Formulation of protein based inulin incorporated synbiotic nanoemulsion for enhanced stability of probiotic

In this work, a nanoemulsion (O/W) was prepared by sonication with varying concentration of Gum Arabica as an emulsifier. The aqueous phase consists of whey protein concentrate (WPC), Inulin (prebiotic), Gum Arabica (GA) and the oil phase consists of coconut oil (CO). After the optimization study, whey protein concentrate was fixed at 2% and coconut oil at 5%. The symbiotic nanoemulsion was prepared by adding the probiotic organism ( Enterococcus faceium ) into the aqueous phase of protein incorporated prebiotic nanoemulsion. The results showed that the initial globule size of the nanoemulsion was less than 150 nm and after 30 days of storage size has increased up to 200 to 300 nm. The surface morphology of the nanoemulsion was studied by scanning electron microscopy. The incorporation of ingredients in the nanoemulsion was further confirmed by FTIR, Raman spectroscopy and x-ray diffraction. Size of droplet and charge of zeta potential for nanoemulsion was observed by using dynamic light scattering technique, over the period of 60 days at 27 °C and 4 °C. After 60 days’ storage, the size of the nanoemulsion particle was increased up to 500 nm and at the same time viability of probiotic organism was promising. Conclusion of the study is that the formulated probiotic nanoemulsion has good stability and hence WPC/inulin nano complex as a delivery system for various probiotics in food products can be recommended.