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Encapsulation of Lactobacillus plantarum in W1/O/W2 double emulsions stabilized with the high-intensity ultrasound-treated pea protein and pectin

文献类型： 外文期刊

作者： Zhang, Chao 1 ; Zhang, Yu 1 ; Qiu, Bin 1 ; Liu, Zhenhua 3 ; Gao, Xueyan 4 ; Zhang, Nan 1 ; Liu, Xia 1 ; Qi, Shasha 1 ; Li, Lingfei 2 ; Liu, Wei 1 ;

作者机构： 1.Shandong Acad Agr Sci, Inst Agrofood Sci & Technol, Jinan 250100, Peoples R China

2.Yunnan Agr Univ, Coll Food Sci & Technol, Kunming 650201, Peoples R China

3.Univ Massachusetts, Sch Publ Hlth & Hlth Sci, Dept Nutr, Amherst, MA 01003 USA

4.Shandong First Med Univ & Shandong Acad Med Sci, Med Sci & Technol Innovat Ctr, Jinan 250117, Peoples R China

关键词： W1/O/W2 emulsion; Pea protein; Ultrasound treatment; Lactobacillus plantarum; Pectin; In-vitro simulated gastrointestinal digestion

期刊名称：ULTRASONICS SONOCHEMISTRY （ 影响因子：8.7； 五年影响因子：7.9 ）

ISSN： 1350-4177

年卷期： 2024 年 107 卷

页码：

收录情况： SCI

摘要： This study focuses on developing a water-in-oil-in-water (W1/O/W2) double emulsion system using highintensity ultrasound (HIU)-treated pea protein isolate (HIU-PPI) and pectin to encapsulate Lactobacillus plantarum (L. plantarum). The effects of ultrasound treatment on pea protein isolate (PPI) characteristics such as solubility, particle size, emulsification, surface hydrophobicity, and surface free sulfhydryl group were examined, determining optimal HIU processing conditions was 400 W for 10 min. The developed W1/O/W2 double emulsion system based on HIU-PPI demonstrated effective encapsulation and protection of L. plantarum, especially at the HIU-PPI concentration of 4 %, achieving an encapsulation efficiency of 52.65 %. Incorporating both HIU-PPI and pectin as emulsifiers increased the particle size and significantly enhanced the emulsion's viscosity. The highest bacterial encapsulation efficiency of the emulsion, 59.94 %, was attained at a HIU to pectin concentration ratio of 3:1. These emulsions effectively encapsulate and protect L. plantarum, with the concentration of HIU-PPI being a critical factor in enhancing probiotic survival under simulated gastrointestinal digestion. However, the concurrent utilization of pectin and HIU-PPI as emulsifiers did not provide a notable advantage compared to the exclusive use of HIU-PPI in enhancing probiotic viability during in vitro simulated digestion. This research offers valuable perspectives for the food industry on harnessing environmentally friendly, plantbased proteins as emulsifiers in probiotic delivery systems. It underscores the potential of HIU-modified pea protein and pectin in developing functional food products that promote the health benefits of probiotics.

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