Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 192, Issue -, Pages 461-470Publisher
ELSEVIER
DOI: 10.1016/j.ijbiomac.2021.09.177
Keywords
Prebiotic; beta-Glucan; Calcium lactate; CLMS; Double layer coat; Probiotic protection
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Co-encapsulating probiotic L. acidophilus and Ganoderma lingzhi extract can prolong the viability of cells under simulated gastrointestinal conditions and protect the active ingredients of Reishi mushroom. Optimal double layer Ca-alginate hydrogel beads with improved characteristics were fabricated.
Probiotic L. acidophilus La-14 cells were co-encapsulated with Ganoderma lingzhi extract to prolong the viability of the cells under simulated gastrointestinal (SGI) condition and to protect the active ingredients of Reishi mushroom during the storage period. Combinations of distinctive reagents (sodium alginate, chitosan, maltose, Hydroxyethyl-cellulose (HEC), hydroxypropyl methylcellulose (HPMC), and calcium lactate) were tested. Optimal double layer Ca-alginate hydrogel beads were fabricated with significantly improved characteristics. The incorporation of maltose significantly decreases the release rate of mushrooms' phenolics, antioxidants, and beta-glucan during the storage time. Significant improvement in probiotic cells viability under SGI condition has been found and confirmed by confocal laser microscopy in maltose containing double layer coated calcium alginate beads variants. The encapsulation of newly formulated prebiotic Reishi extract and probiotic L. acidophilus is creating a new potential food application for such medicinal mushrooms and natural products with unpleasant taste upon oral consumption.
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