Effect of Xanthan–Chitosan Microencapsulation on the Survival of Lactobacillus acidophilus in Simulated Gastrointestinal Fluid and Dairy Beverage

Abstract

Lactobacillus acidophilus was encapsulated in xanthan⁻chitosan (XC) and xanthan⁻chitosan⁻xanthan (XCX) polyelectrolyte complex (PEC) gels by extrusion method. The obtained capsules were characterized by X-ray diffraction and FTIR spectroscopy. The effects of microencapsulation on the changes in survival and release behavior of the Lactobacillus acidophilus during exposure to simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) were studied. Encapsulated Lactobacillus acidophilus exhibited a significantly higher resistance to SGF and SIF than non-encapsulated samples. In addition, the viability of free and immobilized cells of Lactobacillus acidophilus incorporated into dairy beverages was assessed for 21 days both at room temperature and in refrigerated storage. The results indicated that xanthan⁻chitosan⁻xanthan (XCX) and xanthan⁻chitosan (XC) significantly (p < 0.05) improved the cell survival of Lactobacillus acidophilus in yogurt during 21 days of storage at 4 and 25 °C, when compared to free cells.

Keywords: Lactobacillus acidophilus; bile salt; encapsulation; gastrointestinal fluid; storage stability; xanthan–chitosan.