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Chitosan coated skim milk-alginate microspheres for better survival of probiotics during gastrointestinal transit

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Abstract

Microencapsulation of probiotic cells is now under special attention because it is considered as the best method for improving the survivability of probiotics. In the present study, alginate, alginate-skim milk and chitosan coated alginate-skim milk coated microspheres of probiotics such as L.rhamnosus and L.plantarum were prepared. The encapsulating efficiency was found to be above 96% for L.plantarum and above 98% for L.rhamnosus. The skim milk was found to be a better matrix for encapsulation and chitosan coating, making the microspheres stronger compared to uncoated microspheres. The stability study of encapsulated and non-encapsulated probiotic was done for a month. The tolerance of encapsulated probiotics in artificial gastric fluid and release profile of probiotic in simulated intestinal fluid was also studied. This is the first study where chitosan coated alginate-skim milk was used for probiotic encapsulation and suggests promising encapsulating/enfolding material for improving the probiotics survivability.

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Abbreviations

ANOVA:

Analysis of variance

CFU:

Colony forming units

EE:

Encapsulation efficiency

MRS:

De man, ragosa, and sharpe

SGF:

Simulated gastric fluid

SIF:

Simulated intestinal fluid

SEM:

Scanning electron microscope

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Acknowledgements

The authors would like to thank SRM IST for the financial support under selection excellence scheme to carry out this project. Also, acknowledged SRM Central Instrumentation Facility SRM Institute of Science and Technology and School of Bioengineering, SRM Institute of Science and Technology (SRMIST) for providing analysis facilities. We express our thanks to Prof. C. Muthamizchelvan, Pro.V.C. (Engineering and Technology), SRM Institute of Science and Technology and Dr. M. Vairamani, Chairperson, School of Bioengineering, SRM Institute of Science and Technology for cordial support.

Funding

No external funding is applicable for the work. Only SRM Institute of Science and Technology Selective excellence funding was utilized for the project as mentioned in the acknowledgement.

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Authors and Affiliations

  1. Department of Food Process Engineering, School of Bioengineering, The College of Engineering an Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, Chengalpattu District, Chennai, Tamil Nadu, 603203, India

    V. Padhmavathi,  R. Shruthy & R. Preetha

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  1. V. Padhmavathi
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  2. R. Shruthy
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  3. R. Preetha
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Contributions

VP carried out the experiments, and wrote the manuscript, RP designed, executed and supervised the work, RS, RP and GN edited the manuscript.

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Correspondence to R. Preetha.

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This is an original work being done and it is not being submitted to any other journals for publication. The data provided including figures and table can be used for publishing in JFST and they are not being provided to any other journals.

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Padhmavathi, V., Shruthy, . & Preetha, R. Chitosan coated skim milk-alginate microspheres for better survival of probiotics during gastrointestinal transit. J Food Sci Technol 60, 889–895 (2023). https://doi.org/10.1007/s13197-021-05179-1

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  • DOI: https://doi.org/10.1007/s13197-021-05179-1

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