Study of Probiotic Bacteria Encapsulation for Potential Application in Enrichment of Fermented Beverage
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Methods
2.2.1. Microcapsule Preparation
2.2.2. Determination of the Encapsulation Efficiency and Loading Capacity
2.2.3. Determination of the Degree of Swelling
2.2.4. Fourier Transform Infrared Spectroscopy Analysis
2.2.5. Determination of Morphology
2.2.6. Release of Active Agents from the Microcapsules
2.2.7. Modeling the Behavior of Microcapsules with Active Agents in an Imitating Gastrointestinal Tract
3. Results and Discussion
3.1. Encapsulation Efficiency, Loading Capacity and Swelling Degree of Microcapsules
3.2. FTIR Characterization of Microcapsules Encapsulating BB, SE, and Their Combination BB + SE
3.3. Morphological Studies
3.4. Release of Active Agents from Microcapsules
3.5. Behavior of Active Agents Loaded Microcapsules in an Imitating Gastrointestinal Tract
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Encapsulated Active Agent | EE1, % | EE2, % | EE3, % | Average Value | Standard Deviation | Mean Square Deviation |
---|---|---|---|---|---|---|
BB | 80.0 | 89.0 | 80.0 | 83.0 | 5.20 | 4.24 |
SE | 89.6 | 88.09 | 89.0 | 89.2 | 0.38 | 0.31 |
BB + SE | 90.0 | 92.0 | 92.0 | 91.3 | 1.15 | 0.94 |
Encapsulated Active Agent | Sw1, % | Sw2, % | Sw3, % | Average Value | Standard Deviation | Mean Square Deviation |
---|---|---|---|---|---|---|
BB | 76.9 | 80.0 | 80.0 | 79.0 | 1.78 | 1.45 |
SE | 76.9 | 71.4 | 71.4 | 73.3 | 3.18 | 2.59 |
BB + SE | 53.9 | 55.5 | 50.0 | 53.1 | 2.82 | 2.30 |
Section of GIT | pH | k | α |
---|---|---|---|
Stomach | 1–3 | 0.5 ± 0.1 | 0.15 ± 0.0361 |
Small intestine | 6–7 | 0.3 ± 0.1 | 0.1 ± 0.0361 |
Colon intestine | 6–7.5 | 0.4 ± 0.1 | 0.08 ± 0.0361 |
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Madybekova, G.; Turkeyeva, E.; Mutaliyeva, B.; Osmanova, D.; Aidarova, S.; Miller, R.; Sharipova, A.; Issayeva, A. Study of Probiotic Bacteria Encapsulation for Potential Application in Enrichment of Fermented Beverage. Colloids Interfaces 2024, 8, 51. https://doi.org/10.3390/colloids8050051
Madybekova G, Turkeyeva E, Mutaliyeva B, Osmanova D, Aidarova S, Miller R, Sharipova A, Issayeva A. Study of Probiotic Bacteria Encapsulation for Potential Application in Enrichment of Fermented Beverage. Colloids and Interfaces. 2024; 8(5):51. https://doi.org/10.3390/colloids8050051
Chicago/Turabian StyleMadybekova, Galiya, Elmira Turkeyeva, Botagoz Mutaliyeva, Dinara Osmanova, Saule Aidarova, Reinhard Miller, Altynai Sharipova, and Assem Issayeva. 2024. "Study of Probiotic Bacteria Encapsulation for Potential Application in Enrichment of Fermented Beverage" Colloids and Interfaces 8, no. 5: 51. https://doi.org/10.3390/colloids8050051