Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions

Lactobacillus rhamnosus cultured in sweet whey and harvested in the late log phase was entrapped in the inner aqueous phase of a double water-in-oil-in-water emulsion using concentrated sweet whey as emulsifier. The primary and double emulsion droplets showed practically no changes in their morphology and droplet size with aging time. The viability of the entrapped L. rhamnosus in the double emulsion was compared to that of non-entrapped control cells exposed to low pH and bile salt conditions. The viability of the control cells (initial number = 6.57 ± 0.3 log cfu ml−1) decreased significantly under low pH and bile salt conditions, and their survival was 71% and 89%, respectively. The survival of the entrapped cells (initial number = 6.74 ± 0.2 log cfu ml−1) increased significantly under low pH and bile salt conditions, and their survival was 108% and 128%, respectively. It is concluded that the double emulsion protected L. rhamnosus against simulated gastrointestinal tract conditions.