Encapsulation of <i>Lactobacillus casei</i> (ATCC 393) by Pickering-Stabilized Antibubbles as a New Method to Protect Bacteria against Low pH
Pickering-stabilized antibubbles were used as a new method to encapsulate <i>Lactobacillus casei</i>. Antibubbles consist of one or more liquid droplets within a shell of gas. The antibubbles were prepared from a water-in-oil-in-water (W/O/W) emulsion stabilized by silica particles, whic...
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MDPI AG
2020-09-01
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| Series: | Colloids and Interfaces |
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| Online Access: | https://www.mdpi.com/2504-5377/4/3/40 |
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| author | Vida Mardani Ghahfarokhi Paolo P. Pescarmona Gert-Jan W. Euverink Albert T. Poortinga |
| author_facet | Vida Mardani Ghahfarokhi Paolo P. Pescarmona Gert-Jan W. Euverink Albert T. Poortinga |
| author_sort | Vida Mardani Ghahfarokhi |
| collection | DOAJ |
| description | Pickering-stabilized antibubbles were used as a new method to encapsulate <i>Lactobacillus casei</i>. Antibubbles consist of one or more liquid droplets within a shell of gas. The antibubbles were prepared from a water-in-oil-in-water (W/O/W) emulsion stabilized by silica particles, which was then freeze-dried to remove the water and oil phases, before being subsequently reconstituted in water. Different oil phases and aqueous phase compositions were tested for their effect on the survival of the bacteria. The survival of <i>L. casei</i> after encapsulation using decane was 29.8 ± 2.1% in antibubbles containing 10% (<i>w</i>/<i>v</i>) maltodextrin plus 8% (<i>w</i>/<i>v</i>) sucrose, which is comparable to the survival when bacteria were freeze-dried without being encapsulated. Encapsulation within antibubbles led to a 10 to 30 times higher survival of <i>L. casei</i> at pH 2 in comparison with unencapsulated bacteria. This study shows that probiotics can be encapsulated within a shell of gas through the use of antibubbles and that this protects probiotics against a low pH. |
| first_indexed | 2024-03-10T16:26:15Z |
| format | Article |
| id | doaj.art-3155b8a3ba8c41a69516ed1dc81d0b9f |
| institution | Directory Open Access Journal |
| issn | 2504-5377 |
| language | English |
| last_indexed | 2024-03-10T16:26:15Z |
| publishDate | 2020-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Colloids and Interfaces |
| spelling | doaj.art-3155b8a3ba8c41a69516ed1dc81d0b9f2023-11-20T13:09:52ZengMDPI AGColloids and Interfaces2504-53772020-09-01434010.3390/colloids4030040Encapsulation of <i>Lactobacillus casei</i> (ATCC 393) by Pickering-Stabilized Antibubbles as a New Method to Protect Bacteria against Low pHVida Mardani Ghahfarokhi0Paolo P. Pescarmona1Gert-Jan W. Euverink2Albert T. Poortinga3Chemical Engineering Group, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG Groningen, The NetherlandsChemical Engineering Group, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG Groningen, The NetherlandsProducts and Processes for Biotechnology, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG Groningen, The NetherlandsPolymer Technology, Eindhoven University of Technology, 5612 AP Eindhoven, The NetherlandsPickering-stabilized antibubbles were used as a new method to encapsulate <i>Lactobacillus casei</i>. Antibubbles consist of one or more liquid droplets within a shell of gas. The antibubbles were prepared from a water-in-oil-in-water (W/O/W) emulsion stabilized by silica particles, which was then freeze-dried to remove the water and oil phases, before being subsequently reconstituted in water. Different oil phases and aqueous phase compositions were tested for their effect on the survival of the bacteria. The survival of <i>L. casei</i> after encapsulation using decane was 29.8 ± 2.1% in antibubbles containing 10% (<i>w</i>/<i>v</i>) maltodextrin plus 8% (<i>w</i>/<i>v</i>) sucrose, which is comparable to the survival when bacteria were freeze-dried without being encapsulated. Encapsulation within antibubbles led to a 10 to 30 times higher survival of <i>L. casei</i> at pH 2 in comparison with unencapsulated bacteria. This study shows that probiotics can be encapsulated within a shell of gas through the use of antibubbles and that this protects probiotics against a low pH.https://www.mdpi.com/2504-5377/4/3/40<i>Lactobacillus casei</i>antibubbleencapsulationprobiotics |
| spellingShingle | Vida Mardani Ghahfarokhi Paolo P. Pescarmona Gert-Jan W. Euverink Albert T. Poortinga Encapsulation of <i>Lactobacillus casei</i> (ATCC 393) by Pickering-Stabilized Antibubbles as a New Method to Protect Bacteria against Low pH Colloids and Interfaces <i>Lactobacillus casei</i> antibubble encapsulation probiotics |
| title | Encapsulation of <i>Lactobacillus casei</i> (ATCC 393) by Pickering-Stabilized Antibubbles as a New Method to Protect Bacteria against Low pH |
| title_full | Encapsulation of <i>Lactobacillus casei</i> (ATCC 393) by Pickering-Stabilized Antibubbles as a New Method to Protect Bacteria against Low pH |
| title_fullStr | Encapsulation of <i>Lactobacillus casei</i> (ATCC 393) by Pickering-Stabilized Antibubbles as a New Method to Protect Bacteria against Low pH |
| title_full_unstemmed | Encapsulation of <i>Lactobacillus casei</i> (ATCC 393) by Pickering-Stabilized Antibubbles as a New Method to Protect Bacteria against Low pH |
| title_short | Encapsulation of <i>Lactobacillus casei</i> (ATCC 393) by Pickering-Stabilized Antibubbles as a New Method to Protect Bacteria against Low pH |
| title_sort | encapsulation of i lactobacillus casei i atcc 393 by pickering stabilized antibubbles as a new method to protect bacteria against low ph |
| topic | <i>Lactobacillus casei</i> antibubble encapsulation probiotics |
| url | https://www.mdpi.com/2504-5377/4/3/40 |
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