Optimization of Polysaccharides Matrix for Enhancing Physicochemical Properties and Stability of Synbiotic Encapsulation

Encapsulation techniques can prevent the decrease in viability and maintain stability in the digestive tract. To support the success of encapsulation application, the matrix material must be selected with an appropriate composition to support the protection of the core material in the capsule. This study evaluates the matrix composition of the synbiotics’ encapsulation characteristics and viability during the processing period. An experimental method was used in this study with a complete randomized design with 2 factors: The first factor is the type of matrix, including Sodium Alginate (SA), Carrageenan (CG) and a combination of both (SC), and the second factor is the dose used, including 1.25%, 1.75% and 2.25%. The results showed that SA with a dose of 2.25% was the best treatment with a viscosity value of 3,260 cp, gel strength of 14.6 N, viability of 1.45 Log CFU mL−1, and microcapsule efficiency of 97.61%. The quality of capsules is strongly influenced by viscosity and gel strength parameters. The higher the viscosity, the faster the gel formation process, and the stronger the resulting gel, the better it maintains the stability of bacteria in the capsule. Functional group analysis showed similar results, with carboxyl and hydroxyl groups in sodium alginate and sulphate ester groups in carrageenan detected in the IR spectrum absorption. The main groups in each structure play a role in the cross-linking process. The surface characteristics of the capsules also showed drier, rougher, and stronger conditions in alginate. Based on the data obtained, using SA at a dose of 2.25% is the appropriate composition that can be used. HIGHLIGHTS Alginate and carrageenan were compared to determine the best matrix for protecting synbiotics in encapsulation Alginate has a higher gel strength value than carrageenan The use of an alginate matrix provides higher encapsulation viability and efficiency compared to carrageenan The high gel strength of the alginate matrix provides good protection from environmental factors during the encapsulation process GRAPHICAL ABSTRACT