Co-encapsulation and characterization of Lactobacillus plantarum and omega-3 fatty acids in alginate-low metoxil pectin matrix

Functional foods are those with a potentially positive effect on consumer health. Some of them are developed by adding probiotics or bioactive compounds, which are sensitive to adverse conditions present during food shelf life as well as during the passage through the gastrointestinal tract. In both cases, an alternative to provide protection is the encapsulation in food grade matrices. Lactobacillus plantarum and omega-3 fatty acids (Omega 3) were co-encapsulated in an alginate-pectin matrix. The Omega 3 were obtained by cold extraction of linseed oil, quantitative analysis conducted by gas chromatography showed Omega 3 content of 58 %. The best capsules were obtained with a polymer matrix ratio of 2: 1, using concentrations of 1.5 % and 2.0 %, of alginate and pectin, respectively. The best probiotic-linseed oil ratio was 5.0: 1.0: 1.0 (cellular suspension of approximately 2.8 x 108 CFU/mL). The morphological study showed spherical microcapsules with a negative surface charge (-4.6 +/- 0.41 mV) and diameters between 150 and 200 mu m. Encapsulation efficiency of L. plantarum was 85 %, with a decrease of 0.7 +/- 0.14 Log CFU/g, after lyophilizing the microcapsules to improve their stability during storage. After 30 days at -20 degrees C, no differences were observed (p > 0.05) in the survival of the probiotic, nor changes in the concentration of co-encapsulated linseed oil peroxides These results indicating that the encapsulation protected both probiotic and O-3. These co-microcapsules could have utility in functional food formulations due to simple and cost effective production and stabilization.