Development and Morphological/Microstructural Characterization of a Novel Synergic Synbiotic Co‐Encapsulated <i>Lactobacillus</i> spp. Consortium and Kale Powder

Kale, a nutrient-dense leafy green rich in bioactive compounds, has emerged as a promising prebiotic candidate for enhancing probiotic viability and functionality. This study investigated the effects of kale powder and its polyphenolic compounds on the growth and stability of a <i>Lactobacillus</i> spp. consortium. Growth kinetics experiments revealed that 1% kale powder significantly enhanced bacterial growth, with a pronounced increase observed after 5 h of incubation compared to the control. Furthermore, a synergistic synbiotic was successfully co-encapsulated using a 1.3% alginate-based matrix combined with 1% kale powder and <i>Lactobacillus</i> spp. consortium. Morphological characterization under varying temperature conditions demonstrated that co-encapsulated particles maintained structural integrity at 4°C and during freezing, while dehydration led to significant size reduction due to moisture loss. Encapsulation efficiency reached 93%, with the alginate matrix effectively protecting bacterial viability, as evidenced by only a 13% reduction in viability after storage at 4°C. Microscopic analyses confirmed the presence of polyphenols within the co-encapsulated system, with confocal microscopy revealing distinct autofluorescence attributed to phenolic compounds. Electron microscopy further showed that co-encapsulated particles remained intact under refrigeration and freezing but exhibited morphological changes after dehydration. Growth kinetics of the <i>Lactobacillus</i> spp. consortium in medium supplemented with kale-derived polyphenols indicated optimal growth at 0.4% concentration, while higher concentrations (0.6%) led to reduced growth, suggesting substrate inhibition. These findings highlight the dual role of kale polyphenols as prebiotic substrates and protective agents, underscoring their potential in developing stable and functional synbiotic delivery systems for probiotic applications.

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Journal
Food Science & Nutrition
Published
2025-12-01
DOI
https://doi.org/10.1002/fsn3.71314
Primary Topic
Probiotics and Fermented Foods
Type
article
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article

Development and Morphological/Microstructural Characterization of a Novel Synergic Synbiotic Co‐Encapsulated Lactobacillus spp. Consortium and Kale Powder

M. Villanueva-Castañeda, América Ivette Barrera Molina, Daniel Tapia‐Maruri, Mayra Antunez‐Mojica et al.
Food Science & Nutrition
Probiotics and Fermented Foods
article

Development and Morphological/Microstructural Characterization of a Novel Synergic Synbiotic Co‐Encapsulated Lactobacillus spp. Consortium and Kale Powder

M. Villanueva-Castañeda, América Ivette Barrera Molina, Daniel Tapia‐Maruri, Mayra Antunez‐Mojica, R. Delgado, Ollin Celeste Martínez Ramírez
article en

Abstract

Kale, a nutrient-dense leafy green rich in bioactive compounds, has emerged as a promising prebiotic candidate for enhancing probiotic viability and functionality. This study investigated the effects of kale powder and its polyphenolic compounds on the growth and stability of a <i>Lactobacillus</i> spp. consortium. Growth kinetics experiments revealed that 1% kale powder significantly enhanced bacterial growth, with a pronounced increase observed after 5 h of incubation compared to the control. Furthermore, a synergistic synbiotic was successfully co-encapsulated using a 1.3% alginate-based matrix combined with 1% kale powder and <i>Lactobacillus</i> spp. consortium. Morphological characterization under varying temperature conditions demonstrated that co-encapsulated particles maintained structural integrity at 4°C and during freezing, while dehydration led to significant size reduction due to moisture loss. Encapsulation efficiency reached 93%, with the alginate matrix effectively protecting bacterial viability, as evidenced by only a 13% reduction in viability after storage at 4°C. Microscopic analyses confirmed the presence of polyphenols within the co-encapsulated system, with confocal microscopy revealing distinct autofluorescence attributed to phenolic compounds. Electron microscopy further showed that co-encapsulated particles remained intact under refrigeration and freezing but exhibited morphological changes after dehydration. Growth kinetics of the <i>Lactobacillus</i> spp. consortium in medium supplemented with kale-derived polyphenols indicated optimal growth at 0.4% concentration, while higher concentrations (0.6%) led to reduced growth, suggesting substrate inhibition. These findings highlight the dual role of kale polyphenols as prebiotic substrates and protective agents, underscoring their potential in developing stable and functional synbiotic delivery systems for probiotic applications.

Food Science & NutritionVol. 13(12)
Instituto Politécnico Nacional (MX), Universidad Autónoma del Estado de Morelos (MX)
Openalex Percentile: Top 57%
Probiotics and Fermented Foods
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