Diversified modification strategies for sodium alginate-based probiotic-embedded gels and their potential for food applications

Kaili Wang^¹, Wenjia Zhou^¹, Jianing Zhai^¹, Peng Du^¹, Libo Liu^¹, Shuang Li^², Aili Li^{¹^,³}

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1Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China

2Beidahuang Wandashan Dairy Co., Ltd., Harbin 150030, China

3Heilongjiang Green Food Research Institute, Harbin 150030, China

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Abstract

Sodium alginate (SA), due to its unique biodegradability and gel-forming properties, is used as an excellent wall material. It can achieve targeted delivery of probiotics into the body for the purpose of improving human microecology. However, SA hydrogels alone tend to have weak mechanical properties and are susceptible to external environmental attack, making it difficult to adequately protect the probiotic core. In order to overcome this bottleneck, in recent years, there have been literature reports on the modification of SA-based hydrogels based on physical, chemical, and synergistic modification of both. And other novel wall materials were introduced to be blended with SA to form a composite wall material with a denser structure and superior performance, which enhances the resistance and storage period stability of probiotics. Based on this, this paper outlines the structural properties and advantages and disadvantages of SA, and systematically summarises the effects and differences of different modification methods on the performances of SA-based microcapsules. It also meticulously combs out the wide application of SA-based probiotic microcapsules in the field of food, showing its great potential in improving food quality and promoting health. Finally, this paper objectively points out the problems and challenges facing the current research on SA-based microencapsulation delivery system. It provides new perspectives and strategies for the upgrading of the wall material of SA-based microencapsulation and the improvement of the efficiency of the probiotic delivery system.

Keywords

sodium alginate probiotics microencapsulation modification application

References

[1]

M. Meenu, S. Kaur, M. Kaur, et al., The golden era of fruit juices-based probiotic beverages: recent advancements and future possibilities, Process Biochem. 142 (2024) 113–135. https://doi.org/10.1016/j.procbio.2024.04.001.

Coating materials	Probiotics	Preparation method	Experimental condition	Bacterial count change	Reference
SA, citric pectin	Lactiplantibacillus plantarum BL011	Electrospray	Gastrointestinal tract simulation for 120 min	Decrease of less than 1 (lg (CFU/mL))	[23]
SA, citric pectin	Lactiplantibacillus plantarum BL011	Electrospray	Storage at 4 °C for 21 d	Viable bacteria count was 9 (lg (CFU/mL))	[23]
SA, arabic gum	L. plantarum, Lactococcus lactis	Extrusion	Simulated gastric juice for 4 h	Survival rate of 95.53%	[24]
SA, hydroxypropyl Ganoderma lucidum polysaccharide, sporopollenin exine capsules	L. plantarum	Vacuum loading technique	Lyophilization	Decrease of less than 1 (lg (CFU/mL))	[27]
	L. plantarum	Vacuum loading technique	Storage at 4 °C for 90 d	Decrease of less than 1 (lg (CFU/mL))	[27]
SA, canola oil-tween-80	L. acidophilus LA-5, B. animalis BB-12	Syringe emulsification	Storage at 4 °C for 30 d	Viable bacteria count greater than 6 (lg (CFU/g))	[31]
SA, canola oil-tween-80	L. acidophilus LA-5, B. animalis BB-12	Syringe emulsification	Gastrointestinal tract simulation for 270 min	Capsules are resistant to the environment	[31]
SA, sunflower seed oil-tween-80, probiotic mannitol, sea buckthorn pomace extract	L. plantarum F1	Syringe emulsification	Storage at 37 °C for 42 d	Survival rate of 80.99%	[29]
	L. plantarum F1	Syringe emulsification	Gastrointestinal tract simulation for 120 min	Decrease of less than 1 (lg (CFU/mL))	[29]
SA, span-80-paraffin oil, calcium carbonate	Saccharomyces boulardii, Enterococcus faecium	Syringe emulsification	Gastrointestinal tract simulation for 180 min	Survival rate increased by 55.92%	[32]

Coating materials	Probiotic	Preparation method	Experimental condition	Bacterial count change	Reference
Chitosan hydrochloride salt, SA	Bacillus licheniformis	Pore polymerization	Gastrointestinal tract simulation for 8 h	Survival greater than 6 (lg (CFU/mL))	[33]
SA, chitosan	L. plantarum	Syringe extrusion	Simulated gastric juice for 3 h followed by simulated intestinal juice for 8 h	Release rate of about 80%	[34]
SA, chitosan	Yeast	Syringe extrusion	Simulated gastric juice for 3 h followed by simulated intestinal juice for 4 h	Survival rate of 71%	[35]
SA, chitosan	Yeast	Syringe extrusion	Storage at 4 °C for 30 d	Survival rate of 95%	[35]
Fish gelatin, SA	B. longum	Syringe extrusion	Simulated gastric juice for 2 h	Survival rate increased by 15%	[36]
Fish gelatin, SA	B. longum	Syringe extrusion	Water bath at 60 °C for 30 min	Increase of about 2 (lg (CFU/mL))	[36]
SA, gelatin, oligofructose	L. acidophilus	Syringe extrusion	Yogurt at 4 °C for 28 d	Viable bacteria count of 4.25 (lg (CFU/g))	[37]
SA, gelatin, oligofructose	L. acidophilus	Syringe extrusion	Simulated gastric juice for 2 h	Decrease of less than 2 (lg (CFU/mL))	[37]