(P09-013-24) Encapsulation of L. plantarum With Agave Fructans, Flaxseed Oil, and a Curcumin Emulsion: Evaluation Under Gastrointestinal In Vitro Conditions and Food Applications

Objectives: Evaluate the impact of the encapsulation of Lactobacillus plantarum with agave fructans, flaxseed oil and a curcumin emulsion on the probiotic protection from gastrointestinal in vitro conditions and shelf life in foods.

Methods: Flaxseed oil (30%) and curcumin (1 mg/mL) was emulsified with arabic gum (15%). The pearls were produced by extrusion gelation process with 3% low-methoxyl-amidated pectin, 0.5% sodium alginate, L. plantarum (9 log/g), agave fructans (20%) and emulsion (10%).  A two-phase in vitro gastrointestinal system was used to evaluate encapsulated and free probiotics, the stomach phase (pH 3 and 3 g/L of porcine pepsin for 2 h), and the intestinal phase (pH 7, 1 g/L of pancreatin and 4.5 g/L bile extract for 6 h). The formulation was incorporated into ice cream, juice or yogurt and the probiotic viability was evaluated after 1 and 2 weeks of storage.

Results: The pearls had 88.13% encapsulation efficiency, 3.38 mm of diameter, 0.72 sphericity and 2.59 N of firmness. 30 g of pearls contain 6 g of AF, 448 mg of omega-3 (flaxseed oil), 0.32 mg of curcumin and 9.4 log of L. plantarum.

The viability of free L. plantarum in gastrointestinal conditions resulted in a loss of 3.903 log. On the contrary, the viability of L. plantarum encapsulated was protected effectively with an increase of 0.019 ± 0.029 log (1.46 million) after gastrointestinal phases.

The pearls added to ice cream (pH 4.8, -20 º C) and yogurt (pH 4.1, 4 º C) resulted in a protection of the probiotics with no loss of viability during 14 days. Otherwise, after 14 days of storage in the juice (pH 3.5, 4 º C) the viability of L. plantarum decreased 0.139 log, due to lower pH.

Conclusions: The addition of agave fructans and emulsion helped to fill the pores, which, during the gastric phase, prevents greater ionic exchange inside the pearl, promoting the survival of the probiotics. The addition of agave fructans allowed the increased of L. plantarum in the pH of the intestinal phase. Also, this formulation preserved the probiotic viability when added to yogurt and ice cream during 14 days of storage due to the suitable pH for probiotics. The formulation could improve consumer health by incorporating different active compounds in a single formulation. In addition, it allows to properly reach the recommended probiotic doses.

Funding Sources: Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C.