Effect of three-stage encapsulation on survival of emulsified Bifidobacterium animalis subsp. Lactis during processing, storage and simulated gastrointestinal tests

Abstract A symbiotic based on B. animalis with agave fructans was successfully encapsulated within the double emulsion. In the first stage, B. animalis was emulsified using agave fructan enriched with high degree of polymerization (AFHDP), and canola oil; subsequently, it was coacervated using sodium alginate. Finally, the coacervates were dry using three different methods: lyophilization, spray dryer and convective drying by stove. The coacervates showed a uniform morphology and particle size distribution before the drying process. The capsules obtained by emulsification-coacervation and drying, exhibited significantly different physicochemical and thermal properties, with different survival rates during processing, storage and during simulated gastrointestinal conditions. The microorganisms encapsulated using stove drying exhibited greater encapsulation efficiency (96.24%) and survival during passage through the gastrointestinal tract (9.3 log CFU/g), while those obtained by spray drying and lyophilization had greater viability during storage at room temperature. This study demonstrates that the drying method influences the different properties and levels of protection of emulsified microorganisms encapsulated by coacervation, so that this should be considered in the production of encapsulated probiotics and their addition in a food product.