Probiotic encapsulation in water-in-oil high internal phase emulsions: Enhancement of viability under food and gastrointestinal conditions.
- Resource Type
- Article
- Authors
- Zhang, Yun; Xie, Youfa; Liu, Hang; McClements, David Julian; Cheng, Ce; Zou, Liqiang; Liu, Wenjun; Liu, Wei
- Source
- LWT - Food Science & Technology. Jun2022, Vol. 163, pN.PAG-N.PAG. 1p.
- Subject
- *SKIM milk
*EMULSIONS
*PROBIOTICS
*BEESWAX
*DIGESTION
- Language
- ISSN
- 0023-6438
Polyglycerol polyricinoleate (PGPR) was used as the oil-soluble surfactant and beeswax was used as the oil phase to formulate a water-in-oil (W/O) high internal phase emulsions (HIPEs) for the encapsulation and protection of probiotics. The physicochemical properties of the W/O HIPEs and the survival of the encapsulated probiotics when exposed to acidic conditions and in vitro digestion were investigated. The viability of the probiotics decreased slightly when exposed to high-speed shearing. The rheological analysis, microstructural images, physicochemical stability showed that the W/O HIPEs remained relatively stable. The survival of the probiotics loaded in the SK-HIPEs (prepared with skim milk) was much higher than in the NS-HIPEs (prepared with normal saline) during storage at 4 °C. An in vitro gastrointestinal model showed that encapsulation of the probiotics enhanced their survival. This study provides useful insights into the utilization of W/O HIPEs to improve the efficacy of probiotics in the food industry. • Water-in-oil high internal phase emulsions were used to load probiotics. • The W/O HIPEs were prepared from beeswax and PGPR. • W/O HIPEs containing skim milk exhibited solid-like behavior. • The probiotics retained their activity under different pH values and 7 days storage. • W/O HIPEs increased the viability of probiotics after in vitro digestion. [ABSTRACT FROM AUTHOR]