Comparative study on utilization of micro and nano sized starch particles for encapsulation of camel milk derived probiotics (Pediococcus acidolactici)

Mudasir Ahmad, Adil Gani, Fathalla Hamed, Sajid Maqsood

Research output: Contribution to journalArticlepeer-review

28 Citations (Scopus)

Abstract

This study investigates the efficiency of starch nano-particles in comparison with native starch for encapsulation of probiotic bacterial cells (Pediococcus acidolactici). Bacterial cell-death after encapsulation, viability and bioactivity retention under simulated gastro-intestinal conditions (SGID)were studied. Encapsulation in native starch showed higher viable cells (2.65 log CFU/g)ascompared to those encapsulated in starch nano-particles (1.47 log CFU/g)(P < 0.05). The characteristic peak of free cells at 1248 cm−1 indicates the presence of Pediococcus acidolactici in capsules. The micrographs showed more coccus shaped cells at the surface of nano-starch capsules. The cells encapsulated in starch nano-particles showed no or less viability upon their transit through SGID conditions, whereas native starch released cells slowly with 5.03 log CFU/g reaching intestinal phase. Starch nano-particles could not offer thermal protection to cells at high temperature-high time treatment. Further, free cells did not retain their bioactivity under SGID conditions, however enhanced bioactivity was observed upon encapsulation. The results indicate that starch nano-particles may not be suitable for encapsulation of probiotics.

Original languageEnglish
Pages (from-to)231-238
Number of pages8
JournalLWT
Volume110
DOIs
Publication statusPublished - Aug 2019

Keywords

  • Bioactivity
  • Encapsulation
  • In-vitro digestion
  • Nano-starch
  • Probiotics

ASJC Scopus subject areas

  • Food Science

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