Development of a shelf-stable, gel-based delivery system for probiotics by encapsulation, 3D printing, and freeze-drying
Is Version Of
Food Science and Human NutritionIndustrial and Manufacturing Systems Engineering
A novel integrated manufacturing approach of encapsulation, extrusion-based 3D printing, and freeze-drying was applied to develop a shelf-stable, convenient product that maintained the viability of probiotics. The two selected strains of probiotic organisms, including Bifidobacterium lactis and Lactobacillus acidophilus, were encapsulated at 109–1010 CFU/g within 3, 5, and 7 g/100 g alginate-gelatin (A/G) hydrogels in different A/G ratios (1/2, 1/1, and 2/1). The B. lactis cell viability exceeded 109 CFU/g after 3D printing, with less than 1 log reduction throughout the integrated manufacturing process. The viability of B. lactis was maintained at a level larger than 6 log CFU/g upon 8 weeks of storage at room temperature. While L. acidophilus showed lower viability, with 106 CFU/g after printing, and up to 2.5 log reduction by the end of the integrated manufacturing processes. After freeze-drying, the 3D-printed products changed from a semi-solid to a solid-like state, confirmed by increased hardness and decreased water activity. This study demonstrated that an integrated manufacturing consisting of encapsulation, 3D printing, and freeze-drying has the potential to produce a shelf-stable, convenient snack food or supplement product that can deliver live probiotics with customized strains and dosage.
This early view article is published as Kuo, C.C., Clark, S., Qin, H., Shi, X., Development of a shelf-stable, gel-based delivery system for probiotics by encapsulation, 3D printing, and freeze-drying. LWT, March 1 2022, 157(1 March 2022);113075. https://doi.org/10.1016/j.lwt.2022.113075. Posted with permission. (CC BY-NC-ND 4.0) Attribution-NonCommercial-NoDerivatives 4.0 International
Food Science, Probiotics, Biopolymer, Rheology, Extrusion-based 3D printing, Texture profile analysis