1
|
Frakolaki G, Giannou V, Tzia C. Encapsulation of Bifidobacterium animalis subsp. lactis Through Emulsification Coupled with External Gelation for the Development of Synbiotic Systems. Probiotics Antimicrob Proteins 2023; 15:1424-1435. [PMID: 36173590 PMCID: PMC10491698 DOI: 10.1007/s12602-022-09993-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/14/2022] [Indexed: 10/14/2022]
Abstract
Aim of this work was the development of integrated and complex encapsulating systems that will provide more efficient protection to the probiotic strain Bifidobacterium animalis subsp. lactis (BB-12) in comparison to the conventional plain alginate beads. Within the scope of this study, the encapsulation of BB-12 through emulsification followed by external gelation was performed. For this purpose, a variety of alginate-based blends, composed of conventional and novel materials, were used. The results demonstrated that alginate beads incorporating 1% carrageenan or 2% nanocrystalline cellulose provided great protection to the viability of the probiotic bacteria during refrigerated storage (survival rates of 50.3% and 51.1%, respectively), as well as in vitro simulation of the gastrointestinal tract (survival rates of 38.7 and 42.0%, respectively). The incorporation of glycerol into the formulation of the beads improved the protective efficiency of the beads to the BB-12 cells during frozen storage, increasing significantly their viability compared to the plain alginate beads. Beads made of milk, alginate 1%, glucose 5%, and inulin 2% provided the best results in all cases. The microstructure of beads was assessed through SEM analysis and showed absence of free bacteria on the surface of the produced beads. Consequently, the encapsulation of BB-12 through emulsification in a complex encapsulating system was proved successful and effective.
Collapse
Affiliation(s)
- Georgia Frakolaki
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
| | - Virginia Giannou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
| | - Constantina Tzia
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece.
| |
Collapse
|
2
|
Barajas-Álvarez P, Haro-González JN, González-Ávila M, Espinosa-Andrews H. Gum Arabic/Chitosan Coacervates for Encapsulation and Protection of Lacticaseibacillus rhamnosus in Storage and Gastrointestinal Environments. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10152-9. [PMID: 37668856 DOI: 10.1007/s12602-023-10152-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/22/2023] [Indexed: 09/06/2023]
Abstract
Probiotics, such as Lacticaseibacillus rhamnosus, are essential to the food industry for their health benefits to the host. The Lcb. rhamnosus strain is susceptible to processing, gastrointestinal, and storage conditions. In this study, Lcb. rhamnosus strains were encapsulated by complex coacervation in a gum arabic/chitosan or gum arabic/trehalose/chitosan and cross-linked with sodium tripolyphosphate. The physicochemical properties (zeta potential, water activity, water content, and hygroscopicity), encapsulation efficiency, and probiotic survival under storage conditions and simulated gastrointestinal fluids were evaluated. The results showed that crosslinking improves the encapsulation efficiency after drying; however, this result was remarkable when trehalose was used as a cryoprotectant. Furthermore, the encapsulation matrix preserved the viability of probiotics during 12 weeks with probiotic counts between 8.7-9.5, 7.5-9.0, and 5.2-7.4 log10 CFU g-1 at -20, 4, and 20 °C, respectively. After 12 days of digestion in an ex vivo simulator, acetic, butyric, propionic, and lactic acid production changed significantly, compared to free probiotic samples. This work shows that encapsulation by complex coacervation can promote the stability of probiotic bacteria in storage conditions and improve the viability of Lcb. rhamnosus HN001 during consumption so that they can exert their beneficial action in the organism.
Collapse
Affiliation(s)
- Paloma Barajas-Álvarez
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A. C. Camino Arenero #1227, El Bajío del Arenal, 45019, Zapopan, Jalisco, Mexico
| | - José Nabor Haro-González
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A. C. Camino Arenero #1227, El Bajío del Arenal, 45019, Zapopan, Jalisco, Mexico
| | - Marisela González-Ávila
- Medical and Pharmaceutical Biotechnology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A. C. Av. Normalistas #800, Colinas de La Normal, 44270, Guadalajara, Jalisco, Mexico
| | - Hugo Espinosa-Andrews
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A. C. Camino Arenero #1227, El Bajío del Arenal, 45019, Zapopan, Jalisco, Mexico.
| |
Collapse
|
3
|
Mala T, Anal AK. Protection and Controlled Gastrointestinal Release of Bromelain by Encapsulating in Pectin-Resistant Starch Based Hydrogel Beads. Front Bioeng Biotechnol 2021; 9:757176. [PMID: 34778230 PMCID: PMC8585738 DOI: 10.3389/fbioe.2021.757176] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Accepted: 09/27/2021] [Indexed: 11/21/2022] Open
Abstract
Hybrid pectin and resistant starch–based hydrogel beads loaded with bromelain using the extrusion gelation method were prepared and evaluated to enhance the activity of bromelain during gastrointestinal passage and thermal processing. The solutions of pectin–resistant starch with bromelain were dropped into the gelation bath containing calcium chloride (0.2 M) solution to develop various types of hydrogel beads. The physicochemical characteristics of the synthesized hydrogel beads were evaluated. The ratio (4.5:1.5 w/w) of pectin and resistant starch concentration significantly (p < 0.05) enhanced the encapsulation efficiency (80.53%). The presence of resistant starch resulted in increased entrapment of bromelain, improved swelling properties with sustained release behavior, and improved gastric stability than pectin hydrogels alone. The swelling of hydrogel beads was higher at pH 7.4 than pH 1.2. Optimized batch of hybrid pectin/resistant starch exhibited a spherical shape. Optical and scanning electron microscopy showed a more packed and spherical shape from the pectin/resistant starch hydrogel bead network. Fourier transformation infrared spectroscopy was also used to confirm the presence of bromelain in the hydrogel beads. The encapsulated bromelain in the pectin/hi-maize starch beads produced at a pectin/hi-maize ratio of 4.5:1.5 (percent w/w; formulation P4) obtained the highest relative bromelain activity in all heat treatments including at 95°C, whereas the highest activity of free bromelain was found only at 30°C. Bromelain encapsulated in hydrogels released at a faster rate at simulated intestinal fluid (SIF, pH 7.4) than at simulated gastrointestinal fluid (SGF, pH 1.2).
Collapse
Affiliation(s)
- Thatchajaree Mala
- Food Engineering and Bioprocess Technology Program, Department of Food, Agriculture and Bioresources, School of Environment, Resources, and Development, Asian Institute of Technology, Pathum Thani, Thailand
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology Program, Department of Food, Agriculture and Bioresources, School of Environment, Resources, and Development, Asian Institute of Technology, Pathum Thani, Thailand
| |
Collapse
|
4
|
Microencapsulating polymers for probiotics delivery systems: Preparation, characterization, and applications. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106882] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
5
|
HOSSAIN MN, RANADHEERA CS, FANG Z, AJLOUNI S. Healthy chocolate enriched with probiotics: a review. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.11420] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
6
|
Resistant Starch-Based Edible Coating Composites for Spray-Dried Microencapsulation of Lactobacillus acidophilus, Comparative Assessment of Thermal Protection, In Vitro Digestion and Physicochemical Characteristics. COATINGS 2021. [DOI: 10.3390/coatings11050587] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Polysaccharides have excellent potential as food-grade coating materials for microencapsulation in pro- and prebiotics-based functional food industry. In this study, potato, maize, and rice resistant starches composite coatings with D-mannose, maltodextrin, and whey protein concentrate were prepared for the spray-dried microencapsulation of Lactobacillus acidophilus KLDS 1.1003. Assessment of different polysaccharide coatings to enhance the longevity of probiotics at high temperatures of spray-drying process, storage, and targeted delivery in the gastrointestinal tract were the key objectives of the present study. The highest microencapsulation efficiencies were shown by maize (95.80%) and potato (94.30%) resistant starches. Similarly, maize resistant starch (MRS)-based composites provided the highest thermal resistance, with Tg 38.77 ± 1.10–93.13 ± 0.81 °C and showed the least 2.1 log cycles viability loss in simulated GI tract. Viability losses during storage were in the following order: control > RRS > PRS > MRS, and the inactivation rate of the microencapsulated cells followed the first-order kinetics (R2 = 0.9264–0.9918). The resistant starch-based spray-dried microcapsules possessed 27.00 ± 0.03 to 52.28 ± 1.02 µm size range and SEM micrographs showed a unified smooth surface without cracks and ruptures. These findings will expand the potential use of natural food-grade coatings in functional foods and allied industries involving spray-dried products.
Collapse
|
7
|
Effect of various encapsulating agents on the beads' morphology and the viability of cells during BB-12 encapsulation through extrusion. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110423] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
|
8
|
Ramdhan T, Ching SH, Prakash S, Bhandari B. Physical and mechanical properties of alginate based composite gels. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.002] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
9
|
Thangrongthong S, Puttarat N, Ladda B, Itthisoponkul T, Pinket W, Kasemwong K, Taweechotipatr M. Microencapsulation of probiotic Lactobacillus brevis ST-69 producing GABA using alginate supplemented with nanocrystalline starch. Food Sci Biotechnol 2020; 29:1475-1482. [PMID: 33088596 PMCID: PMC7561619 DOI: 10.1007/s10068-020-00812-9] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 07/21/2020] [Accepted: 08/18/2020] [Indexed: 12/01/2022] Open
Abstract
Microencapsulation technology can be used to improve the probiotic viability under stress condition in the human gastrointestinal tract and during storage. The purpose of this study was to evaluate the protective effect of encapsulation materials on the survival of GABA-producing probiotics using alginate containing cassava starch nanocrystals under simulated gastrointestinal conditions and shelf storage. Lactobacillus brevis ST-69, GABA-producing probiotic strain, was isolated from kimchi and encapsulated using emulsion technique. The GABA activity, encapsulation efficiency, morphology, probiotic viability were evaluated. The encapsulation efficiency using emulsion technique was 89.72%. Probiotic encapsulated in alginate-nanocrystalline starch gel capsules showed high survival rate at 94.97% of probiotic cells under simulated gastrointestinal conditions and during long-life storage at 4 °C compared to free cells. Results showed that for improving the viability of probiotics against gastrointestinal and storage conditions, complex materials with nanocrystalline starch might be a better encapsulating matrix for the preparation of gel capsules.
Collapse
Affiliation(s)
- Suppasin Thangrongthong
- Department of Microbiology, Faculty of Medicine, Srinakharinwirot University, 114 Sukhumvit 23, Wattana District, Bangkok, 10110 Thailand
| | - Narathip Puttarat
- Department of Microbiology, Faculty of Medicine, Srinakharinwirot University, 114 Sukhumvit 23, Wattana District, Bangkok, 10110 Thailand
| | - Boonyarut Ladda
- Department of Microbiology, Faculty of Medicine, Srinakharinwirot University, 114 Sukhumvit 23, Wattana District, Bangkok, 10110 Thailand
| | - Teerarat Itthisoponkul
- Division of Food Science and Nutrition, Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, 63 Village No.7, Khlong 16 Road, Ongkharak, Nakornnayok 26120 Thailand
| | - Wichchunee Pinket
- National Science and Technology Development Agency, National Nanotechnology Center, NANOTEC Research Unit, 130 Thailand Science Park, Paholyothin Road, Khlong Luang, Pathumthani 12120 Thailand
| | - Kittiwut Kasemwong
- National Science and Technology Development Agency, National Nanotechnology Center, NANOTEC Research Unit, 130 Thailand Science Park, Paholyothin Road, Khlong Luang, Pathumthani 12120 Thailand
| | - Malai Taweechotipatr
- Department of Microbiology, Faculty of Medicine, Srinakharinwirot University, 114 Sukhumvit 23, Wattana District, Bangkok, 10110 Thailand
| |
Collapse
|
10
|
Raddatz GC, Poletto G, Deus CD, Codevilla CF, Cichoski AJ, Jacob-Lopes E, Muller EI, Flores EMM, Esmerino EA, de Menezes CR. Use of prebiotic sources to increase probiotic viability in pectin microparticles obtained by emulsification/internal gelation followed by freeze-drying. Food Res Int 2020; 130:108902. [DOI: 10.1016/j.foodres.2019.108902] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 12/08/2019] [Accepted: 12/15/2019] [Indexed: 12/28/2022]
|
11
|
Yao M, Xie J, Du H, McClements DJ, Xiao H, Li L. Progress in microencapsulation of probiotics: A review. Compr Rev Food Sci Food Saf 2020; 19:857-874. [DOI: 10.1111/1541-4337.12532] [Citation(s) in RCA: 124] [Impact Index Per Article: 31.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 11/18/2019] [Accepted: 11/22/2019] [Indexed: 12/14/2022]
Affiliation(s)
- Mingfei Yao
- State Key Laboratory for Diagnosis and Treatment of Infectious DiseasesCollaborative Innovation Center for Diagnosis and Treatment of Infectious DiseasesNatl. Clinical Research Center for Infectious DiseasesThe First Affiliated HospitalCollege of MedicineZhejiang Univ. Hangzhou 310003 China
| | - Jiaojiao Xie
- State Key Laboratory for Diagnosis and Treatment of Infectious DiseasesCollaborative Innovation Center for Diagnosis and Treatment of Infectious DiseasesNatl. Clinical Research Center for Infectious DiseasesThe First Affiliated HospitalCollege of MedicineZhejiang Univ. Hangzhou 310003 China
| | - Hengjun Du
- Dept. of Food ScienceUniv. of Massachusetts Amherst MA 01003 U.S.A
| | | | - Hang Xiao
- Dept. of Food ScienceUniv. of Massachusetts Amherst MA 01003 U.S.A
| | - Lanjuan Li
- State Key Laboratory for Diagnosis and Treatment of Infectious DiseasesCollaborative Innovation Center for Diagnosis and Treatment of Infectious DiseasesNatl. Clinical Research Center for Infectious DiseasesThe First Affiliated HospitalCollege of MedicineZhejiang Univ. Hangzhou 310003 China
| |
Collapse
|
12
|
Protective effects of the use of taro and rice starch as wall material on the viability of encapsulated Lactobacillus paracasei subsp. Paracasei. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108686] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
13
|
Eckert C, Agnol WD, Dallé D, Serpa VG, Maciel MJ, Lehn DN, Volken de Souza CF. Development of alginate-pectin microparticles with dairy whey using vibration technology: Effects of matrix composition on the protection of Lactobacillus spp. from adverse conditions. Food Res Int 2018; 113:65-73. [PMID: 30195547 DOI: 10.1016/j.foodres.2018.07.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2018] [Revised: 06/03/2018] [Accepted: 07/01/2018] [Indexed: 12/22/2022]
Abstract
In this study, lactic acid bacteria with probiotic potential, including Lactobacillus plantarum ATCC8014, L. paracasei ML33 and L. pentosus ML82, were encapsulated with whey-alginate-pectin (WAP) or whey permeate-alginate-pectin (PAP) by an extrusion process using vibrational technology, with the resulting microparticles assessed for their resistance to adverse conditions. The aim was to assess the effect of the encapsulation wall materials on the viability of microorganisms, the encapsulation, refrigerated storage and simulated gastrointestinal tract conditions, the kinetic parameters of acidification, and the morphology of microparticles. The bacteria encapsulated with the WAP wall material were adequately protected. Furthermore, after three months of storage at 4 °C, the encapsulated bacteria exhibited a cell viability of >6 log CFU mL-1. In addition, the encapsulated L. plantarum ATCC8014 and L. pentosus ML82 isolates exhibited the highest viability at the end of the storage period among the assayed isolates. Encapsulated bacteria showed greater resistance to acidic conditions than unencapsulated bacteria when exposed to simulated gastrointestinal tract conditions. The maximum rate of milk acidification by encapsulated Lactobacillus spp. was approximately three-fold lower than that observed for unencapsulated bacteria. The resulting size of the microparticles generated using both combinations of wall materials used was approximately 150 μm. The cheese whey and whey permeate combined with alginate and pectin to adequately encapsulate and protect Lactobacillus spp. from the adverse conditions of the simulated gastrointestinal tract and from refrigeration storage temperatures. Furthermore, the sizes of the obtained microparticles indicated that the encapsulated materials are suitable for being incorporated into foods without changing their sensory properties.
Collapse
Affiliation(s)
- Camila Eckert
- Laboratory of Food Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Postgraduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil
| | - Wendell Dall Agnol
- Laboratory of Food Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Postgraduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil
| | - Danieli Dallé
- Laboratory of Food Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Postgraduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil
| | - Vanessa Garcia Serpa
- Laboratory of Food Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Postgraduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil
| | - Mônica Jachetti Maciel
- Laboratory of Food Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Postgraduate Program in Sustainable Environmental Systems, University of Vale do Taquari - Univates, Lajeado, RS, Brazil
| | - Daniel Neutzling Lehn
- Laboratory of Food Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil
| | - Claucia Fernanda Volken de Souza
- Laboratory of Food Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Postgraduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Postgraduate Program in Sustainable Environmental Systems, University of Vale do Taquari - Univates, Lajeado, RS, Brazil..
| |
Collapse
|
14
|
Nunes GL, Etchepare MDA, Cichoski AJ, Zepka LQ, Jacob Lopes E, Barin JS, Flores ÉMDM, da Silva CDB, de Menezes CR. Inulin, hi-maize, and trehalose as thermal protectants for increasing viability of Lactobacillus acidophilus encapsulated by spray drying. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.032] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
15
|
Spray drying probiotics along with maoluang juice plus Tiliacora triandra gum for exposure to the in vitro gastrointestinal environments. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.013] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|