Stability of probiotic microcapsules produced through complex coacervation based on whey protein-gum arabic coupled with double emulsification: Role of krill oil in middle oil phase

文献类型： 外文期刊

第一作者： Chen, Ying

作者： Chen, Ying;Chen, Ying;Zhang, Weiqian;Wang, Weifei

作者机构：

关键词： Probiotic microcapsules; Double emulsification; Complex coacervation; Krill oil

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2025 年 298 卷

页码：

收录情况： SCI

摘要： The objective of this study was to prepare a microcapsule system composed of the inner microenvironment (probiotics), middle oil layer (soybean oil and polyglycerol polyricinoleate) and outer coacervate (whey protein and gum arabic) using double emulsification technique coupled with complex coacervation to encapsulate probiotics, and to evaluate the effect of adding krill oil (KO) to the middle oil layer on microcapsule structure and probiotic stability. The results of Fourier transform infrared spectroscopy and Scanning electron microscopy confirmed that whey protein may capture phospholipids in KO through hydrogen bonds, resulting in the formation of a more compact coacervate. Due to the compact coacervate enhanced the vapor transport barrier and reduced water evaporation during low-temperature dehydration, probiotics encapsulated in KO-supplemented microcapsules revealed less cell damage and a higher survival rate after freeze-drying. More importantly, compared with KO-free microcapsules, KO-supplemented microcapsules provided better protection for probiotics under environmental stress (pasteurization, storage and simulated gastrointestinal tract), and the protection degree exhibited a "dose-effect" relationship with the KO content (0-15 %). Overall, this work provides a novel strategy for the design of microcapsules with high bacterial viability.

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