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. 2021 Sep;41(5):894-904.
doi: 10.5851/kosfa.2021.e45. Epub 2021 Sep 1.

Encapsulation of Lactobacillus rhamnosus GG Using Milk Protein-Based Delivery Systems: Effects of Reaction Temperature and Holding Time on Their Physicochemical and Functional Properties

Istifiani Lola Ayu  1 , Ho-Kyung Ha  2   3 , Dong-Hun Yang  1 , Won-Jae Lee  4 , Mee-Ryung Lee  1
Affiliations

Encapsulation of Lactobacillus rhamnosus GG Using Milk Protein-Based Delivery Systems: Effects of Reaction Temperature and Holding Time on Their Physicochemical and Functional Properties

Istifiani Lola Ayu et al. Food Sci Anim Resour. 2021 Sep.

Abstract

Microencapsulation is a protective process for materials that are sensitive to harsh conditions encounted during food manufacture and storage. The objectives of this research were to manufacture a milk protein-based delivery system (MPDS) containing Lactobacillus rhamnosus GG (LGG) using skim milk powder and to investigate the effects of manufacturing variables, such as reaction temerpature and holding time, on the physiccohemical properties of MPDS and viability of LGG under dairy food processing and storage conditions. MPDS was prepared using chymosin at varing reaction temperatures from 25°C to 40°C for 10 min and holding times from 5 to 30 min at 25°C. The morphological and physicochemical properties of MPDS were evaluated using a confocal laser scanning microscope and a particle size analyzer, respectively. The number of viable cells were determined using the standard plate method. Spherical-shaped MPDS particles were successfully manufactured. The particle size of MPDS was increased with a decrease in reaction temperature and an increase in holding time. As reaction temperature and holding time were increased, the encapsulation efficiency of LGG in MPDS was increased. During pasteurization, the use of MPDS resulted in an increase in the LGG viability. The encapsulation of LGG in MPDS led to an increase in the viability of LGG in simulated gastric fluid. In addition, the LGG viability was enhanced with an increase in reaction temperature and holding time. In conclusions, the encapsulation of LGG in MPDS could be an effective way of improving the viability of LGG during pasturization process in various foods.

Keywords: Lactobacillus rhamnosus GG; delivery system; food application; microencapsulation.

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Conflict of interest statement

The authors declare no potential conflicts of interest.

Figures

Fig. 1.
Fig. 1.. Confocal laser scanning microscope images of milk protein-based delivery systems manufactured with various reaction temperatures at 25°C (A), 30°C (B), 35°C (C), and 40°C (D) for 10 min.
Milk proteins were stained with acridine orange (green dye). Scale bar=20 μm.
Fig. 2.
Fig. 2.. Impacts of reaction temperature (A) and holding time (B) on the particle size of milk protein-based delivery systems.
Milk protein-based delivery systems were manufactured with reaction temperature of 25°C, 30°C, 35°C, and 40°C for 10 min and holding time of 5, 10, 20, and 30 min at 25°C. Different letters on a column differ significantly (p<0.05).
Fig. 3.
Fig. 3.. Effects of reaction temperature (A) and holding time (B) on the span value of milk protein-based delivery systems.
Milk protein-based delivery systems were manufactured with reaction temperature of 25°C, 30°C, 35°C, and 40°C for 10 min and holding time of 5, 10, 20, and 30 min at 25°C. Different letters on a column differ significantly (p<0.05).
Fig. 4.
Fig. 4.. Impacts of reaction temperature (A) and holding time (B) on the encapsulation efficiency of Lactobacillus rhamnosus GG in milk protein-based delivery systems.
Milk protein-based delivery systems were manufactured with reaction temperature of 25°C, 30°C, 35°C, and 40°C for 10 min and holding time of 5, 10, 20, and 30 min at 25°C. Different letters on a column differ significantly (p<0.05).
Fig. 5.
Fig. 5.. Effects of reaction temperature (A) and holding time (B) on the viability of free and encapsulated Lactobacillus rhamnosus GG in milk protein-based delivery systems after pasteurization at 65°C for 30 min.
Milk protein-based delivery systems were manufactured with reaction temperature of 25°C, 30°C, 35°C, and 40°C for 10 min and holding time of 5, 10, 20, and 30 min at 25°C. Different letters on a column differ significantly (p<0.05).
Fig. 6.
Fig. 6.. Impacts of reaction temperature (A) and holding time (B) on the viability of free and encapsulated Lactobacillus rhamnosus GG in milk protein-based delivery systems during in vitro digestion in simulated gastric juice at 37°C for 120 min.
Milk protein-based delivery systems were manufactured with reaction temperature of 25°C, 30°C, 35°C, and 40°C for 10 min and holding time of 5, 10, 20, and 30 min at 25°C.
Fig. 7.
Fig. 7.. Effects of reaction temperature (A) and holding time (B) on the viability of free and encapsulated Lactobacillus rhamnosus GG in milk protein-based delivery systems during in vitro digestion in simulated intestinal juice at 37°C for 120 min.
Milk protein-based delivery systems were manufactured with reaction temperature of 25°C, 30°C, 35°C, and 40°C for 10 min and holding time of 5, 10, 20, and 30 min at 25°C.
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