A novel multi-layered microcapsule with lactobacillus plantarum as model probiotics was fabricated using a one-step electrospraying method, which was composed of the core layer (sodium alginate/probiotics/fish oil), the shell layer (sodium alginate/pectin) and the outermost layer (soybean protein isolate coating). Scanning electron microscopy proved that probiotics were encapsulated in the microcapsule and the microcapsule was spherical with smooth surface. The addition of trace fish oil into the microcapsule can not only significantly improve the encapsulation efficiency of probiotics, but also enhance the viability of probiotics when exposure to simulated gastrointestinal (GI) conditions. The survival rate of probiotics in the microcapsule containing fish oil and L. plantarum (SPI–O-L-P) was up to 92.53 ± 0.33% after passing through simulated GI tract. Compared with L. plantarum containing microcapsules, the viability of probiotics in the SPI-O-L-P was significantly enhanced under environmental stresses (heat treatment, storage and freeze-drying). In conclusion, this multi-layered microcapsule system containing trace fish oil presents a great potential in probiotic encapsulation, which is effective to improve the resistant ability of probiotics to adverse conditions.

采用一步电喷雾法制备了以植物乳杆菌为模型益生菌的新型多层微胶囊，该胶囊由核心层（藻酸钠/益生菌/鱼油），壳层（藻酸钠/果胶）和壳层组成。最外层（大豆分离蛋白涂层）。扫描电子显微镜证实益生菌被包裹在微胶囊中，微胶囊呈球形，表面光滑。将微量鱼油添加到微胶囊中，不仅可以显着提高益生菌的封装效率，而且还可以在暴露于模拟胃肠道（GI）条件下增强益生菌的生存能力。益生菌在含有鱼油和植物乳杆菌的微胶囊中的存活率通过模拟胃肠道后（SPI-OLP）高达92.53±0.33％。与含有植物乳杆菌的微胶囊相比，SPI-OLP中益生菌的生存力在环境压力（热处理，储存和冷冻干燥）下显着提高。总之，这种含有微量鱼油的多层微胶囊系统在益生菌包封方面具有巨大潜力，可有效提高益生菌对不利条件的抵抗能力。