Layer-by-layer Assembly of Zein Nanoparticles and Gum Arabic to Construct Microcapsules and Controlled Release Properties
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Abstract:
In order to improve the heat resistance of Lactobacillus rhamnosus and its stability during the digestion process. This study is based on layer-by-layer (LbL) assembly technology, four groups of microcapsules with different numbers of layers were prepared using Zein nanoparticles (ZNP) and Gum Arabic (GA) as embedding materials, the microcapsules with different layers were named as single layer (ZNP/GA)1, double layer (ZNP/GA)2, three layer (ZNP/GA)3 and four layer (ZNP/GA)4. The microencapsulation structure, encapsulation rate and gastrointestinal tolerance were analyzed by one-way experiments, scanning electron microscopy, in vitro simulated digestion and other assays. The results showed that the optimal conditions for microencapsulation were corn alcohol soluble protein concentration of 2 mg/mL, gum arabic concentration of 2 mg/mL, pH equal to 4. Under this condition, the embedding rate of the four groups of microcapsules was as follows: (ZNP/GA)1 > (ZNP/GA)2 > (ZNP/GA)3 > (ZNP/GA)4, and the number of viable bacteria in (ZNP/GA)1 group was 9.53 lg CFU/mL, the lowest embedding rate group still reached 9.18 lg CFU/mL. After simulated gastrointestinal digestion for 6 h in vitro, the microcapsule with two layers of encapsulation had the best protection performance, and the number of live bacteria in the microcapsule was 8.34 lg CFU/mL. In conclusion, it is fully demonstrated that the two-layer (ZNP/GA)2 microcapsules prepared by layer encapsulation technique are well encapsulated, the gastrointestinal tolerance of Lactobacillus rhamnosus was also improved, and the three-layer (ZNP/GA)3 microcapsules have a better tolerance to heat treatment. This experiment provides a certain reference value for the follow-up study of protein-polysaccharide-embedded probiotics.
