Camel whey protein microparticles for safe and efficient delivery of novel camel milk derived probiotics

Novel encapsulating matrix (whey proteins from camel and cow milk) were utilized for encapsulation of a potent probiotic strain (Pediococcus acirlilartici) isolated previously from raw camel milk. The bacterial cell death, thermal tolerance, release behaviour, microcapsule characterization and bioactive properties of encapsulated probiotic strain demonstrated upon simulated gastro-intestinal digestion (SGID) conditions were studied. Micro-images showed small round shaped particles embedded in the matrix of both whey proteins while, FTIR showed the presence of characteristic peak of free cells at 1230 cm(-1) in micro-capsules that confirms the encapsulation of Pediococcus acidilactici within the whey protein matrices. The bacterial death cycles after encapsulation was very less and found to be 0.94 and 1.07 log cfu/g in camel whey capsules (ECMW) and cow whey capsules (ECWW), respectively, which revealed improved viability of probiotic cells after encapsulation. ECMW offered better thermal protection to cells than ECWW, whereas ECWW showed higher viability (8.67 log cfu/g) than ECMW (7.89 log cfu/g) after SGID. Probiotic cells encapsulated in cow whey capsules (CWW) showed remarkable retention of alpha-glucosidase, cholesteryl-esterase and pancreatic-lipase inhibitory activity.