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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
In this study, we compared two encapsulation methods — extrusion and emulsification — for cells of a previously obtained W. coagulans culture. The following polysaccharides, used to make capsules, were studied: sodium alginate; alginate-type bacterial heteropolysaccharide synthesized by Azotobacter chroococcum bacteria; and a 1:1 mixture of the above-mentioned polysaccharides. To enhance durability, all types of capsules were coated with a second layer — a chitosan solution. Capsule morphology was determined using optical microscope; encapsulation efficiency was studied using the Koch capsule seeding method; the viability of encapsulated cells was studied by incubation under simulated gastrointestinal tract (GIT) conditions and subsequent seeding according to Koch. It was determined that capsules formed by the extrusion method were 4–5 times larger in size than particles obtained by the emulsification method. When assessing encapsulation efficiency, the maximum value (82.2±0.98%) was recorded for the ExAl sample. Overall, extrusion capsules demonstrated encapsulation efficiency 7% higher than that of capsules obtained by the emulsion method. The survival of W. coagulans cells encapsulated in different types of capsules was assessed under simulated in vitro gastrointestinal conditions. Bacterial cells enclosed in capsules produced by the extrusion method generally showed a higher survival rate in the aggressive environment of the stomach compared to emulsion capsules: for ExAl capsules, the survival rate was 27% higher compared to EmAl capsules; for ExGp capsules, the survival rate was 37% higher compared to EmGp capsules; and for Ex(Al+Gp) capsules, the survival rate was 35% higher compared to Em(Al+Gp) capsules. Under simulated intestinal conditions, all capsules showed a targeted release of the bacterial cells contained within them, as evidenced by active culture growth after a 42-hour incubation period.
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