Optimization of Microencapsulation Matrix for Lactobacillus Acidophilus Using Response Surface Methodology: Role of Sodium Alginate, Carrageenan, Omega-3 Fatty Acid, and Phytosterols
Raveena Chaudahry
*
Department of Food Science and Technology, Warner College of Dairy Technology, SHUATS, Prayagraj, U.P., India.
Sangeeta Shukla
Department of Dairy Microbiology, Warner College of Dairy Technology, SHUATS, Prayagraj, U.P., India.
Anamika Das
Sanjay Gandhi Institute of Dairy Technology, BASU, India.
Gaurav Yadav
Department of Dairy Trade and Business Management, Warner College of Dairy Technology, SHUATS, Prayagraj, U.P., India.
Priyae Brath Gautam
Dairy Chemistry Division, ICAR- National Dairy Research Institute, Karnal, Haryana, India.
*Author to whom correspondence should be addressed.
Abstract
The present study focused on optimizing encapsulation parameters for Lactobacillus acidophilus through a composite formulation consisting of sodium alginate, carrageenan, omega-3 fatty acids, and phytosterol. Response Surface Methodology (RSM), integrated with a Central Composite Design (CCD), was used to evaluate interactive effects of four independent variables on two key response parameters—encapsulation efficiency and probiotic viability. The optimized formulation was identified as 0.25% sodium alginate, 0.1% carrageenan, 0.375% omega-3 fatty acids, and 0.275% phytosterol, achieving high encapsulation efficiency of 96.8% and a probiotic viability of 8.21 log CFU/g. Statistical models demonstrated strong predictive validity (R² > 0.98), indicating a high degree of reliability in the optimization framework. Overall, the results highlight how biopolymer–lipid interactions might work in concert to enhance the stability and proper distribution of probiotic systems.
Keywords: Microencapsulation, Lactobacillus acidophilus, response surface methodology, encapsulation efficiency, probiotic viability, sodium alginate, carrageenan, omega-3, phytosterol