Incorporation of lactobacillus casei into the inner phase of the water-in-oil-in-water (W1/O/W2) emulsion prepared with β-cyclodextrin and bacterial survival in a model gastric environment

By the incorporating the Lactobacillus casei ssp. casei into the inner phase of the water-in-oil-in-water (W1/O/W2) double emulsion prepared with β-cyclodextrin (β-CD) emulsifier in the aqueous phase, viability of the bacterial cells was evaluated by monitoring their fate upon the introduction of bile salts and in a pH-controlled model gastric system. On the basis of first order reaction, kinetics of survivability of the entrapped cells was modeled where the order of increasing k-constant was as follows: k(60:40) < k(50:50) < k(40:40). By applying the probability concept and using the exponential distribution, the viability data were also evaluated probabilistically. The role of β-CD could be interpreted based on inclusion complex formation. Further experiments for characterizing the entrapped cells were based on the results of FTIR and emulsion particles size distribution.