Pectin-iron capsules: Novel system to stabilise and deliver lactic acid bacteria

GÓMEZ-ZAVAGLIA, ANDREA; GHIBAUDO, FLORENCIA; GERBINO, ESTEBAN; GERBINO, ESTEBAN; CAMPO DALL' ORTO, VIVIANA; CAMPO DALL' ORTO, VIVIANA; GÓMEZ-ZAVAGLIA, ANDREA; GHIBAUDO, FLORENCIA

Journal of Functional Foods

ELSEVIER

Lugar: Amsterdam; Año: 2017 vol. 39 p. 299 - 305

1756-4646

The delivery of probiotics has been a challenge because microorganisms must overcome harmful environmentsboth at a technological and at a physiological level. Encapsulation is one of the strategies to protect microorganismsagainst both problems. This work aimed at encapsulating probiotic Lactobacillus plantarum CIDCA83114 in pectin-iron beads obtained by ionotropic gelation, enabling bacteria safe delivery and providing asource of iron and fibre.Microorganisms in the stationary phase were suspended in a 4% w/v pectin solution at pH 5, and the suspension,dripped into a 150mM FeSO4 solution. The beads were freeze-dried and stored for 60 days at 4 °C. Themorphology of the beads was observed by scanning electron microscopy. Bacterial culturability was determinedafter freeze-drying, and after the exposure to simulated saliva, gastric and intestinal conditions. The iron andpectin releases were also investigated in the same digestive conditions.Microorganisms were fully entrapped in smooth and spherical pectin-iron beads of ca. 1?2mm diameter.Bacterial culturability did not decrease during storage. Encapsulation protected microorganisms against simulateddigestive conditions, also enabling the complete release of iron and pectins in the gut.The results obtained support the safe delivery of both probiotic bacteria and iron to the gut. As iron deficiencystill continuous to be a worldwide problem, using iron-pectin beads could be an adequate strategy to functionalisefood products, contributing to attain the recommended iron intake.