摘要
Coffee mucilage(CM),a by-product of grain-processing,offers a sustainable and innovative alternative as a wall material for food-grade microencapsulation.Its potential in probiotic delivery remains underexplored,especially in combination with established carriers such as inulin(INU).This study aimed to develop microcapsules containing Saccharomyces boulardii CNCM I-745 using spray drying(SD),employing CM,INU,and a CM/INU blend as wall materials.Three formulations—SD-CM,SD-INU,and SD-CM/INU—were produced and assessed for encapsulation yield(EY);structural properties(Fourier transform infrared spectroscopy(FTIR)and Zeta(ζ)potential),morphological properties(scanning electron microscopy(SEM),particle size(PS)distribution,and polydispersity index(PI))and thermal properties(differential scanning calorimetry and thermogravimetric analysis(DSC/TGA))as well as and bioactive attributes(total phenolic content(TPC)expressed as milligrams of gallic acid equivalents per gram of sample(mg GAE/g)and antioxidant activity).FTIR analysis confirmed encapsulation through hydrogen bonding between probiotic amide groups and polysaccharide hydroxyl groups.SEM revealed that SD-INU microcapsules exhibited smooth,spherical surfaces with minimal agglomeration,whereas SD-CM and SD-CM/INU showed irregular morphologies.Mean PS were 2.75±0.92μm(SD-CM),2.27±0.67μm(SD-INU),and 2.51±0.99μm(SD-CM/INU),with PI indicating greater homogeneity in SD-INU.SDINU also demonstrated superior colloidal stability(-10.65±1.07 mV)compared to SD-CM(-9.39±0.11 mV).Notably,SD-CM/INU microcapsules exhibited the highest thermal stability(glass transition temperature,Tg=69.56℃).SD-CM retained the highest TPC of 1.236±0.037(mg GAE/g)and antioxidant activity(69.30±6.62%inhibiton of 2,2-diphenyl-1-picrylhydrazyl radical(DPPH^(•))),attributed to CM-derived bioactive compounds.Overall,CM and INU-based wall materials—particularly in combination—show promise for the development of thermally stable,bioactive-rich microcapsules of Saccharomyces boulardii,with potential applications in functional food systems.
基金
supported by FONDO NACIONAL DE FINANCIA-MIENTO PARA LA CIENCIA,LA TECNOLOGIA Y LA INNOVACIÓN FRANCISCO JOSE DE CALDAS[PROYECTO 109065].
