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Stabrauskiene J, Pudziuvelyte L, Bernatoniene J. Optimizing Encapsulation: Comparative Analysis of Spray-Drying and Freeze-Drying for Sustainable Recovery of Bioactive Compounds from Citrus x paradisi L. Peels. Pharmaceuticals (Basel) 2024; 17:596. [PMID: 38794165 PMCID: PMC11123762 DOI: 10.3390/ph17050596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2024] [Revised: 04/24/2024] [Accepted: 05/02/2024] [Indexed: 05/26/2024] Open
Abstract
Spray-drying and freeze-drying are indispensable techniques for microencapsulating biologically active compounds, crucial for enhancing their bioavailability and stability while protecting them from environmental degradation. This study evaluates the effectiveness of these methods in encapsulating Citrus x paradisi L. (grapefruit) peel extract, focusing on sustainable recovery from waste peels. Key objectives included identifying optimal wall materials and assessing each encapsulation technique's impact on microencapsulation. The investigation highlighted that the choice of wall material composition significantly affects the microencapsulation's efficiency and morphological characteristics. A wall material mixture of 17 g maltodextrin, 0.5 g carboxymethylcellulose, and 2.5 g β-cyclodextrin was optimal for spray drying. This combination resulted in a sample with a wettability time of 1170 (s), a high encapsulation efficiency of 91.41%, a solubility of 60.21%, and a low moisture content of 5.1 ± 0.255%. These properties indicate that spray-drying, particularly with this specific wall material composition, offers a durable structure and can be conducive to prolonged release. Conversely, varying the precise compositions used in the freeze-drying process yielded different results: quick wettability at 132.6 (s), a solubility profile of 61.58%, a moisture content of 5.07%, and a high encapsulation efficiency of 78.38%. The use of the lyophilization technique with this latter wall material formula resulted in a more porous structure, which may facilitate a more immediate release of encapsulated compounds and lower encapsulation efficiency.
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Affiliation(s)
- Jolita Stabrauskiene
- Department of Drug Technology and Social Pharmacy, Lithuanian University of Health Sciences, LT-50161 Kaunas, Lithuania; (J.S.); (L.P.)
- Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, LT-50161 Kaunas, Lithuania
| | - Lauryna Pudziuvelyte
- Department of Drug Technology and Social Pharmacy, Lithuanian University of Health Sciences, LT-50161 Kaunas, Lithuania; (J.S.); (L.P.)
- Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, LT-50161 Kaunas, Lithuania
| | - Jurga Bernatoniene
- Department of Drug Technology and Social Pharmacy, Lithuanian University of Health Sciences, LT-50161 Kaunas, Lithuania; (J.S.); (L.P.)
- Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, LT-50161 Kaunas, Lithuania
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Frota EG, Pessoa ARS, Souza de Azevedo POD, Dias M, Veríssimo NVP, Zanin MHA, Tachibana L, de Souza Oliveira RP. Symbiotic microparticles produced through spray-drying-induced in situ alginate crosslinking for the preservation of Pediococcus pentosaceus viability. Int J Biol Macromol 2024; 261:129818. [PMID: 38290636 DOI: 10.1016/j.ijbiomac.2024.129818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 01/03/2024] [Accepted: 01/26/2024] [Indexed: 02/01/2024]
Abstract
Probiotic microorganisms are a promising alternative to antibiotics in preventing and treating bacterial infections. Within the probiotic group, the lactic acid bacteria (LAB)stand out for their health benefits and for being recognized as safe by regulatory agencies. However, these microorganisms are sensitive to various environmental conditions, including the acidic environment of the stomach. Faced with these obstacles, this work aimed to promote the symbiotic microencapsulation of LAB in a composite matrix of alginate and prebiotics to enhance their survival and improve their probiotic activity during gastrointestinal transit. We evaluated the effect of inulin, fructo-oligosaccharides (FOS) and mannan-oligosaccharides (MOS) as prebiotic sources on the growth of Pediococcus pentosaceus LBM34 strain, finding that MOS favored LAB growth and maintenance of microencapsulated cell viability. The symbiotic microparticles were produced using the spray-drying technique with an average size of 10 μm, a smooth surface, and a composition that favored the stabilization of live cells according to the FTIR and the thermal analysis of the material. The best formulation was composed of 1 % of alginate, 10 % MOS and 1 % M10 (% w/v), which presented notable increases in the survival rates of the probiotic strain in both alkaline and acidic conditions. Therefore, this industrially scalable approach to symbiotic LAB microencapsulation can facilitate their growth and colonization within the host. This effort aims to contribute to reducing antibiotic reliance and mitigating the emergence of new zoonotic diseases, which pose significant challenges to public health.
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Affiliation(s)
- Elionio Galvão Frota
- Laboratory of Microbial Biomolecules, School of Pharmaceutical Sciences, University of São Paulo, Rua Do Lago, 250, Cidade Universitária, São Paulo 05508-000, Brazil
| | - Amanda Romana Santos Pessoa
- Laboratory of Microbial Biomolecules, School of Pharmaceutical Sciences, University of São Paulo, Rua Do Lago, 250, Cidade Universitária, São Paulo 05508-000, Brazil
| | - Pamela Oliveira de Souza de Azevedo
- Laboratory of Microbial Biomolecules, School of Pharmaceutical Sciences, University of São Paulo, Rua Do Lago, 250, Cidade Universitária, São Paulo 05508-000, Brazil
| | - Meriellen Dias
- Laboratory of Microbial Biomolecules, School of Pharmaceutical Sciences, University of São Paulo, Rua Do Lago, 250, Cidade Universitária, São Paulo 05508-000, Brazil
| | - Nathalia Vieira Porphirio Veríssimo
- Laboratory of Microbial Biomolecules, School of Pharmaceutical Sciences, University of São Paulo, Rua Do Lago, 250, Cidade Universitária, São Paulo 05508-000, Brazil; Department of Engineering of Bioprocesses and Biotechnology, School of Pharmaceutical Sciences, São Paulo State University (UNESP), Rodovia Araraquara-Jaú/Km 01, 14800-903 Araraquara, SP, Brazil
| | - Maria Helena Ambrosio Zanin
- Institute for Technological Research (IPT), Bionanomanufacturing Nucleus, Prof. Almeida Prado Avenue, 532, Butantã, São Paulo, SP 05508-901, Brazil.
| | - Leonardo Tachibana
- Aquaculture Research Center, Scientific Research of Fisheries Institute/APTA/SAA, São Paulo, Brazil.
| | - Ricardo Pinheiro de Souza Oliveira
- Laboratory of Microbial Biomolecules, School of Pharmaceutical Sciences, University of São Paulo, Rua Do Lago, 250, Cidade Universitária, São Paulo 05508-000, Brazil.
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Liu Q, Lin C, Yang X, Wang S, Yang Y, Liu Y, Xiong M, Xie Y, Bao Q, Yuan Y. Improved Viability of Probiotics via Microencapsulation in Whey-Protein-Isolate-Octenyl-Succinic-Anhydride-Starch-Complex Coacervates. Molecules 2023; 28:5732. [PMID: 37570702 PMCID: PMC10420251 DOI: 10.3390/molecules28155732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 07/18/2023] [Accepted: 07/26/2023] [Indexed: 08/13/2023] Open
Abstract
The aim of this study was to microencapsulate probiotic bacteria (Lactobacillus acidophilus 11073) using whey-protein-isolate (WPI)-octenyl-succinic-anhydride-starch (OSA-starch)-complex coacervates and to investigate the effects on probiotic bacterial viability during spray drying, simulated gastrointestinal digestion, thermal treatment and long-term storage. The optimum mixing ratio and pH for the preparation of WPI-OSA-starch-complex coacervates were determined to be 2:1 and 4.0, respectively. The combination of WPI and OSA starch under these conditions produced microcapsules with smoother surfaces and more compact structures than WPI-OSA starch alone, due to the electrostatic attraction between WPI and OSA starch. As a result, WPI-OSA-starch microcapsules showed significantly (p < 0.05) higher viability (95.94 ± 1.64%) after spray drying and significantly (p < 0.05) better protection during simulated gastrointestinal digestion, heating (65 °C/30 min and 75 °C/10 min) and storage (4/25 °C for 12 weeks) than WPI-OSA-starch microcapsules. These results demonstrated that WPI-OSA-starch-complex coacervates have excellent potential as a novel wall material for probiotic microencapsulation.
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Affiliation(s)
- Qingqing Liu
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Chutian Lin
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Xue Yang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Shuwen Wang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yunting Yang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yanting Liu
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Mingming Xiong
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yisha Xie
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Qingbin Bao
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yongjun Yuan
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
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