Encapsulation of Lactobacillus plantarum in W1/O/W2 double emulsions stabilized with the high-intensity ultrasound-treated pea protein and pectin,Ultrasonics Sonochemistry

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Encapsulation of Lactobacillus plantarum in W1/O/W2 double emulsions stabilized with the high-intensity ultrasound-treated pea protein and pectin
Ultrasonics Sonochemistry ( IF 8.7 ) Pub Date : 2024-05-31 , DOI: 10.1016/j.ultsonch.2024.106936
Chao Zhang ₁ , Yu Zhang ₂ , Bin Qiu ₂ , Zhenhua Liu ₃ , Xueyan Gao ₄ , Nan Zhang ₁ , Xia Liu ₂ , Shasha Qi ₂ , Lingfei Li ₅ , Wei Liu ₂

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This study focuses on developing a water-in-oil-in-water (W/O/W) double emulsion system using high-intensity ultrasound (HIU)-treated pea protein isolate (HIU-PPI) and pectin to encapsulate (). The effects of ultrasound treatment on pea protein isolate (PPI) characteristics such as solubility, particle size, emulsification, surface hydrophobicity, and surface free sulfhydryl group were examined, determining optimal HIU processing conditions was 400 W for 10 min. The developed W/O/W double emulsion system based on HIU-PPI demonstrated effective encapsulation and protection of , especially at the HIU-PPI concentration of 4 %, achieving an encapsulation efficiency of 52.65 %. Incorporating both HIU-PPI and pectin as emulsifiers increased the particle size and significantly enhanced the emulsion’s viscosity. The highest bacterial encapsulation efficiency of the emulsion, 59.94 %, was attained at a HIU to pectin concentration ratio of 3:1. These emulsions effectively encapsulate and protect , with the concentration of HIU-PPI being a critical factor in enhancing probiotic survival under simulated gastrointestinal digestion. However, the concurrent utilization of pectin and HIU-PPI as emulsifiers did not provide a notable advantage compared to the exclusive use of HIU-PPI in enhancing probiotic viability during simulated digestion. This research offers valuable perspectives for the food industry on harnessing environmentally friendly, plant-based proteins as emulsifiers in probiotic delivery systems. It underscores the potential of HIU-modified pea protein and pectin in developing functional food products that promote the health benefits of probiotics.

中文翻译：

用高强度超声波处理的豌豆蛋白和果胶稳定的 W1/O/W2 双重乳液中封装植物乳杆菌

本研究重点开发一种使用高强度超声 (HIU) 处理的豌豆分离蛋白 (HIU-PPI) 和果胶进行封装的水包油包水 (W/O/W) 双乳液系统。研究了超声处理对豌豆分离蛋白 (PPI) 特性（如溶解度、粒径、乳化性、表面疏水性和表面游离巯基）的影响，确定最佳 HIU 处理条件为 400 W，持续 10 分钟。开发的基于HIU-PPI的W/O/W双乳液体系表现出有效的包封和保护，特别是在HIU-PPI浓度为4%时，包封率达到52.65%。加入 HIU-PPI 和果胶作为乳化剂可增加颗粒尺寸并显着提高乳液的粘度。当 HIU 与果胶浓度比为 3:1 时，乳液的细菌包封率最高，为 59.94%。这些乳液有效地封装和保护，其中 HIU-PPI 的浓度是增强益生菌在模拟胃肠消化下存活的关键因素。然而，与单独使用 HIU-PPI 相比，同时使用果胶和 HIU-PPI 作为乳化剂在增强模拟消化过程中益生菌活力方面并没有提供显着的优势。这项研究为食品行业利用环保的植物蛋白作为益生菌输送系统中的乳化剂提供了宝贵的视角。它强调了 HIU 修饰豌豆蛋白和果胶在开发促进益生菌健康益处的功能性食品方面的潜力。

更新日期：2024-05-31

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