Casein Chitosan Microparticles for Probiotic Viability

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Solution Overview

Problem

Current methods for encapsulating probiotic bacteria fail to maintain viability during food processing, storage, and transit through the gastrointestinal tract, as they are sensitive to acidic and enzymatic conditions, leading to significant reductions in bacterial counts and short shelf life.

Innovation Solution

Development of microparticles composed of a casein and chitosan matrix that encapsulate probiotic bacteria, allowing for protection from environmental stresses and controlled release in the intestine, using a method that does not require surfactants or emulsifiers, and is scalable for industrial production.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If probiotic bacteria are incorporated into food products, then beneficial physiological effects are provided, but viability is significantly reduced during processing and storage

Engineering Contradiction:

Improveprobiotic viabilityVSAvoidshelf life

Core Design Contradiction:

ReliabilityVSDuration of action of stationary object

Solution Approach 1:

The patent changes the physical and chemical parameters of the probiotic bacteria by encapsulating them in microparticles with specific size ranges (1-100 μm) and compositional parameters (casein:chitosan ratios). This encapsulation modifies the microenvironment of the bacteria, protecting them from acidic and enzymatic conditions during storage and processing, thereby maintaining viability throughout the shelf life period.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent uses composite materials consisting of casein and chitosan in specific ratios to form the microparticle matrix. This composite structure provides synergistic protection: casein offers nutritional support and pH buffering, while chitosan provides structural integrity and acid resistance. The composite microparticles effectively shield probiotic bacteria from harmful environmental conditions during storage and processing.

Inventive Principle:

Principle #40Composite materials

2Reliability

If probiotic bacteria are exposed to acidic conditions during gastrointestinal transit, then they can reach the intestine, but viability is significantly reduced

Engineering Contradiction:

Improveprobiotic viabilityVSAvoidacidic and enzymatic conditions

Core Design Contradiction:

ReliabilityVSObject-affected harmful factors

Solution Approach 1:

The patent applies beforehand cushioning by pre-encapsulating probiotic bacteria in protective microparticles before they encounter acidic and enzymatic conditions in the gastrointestinal tract. The casein-chitosan matrix acts as a protective cushion that buffers against acid attack and enzymatic degradation, allowing bacteria to survive transit through the stomach and reach the intestine viable.

Inventive Principle:

Principle #11Beforehand cushioning (Prior cushioning)

Solution Approach 2:

The patent uses flexible shells in the form of microparticle membranes composed of casein and chitosan. These thin film structures are sufficiently permeable to allow nutrient diffusion and gas exchange while providing mechanical protection against acidic and enzymatic conditions. The flexible nature of the shell allows it to withstand gastrointestinal stresses while protecting the enclosed bacteria.

Inventive Principle:

Principle #30Flexible shells and thin films

3Reliability

If conventional encapsulation methods are used, then probiotic protection is achieved, but the process requires surfactants and emulsifiers that may not be suitable for food applications

Engineering Contradiction:

Improveprobiotic protectionVSAvoidprocess simplicity and food compatibility

Core Design Contradiction:

ReliabilityVSEase of manufacture

Solution Approach 1:

The patent extracts and eliminates harmful or undesirable components (surfactants and emulsifiers) from the encapsulation process. By using a surfactant-free approach with casein-chitosan microparticles, the invention removes substances that may not be suitable for food applications, achieving probiotic protection through food-compatible materials and simpler processing.

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The patent employs inexpensive, food-grade materials (casein and chitosan) that can be easily processed and discarded or degraded after serving their protective function. These materials are naturally compatible with food systems and do not require complex purification or removal steps, simplifying the manufacturing process and ensuring food safety.

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

The microparticles effectively maintain probiotic viability during processing, storage, and gastrointestinal transit, extending shelf life and ensuring the probiotics reach the intestine intact, while also exhibiting immunomodulatory effects.

Implementation Method 1

microparticles comprising a matrix formed by casein and chitosan and probiotic bacteria

Methodology Applied

Scientific EffectPhysical containment: Physical Containment

Data Source

PatentUS10111835B2Microparticles for encapsulating probiotics, production and uses thereof

Publication Date: 2018.10.30 CENT NACIONAL DE TECHA Y SEGURIDAD ALIMENTARIA LAB DEL EBRO

AI summary

The invention relates to microparticles comprising a matrix formed by casein and chitosan, and probiotic bacteria; said matrix protects said probiotic bacteria during (i) processing, (ii) storage and (iii) transit through the gastrointestinal tract, prolonging their lifetime. The present invention also relates to the method for obtaining the microparticles and to the products and compositions incorporating them.