The two ingredients were chosen for their popularity in the packaged food and beverage space. At Natural Products Expo West last month Probiotics were a ubiquitous use on the packageFor products that range from drinking vinegar to muesli, omega-3 enriched basics such as milk and eggs are creeping into households more and more.

In fact, omega-3 intake in the form of beverages or food is becoming increasingly important while the dietary supplement category is declining. Data from Packaged Facts showed that North America and Europe had flat sales with minimal growth. Revenue in 2016 rose an estimated 1.3% year over year to just over $ 1 billion. Meanwhile, trend forecasters like those at ‘Drink Tank’ Imbibe believe there will be one Explosion for the demand for omega-3 beveragesGiven the familiarity of consumers with the benefits and advanced technology to minimize the taste of fish.

“To date, there has been no study reporting the digestive behavior of co-microcapsules, which contain two different bioactive ingredients such as omega-3 oil and probiotic bacteria,” the researchers wrote in their study study, Published in Food Chemistry.

The in vitro study was therefore intended to examine the digestibility of co-microcapsules compared to microcapsules of only one ingredient (probiotic or omega-3) with regard to the survival of L. casei and the release of omega capsules. 3 Oil that is exposed to saliva, stomach and intestinal fluids.

Prepare ingredients.

The probiotic strain L. casei 431 used in the study was donated by the Danish manufacturer Chr. Hansen. Tuna oil, which is rich in DHA omega-3 fatty acids, was donated by the Australian company NuMega Ingredients.

For encapsulation, the researchers used a combination (or “complex coacervate”) of whey protein isolate from Fonterra Cooperative and gum arabic from Sigma-Aldrich.

As a control, the researchers microencapsulated probiotics and omega-3 separately in the complex coacervate and created a version in which both probiotics and omega-3 were microencapsulated together.

The presence of oil droplets protected the probiotic from digestive fluids.

Microencapsulations were observed when mixed with simulated digestive fluids in the oral phase, gastric phase, and intestinal phase.

L. casei viability was assessed in agar using a spread plating technique. They found that the co-microencapsulated bacteria had a much higher survival rate than the unencapsulated and single microencapsulated, although there was still a steady loss of viability for all three types.

“We observed that the stress from the simulated salivary, gastric and intestinal fluids on co-microencapsulated L. casei and microencapsulated L. casei were not similar,” the researchers wrote. This is because the aggregation of oil droplets in the mixture of probiotic, omega-3, whey protein isolate, and gum arabic during spray drying created “multicore microcapsules” creating an oil barrier that previously came in contact with the digestive fluids of the bacteria did it.

Higher concentration of chemically intact omega-3.

Regarding the omega-3 released, the researchers found that the levels of omega-3 fatty acids in oil extracted from microencapsulated and co-microencapsulated varieties decreased compared to pure tuna oil.

“The complex coacervation and spray drying processes may have caused this decline, possibly due to oxidative degradation,” they wrote.

However, they also found that significant retention of total omega-3 fatty acids was observed from the oil released from co-microcapsules compared to that of the individual microencapsulated variety. “This may be due to the co-microencapsulation of omega-3 oil with probiotic bacteria that give omega-3 oil better oxidative stability,” the researchers added.

Although increased survival and ability of the probiotic to attach to the gut, and increased retention of microencapsulated omega-3 fatty acids in the digestive system were benefits of microencapsulating the two together, there were still some shortcomings.

“L. casei’s cholesterol assimilation ability has not improved,” noted the researchers, calling for in vivo clinical studies to further evaluate the survival, oxidative stability, and bioavailability of co-encapsulated probiotic bacteria and omega-3 fatty acids.

Source:Food chemistry
Published online before going to press, http://dx.doi.org/10.1016/j.foodchem.2017.01.080
“In Vitro Digestion of Probiotic Bacteria and Omega-3 Oil Co-Microencapsulated in Whey Protein Isolate Gum Arabic Complex Coacervates”
Authors: Divta Eratte, Kim Dowling, Colin J. Barrow, and Benu P. Adhikari

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