Encapsulation of Probiotic Microorganisms in Food-Grade Hydrogel Microbeads for Improving Long-Term Storage and Oral Delivery

Yeung, Timothy W

Publication:
Encapsulation of Probiotic Microorganisms in Food-Grade Hydrogel Microbeads for Improving Long-Term Storage and Oral Delivery

dc.contributor.advisor	David A Sela
dc.contributor.advisor	David Julian McClements
dc.contributor.advisor	Lynne A McLandsborough
dc.contributor.author	Yeung, Timothy W
dc.contributor.department	University of Massachusetts Amherst
dc.contributor.department	Food Science
dc.date	2024-03-28T19:55:30.000
dc.date.accessioned	2024-04-26T18:20:44Z
dc.date.available	2024-04-26T18:20:44Z
dc.date.submitted	September
dc.date.submitted	2016
dc.description.abstract	Probiotics die over time during processing, storage and digestion, resulting in reduced health benefits to the consumer. Microencapsulation of microorganisms is an effective way to improve probiotic viability by restricting cell exposure to extreme conditions through the gastrointestinal tract until release in the colon. In this work, appearance and survival of encapsulated probiotic species from two genera was explored. Lactococcus lactis and Bifidobacterium longum were suspended in calcium alginate microbeads by spraying droplets of alginate-probiotic mixture into calcium chloride solution. This produced uniformly shaped transparent microbeads with high encapsulation yield. Encapsulating Lactococcus lactis extended viability during dry room temperature storage. Encapsulating Bifidobacterium longum revealed high variation between eight different strains from subspecies longum and infantis. Coating alginate particles with chitosan did not improve viability and, viability of free and encapsulated bifidobacteria decreased when exposed to simulated gastric and intestinal conditions. Data from these studies suggest microencapsulating probiotic cells is an invaluable process to extending cell viability. Future research should optimize current formulations to improve encapsulation yield and cell survival during processing, storage, and gastrointestinal transit.
dc.description.degree	Master of Science (M.S.)
dc.identifier.doi	https://doi.org/10.7275/9052627
dc.identifier.orcid	N/A
dc.identifier.uri	https://hdl.handle.net/20.500.14394/33475
dc.relation.url	https://scholarworks.umass.edu/cgi/viewcontent.cgi?article=1469&context=masters_theses_2&unstamped=1
dc.source.status	published
dc.subject	Food Microbiology
dc.title	Encapsulation of Probiotic Microorganisms in Food-Grade Hydrogel Microbeads for Improving Long-Term Storage and Oral Delivery
dc.type	openaccess
dc.type	article
dc.type	thesis
digcom.contributor.author	isAuthorOfPublication\|email:twyeung@umass.edu\|institution:University of Massachusetts Amherst\|Yeung, Timothy W
digcom.identifier	masters_theses_2/459
digcom.identifier.contextkey	9052627
digcom.identifier.submissionpath	masters_theses_2/459
dspace.entity.type	Publication