Etude de l'ncapsulation des probiotiques dans des matrices naturelles à base d’alginate et le mucilage des graines d’anis

Abstract

This study aimed to evaluate the efficiency of gum extracted from anise seeds for the encapsulation of the bacterium Lactiplantibacillus plantarum. The mucilage of anise seeds was extracted by an aqueous method, then evaluated through its extraction yield and antioxidant activity. Two formulations were then prepared: a formulation based on alginate alone (2%) and a formulation combining 2% alginate and 1.5% anise seed mucilage.. The beads obtained from both formulations were evaluated in terms of encapsulation efficiency, morphology, swelling behavior under conditions simulating the gastrointestinal tract, stability during storage, and probiotic survival in a strongly acidic medium. Mucilage extraction yielded 7%. The mucilage also exhibited antioxidant activity, with a DPPH radical inhibition rate of approximately 87.59% at the highest concentration. The formulation combined with mucilage showed better encapsulation efficiency, reaching 88.24%, indicating good protection of the probiotics within the matrix. Under acidic conditions simulating the gastric environment at pH = 2, the mucilage-enriched formulation played an important role in maintaining the viability of L. plantarum compared to the alginate-only formulation, with a survival rate of 68.18% after 120 minutes. The storage stability study also showed good maintenance of probiotic viability in the alginate-mucilage formulation, as well as the effect of mucilage on the swelling behavior of the beads, particularly in the simulated intestinal medium, where the swelling index was higher for the mucilage-containing formulation. Morphological examination using a magnifying glass revealed a regular and smooth shape, while their average diameters were 2.32 ± 0.01 mm for ALG and 2.36 ± 0.02 mm for ALG-M. Overall, the results obtained in this study showed that combining alginate with anise seed mucilage constitutes a promising approach for the encapsulation of Lactiplantibacillus plantarum and could help protect probiotics under acidic conditions while maintaining their viability during storage