Incorporation of WPI solution in cocoa butter matrix improves the viability of the probiotics

Abstract

Probiotics have recently emerged as effective therapeutic agents to improve intestinal health. In this research work, we have developed cocoa butter (CB) and Whey protein isolate (WPI) based emulgels through hot‐emulsification technique. The formulations were thoroughly characterized. Microscopic evaluation confirmed the formation of biphasic systems. X‐ray diffraction studies illustrated WPI solution improved the crystallinity of the emulgels. The IR spectroscopic studies suggested a considerable increment in the hydrogen bonding between the components of the formulations containing WPI. The thermograms the formation of stable polymorphs, Form IV (β’) and Form V (β), in the presence of WPI. Incorporation of WPI solution increased the viscous component of the emulgels (increased %SR) in a concentration‐dependent manner. Furthermore, the survivability of model probiotic L. planatarum was found to be more prominent in the emulgels contrarily to the control. Based on the observations, we firmly suggest that the prepared emulgels can serve as efficient encapsulating matrices for the delivery of probiotics.