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<p>The high demand for natural products that benefit consumers has driven the market for probiotics and prebiotics in foods and beverages. A fundamental issue is the quality and stability of probiotic microorganisms, which must reach their site of action as efficiently as possible. In this context, the present study presents an innovative approach for microencapsulating <i>Lacticaseibacillus rhamnosus</i> CECT278 with a whey/cactus pear cladode-derived pectin complex (WCCP). Microcapsules were produced via the spray drying process and compared with those formulated using commercial citrus pectin. The WCCP microcapsule exhibited a lower particle size and moisture content and greater electrostatic stability than the formulation composed of citrus pectin (WCP). A degree of esterification of 15% was also observed for cactus pear pectin, explaining its compression. Both formulations equally maintained the bacterial structural integrity during the drying process. However, WCCP expanded the viability of the entrapped bacterial cell and protected them in the simulated gastrointestinal condition test much better than WCP. These findings highlight the potential of the cactus pear pectin and whey complex as an efficient encapsulating system capable of protecting microorganisms during processing, storage, and partially during digestion.</p>

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Pectin from cactus pear cladode: a new promising microencapsulating agent for symbiotic powder formulation

  • 期刊论文

  • 发表日期：

    2026年1月6日

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  • Giselle Alves da Paixão,
  • Rayssa Karla Silva,
  • Fábio Gabriel Ferreira Jr.,
  • Glenda Raphaela Guimarães da Silva,
  • Walter de Paula Pinto Neto,
  • Douglas Dourado Oliveira,
  • Fábio Rocha Formiga,
  • Emmanuel Damilano Dutra,
  • Bárbara Ribeiro Alves Alencar,
  • Aldo Torres Sales,
  • Bruno de Melo Carvalho,
  • Marcos Antonio de Morais Jr.,
  • Rafael Barros de Souza

摘要

The high demand for natural products that benefit consumers has driven the market for probiotics and prebiotics in foods and beverages. A fundamental issue is the quality and stability of probiotic microorganisms, which must reach their site of action as efficiently as possible. In this context, the present study presents an innovative approach for microencapsulating Lacticaseibacillus rhamnosus CECT278 with a whey/cactus pear cladode-derived pectin complex (WCCP). Microcapsules were produced via the spray drying process and compared with those formulated using commercial citrus pectin. The WCCP microcapsule exhibited a lower particle size and moisture content and greater electrostatic stability than the formulation composed of citrus pectin (WCP). A degree of esterification of 15% was also observed for cactus pear pectin, explaining its compression. Both formulations equally maintained the bacterial structural integrity during the drying process. However, WCCP expanded the viability of the entrapped bacterial cell and protected them in the simulated gastrointestinal condition test much better than WCP. These findings highlight the potential of the cactus pear pectin and whey complex as an efficient encapsulating system capable of protecting microorganisms during processing, storage, and partially during digestion.