Evaluation of Microencapsulation of The UFV-AREG1 Bacteriophage in Alginate-Ca Microcapsules using Microfluidic Devices

TL;DR

This study demonstrates the microencapsulation of bacteriophage UFV-AREG1 in calcium alginate microcapsules using microfluidic devices, maintaining viability and antimicrobial efficacy for food industry applications.

Contribution

It introduces a microfluidic method for encapsulating bacteriophages in alginate-Ca, enabling their use as effective food sanitizers with high retention and stability.

Findings

Encapsulation yields 82.1% retention efficiency.

Microcapsules are 100-250 μm in diameter.

Microencapsulated phages effectively reduce bacterial contamination.

Abstract

The indiscriminate use of antibiotics and the emergence of resistant microorganisms have become a major challenge for the food industry. The purpose of this work was to microencapsulate the bacteriophage UFV-AREG1 in a calcium alginate matrix using microfluidic devices and to study the viability and efficiency of retention. The microcapsules were added to gel of propylene glycol for use as an antimicrobial in the food industry. The technique showed the number of the phage encapsulation, yielding drops with an average 100-250 $\mu$m of diameter, 82.1 $\pm$ 2% retention efficiency and stability in the gel matrix for 21 days. The gel added to the microencapsulated phage showed efficiency (not detectable on the surface) in reducing bacterial contamination on the surface at a similar level to antimicrobial chemicals (alcohol 70%). Therefore, it was possible to microencapsulate bacteriophages in alginate-Ca and apply the microcapsules in gels for use as sanitizers in the food industry.