Effect of Encapsulation of Lactobacillus casei in Alginate–Tapioca Flour Microspheres Coated with Different Biopolymers on the Viability of Probiotic Bacteria

To realize the health benefits of probiotic bacteria, they must withstand processing and storage conditions and remain viable after use. The encapsulation of these probiotics in the form of microspheres containing tapioca flour as a prebiotic and vehicle component in their structure or shell affords symbiotic effects that improve the survival of probiotics under unfavorable conditions. Microencapsulation is one such method that has proven to be effective in protecting probiotics from adverse conditions while maintaining their viability and functionality. The aim of the work was to obtain high-quality microspheres that can act as carriers of Lactobacillus casei bacteria and to assess the impact of encapsulation on the viability of probiotic microorganisms in alginate microspheres enriched with a prebiotic (tapioca flour) and additionally coated with hyaluronic acid, chitosan, or gelatin.

The influence of the composition of microparticles on the physicochemical properties and the viability of probiotic bacteria during storage was examined. The optimal composition of microspheres was selected using the design of experiments using statistical methods. Subsequently, the size, morphology, and cross-section of the obtained microspheres, as well as the effectiveness of the microsphere coating with biopolymers, were analyzed. The chemical structure of the microspheres was identified by using Fourier-transform infrared spectrophotometry. Raman spectroscopy was used to confirm the success of coating the microspheres with the selected biopolymers. The obtained results showed that the addition of tapioca flour had a positive effect on the surface modification of the microspheres, causing the porous structure of the alginate microparticles to become smaller and more sealed.

Moreover, the addition of prebiotic and biopolymer coatings of the microspheres, particularly using hyaluronic acid and chitosan, significantly improved the survival and viability of the probiotic strain during long-term storage. The highest survival rate of the probiotic strain was recorded for alginate–tapioca flour microspheres coated with hyaluronic acid, at 5.48 log CFU g^–1. The survival rate of L. casei in that vehicle system was 89% after storage for 30 days of storage.

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Materials

Alginic acid sodium salt from brown algae, MRS broth, de Man–Rogosa–Sharpe (MRS) agar, and sodium citrate were purchased from Sigma-Aldrich (Poland). Tapioca flour was purchased from Green Essence (Poland). Calcium chloride was purchased from Avantor Performance Materials Poland S.A. Caprylic/capric triglycerides and ECO-Tween 80 were kindly supplied by Croda (Poland). Chitosan (85% deacetylation) and gelatin (type I) were purchased from Sigma-Aldrich (Poland). Hyaluronic acid sodium salt (0.05–0.1 MDa) was kindly supplied by Alfa Sagittarius (Poland). The probiotic bacteria L. casei strain ATCC 393 was purchased from American Type Culture Collection.

Anna Łętocha,* Alicja Michalczyk, Małgorzata Miastkowska, and Elzbieta Sikora, Effect of Encapsulation of Lactobacillus casei in Alginate−Tapioca Flour Microspheres Coated with Different Biopolymers on the Viability of Probiotic Bacteria, Cite This: https://doi.org/10.1021/acsami.4c10187, The Authors. Published by American Chemical Society