Effect of protein-based nanoencapsulation on viability of probiotic bacteria under hostile conditions

Figures & data

Table 1. Encapsulation efficiency, capsule size, and zeta potential of whey and zein nanoparticles.

	Probiotic loaded capsule Size	Zeta Potential	Encapsulation Efficiency (%)
EWNp	3.75 ± 0.02b µm	−30 ± 0.01a mV	96%
EZNp	3.91 ± 0.01a µm	−4.6 ± 0.01b mV	87%

EWNp = Whey nano encapsulated probiotics: EZNp = Zein nano encapsulated probiotics. The results are represented as mean ± standard deviation. The results differ from each other significantly and LSD is applied on applied on it.

Figure 1. SEM images for probiotic-loaded protein nanoparticles; (a) SEM image of probiotic-loaded whey nanoparticles from 1 µm scale; (b) SEM image of probiotic-loaded zein nanoparticles from 1 µm scale.

Figure 2. The Fourier Transform Infrared spectroscopy (FTIR) spectra of (a) whey protein Isolate (WPI) and (b) zein capsules loaded with probiotics.

Figure 3. Viability of free and nano encapsulated probiotics (log CFU/g) under simulated gastric conditions (SGC) during storage interval. Each bar represents the mean value for probiotic viability. Fp (Free probiotics), EWNp (encapsulated probiotic with Whey Protein Isolate), and EZNp (encapsulated probiotics with zein protein).

Figure 4. Viability of free and nano-encapsulated probiotics (log CFU/g) under simulated gastric conditions (SIC) during storage interval. Each bar represents the mean value for probiotic viability. Fp (Free probiotics), EWNp (encapsulated probiotic with Whey Protein Isolate), and EZNp (encapsulated probiotics with zein protein).

Figure 5. Effect of free and nano-encapsulated probiotics on the viability of probiotics in different yogurt treatments. Each bar represents the mean value for probiotic viability. Y1 (control yogurt sample with no or without probiotics), Y2 (yogurt treatment with added probiotic capsules having whey protein isolate wall material), and Y3 (yogurt treatment with added probiotic capsules having Zein protein wall material).

Figure 6. Effect of free and nano-encapsulated probiotics on the viability of probiotics in different yogurt treatments. Each bar represents the mean value for probiotic viability. Y1 (control yogurt sample with no or without pro-biotics), Y2 (yogurt treatment with added probiotic capsules having whey protein isolate wall material), and Y3 (yogurt treatment with added probiotic capsules having Zein protein wall material).

Figure 7. Effect of free and nano-encapsulated probiotics on different sensory parameters of yogurt treatments. Y1 (control yogurt sample with no or without probiotics), Y2 (yogurt treatment with added probiotic capsules having whey protein isolate wall material), and Y3 (yogurt treatment with added probiotic capsules having Zein protein wall material).