Encapsulation of probiotics in solid lipid micro particle for improved viability and stability under stressed conditions

Figures & data

Table

Treatment	Description
SLMW	Probiotic coated with whey protein isolate
SLMG	Probiotic coated with Gum Arabic

Table 1. Mean values for encapsulation efficiency, size of SLMP and zeta potential. The values are represented as mean ± SD followed by least significant difference that is expressed in lower case letters.

Treatment	Encapsulation efficiency (%)	Size of SLMP (mm)	Zeta potential (mV)
SLMW	88.22 ± 2.03b	414.13 ± 3.26a	−1.36 ± 0.62a
SLMG	91.79 ± 1.14a	386.28 ± 5.18b	−16.74 ± 1.03b

Note: The results differ significantly columwise and in a row and it is represented by upper and lower case letters.

Figure 1. SEM images of (a) whey protein isolate based solid lipid microcapsules and (b) Gum Arabic based solid lipid microcapsules.

Figure 2. FTIR spectra of L. rhamnosus GG coated in (A) whey protein isolate based SLMP and (B) Gum Arabic based SLMP.

Figure 3. The diffraction profiles (diffractograms) of (a) whey protein isolate based SLMP and (b) Gum Arabic based SLMP.

Table 2. Mean values for simulated gastric conditions (GC) and intestinal conditions (IC). Values are expressed as mean ± SD followed by least significant difference that is expressed in upper and lower case letters.

Treatment	Simulated study conditions	Time interval (minutes)
		0 min	30 min	60 min	90 min	120 min
Free cells	Gastric conditions (GC)	9.98 ± 0.04^Ab	6.13 ± 0.02^Bc	4.03 ± 0.02^Cc	3.78 ± 0.02^Dc	0.12 ± 0.02^Ec
SLMW		9.97 ± 0.02^Ac	9.18 ± 0.04^Ba	7.23 ± 0.01^Cb	6.43 ± 0.01^Db	5.42 ± 0.01^Eb
SLMG		10.01 ± 0.03^Aa	9.14 ± 0.02^Bb	7.99 ± 0.01^Ac	7.49 ± 0.04^Ad	7.32 ± 0.02^Ae
Free cells	Intestinal conditions (IC)	9.99 ± 0.02^Aa	6.03 ± 0.15^Bc	4.11 ± 0.11^Cc	3.48 ± 0.01^Dc	N.D
SLMW		9.97 ± 0.01^Ac	9.21 ± 0.01^Ba	7.07 ± 0.13^Cb	6.35 ± 0.01^Db	5.84 ± 0.01^Eb
SLMG		9.98 ± 0.04^Ab	9.12 ± 0.68^Bb	7.97 ± 0.02^Ca	7.59 ± 0.02^Da	7.56 ± 0.01^Ea

Note: The results differ significantly columwise and in a row and it is represented by upper and lower case letters.

Table 3. Mean values for probiotic viability during in chocolate during storage interval of 30 days (0, 10th, 20th and 30th days). Values are expressed as mean ± SD followed by least significant difference that is expressed in upper and lower case letters.

Chocolate treatment	Probiotic viability (days)
	0 day	10th day	20th day	30th day
ChF	9.98 ± 0.01^Ba	9.02 ± 0.18^Cb	7.33 ± 0.07^Cc	5.82 ± 0.01^Cd
ChW	9.97 ± 0.43^Ca	9.37 ± 0.03^Bb	8.68 ± 0.01^Bc	8.14 ± 0.72^Bd
ChG	9.99 ± 0.06^Aa	9.74 ± 0.15^Ab	9.24 ± 0.08^Ac	8.91 ± 0.01^Ad

Note: The results differ significantly columwise and in a row and it is represented by upper and lower case letters.

Data availability statement

The data has been provided in the form of tables and figures. However, more details will be provided on request basis.