Electric field charge polarity triggers the organization and promotes the stability of electrosprayed probiotic cells

Panagiota Dima, Peter Reimer Stubbe, Ana C. Mendes*, Ioannis S. Chronakis*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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Abstract

The encapsulation and organization of Bifidobacterium animalis subsp. lactis (BIFIDO) probiotic cells within maltodextrin microcapsules using electrospray processing was investigated. By choosing an appropriate polarity of the DC electric field, the surface charged probiotic cells were localized either in the core or towards the surface of the capsule, as visualized using confocal microscopy. Negatively charged probiotic cells encapsulated using a negative polarity on the electrospraying nozzle, were ‘organized’ mostly in the core of the microcapsules. The organization of the cells affected the evaporation of the solvent (water) and subsequently the glass transition temperature (Tg) of the electrosprayed microcapsules. Moreover, the viability of the encapsulated cells was significantly improved for up to 2 weeks of storage at 25 °C and 35% RH when the cells were located at the core of the microcapsules compared to case where the probiotics were distributed towards the surface. Overall, this study presents a novel organization process that promotes the stability of the probiotic cells.
Original languageEnglish
Article number108549
JournalFood Hydrocolloids
Volume139
Number of pages9
ISSN0268-005X
DOIs
Publication statusPublished - 2023

Bibliographical note

The authors gratefully acknowledge the support provided by the Innovation Fund Denmark (PROBIO project - 7076-00053B). Furthermore, the authors also thank to Chr.Hansen A/S for valuable discussions. The authors also thank to FOODHAY (Food and Health Open Innovation Laboratory, Danish Roadmap for Research Infrastructure) for the FT-IR equipment at DTU National Food Institute.

Keywords

  • Electrohydrodynamics
  • Probiotics
  • Micro-encapsulation
  • Maltodextrin
  • Cell viability

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