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Kumar V, Ahire JJ, R A, Nain S, Taneja NK. Microencapsulation of riboflavin-producing Lactiplantibacillus Plantarum MTCC 25,432 and Evaluation of its Survival in Simulated Gastric and Intestinal Fluid. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10115-0. [PMID: 37402071 DOI: 10.1007/s12602-023-10115-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/16/2023] [Indexed: 07/05/2023]
Abstract
Microencapsulation is an optimistic method for the delivery of live microbial cells through different food products. In this study, riboflavin-producing probiotic strain Lactiplantibacillus plantarum MTCC 25,432 was encapsulated using a spray drying technique with different wall materials including Inulin, maltodextrin (MD), and MD + Inulin (1:1). The obtained spray dried powder was investigated for probiotic viability, encapsulation efficiency, particle size, water activity, moisture content, hygroscopicity, bulk and tapped densities, storage stabilities, Fourier transform infrared spectroscopy (FTIR) and thermogravimetric analysis (TGA). Besides this, the viability of the free and encapsulated probiotic cells was tested under simulated gastric and intestinal fluid conditions. In the results, microcapsules produced with the combination of MD + Inulin showed higher dry powder yield (36.5%) and viability of L. plantarum MTCC 25,432 (7.4 log CFU / g) as compared with individual coating materials. Further characterization revealed that MD + Inulin microcapsules are spherical (3.50 ± 1.61 μm in diameter) in shape with concavities, showed the highest encapsulation efficiency (82%), low water activity (0.307), moisture content (3.67%) and good survival ability at low pH (pH 2.0 and 3.0), high bile salt concentrations (1.0% and 2.0%), and long storage conditions. No differences in FTIR spectra were observed among the tested samples. However, TGA showed enhanced thermal stability of probiotic-loaded microcapsules when MD + Inulin was used together. In conclusion, MD + Inulin could be a potential encapsulation material for riboflavin-producing probiotic bacteria L. plantarum MTCC 25,432.
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Affiliation(s)
- Vikram Kumar
- Department of Basic and Applied Sciences, NIFTEM, Sonepat, Haryana, India
| | | | - Amrutha R
- Department of Basic and Applied Sciences, NIFTEM, Sonepat, Haryana, India
| | - Sahil Nain
- Department of Basic and Applied Sciences, NIFTEM, Sonepat, Haryana, India
| | - Neetu Kumra Taneja
- Department of Basic and Applied Sciences, NIFTEM, Sonepat, Haryana, India.
- Centre for Advanced Translational Research in Food Nanobiotechnology (CATR-FNB), NIFTEM, Sonepat, Haryana, India.
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Braga ABAC, Costa CJM, Ribeiro EJ, Zotarelli MF, Santos LD. Evaluation of the microencapsulation process of conidia of Trichoderma asperellum by spray drying. Braz J Microbiol 2022; 53:1871-1880. [PMID: 36173601 PMCID: PMC9679129 DOI: 10.1007/s42770-022-00832-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Accepted: 09/20/2022] [Indexed: 01/13/2023] Open
Abstract
Microencapsulation of microorganisms has been studied to increase product shelf life and stability to enable the application in sustainable agriculture. In this study, the microencapsulation of Trichoderma asperellum conidia by spray drying (SD) was evaluated. The objective was to assess the effect of drying air temperature and wall material (maltodextrin DE20, MD20) concentration on the microencapsulation and to identify the optimum conditions to produce, in high yield, microparticles with low moisture, high conidial viability and conidial survival. Microparticles were characterized in terms of morphology, particle size, and shelf life. A central composite rotatable design (CCRD) was used to evaluate the effect of operating parameters on drying yield (DY), moisture content, conidial viability (CV), and conidial survival (SP). Microencapsulation experiments were carried out under optimum conditions to validate the obtained model. The optimum temperature and MD20/conidia dry weight ratios were 80 °C and 1:4.5, respectively, which afforded a drying yield of 63.85 ± 0.86%, moisture content of 4.92 ± 0.07%, conidial viability of 87.10 ± 1.16%, and conidial survival of 85.78 ± 2.88%. Microencapsulation by spray drying using MD20 as wall material extended the viability of conidia stored at 29 °C compared with the control. The mathematical models accurately predicted all the variables studied, and the association of the microencapsulation technique using DE20 maltodextrin was able to optimize the process and increase the product's shelf life. It was also concluded that high inlet air temperatures negatively affected conidia survival, especially above 100 °C.
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Affiliation(s)
| | | | - Eloízio Júlio Ribeiro
- Faculty of Chemical Engineering, Federal University of Uberlândia, Uberlândia, MG, Brazil
| | | | - Líbia Diniz Santos
- Faculty of Chemical Engineering, Federal University of Uberlândia, Patos de Minas, MG, Brazil.
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3
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Wang F, Mutukumira AN. Microencapsulation of
Limosilactobacillus reuteri
DPC16
by spray drying using different encapsulation wall materials. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16880] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Fang Wang
- School of Food and Advanced Technology Massey University Auckland New Zealand
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Misra S, Pandey P, Dalbhagat CG, Mishra HN. Emerging Technologies and Coating Materials for Improved Probiotication in Food Products: a Review. FOOD BIOPROCESS TECH 2022; 15:998-1039. [PMID: 35126801 DOI: 10.1007/s11947-021-02753-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Accepted: 12/16/2021] [Indexed: 12/29/2022]
Abstract
From the past few decades, consumers' demand for probiotic-based functional and healthy food products is rising exponentially. Encapsulation is an emerging field to protect probiotics from unfavorable conditions and to deliver probiotics at the target place while maintaining the controlled release in the colon. Probiotics have been encapsulated for decades using different encapsulation methods to maintain their viability during processing, storage, and digestion and to give health benefits. This review focuses on novel microencapsulation techniques of probiotic bacteria including vacuum drying, microwave drying, spray freeze drying, fluidized bed drying, impinging aerosol technology, hybridization system, ultrasonication with their recent advancement, and characteristics of the commonly used polymers have been briefly discussed. Other than novel techniques, characterization of microcapsules along with their mechanism of release and stability have shown great interest recently in developing novel functional food products with synergetic effects, especially in COVID-19 outbreak. A thorough discussion of novel processing technologies and applications in food products with the incorporation of recent research works is the novelty and highlight of this review paper.
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Mohapatra A, Sahu JK. Spray‐process optimization for the encapsulation of probiotic
Lactobacillus acidophilus
ATCC 11975 in a ternary wall matrix. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Asutosh Mohapatra
- Food Customization Research Laboratory Centre for Rural Development and Technology Indian Institute of Technology Delhi New Delhi India
| | - Jatindra K. Sahu
- Food Customization Research Laboratory Centre for Rural Development and Technology Indian Institute of Technology Delhi New Delhi India
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Marefati A, Pitsiladis A, Oscarsson E, Ilestam N, Bergenståhl B. Encapsulation of Lactobacillus reuteri in W1/O/W2 double emulsions: Formulation, storage and in vitro gastro-intestinal digestion stability. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111423] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Abedfar A, Hosseininezhad M, Sadeghi A, Raeisi M. Comparative survival of exopolysaccharide encapsulated Lactobacillus plantarum and Pediococcus pentosaceus in simulated gastrointenstinal conditions and storage time. Food Measure 2021. [DOI: 10.1007/s11694-020-00664-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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RAMÍREZ-GODÍNEZ J, GUTIÉRREZ-RODRÍGUEZ JF, CONTRERAS-LÓPEZ E, RODRÍGUEZ-SERRANO GM, CASTAÑEDA-OVANDO A, JAIMEZ-ORDAZ J, GONZÁLEZ-OLIVARES LG. Agave juice improves survival and proteolytic activity of Lactobacillus rhamnosus GG during ripening of semi-ripened mexican cheese. Food Sci Technol 2021. [DOI: 10.1590/fst.30820] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Rodrigues F, Cedran M, Bicas J, Sato H. Encapsulated probiotic cells: Relevant techniques, natural sources as encapsulating materials and food applications – A narrative review. Food Res Int 2020; 137:109682. [DOI: 10.1016/j.foodres.2020.109682] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 08/04/2020] [Accepted: 09/06/2020] [Indexed: 02/07/2023]
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Abstract
Probiotics are viable microorganisms widely used for their claimed beneficial effects on
the host health. A wide number of researchers proved that the intake of probiotic bacteria has numerous
health benefits which created a big market of probiotic foods worldwide. The biggest challenge
in the development of these products is to maintain the viability of bacterial cells during the storage
of the product as well as throughout the gastrointestinal tract transit after consumption, so that the
claimed health benefits can be delivered to the consumer. Different approaches have been proposed
for increasing the resistance of these sensitive microorganisms, including the selection of resistant
strains, incorporation of micronutrients, and most recently the use of microencapsulation techniques.
Microencapsulation has resulted in enhancing the viability of these microorganisms which allows its
wide use in the food industry. In this review, the most common techniques used for microencapsulation
of probiotics will be presented, as well as the most usual microcapsule shell materials.
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Affiliation(s)
- Wissam Zam
- Department of Analytical and Food Chemistry, Faculty of Pharmacy, Al-Andalus University for Medical Sciences, Tartous, Syrian Arab Republic
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11
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Bustamante M, Laurie-martínez L, Vergara D, Campos-vega R, Rubilar M, Shene C. Effect of Three Polysaccharides (Inulin, and Mucilage from Chia and Flax Seeds) on the Survival of Probiotic Bacteria Encapsulated by Spray Drying. Applied Sciences 2020; 10:4623. [DOI: 10.3390/app10134623] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Chia seed mucilage (CM), flaxseed mucilage (FM), and inulin (INL) were used as encapsulating agents to evaluate the possibility of increasing the survival of Lactobacillus casei var. rhamnosus, renamed recently to Lacticaseibacillus rhamnosus, after spray drying. Moreover, the viability of encapsulated L. rhamnosus was determined during the 250 day storage period at 4 °C. In a second stage, the conditions that maximized the survival of L. rhamnosus were evaluated on other probiotic bacteria (Lactiplantibacillus plantarum, Bifidobacterium infantis, and Bifidobacterium longum). Additionally, the viability of encapsulated probiotics during the 60 day storage period at 4 and 25 °C was evaluated. The conditions that maximize the survival of L. rhamnosus (90%) predicted by a face-centered central composite design were 14.4% w/v of maltodextrin, 0.6% w/v of CM, and 90 °C of inlet air temperature. Additionally, under these encapsulating conditions, the survival of L. plantarum, B. infantis, and B. longum was 95%, 97%, and 96%, respectively. The probiotic viability improved during storage at 4 °C but decreased at 25 °C. The highest viability values obtained for probiotics during spray drying and during storage suggest a thermoprotector effect of CM, which would ensure an optimal probiotic efficacy in the product, thus promoting its utilization in the food industry.
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Rama GR, Führ AJ, da Silva JABS, Gennari A, Giroldi M, Goettert MI, Volken de Souza CF. Encapsulation of Lactobacillus spp. using bovine and buffalo cheese whey and their application in orange juice. 3 Biotech 2020; 10:263. [PMID: 32509496 DOI: 10.1007/s13205-020-02255-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Accepted: 05/12/2020] [Indexed: 12/27/2022] Open
Abstract
The aim of this study was to evaluate and compare the efficiency of bovine (CW) and buffalo cheese whey (BCW) as encapsulating agents for the spray-drying (SD) of endogenous Lactobacillus pentosus ML 82 and the reference strain Lactobacillus plantarum ATCC 8014. Their protective features were also tested for resistance to storage (90 days, 25 °C), simulated gastrointestinal tract (GIT) conditions, and for their application in orange juice. Survival rates after SD were approximately 95% in all samples tested, meaning both CW and BCW performed satisfactorily. After 90 days of storage, both species remained above 7 log Colony Forming Units (CFU)/g. However, CW generally enabled higher bacterial viability throughout this period. CW microcapsule characteristics were also more stable, which is indicated by the fact that BCW had higher moist content. Under GIT conditions, encapsulated lactobacilli had higher survival rates than free cells regardless of encapsulating agent. Even so, results indicate that CW and BCW perform better under gastric conditions than intestinal conditions. Regarding their use in orange juice, coating materials were probably dissolved due to low pH, and both free and encapsulated bacteria had similar survival rates. Overall, CW and BCW are suitable encapsulating agents for lactic acid bacteria, as they provided protection during storage and against harmful GIT conditions.
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Affiliation(s)
- Gabriela Rabaioli Rama
- Laboratory of Food Biotechnology, University of Vale do Taquari-Univates, Av. Avelino Tallini, 171, Lajeado, RS 95914-014 Brazil
- Postgraduate Program in Biotechnology, University of Vale do Taquari-Univates, Lajeado, RS Brazil
| | - Ana Júlia Führ
- Laboratory of Food Biotechnology, University of Vale do Taquari-Univates, Av. Avelino Tallini, 171, Lajeado, RS 95914-014 Brazil
| | - Jéssica Aparecida Bressan Soratto da Silva
- Laboratory of Food Biotechnology, University of Vale do Taquari-Univates, Av. Avelino Tallini, 171, Lajeado, RS 95914-014 Brazil
- Postgraduate Program in Biotechnology, University of Vale do Taquari-Univates, Lajeado, RS Brazil
| | - Adriano Gennari
- Laboratory of Food Biotechnology, University of Vale do Taquari-Univates, Av. Avelino Tallini, 171, Lajeado, RS 95914-014 Brazil
- Postgraduate Program in Biotechnology, University of Vale do Taquari-Univates, Lajeado, RS Brazil
| | - Maiara Giroldi
- Laboratory of Food Biotechnology, University of Vale do Taquari-Univates, Av. Avelino Tallini, 171, Lajeado, RS 95914-014 Brazil
- Postgraduate Program in Biotechnology, University of Vale do Taquari-Univates, Lajeado, RS Brazil
| | - Márcia Inês Goettert
- Postgraduate Program in 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, Av. Avelino Tallini, 171, Lajeado, RS 95914-014 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
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Marcial-Coba MS, Cieplak T, Cahú TB, Blennow A, Knøchel S, Nielsen DS. Viability of microencapsulated Akkermansia muciniphila and Lactobacillus plantarum during freeze-drying, storage and in vitro simulated upper gastrointestinal tract passage. Food Funct 2019; 9:5868-5879. [PMID: 30362482 DOI: 10.1039/c8fo01331d] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Akkermansia muciniphila, an abundant member of the human gut microbiota, has been suggested as a potential next-generation probiotic. However, its high sensitivity to oxygen limits the development of dosage protocols. Here, we describe microencapsulation, in a xanthan and gellan gum matrix, and a subsequent freeze-drying protocol for A. muciniphila DSM22959. For comparison Lactobacillus plantarum subsp. plantarum ATCC14917 was microencapsulated and freeze-dried using similar protocols. Four different mixtures were tested for cryoprotective properties: sucrose 5% plus trehalose 5%; agave syrup 10%; skim milk 10%, glucose 1%, yeast extract 0.5%, and mannitol 2.5%; as well as peptone 0.1% plus sorbitol 1.2%. Milli-Q-water served as control. Only cryoprotectant solutions with high sugar or protein content significantly improved the survival of both strains during freeze-drying. Microencapsulated cells were stored aerobically or anaerobically for 1 month at 4 °C or 25 °C. Survival of A. muciniphila was significantly better when stored anaerobically at 4 °C. The survival of microencapsulated L. plantarum, was relatively stable at both temperatures under anaerobic conditions. Survival of microencapsulated cells was compared with that of free cells during in vitro simulated upper gastrointestinal tract (GIT) transit at fasted and fed state. During in vitro simulated stomach passage, encapsulation significantly improved survival and viable cells remained at relevant levels after the entire simulated upper GIT transit. In conclusion, we here report a protocol for encapsulating A. muciniphila giving acceptable storage stability and enhancing survival during in vitro simulated upper GIT transit and thus constitutes an important step towards enabling future use of this important member of the human colonic microbiota as a probiotic.
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Affiliation(s)
- Martín Sebastián Marcial-Coba
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark.
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Reyes V, Chotiko A, Chouljenko A, Sathivel S. Viability of Lactobacillus acidophilus NRRL B-4495 encapsulated with high maize starch, maltodextrin, and gum arabic. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.017] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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15
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Hernández-lópez Z, Rangel-vargas E, Castro-rosas J, Gómez-aldapa CA, Cadena-ramírez A, Acevedo-sandoval OA, Gordillo-martínez AJ, Falfán-cortés RN. Optimization of a spray-drying process for the production of maximally viable microencapsulated Lactobacillus pentosus using a mixture of starch-pulque as wall material. Lebensm Wiss Technol 2018; 95:216-22. [DOI: 10.1016/j.lwt.2018.04.075] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Liu H, Gong J, Chabot D, Miller SS, Cui SW, Zhong F, Wang Q. Improved survival of Lactobacillus zeae LB1 in a spray dried alginate-protein matrix. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.07.004] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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17
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Wattananapakasem I, Costabile A, Suwannaporn P. Slow digestible colored rice flour as wall material for microencapsulation: Its impacts on gut bacterial population and metabolic activities. Food Res Int 2018; 103:182-191. [DOI: 10.1016/j.foodres.2017.10.027] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2017] [Revised: 10/11/2017] [Accepted: 10/12/2017] [Indexed: 12/15/2022]
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18
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Rodklongtan A, Chitprasert P. Combined effects of holy basil essential oil and inlet temperature on lipid peroxidation and survival of Lactobacillus reuteri KUB-AC5 during spray drying. Food Res Int 2017; 100:276-283. [DOI: 10.1016/j.foodres.2017.07.016] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2017] [Revised: 07/03/2017] [Accepted: 07/04/2017] [Indexed: 11/26/2022]
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Muhammad Z, Ramzan R, Huo G, Tian H, Bian X. Integration of polysaccharide-thermoprotectant formulations for microencapsulation of Lactobacillus plantarum, appraisal of survivability and physico-biochemical properties during storage of spray dried powders. Food Hydrocoll 2017; 66:286-95. [DOI: 10.1016/j.foodhyd.2016.11.040] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Abstract
The use of live probiotic bacteria as food supplement has become popular. Capability of probiotic bacteria to be kept at room temperature becomes necessary for customer's convenience and manufacturer's cost reduction. Hence, production of dried form of probiotic bacteria is important. Two common drying methods commonly used for microencapsulation are freeze drying and spray drying. In spite of their benefits, both methods have adverse effects on cell membrane integrity and protein structures resulting in decrease in bacterial viability. Microencapsulation of probiotic bacteria has been a promising technology to ensure bacterial stability during the drying process and to preserve their viability during storage without significantly losing their functional properties such acid tolerance, bile tolerance, surface hydrophobicity, and enzyme activities. Storage at room temperatures instead of freezing or low temperature storage is preferable for minimizing costs of handling, transportation, and storage. Concepts of water activity and glass transition become important in terms of determination of bacterial survival during the storage. The effectiveness of microencapsulation is also affected by microcapsule materials. Carbohydrate- and protein-based microencapsulants and their combination are discussed in terms of their protecting effect on probiotic bacteria during dehydration, during exposure to harsh gastrointestinal transit and small intestine transit and during storage.
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Affiliation(s)
- Dianawati Dianawati
- a School of Biomedical and Health Sciences, Victoria University , Werribee Campus, Melbourne , Victoria , Australia
| | - Vijay Mishra
- a School of Biomedical and Health Sciences, Victoria University , Werribee Campus, Melbourne , Victoria , Australia
| | - Nagendra P Shah
- a School of Biomedical and Health Sciences, Victoria University , Werribee Campus, Melbourne , Victoria , Australia.,b Food and Nutritional Science, School of Biological Science, The University of Hong Kong , Hong Kong
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Paim DR, Costa SD, Walter EH, Tonon RV. Microencapsulation of probiotic jussara (Euterpe edulis M.) juice by spray drying. Lebensm Wiss Technol 2016; 74:21-5. [DOI: 10.1016/j.lwt.2016.07.022] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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22
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Bustamante M, Oomah BD, Rubilar M, Shene C. Effective Lactobacillus plantarum and Bifidobacterium infantis encapsulation with chia seed (Salvia hispanica L.) and flaxseed (Linum usitatissimum L.) mucilage and soluble protein by spray drying. Food Chem 2017; 216:97-105. [PMID: 27596397 DOI: 10.1016/j.foodchem.2016.08.019] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2016] [Revised: 08/05/2016] [Accepted: 08/08/2016] [Indexed: 01/09/2023]
Abstract
Mucilage (M) and soluble protein (SP) extracted from chia seed and flaxseed were used as encapsulating material for two probiotic bacteria: Bifidobacterium infantis and Lactobacillus plantarum by spray drying. Probiotic survival and viability after spray drying and during storage were evaluated. B. infantis and L. plantarum displayed high survival (⩾98%) after encapsulation with mixtures of maltodextrin (MD) combined with M and SP from flaxseed (MD:FM:FSP - 7.5:0.2:7.5%, w/w/w) and chia seed (MD:CM:CSP - 7.5:0.6:7.5%, w/w/w), respectively. These ternary blends protected the probiotics and enhanced their resistance to simulated gastric juice and bile solution. Probiotics encapsulated with the ternary blends incorporated in instant juice powder exhibited high viability (>9Log10CFU/g) after 45days refrigerated storage. Encapsulation with the ternary blends reduced particle size of the probiotic powders thereby offering additional functional benefits. Our results reveal that chia seed and flaxseed are excellent sources of probiotic encapsulating agents.
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Giles-Gómez M, Sandoval García JG, Matus V, Campos Quintana I, Bolívar F, Escalante A. In vitro and in vivo probiotic assessment of Leuconostoc mesenteroides P45 isolated from pulque, a Mexican traditional alcoholic beverage. Springerplus 2016; 5:708. [PMID: 27375977 PMCID: PMC4906094 DOI: 10.1186/s40064-016-2370-7] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/22/2015] [Accepted: 05/19/2016] [Indexed: 11/10/2022]
Abstract
Pulque is a Mexican traditional alcoholic, non-distilled, fermented beverage produced by the fermentation of the sap, known as aguamiel, extracted from several maguey (Agave) species. Pulque has traditionally been considered a healthy beverage due to its nutrient content and also a traditional medicine for the treatment of gastrointestinal disorders and intestinal infections. During pulque fermentation, the development of acidity, alcohol and viscosity define its final sensorial properties, developing an enriched environment where dominant lactic acid bacteria (LAB), including diverse Leuconostoc species, are present. Because traditional pulque is consumed directly from the fermentation vessel, the naturally associated LAB are ingested and reach the human small intestine alive. Here, we report the in vitro and in vivo probiotic assessment of Leuconostoc mesenteroides strain P45 isolated from pulque. This isolated LAB species exhibited lysozyme, acid (pH 3.5) and bile salts (0.1 and 0.3 % oxgall) resistance. Antibacterial activity against the pathogens Listeria monocytogenes, enteropathogenic Escherichia coli, Salmonella enterica serovar Typhi and S. enterica serovar Typhimurium were observed in assays involving cell-to-cell contact, cell-free 2× concentrated supernatants and cell-to-cell contact under exopolysaccharide-producing conditions. The in vivo probiotic assessment showed an anti-infective activity of L. mesenteroides P45 against S. enterica serovar Typhimurium in challenged male and female BALB/c mice. Analysis of the available genome sequence of strain P45 allowed identified a pre-bacteriocin coding gene and six peptidoglycan hydrolase enzymes, probably involved in the antimicrobial activity of this strain. The results presented in this study support some potential microbial mechanisms associated with the beneficial effects on human health of this LAB involved in the fermentation of pulque.
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Affiliation(s)
- Martha Giles-Gómez
- Departamento de Biología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Coyoacán, 04510 Ciudad de México, México
| | - Jorge Giovanni Sandoval García
- Departamento de Biología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Coyoacán, 04510 Ciudad de México, México
| | - Violeta Matus
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, Universidad Nacional Autónoma de México, Av. Universidad 2001, Col. Chamilpa, 62210 Cuernavaca, Morelos México
| | - Itzia Campos Quintana
- Departamento de Biología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Coyoacán, 04510 Ciudad de México, México
| | - Francisco Bolívar
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, Universidad Nacional Autónoma de México, Av. Universidad 2001, Col. Chamilpa, 62210 Cuernavaca, Morelos México
| | - Adelfo Escalante
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, Universidad Nacional Autónoma de México, Av. Universidad 2001, Col. Chamilpa, 62210 Cuernavaca, Morelos México
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Escalona-García L, Pedroza-Islas R, Natividad R, Rodríguez-Huezo M, Carrillo-Navas H, Pérez-Alonso C. Oxidation kinetics and thermodynamic analysis of chia oil microencapsulated in a whey protein concentrate-polysaccharide matrix. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.12.009] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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25
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Porras-Saavedra J, Palacios-González E, Lartundo-Rojas L, Garibay-Febles V, Yáñez-Fernández J, Hernández-Sánchez H, Gutiérrez-López G, Alamilla-Beltrán L. Microstructural properties and distribution of components in microparticles obtained by spray-drying. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.11.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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26
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Xing Y, Xu Q, Jiang L, Cao D, Lin H, Che Z, Ma Y, Li X, Cai Y. Effect of different coating materials on the biological characteristics and stability of microencapsulated Lactobacillus acidophilus. RSC Adv 2015. [DOI: 10.1039/c4ra13578d] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
MicroencapsulatedL. acidophilusembedded with different wall materials exhibited different biological characteristics and stability. Complex materials as coatings could provide protection and better release characteristics forL. acidophiluscell.
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Affiliation(s)
- Yage Xing
- Key Laboratory of Food Bio-technology under the supervision of Sichuan Province
- School of Bioengineering
- Xihua University
- Chengdu
- P. R. China
| | - Qinglian Xu
- Key Laboratory of Food Bio-technology under the supervision of Sichuan Province
- School of Bioengineering
- Xihua University
- Chengdu
- P. R. China
| | - Li Jiang
- Key Laboratory of Food Bio-technology under the supervision of Sichuan Province
- School of Bioengineering
- Xihua University
- Chengdu
- P. R. China
| | - Dong Cao
- Key Laboratory of Food Bio-technology under the supervision of Sichuan Province
- School of Bioengineering
- Xihua University
- Chengdu
- P. R. China
| | - Hongbin Lin
- Key Laboratory of Food Bio-technology under the supervision of Sichuan Province
- School of Bioengineering
- Xihua University
- Chengdu
- P. R. China
| | - Zhenming Che
- Key Laboratory of Food Bio-technology under the supervision of Sichuan Province
- School of Bioengineering
- Xihua University
- Chengdu
- P. R. China
| | - Yuan Ma
- Key Laboratory of Food Bio-technology under the supervision of Sichuan Province
- School of Bioengineering
- Xihua University
- Chengdu
- P. R. China
| | - Xingchen Li
- Key Laboratory of Food Bio-technology under the supervision of Sichuan Province
- School of Bioengineering
- Xihua University
- Chengdu
- P. R. China
| | - Yimin Cai
- Japan International Research Center for Agricultural Sciences
- Tsukuba 30528686
- Japan
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27
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Ilha EC, da Silva T, Lorenz JG, de Oliveira Rocha G, Sant’Anna ES. Lactobacillus paracasei isolated from grape sourdough: acid, bile, salt, and heat tolerance after spray drying with skim milk and cheese whey. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2402-x] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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28
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Rodríguez-huezo M, Estrada-fernández A, García-almendárez B, Ludeña-urquizo F, Campos-montiel R, Pimentel-gonzález D. Viability of Lactobacillus plantarum entrapped in double emulsion during Oaxaca cheese manufacture, melting and simulated intestinal conditions. Lebensm Wiss Technol 2014; 59:768-73. [DOI: 10.1016/j.lwt.2014.07.004] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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29
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Pop OL, Brandau T, Schwinn J, Vodnar DC, Socaciu C. The influence of different polymers on viability of Bifidobacterium lactis 300b during encapsulation, freeze-drying and storage. J Food Sci Technol 2014; 52:4146-55. [PMID: 26139879 DOI: 10.1007/s13197-014-1441-4] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/23/2014] [Accepted: 06/03/2014] [Indexed: 01/09/2023]
Abstract
Seven different types of natural polymers namely hydroxypropyl methylcellulose (HPMC), sodium-carboxymethyl cellulose (Na-CMC), microcrystalline cellulose (MCC), starch BR-07, starch BR-08, dextrin and pullulan were used in order to develop the optimal formula for the entrapment of Bifidobacterium lactis 300B in Ca-alginate based granules. Laminar flow drip casting with Brace-Encapsulator was used in order to prepare the granules. The results showed that alginate/pullulan and alginate/HPMC formulation provide high protection for the bacterial strain used for encapsulation. These two formulations were further used to obtain freeze dried granules, for which the viability in time and at different temperatures was tested. The final results showed a higher viability than the level of the therapeutic minimum (>10(7) CFU/g) after 15 days of storage. Other parameters like entrapment efficiency, production rate, sphericity, flowability were also discussed.
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Affiliation(s)
- Oana Lelia Pop
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur str., Cluj-Napoca, 400372 Romania
| | | | - Jens Schwinn
- Brace GmbH, Am Mittelberg 5, Karlstein am Main, D-63791 Germany
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur str., Cluj-Napoca, 400372 Romania
| | - Carmen Socaciu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur str., Cluj-Napoca, 400372 Romania
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30
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Cortés RNF, Martínez MG, Guzmán IV, Llano SLA, Grosso CRF, Bustos FM. Evaluation of Modified Amaranth Starch as Shell Material for Encapsulation of Probiotics. Cereal Chem 2014. [DOI: 10.1094/cchem-06-13-0112-r] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | | | | | | | | | - Fernando Martínez Bustos
- CINVESTAV unidad Querétaro, Apdo. Postal 1-798, Querétaro, Qro., México
- Corresponding author. Phone +52 (442) 2119905. Fax: +52 (442) 2119938. E-mail:
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31
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Bosnea LA, Moschakis T, Biliaderis CG. Complex Coacervation as a Novel Microencapsulation Technique to Improve Viability of Probiotics Under Different Stresses. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1317-7] [Citation(s) in RCA: 82] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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32
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Maciel GM, Chaves KS, Grosso CRF, Gigante ML. Microencapsulation of Lactobacillus acidophilus La-5 by spray-drying using sweet whey and skim milk as encapsulating materials. J Dairy Sci 2014; 97:1991-8. [PMID: 24508439 DOI: 10.3168/jds.2013-7463] [Citation(s) in RCA: 91] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2013] [Accepted: 12/19/2013] [Indexed: 11/19/2022]
Abstract
The aim of this study was to evaluate the effect of encapsulating material on encapsulation yield, resistance to passage through simulated gastrointestinal conditions, and viability of Lactobacillus acidophilus La-5 during storage. Microparticles were produced from reconstituted sweet whey or skim milk (30% total solids) inoculated with a suspension of L. acidophilus La-5 (1% vol/vol) and subjected to spray-drying at inlet and outlet temperatures of 180°C and 85 to 95°C, respectively. The samples were packed, vacuum-sealed, and stored at 4°C and 25°C. Encapsulation yield, moisture content, and resistance of microencapsulated L. acidophilus La-5 compared with free cells (control) during exposure to in vitro gastrointestinal conditions (pH 2.0 and 7.0) were evaluated. Viability was assessed after 0, 7, 15, 30, 45, 60, and 90d of storage. The experiments were repeated 3 times and data were analyzed by ANOVA and Tukey test for the comparison between means. The encapsulating material did not significantly affect encapsulation yield, average diameter, or moisture of the particles, which averaged 76.58±4.72%, 12.94±0.78μm, and 4.53±0.32%, respectively. Both microparticle types were effective in protecting the probiotic during gastrointestinal simulation, and the skim milk microparticles favored an increase in viability of L. acidophilus La-5. Regardless of the encapsulating material and temperature of storage, viability of the microencapsulated L. acidophilus La-5 decreased on average 0.43 log cfu/g at the end of 90d of storage, remaining higher than 10(6)cfu/g.
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Affiliation(s)
- G M Maciel
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, 13083-862, Campinas, SP, Brazil
| | - K S Chaves
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, 13083-862, Campinas, SP, Brazil
| | - C R F Grosso
- Department of Foods and Nutrition, Faculty of Food Engineering, University of Campinas, UNICAMP, 13083-862, Campinas, SP, Brazil
| | - M L Gigante
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, 13083-862, Campinas, SP, Brazil.
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33
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Avila-Reyes SV, Garcia-Suarez FJ, Jiménez MT, San Martín-Gonzalez MF, Bello-Perez LA. Protection of L. rhamnosus by spray-drying using two prebiotics colloids to enhance the viability. Carbohydr Polym 2014; 102:423-30. [DOI: 10.1016/j.carbpol.2013.11.033] [Citation(s) in RCA: 64] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2013] [Revised: 11/11/2013] [Accepted: 11/20/2013] [Indexed: 10/25/2022]
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34
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Xing Y, Xu Q, Ma Y, Che Z, Cai Y, Jiang L. Effect of porous starch concentrations on the microbiological characteristics of microencapsulated Lactobacillus acidophilus. Food Funct 2014; 5:972-83. [DOI: 10.1039/c3fo60438a] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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35
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Yonekura L, Sun H, Soukoulis C, Fisk I. Microencapsulation of Lactobacillus acidophilus NCIMB 701748 in matrices containing soluble fibre by spray drying: Technological characterization, storage stability and survival after in vitro digestion. J Funct Foods 2014; 6:205-214. [PMID: 24748900 PMCID: PMC3989054 DOI: 10.1016/j.jff.2013.10.008] [Citation(s) in RCA: 104] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2013] [Revised: 10/05/2013] [Accepted: 10/15/2013] [Indexed: 11/15/2022] Open
Abstract
We evaluated sodium alginate, chitosan and hydroxypropyl methylcellulose (HPMC) as co-encapsulants for spray dried Lactobacillus acidophilus NCIMB 701748 by assessing their impact on cell viability and physicochemical properties of the dried powders, viability over 35 days of storage at 25 °C and survival after simulated digestion. Fibres were added to a control carrier medium containing whey protein concentrate, d-glucose and maltodextrin. Sodium alginate and HPMC did not affect cell viability but chitosan reduced viable counts in spray dried powders, as compared to the control. Although chitosan caused large losses of viability during spray-drying, these losses were counteracted by the excellent storage stability compared to control, sodium alginate and HPMC, and the overall effect became positive after the 35-day storage. Chitosan also improved survival rates in simulated GI conditions, however no single fibre could improve L. acidophilus NCIMB 701748 viability in all steps from production through storage and digestion.
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Affiliation(s)
- Lina Yonekura
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
| | - Han Sun
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
| | - Christos Soukoulis
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
| | - Ian Fisk
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
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36
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Pispan S, Hewitt C, Stapley A. Comparison of cell survival rates of E. coli K12 and L. acidophilus undergoing spray drying. Food and Bioproducts Processing 2013; 91:362-9. [DOI: 10.1016/j.fbp.2013.01.005] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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37
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Dong QY, Chen MY, Xin Y, Qin XY, Cheng Z, Shi LE, Tang ZX. Alginate-based and protein-based materials for probiotics encapsulation: a review. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12078] [Citation(s) in RCA: 85] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Qiu-Yue Dong
- College of Life and Environmental Sciences; Hangzhou Normal University; Hangzhou; 310016; China
| | - Meng-Yan Chen
- College of Life and Environmental Sciences; Hangzhou Normal University; Hangzhou; 310016; China
| | - Yang Xin
- College of Life and Environmental Sciences; Hangzhou Normal University; Hangzhou; 310016; China
| | - Xue-Yan Qin
- College of Life and Environmental Sciences; Hangzhou Normal University; Hangzhou; 310016; China
| | - Zhuo Cheng
- College of Life and Environmental Sciences; Hangzhou Normal University; Hangzhou; 310016; China
| | - Lu-E Shi
- College of Life and Environmental Sciences; Hangzhou Normal University; Hangzhou; 310016; China
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De Castro-Cislaghi FP, Silva CDRE, Fritzen-Freire CB, Lorenz JG, Sant’Anna ES. Bifidobacterium Bb-12 microencapsulated by spray drying with whey: Survival under simulated gastrointestinal conditions, tolerance to NaCl, and viability during storage. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.06.006] [Citation(s) in RCA: 126] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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39
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Altamirano-fortoul R, Moreno-terrazas R, Quezada-gallo A, Rosell C. Viability of some probiotic coatings in bread and its effect on the crust mechanical properties. Food Hydrocoll 2012; 29:166-74. [DOI: 10.1016/j.foodhyd.2012.02.015] [Citation(s) in RCA: 78] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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40
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Muñoz-celaya AL, Ortiz-garcía M, Vernon-carter EJ, Jauregui-rincón J, Galindo E, Serrano-carreón L. Spray-drying microencapsulation of Trichoderma harzianum conidias in carbohydrate polymers matrices. Carbohydr Polym 2012; 88:1141-8. [DOI: 10.1016/j.carbpol.2011.12.030] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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41
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Fritzen-Freire CB, Prudêncio ES, Amboni RD, Pinto SS, Negrão-Murakami AN, Murakami FS. Microencapsulation of bifidobacteria by spray drying in the presence of prebiotics. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.09.020] [Citation(s) in RCA: 156] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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42
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Pavón-García LMA, Pérez-Alonso C, Orozco-Villafuerte J, Pimentel-González DJ, Rodríguez-Huezo ME, Vernon-Carter EJ. Storage stability of the natural colourant from Justicia spicigera microencapsulated in protective colloids blends by spray-drying. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02634.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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44
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Bosquez-Molina E, Tomás S, Rodríguez-Huezo M. Influence of CaCl2 on the water vapor permeability and the surface morphology of mesquite gum based edible films. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.04.023] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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45
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Weinbreck F, Bodnár I, Marco M. Can encapsulation lengthen the shelf-life of probiotic bacteria in dry products? Int J Food Microbiol 2010; 136:364-7. [DOI: 10.1016/j.ijfoodmicro.2009.11.004] [Citation(s) in RCA: 107] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2009] [Revised: 09/16/2009] [Accepted: 11/11/2009] [Indexed: 11/19/2022]
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46
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Pimentel-González D, Campos-Montiel R, Lobato-Calleros C, Pedroza-Islas R, Vernon-Carter E. Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions. Food Res Int 2009. [DOI: 10.1016/j.foodres.2008.12.002] [Citation(s) in RCA: 111] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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47
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Ortiz-Basurto RI, Pourcelly G, Doco T, Williams P, Dornier M, Belleville MP. Analysis of the main components of the aguamiel produced by the maguey-pulquero (Agave mapisaga) throughout the harvest period. J Agric Food Chem 2008; 56:3682-7. [PMID: 18433106 DOI: 10.1021/jf072767h] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
The main characteristics of the aguamiel (maguey-pulquero sap) during the harvest period of the Agave mapisaga plants were assessed to establish its stability through time and the industrial potential of its components. Only minor differences in aguamiel composition were detected among samples collected at different time points of the harvest period. The aguamiel analyzed contained 11.5 wt % of dry matter, which was composed mainly of sugars (75 wt %). Among these sugars, 10 wt % were fructo-oligosaccharides (FOS), which are known to be important in the food industry for their prebiotic properties. Other components include 0.3 wt % of free amino acids (with most essential amino acids and four neurotransmitters: GABA, GLY, GLX, and ASX), 3 wt % of proteins, and 3 wt % of ashes.
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Affiliation(s)
- Rosa Isela Ortiz-Basurto
- Institut Européen des Membranes (IEM), ENSCM, UM2, CNRS, Université de Montpellier II, CC 047, Place Eugène Bataillon, 34095 Montpellier, France
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