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September 2026 (published: 07.09.2026)
Number 3(69)
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Comparison of the efficiency of extrusion and emulsification methods for double microencapsulation of Weizmannia coagulans MPB-32301 using polysaccharide matrices
Pryakhina Nina A. , Kuznetsova Yuliya P. , Tolkacheva Anna A. , Zvereva Olga V. , Vostrikova Anastasia S. , Korneeva Olga S.
Keywords: food biotechnology; microencapsulation; extrusion method; emulsification method; sodium alginate; bacterial heteropolysaccharide
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Comparison of the efficiency of extrusion and emulsification methods for double microencapsulation of Weizmannia coagulans MPB-32301 using polysaccharide matrices
A comparative study was conducted on two encapsulation methods – extrusion and emulsification – using cellsfrom a previously established W. coagulans culture. The study focused on polysaccharides used to produce the capsules: sodium alginate; an alginate-type bacterial heteropolysaccharide synthesized by Azotobacter chroococcum; and a 1:1 mixture of these polysaccharides. To enhance structural integrity, all types of capsules were coated with a second layer consisting of a chitosan solution. Capsule morphology was examined using an optical microscope; encapsulation efficiency was assessed by plating the capsule contents (using the Koch plate method); and the viability of the encapsulated cells was evaluated by incubating them under simulated gastrointestinal tract (GIT) conditions, followed by plating via the Koch method. It was determined that capsules formed via extrusion were 2.7, 9.6, and 25 times larger than particles produced via emulsification, depending on the matrix type. In terms of encapsulation efficiency, the highest value (0.117 ± 0.002%) was recorded for the ExAl sample. Furthermore, the survival of W. coagulans cells encapsulated in the various types of capsules was evaluated under simulated in vitro gastrointestinal conditions. Bacterial cells encapsulated via the extrusion method demonstrated, overall, a higher survival rate in the harsh environment of the stomach compared to those in emulsion-based capsules: the survival rate was 25.40% for the ExAl group versus 0.52% for the EmAl group (a difference of 24.88 percentage points); 22.44% for the ExGp group versus 0.43% for the EmGp group (a difference of 22.01 percentage points); and 23.63% for the Ex(Al+Gp) group versus 0.46% for the Em(Al+Gp) group (a difference of 23.17 percentage points). Under simulated intestinal conditions, all capsules exhibited targeted release of the encapsulated bacterial cells, as evidenced by active culture growth following a 42-hour incubation period.
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Keywords: food biotechnology; microencapsulation; extrusion method; emulsification method; sodium alginate; bacterial heteropolysaccharide
DOI DOI: 10.17586/2310-1164-2026-19-3-108-116
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License