Skip to main content
SpringerLink
Log in

Sodium alginate-based wall materials microencapsulated Lactobacillus plantarum CICC 20022: characteristics and survivability study

  • Research Article
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

In this study, microcapsules of Lactobacillus plantarum CICC 20022 (L. plantarum CICC 20022) were prepared by extrusion technique using sodium alginate (SA), sodium alginate-sodium caseinate (SA-SC) and sodium alginate-whey protein isolate (SA-WPI) as wall materials, respectively. Results showed that the best encapsulation yield of L. plantarum CICC 20022 was SA-WPI. Morphology and texture analysis showed that the microcapsules prepared by the SA-WPI system presented a more compact internal structure and higher resistance to external pressure. Fourier-transform infrared spectroscopy and low field nuclear magnetic resonance analysis demonstrated that the hydrogen bonding ability and network structure of the SA were improved by the addition of WPI. The survivability of L. plantarum CICC 20022 entrapped with the SA-WPI system was improved during freeze-drying and simulated gastrointestinal digestion. Therefore, the SA-WPI system can potentially be used as the vector of L. plantarum CICC 20022 in food applications.

Graphical abstract

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Bai X, Li CX, Yu L, Jiang YY, Wang MM, Lang SM, and Liu DX. Development and characterization of soybean oil microcapsules employing kafirin and sodium caseinate as wall materials. LWT-Food Science and Technology. 111: 235-241 (2019)

    Article  CAS  Google Scholar 

  • Burgain J, Scher J, Lebeer S, Vanderleyden J, Cailliez-Grimal C, Corgneau M, Francius G, Gaiani C. Significance of bacterial surface molecules interactions with milk proteins to enhance microencapsulation of Lactobacillus rhamnosus GG. Food Hydrocolloids. 41: 60-70 (2014)

    Article  CAS  Google Scholar 

  • Cai BQ, Saito, Anna, Ikeda, and Shinya. Maillard conjugation of sodium alginate to whey protein for enhanced resistance to surfactant-induced competitive displacement from air-water interfaces. Journal of Agricultural and Food Chemistry. 66: 704-710 (2018)

    Article  CAS  Google Scholar 

  • Chung HJ, Lee H, Na G, Jung H, Choi HK. Metabolic and lipidomic profiling of vegetable juices fermented with various probiotics. Biomolecules. 10: 1-18 (2020)

    Article  Google Scholar 

  • Darjani P, Hosseini Nezhad M, Kadkhodaee R, Milani E. Influence of prebiotic and coating materials on morphology and survival of a probiotic strain of Lactobacillus casei exposed to simulated gastrointestinal conditions. LWT-Food Science and Technology. 73: 162-167 (2016)

    Article  CAS  Google Scholar 

  • Dehkordi SS, Alemzadeh I, Vaziri AS, and Vossoughi A. Optimization of alginate-whey protein isolate microcapsules for survivability and release behavior of probiotic bacteria. Applied Biochemistry and Biotechnology. 190: 182-196 (2020)

    Article  CAS  Google Scholar 

  • Flamminii F, Di Mattia CD, Nardella M, Chiarini M, Valbonetti L, Neri L, Difonzo G, Pittia P. Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract. Food Hydrocolloids. 108: 105849 (2020)

    Article  CAS  Google Scholar 

  • Gutierrez-Zamorano C, Gonzalez-Avila M, Diaz-Blas G, Smith CT, Gonzalez-Correa C, Garcia-Cancino A. Increased anti-Helicobacter pylori effect of the probiotic Lactobacillus fermentum UCO-979C strain encapsulated in carrageenan evaluated in gastric simulations under fasting conditions. Food Research International. 121: 812-816 (2019)

    Article  CAS  Google Scholar 

  • Han C, Xiao Y, Liu E, Su Z, Meng X, Liu B. Preparation of Ca-alginate-whey protein isolate microcapsules for protection and delivery of L. bulgaricus and L. paracasei. International Journal of Biological Macromolecules. 163: 1361-1368 (2020)

    Article  CAS  Google Scholar 

  • Heidebach T, Först P, Kulozik U. Microencapsulation of probiotic cells by means of rennet-gelation of milk proteins. Food Hydrocolloids. 23: 1670-1677 (2009)

    Article  CAS  Google Scholar 

  • Huq T, Fraschini C, Khan A, Riedl B, Bouchard J, Lacroix M. Alginate based nanocomposite for microencapsulation of probiotic: Effect of cellulose nanocrystal (CNC) and lecithin. Carbohydrate Polymer. 168: 61-69 (2017)

    Article  CAS  Google Scholar 

  • Khan I, Kang SC. Probiotic potential of nutritionally improved lactobacillus plantarum dgk-17 isolated from kimchi-a traditional korean fermented food. Food Control. 60: 88-94 (2016)

    Article  CAS  Google Scholar 

  • Li L, Song W, Shen C, Dong Q, Wang Y, Zuo S. Active packaging film containing oregano essential oil microcapsules and their application for strawberry preservation. Journal of Food Processing and Preservation. 44: 1-13 (2020)

    Google Scholar 

  • Li J, Tang W, Lei Z, Wang Z, Liu J. Effect of polysaccharides on the gel characteristics of "Yu Dong" formed with fish (Cyprinus carpio L.) scale aqueous extract. Food Chemistry. 338: 127792 (2021)

    Article  CAS  Google Scholar 

  • Liu H, Cui SW, Chen MS, Li Y, Liang R, Xu FF, Zhong F. Protective approaches and mechanisms of microencapsulation to the survival of probiotic bacteria during processing, storage and gastrointestinal digestion: A review. Critical Reviews in Food Science and Nutrition. 59: 2863-2878 (2019)

    Article  Google Scholar 

  • Madureira AR, Amorim M, Gomes AM, Pintado ME, Malcata FX. Protective effect of whey cheese matrix on probiotic strains exposed to simulated gastrointestinal conditions. Food Research International. 44: 465-470 (2011)

    Article  CAS  Google Scholar 

  • Massounga Bora AF, Li X, Zhu Y, Du L. Improved viability of microencapsulated probiotics in a freeze-dried banana powder during storage and undersimulated gastrointestinal tract. Probiotics and Antimicrobial Proteins. 11: 1330-1339 (2019)

    Article  CAS  Google Scholar 

  • Mishra S, Mann B, Joshi VK. Functional improvement of whey protein concentrate on interaction with pectin. Food Hydrocolloids. 15: 9-15 (2001)

    Article  CAS  Google Scholar 

  • Nag A, Han KS, Singh H. Microencapsulation of probiotic bacteria using pH-induced gelation of sodium caseinate and gellan gum. International Dairy Journal. 21: 247-253 (2011)

    Article  CAS  Google Scholar 

  • Rajam R, Karthik P, Parthasarathi S, Joseph GS, Anandharamakrishnan C. Effect of whey protein-alginate wall systems on survival of microencapsulated Lactobacillus plantarum in simulated gastrointestinal conditions. Journal of Functional Foods. 4: 891-898 (2012)

    Article  CAS  Google Scholar 

  • Rather SA, Akhter R, Masoodi FA, Gani A, Wani SM. Effect of double alginate microencapsulation on in vitro digestibility and thermal tolerance of Lactobacillus plantarum NCDC201 and L. casei NCDC297. LWT-Food Science and Technology. 83: 50-58 (2017)

    Article  CAS  Google Scholar 

  • Savedboworn W, Noisumdang C, Arunyakanon C, Kongcharoen P, Phungamngoen C, Rittisak S, Charoen R, Phattayakorn K. Potential of protein-prebiotic as protective matrices on the storage stability of vacuum-dried probiotic Lactobacillus casei. LWT-Food Science and Technology. 131: 109578 (2020)

    Article  CAS  Google Scholar 

  • Saxelin M. Probiotic formulations and applications. the current probiotics market, and changes in the marketplace: a European perspective. Clinical Infectious Diseases. 46: 76-79 (2008)

    Article  Google Scholar 

  • Song H, Yu W, Liu X, Ma X. Improved probiotic viability in stress environments with post-culture of alginate-chitosan microencapsulated low density cells. Carbohydrate Polymer. 108: 10-16 (2014)

    Article  CAS  Google Scholar 

  • Song S, Lee SJ, Park DJ, Oh S, Lim KT. The anti-allergic activityof Lactobacillus plantarum L67 and its application to yogurt. Jouranl of Dairy Science. 99: 9372-9382 (2016)

    Article  CAS  Google Scholar 

  • Su JQ, Cai Y, Zhi Z, Guo Q, Mao L, Gao YX, Yuan F, Meeren PVD. Assembly of propylene glycol alginate/β-lactoglobulin composite hydrogels induced by ethanol for co-delivery of probiotics and curcumin. Carbohydrate Polymer. 254: 117446 (2021)

    Article  CAS  Google Scholar 

  • Tonnis WF, Mensink MA, de Jager A, van der Voort Maarschalk K, Frijlink HW, Hinrichs WL. Size and molecular flexibility of sugars determine the storage stability of freeze-dried proteins. Molecular Pharmaceutics. 12: 684-694 (2015)

    Article  CAS  Google Scholar 

  • Tyuftin AA, Wang L, Auty MAE, Kerry JP. Development and assessment of duplex and triplex laminated edible films using whey protein isolate, gelatin and sodium alginate. International Journal of Molecular Sciences. 21: 1-12 (2020)

    Article  Google Scholar 

  • Ullah I, Hu Y, You J, Yin T, Xiong SB, Din ZU, Huang Q, Liu R. Influence of okara dietary fiber with varying particle sizes on gelling properties, water state and microstructure of tofu gel. Food Hydrocolloids. 89: 512-522 (2019)

    Article  CAS  Google Scholar 

  • Vaziri AS, Alemzadeh I, Vossoughi M. Improving survivability of Lactobacillus plantarum in alginate-chitosan beads reinforced by Na-tripolyphosphate dual cross-linking. LWT-Food Science and Technology. 97: 440-447 (2018)

    Article  CAS  Google Scholar 

  • Wang L, Xiao M, Dai SH, Song J, Ni XW, Fang YP, Corke H, Jiang FT. Interactions between carboxymethyl konjac glucomannan and soy protein isolate in blended films. Carbohydrate Polymer. 101: 136-145 (2014)

    Article  CAS  Google Scholar 

  • Wang GQ, Pu J, Yu XQ, Xia YJ, Ai LZ. Influence of freezing temperature before freeze-drying on the viability of various Lactobacillus plantarum strains. Journal of Dairy Science. 103: 3066-3075 (2020a)

    Article  CAS  Google Scholar 

  • Wang W, Shen M, Jiang L, Song Q, Liu S, Xie J. Influence of Mesona blumes polysaccharide on the gel properties and microstructure of acid-induced soy protein isolate gels. Food Chemistry. 313: 126125 (2020b)

    Article  Google Scholar 

  • Xiao YJ, Han CL, Yang H, Liu M, Meng XH, Liu BJ. Layer (whey protein isolate)-by-layer (xanthan gum) microencapsulation enhances survivability of L. bulgaricus and L.paracasei under simulated gastrointestinal juice and thermal conditions. International Journal of Biological Macromolecules. 148: 238-247 (2020)

    Article  CAS  Google Scholar 

  • Yan M, Liu B, Jiao X, Qin S. Preparation of phycocyanin microcapsules and its properties. Food & Bioproducts Processing. 92: 89-97 (2014)

    Article  CAS  Google Scholar 

  • Zhang BB, Wang L, Charles V, Rooke JC, Su BL. Robust and biocompatible hybrid matrix with controllable permeability for microalgae encapsulation. ACS Applied Materials & Interfaces. 8: 8939-8946 (2016)

    Article  CAS  Google Scholar 

  • Zhang LH, Wang X, Zhao GY, Zong W. Effects of adding jujube juice on quality of carrot fermented by lactobacillus plantarum. Science and Technology of Food Industry. 41: 99-105 (2020) (in Chinese)

    Google Scholar 

  • Zhang LH, Wang X, Zha MM, Tang PX, Shi X, Zhao GY, Zong W. Effects of lactobacillus plantarum microcapsules fermentation on the Quality of Carrot Chips. Science and Technology of Food Industry. 43: 135-141 (2022) (in Chinese)

    Google Scholar 

  • Zhou YZ, Chen CG, Chen X, Li PJ, Ma F, Lu QH. Contribution of three ionic types of polysaccharides to the thermal gelling properties of chicken breast myosin. Journal of Agricultural and Food Chemistry. 62: 2655-2662 (2014)

    Article  CAS  Google Scholar 

  • Zou Q, Zhao J, Liu X, Tian FW, Zhang HQ, Zhang H, Chen W. Microencapsulation of Bifidobacterium bifidum F-35 in reinforced alginate microspheres prepared by emulsification/internal gelation. International Journal of Food Science &Technology. 46: 1672-1678 (2011)

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This study was funded by the Study on Zhengzhou Science and Technology Bureau Plan (2020CXZX0086).

Author information

Authors and Affiliations

  1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450002, People’s Republic of China

    Lihua Zhang, Peixin Tang, Xia Wang & Wei Zong

  2. Collaborative Innovation Center of Food Production and Safety, Zhengzhou, 450002, Henan Province, People’s Republic of China

    Lihua Zhang & Wei Zong

  3. Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450002, People’s Republic of China

    Lihua Zhang & Wei Zong

  4. Research Center of Agro-Products Processing Science and Technology, Henan Academy of Agricultural Sciences, Zhengzhou, 450002, People’s Republic of China

    Shunfeng Li

Authors
  1. Lihua Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Peixin Tang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Shunfeng Li
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Xia Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Wei Zong
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

LZ: Writing, Reviewing and Editing. PT: Conceptualization, Methodology, Software, Data curation, Writing, Original draft preparation. SL: Supervision, Software, Validation. XW: Conceptualization, Software, Data curation. WZ: Visualization, Investigation.

Corresponding author

Correspondence to Wei Zong.

Ethics declarations

Conflict of interest

We declare no competing financial interest, and our manuscript "Sodium alginate-based wall materials microencapsulated Lactobacillus plantarumCICC 20022: Characteristics and survivability study"is not under review in any other journals.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Zhang, L., Tang, P., Li, S. et al. Sodium alginate-based wall materials microencapsulated Lactobacillus plantarum CICC 20022: characteristics and survivability study. Food Sci Biotechnol 31, 1463–1472 (2022). https://doi.org/10.1007/s10068-022-01134-8

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-022-01134-8

Keywords

Search

Navigation