Microencapsulation of Lactobacillus rhamnosus GG with Resistant Starch and Xanthan Gum

Pei Ying  HOH; Ka Wai  LAI; Yu Hsuan  HOW; Liew Phing  PUI

doi:10.48048/wjst.2021.9573

Authors

Pei Ying HOH Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Cheras, Wilayah Persekutuan Kuala Lumpur, Malaysia https://orcid.org/0000-0002-0698-0076
Ka Wai LAI Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Cheras, Wilayah Persekutuan Kuala Lumpur, Malaysia https://orcid.org/0000-0003-0775-9653
Yu Hsuan HOW Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Cheras, Wilayah Persekutuan Kuala Lumpur, Malaysia
Liew Phing PUI Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Cheras, Wilayah Persekutuan Kuala Lumpur, Malaysia

DOI:

https://doi.org/10.48048/wjst.2021.9573

Keywords:

L. rhamnosus GG, Microencapsulation, Probiotics, Resistant starch, Xanthan gum

Abstract

Microencapsulation is the most common method in improving probiotic survivability against adverse conditions. In this research, resistant starch was incorporated as prebiotic coating material during the microencapsulation of Lactobacillus rhamnosus GG (LGG) in calcium alginate beads coated with xanthan gum. Three types of microcapsules were produced: LGG only, LGG with resistant starch, and LGG with resistant starch and xanthan gum coating. The size and morphology of microcapsules were measured. Furthermore, the viability for free cells and microencapsulated LGG was tested in the simulated gastric juice (SGJ) (pH 2.0, 2 h) and simulated intestinal juice (SIJ) (pH 7.5, 4 h). The results indicated that 2.0 %(w/v) resistant starch and 0.3 %(w/v) xanthan gum had the highest microencapsulation efficiency (MEE). The morphology for microencapsulated LGG was spherical and white. The mean diameter for all 3 types of microcapsules was in between the range of 562.67 to 614.33 μm and xanthan gum-coated microcapsules had the highest MEE of 84.67 %. The addition of resistant starch and xanthan gum had increased the MEE for encapsulated probiotics. Both encapsulated LGG with and without xanthan gum coating had higher survivability than free cells, which indicated the positive role of resistant starch and xanthan gum in promoting the viability of probiotics during gastrointestinal transit. In general, co-extrusion encapsulation and the addition of resistant starch and xanthan gum coating could protect the viable LGG against the harsh human gastrointestinal condition.

HIGHLIGHTS

Microencapsulation of Lactobacillus rhamnosus GG using co-extrusion technique
LGG encapsulated with resistant starch as wall material and xanthan gum coating
Xanthan gum coated-LGG microbead displays highest microencapsulation efficiency
Xanthan gum coated-LGG microbeads survives simulated gastrointestinal transit
Co-extrusion technique had a positive impact on the viability of LGG

GRAPHICAL ABSTRACT

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