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2000
Volume 21, Issue 5
  • ISSN: 1573-4013
  • E-ISSN: 2212-3881

Abstract

Background

Microencapsulated GS4 (MTCC 12683) with prebiotics and chitosan coating can be used in food functional products, enhancing shelf life and restoring probiotic properties.

Objective

This study aimed to analyze the effects of inulin (I) fructooligosaccharide (FOS) and chitosan coating in microencapsulation of probiotic strain GS4 survivability in simulated gastrointestinal (GI) conditions and at different storage conditions.

Methods

To enhance the stable viability of probiotic . GS4, inulin, and FOS were separately combined into alginate (Alg) following chitosan (C) coating during the process of microencapsulation. Encapsulation efficiency, morphological characterization, and cell survival of different microbeads were evaluated before and after exposure to simulated GI conditions at different storage conditions.

Results

Alginate-inulin-FOS combined chitosan coated (Alg/I/FOS/C) microbeads showed higher viability than other groups. Chitosan-coated beads had increased diameter (2.52- 2.71 mm) in comparison to uncoated beads (1.98- 2.42 mm). On successive challenges through simulated GI conditions, microencapsulated probiotics demonstrated higher viable cells than control cells (<0.05). At different storage conditions, stable cell viability occurred at -20°C > 4°C > room temperature.

Conclusion

In conclusion, Alg/I/FOS/C beads stored at -20°C maintained stable probiotic viability and are found to be suitable for food technological applications.

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2025-01-14
2025-09-05

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Effects of Inulin and Fructooligosaccharide on the Survival of Microencapsulated Probiotic Pediococcus pentosaceus GS4 in Alginate Beads Coated with Chitosan in Simulated Gastrointestinal Fluid and at Different Storage Conditions
Curr. Nutr. Food Sci. 21, 633 (2025); https://doi.org/10.2174/0115734013359717241125101907
/content/journals/cnf/10.2174/0115734013359717241125101907
/content/journals/cnf/10.2174/0115734013359717241125101907
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  • Article Type:     Research Article
Keyword(s): Chitosan; FOS; inulin; microencapsulation; Pediococcus pentosaceus GS4; probiotics

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