phase of 20 % hydrogenated palm stearin/80 % palm kernel oil beads, the beads contained 8.44 log CFU/g. The encapsulated organisms were more resistant to acid stress than an unencapsulated control (loss of 0.7 versus 5.75 log CFU/g). This approach offers a way to protect probiotic bacteria during transit through the stomach. Practical application: by encapsulating bacteria in solid fat they become more resistant to acids. Small beads could be added to foods or swallowed as a pill as a way to deliver viable probiotic organisms to the lower digestive tract.

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Acknowledgments

The work was supported under a Hatch grant from the Pennsylvania Experiment Station. We are grateful to the companies who donated supplies used in the study and to Prof. G.R. Ziegler for assistance with the NMR measurements.

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Authors and Affiliations

  1. Department of Food Science, The Pennsylvania State University, 337 Food Science Building, University Park, PA, 16802, USA

    Lindsay A. Wolfe, Robert F. Roberts & John N. Coupland

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  1. Lindsay A. Wolfe
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  2. Robert F. Roberts
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  3. John N. Coupland
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Correspondence to John N. Coupland.

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Wolfe, L.A., Roberts, R.F. & Coupland, J.N. Encapsulation of Aqueous Components in Solid Fat Beads: Studies of a Model Dye and a Probiotic Culture. J Am Oil Chem Soc 92, 87–94 (2015). https://doi.org/10.1007/s11746-014-2567-2

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  • DOI: https://doi.org/10.1007/s11746-014-2567-2

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