چکیده مقاله
The integration of advanced microfluidic technologies in the nanocapsulation of probiotics represents a transformative approach to fabricating monodisperse nanostructures with exceptional thermal stability, tailored release kinetics, and compatibility with complex dairy matrices This study leverages high precision microfluidic platforms, characterized by microchannel geometries with hydraulic diameters of 50 100 μm and controlled flow regimes Reynolds number < 1 , to synthesize uniform nanocapsules encapsulating Lactobacillus acidophilus and Bifidobacterium bifidum Utilizing a T junction microfluidic device, sodium alginate 2% w/v and chitosan 0 5% w/v were employed as biocompatible polymers, with droplet formation driven by hydrodynamic focusing at aqueous to oil phase flow rate ratios of 1:10 Ionic crosslinking with calcium chloride 0 1 M and secondary chitosan coating yielded nanocapsules with a mean diameter of 150 ± 10 nm and a polydispersity index of 0 12, as confirmed by dynamic light scattering These nanostructures exhibited superior thermal stability, retaining 90% probiotic viability after 30 minutes at 65°C, attributed to the synergistic protective effects of the alginate chitosan matrix against thermal denaturation and oxidative stress In vitro evaluation under simulated gastrointestinal conditions revealed robust gastric resistance, with less than 10% probiotic release in pH 2 0 over 2 hours, followed by 85% release in pH 7 4 intestinal fluid within 4 hours, demonstrating pH responsive targeted delivery Incorporation into dairy matrices, specifically yogurt pH 4 5, 4% fat and cheddar cheese pH 5 2 , maintained probiotic viability at 10 8 CFU/mL after 28 days of storage at 4°C, despite mechanical and osmotic stresses during processing Advanced characterization, including zeta potential analysis 25 mV and Fourier transform infrared spectroscopy, confirmed the structural integrity and chemical stability of the nanocapsules Comparative analysis with conventional emulsification techniques highlighted the microfluidic approach's ability to reduce polydispersity by 65% and enhance encapsulation efficiency by 30% These findings underscore the potential of microfluidics to revolutionize probiotic delivery in functional foods, enabling precise modulation of nanocapsule morphology and functionality The scalability of this approach, coupled with its adaptability to personalized nutrition, positions it as a cornerstone for next generation food engineering, with implications for optimizing gut microbiome health and developing tailored dairy based nutraceuticals
کلیدواژهها
نویسندگان
Behzad Beizaei
Master's student in Food Industry, Islamic Azad University, Tehran Science and Research Branch
Morteza Jamshid Eini
PhD in Food Technology, Islamic Azad University of North Tehran
شیوه ارجاع
Beizaei, Behzad and Jamshid Eini, Morteza,1404,Optimization of probiotic nanoencapsulation using advanced microfluidic technologies to produce monodisperse nanostructures with thermal stability and targeted release in complex dairy matrices,Ninth International Conference on Interdisciplinary Studies in Food industry and Nutrition Science of Iran,Tehran
ارائهشده در
مجموعه مقالات نهمین همایش بین المللی مطالعات میان رشته ای در صنایع غذایی و علوم تغذیه ایران29 آبان 1404 · تهران