doi: 10.17113/ftb.55.02.17.4991 

Lactobacillus casei Encapsulated in Soy Protein Isolate and Alginate Microparticles Prepared by Spray Drying

Jasmina Hadzieva¹, Kristina Mladenovska¹*, Maja Simonoska Crcarevska¹, Marija Glavaš Dodov¹, Simona Dimchevska¹, Nikola Geškovski¹, Anita Grozdanov², Emil Popovski³, Gjorgji Petruševski⁴, Marina Chachorovska⁴, Tanja Petreska Ivanovska¹, Lidija Petruševska-Tozi¹, Sonja Ugarkovic⁴ and Katerina Goracinova¹

¹Faculty of Pharmacy, University ‘Ss Cyril and Methodius’, Mother Theresa 47, MK-1000 Skopje, Republic of Macedonia
²Faculty of Technology and Metallurgy, University ‘Ss Cyril and Methodius’, Ruđer Bošković 26, MK-1000 Skopje, Republic of Macedonia
³Institute of Chemistry, Faculty of Natural Sciences and Mathematics, University ‘Ss. Cyril and Methodius’, Arhimedova 5, MK-1000 Skopje, Republic of Macedonia
⁴Research and Development Unit, Alkaloid AD Skopje, Aleksandar Makedonski 12, MK-1000 Skopje, Republic of Macedonia

Article history:
Received September 16, 2016
Accepted February 8, 2017

Key words:
Lactobacillus casei 01, alginate, soy protein isolate, microparticles, spray drying, formulation optimisation

Summary:
This article presents a novel formulation for preparation of Lactobacillus casei 01 encapsulated in soy protein isolate and alginate microparticles using spray drying method. A response surface methodology was used to optimise the formulation and the central composite face-centered design was applied to study the effects of critical material attributes and process parameters on viability of the probiotic after microencapsulation and in simulated gastrointestinal conditions. Spherical microparticles were produced in high yield (64 %), narrow size distribution (d₅₀=9.7 µm, span=0.47) and favourable mucoadhesive properties, with viability of the probiotic of 11.67, 10.05, 9.47 and 9.20 log CFU/g after microencapsulation, 3 h in simulated gastric and intestinal conditions and four-month cold storage, respectively. Fourier-transform infrared spectroscopy confirmed the probiotic stability after microencapsulation, while differential scanning calorimetry and thermogravimetry pointed to high thermal stability of the soy protein isolate-alginate microparticles with encapsulated probiotic. These favourable properties of the probiotic microparticles make them suitable for incorporation into functional food or pharmaceutical products.

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