LAUSR

BACKGROUND In this study, the Lactobacillus plantarum ELB90 was encapsulated in the double emulsion (W1/O/W2) loaded alginate beads (emulbeads) by electrospraying and compared to emulsion-free control beads. The viability of encapsulated and free cells was assessed by exposing them to thermal processing (65°C for 30 min. and 72°C for 3 min) and simulated gastrointestinal conditions. The beads were characterized by optical, scanning electron (SEM), fluorescent, and confocal laser scanning microscopy (CLSM), Fourier transform infrared (FTIR), and gel strength analysis. RESULTS After the intestinal stage of digestion, the survival rate of free bacteria was 38% (3.70 log CFU g-1 ), only increased to 43 and 53% for bare and chitosan-coated control beads, and it was elevated the survival rate to 75% and 84% (8.70 log CFU g-1 ) for bare and chitosan-coated emulbeads, respectively. The presence of inulin increased gastrointestinal viability only in uncoated emulbeads. The bacteria loaded in emulbeads retained greater viability (5.90 to 6.90 log CFU g-1 ) against thermal treatment., compared to control beads (2.07 to 4.10 log CFU g-1 ), and free bacteria (2.57 to 3.11 log CFU mL-1 ). Encapsulation of L. plantarum ELB90 only in emulsion-free beads may not be appropriate for providing thermal stability. Inulin addition and chitosan-coating of the beads increased the size, and emulbeads presented smoother surfaces compared to emulsion-free beads. CONCLUSION The contribution of a double emulsion into the gel matrix of electrosprayed alginate beads exhibited enhanced protection for probiotic bacteria that could be useful for the development of functional foods. This article is protected by copyright. All rights reserved.