Abstract

Background: Microencapsulated Pediococcus pentosaceus GS4 (MTCC 12683) with prebiotics and chitosan coating can be used in food functional products, enhancing shelf life and restoring probiotic properties.

Objective: This study aimed to analyze the effects of inulin (I) fructooligosaccharide (FOS) and chitosan coating in microencapsulation of probiotic strain P. pentosaceus GS4 survivability in simulated gastrointestinal (GI) conditions and at different storage conditions.

Methods: To enhance the stable viability of probiotic P. pentosaceus, GS4, inulin, and FOS were separately combined into alginate (Alg) following chitosan (C) coating during the process of microencapsulation. Encapsulation efficiency, morphological characterization, and cell survival of different microbeads were evaluated before and after exposure to simulated GI conditions at different storage conditions.

Results: Alginate-inulin-FOS combined chitosan coated (Alg/I/FOS/C) microbeads showed higher viability than other groups. Chitosan-coated beads had increased diameter (2.52- 2.71 mm) in comparison to uncoated beads (1.98- 2.42 mm). On successive challenges through simulated GI conditions, microencapsulated probiotics demonstrated higher viable cells than control cells (P<0.05). At different storage conditions, stable cell viability occurred at -20°C> 4°C> room temperature.

Conclusion: In conclusion, Alg/I/FOS/C beads stored at -20°C maintained stable probiotic viability and are found to be suitable for food technological applications.

Keywords: Chitosan, FOS, Inulin, Microencapsulation, Pediococcus pentosaceus GS4, Probiotics.