Effect of various encapsulating agents on the beads' morphology and the viability of cells during BB-12 encapsulation through extrusion

The present work implements the encapsulation of the probiotic strain Bifidobacterium animalis subsp. lactis (BB-12) in various encapsulating mixtures through extrusion. The surface morphology of the beads produced, as well as the survival of the probiotics' cells was evaluated during storage at 4 degrees C and -18 degrees C, and throughout the in vitro simulation of the gastrointestinal system. The results demonstrated that the combination of alginate with nanocrystalline cellulose, whey or carrageenan enhanced the viability of BB-12 in all cases. The incorporation of glycose into the mixture increased the survival rates by 12.9 up to 42.2% during refrigerated storage. The best results were achieved through the replacement of water by milk, maintaining the bacterial count above 6 logcfu/ g during storage at 4 degrees C and -18 degrees C for 4 weeks. By using milk, the highest survival rates during the in vitro simulation of the gastrointestinal system were also provided (up to 81.2%).

Automated summary

In this study, the probiotic strain Bifidobacterium animalis subsp. lactis (BB-12) was encapsulated in different mixtures using extrusion, with alginate, nanocrystalline cellulose, whey, carrageenan, and glucose found to enhance viability. Replacing water with milk resulted in the best survival rates during storage and in vitro gastrointestinal simulation, showing an increase in survival rates up to 81.2%.