Development of Whey Protein Concentrate-Pectin-Alginate Based Delivery System to Improve Survival of B. longum BL-05 in Simulated Gastrointestinal Conditions

Bifidobacterium longum BL-05 encapsulated beads were developed by using whey protein concentrate (WPC) and pectin (PE) as encapsulating material through extrusion/ionic gelation technique with the objective to improve survival of probiotics in harsh gastrointestinal conditions. B. longum BL-05 was grown in MRS (de man rogosa and sharpe) broth, centrifuged and mixed with polymeric gel solution. Bead formulations E-4 (2.5% WPC + 1.5% PE) and E-5 (2% PE) showed the highest value for encapsulation efficiency, size, and textural properties (hardness, cohesiveness, springiness) due to increasing PE concentration. The survivability and viability of free and encapsulated B. longum BL-05 was assessed through their resistance to simulated gastric juice (SGJ), tolerance to bile salt, release profile in simulated intestinal fluid (SIF), and storage stability during 28days at 4 degrees C. The microencapsulation provided protection to B. longum BL-05 and encapsulated cells were exhibited significant (p<0.05) resistance to SGJ and SIF as compared to free cells. Bead formulations E-3 (5.0% WPC + 1.0% PE) and E-4 (2.5% WPC + 1.5% PE) exhibited more resistance to SGJ (at pH 2 for 2h) and at 2% bile salt solution but comparatively slow release as compared to other bead formulations. Free cells lost their viability when stored at 4 degrees C after 28days but microencapsulated cells demonstrated promising results during storage and viable cell count was >10(7)CFU/g. This study revealed that extrusion using WPC and PE as encapsulating material could be considered as one of the novel technologies for protection and effective delivery of probiotics.