Passannanti, Francesca (2025) Encapsulation of Nutraceuticals: from Fermentation to Biological Effect. [Tesi di dottorato]

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Abstract

This research project aims to optimize the fermentation process by developing capsules that can immobilize probiotic microorganisms, thereby facilitating fermentation to produce a semi-finished, dried product. Probiotics are defined as "live microorganisms which, when administered in adequate amounts, confer a health benefit on the host." Fermentation is a key biotechnological process that ensures the growth of these microorganisms and the production of metabolites that may contribute to the health benefits associated with probiotics. Recent scientific evidence also highlights the significance of postbiotics, which are "preparations of inanimate microorganisms and/or their components that confer a health benefit on the host." Postbiotics result from the inactivation of probiotics, resulting in a safer and more stable product. Literature suggests that reducing the reaction volume can decrease spatial inhomogeneities, while bacterial immobilization via encapsulation can achieve higher cell densities, thus improving the fermentation process. For these reasons, capsules have been selected as a tool to enhance the fermentation process. In this study, a probiotic microorganism, Lacticaseibacillus paracasei CBA L74, has been encapsulated. Various techniques and formulations were tested, utilizing a hydrolyzed oatmeal suspension as the primary coating material. The fermentation process conducted within the capsules resulted in higher bacterial growth and lactic acid production while demonstrating lower glucose consumption and improved yields and kinetic parameters compared to traditional batch fermentation. After fermentation, both the capsules and the external suspension in which they were suspended were subjected to bacterial inactivation and drying. A study was conducted to determine the most effective methods for these processes. The resulting dried postbiotic products were evaluated for their functional potential, revealing interesting anti-inflammatory activity in in vitro experiments and suggesting potential applications in nutraceuticals, animal feed, and cosmetics.

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