MATOUŠKOVÁ Petra Brno University of Technology

Spoluautoři VYSKOČILOVÁ Terezie, HURTOVÁ Jana, LICHNOVÁ Andrea, BENEŠOVÁ Pavla, VRTNÁ Monika, MÁROVÁ Ivana

Probiotic bacteria are living microorganisms that can provide beneficial effects on the human body. Microencapsulation helps to improve the survival of these bacteria because it protects them from harsh conditions, such as high temperature, pH, or salinity, during the preparation of a final food product and its gastrointestinal passage. The concept of co-encapsulation offers the potential for involved in symbioses and increased efficacy of functional foods by exploiting the synergy between prebiotic and probiotic ingredients. This work was focused on study co-encapsulation techniques used to enhance bacterial viability during utilization in functional foods and also for the targeted delivery in gastrointestinal tract. Probiotic strains Bifidobacterium breve and Lactobacillus acidophilus were used for encapsulation. Probiotics bacteria were separately co-encapsulated with prebiotics (green barley) and tested for their efficacy in improving the viability of bacteria and in improving stability of particles. Long-term stability of prepared particles in model physiological conditions as well as in four different model foods was evaluated. Additionally, stability of selected particles in several real milk-based products was followed too. To analysis of probiotics optical and fluorescence microscopy were used. Viability of microorganisms using flow cytometry was determined too. The study revealed that co-encapsulation of probiotics with prebiotics exhibited longer survival than its free cells. Prepared particles are suitable for use to food product with beneficial effects on the human body.