This study investigates the efficiency of starch nano-particles in comparison with native starch for encapsulation of probiotic bacterial cells (Pediococcus acidolactici). Bacterial cell-death after encapsulation, viability and bioactivity retention under simulated gastro-intestinal conditions (SGID)were studied. Encapsulation in native starch showed higher viable cells (2.65 log CFU/g)ascompared to those encapsulated in starch nano-particles (1.47 log CFU/g)(P < 0.05). The characteristic peak of free cells at 1248 cm−1 indicates the presence of Pediococcus acidolactici in capsules. The micrographs showed more coccus shaped cells at the surface of nano-starch capsules. The cells encapsulated in starch nano-particles showed no or less viability upon their transit through SGID conditions, whereas native starch released cells slowly with 5.03 log CFU/g reaching intestinal phase. Starch nano-particles could not offer thermal protection to cells at high temperature-high time treatment. Further, free cells did not retain their bioactivity under SGID conditions, however enhanced bioactivity was observed upon encapsulation. The results indicate that starch nano-particles may not be suitable for encapsulation of probiotics.
|Number of pages||8|
|Publication status||Published - Aug 2019|
- In-vitro digestion
ASJC Scopus subject areas
- Food Science