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Sekhavatizadeh SS, Derakhshan M, Ganje M, Hosseinzadeh S. Aloe vera jelly dessert supplemented with Lactobacillus curvatus encapsulated in Plantago major mucilage and sodium alginate: Characterization of physicochemical, sensory properties and survivability against low pH, salt, heat, and cold storage. Food Sci Nutr 2024; 12:3377-3390. [PMID: 38726455 PMCID: PMC11077194 DOI: 10.1002/fsn3.4003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 01/16/2024] [Accepted: 01/21/2024] [Indexed: 05/12/2024] Open
Abstract
The goal of this research was to assess the free Lactobacillus curvatus (FLC) and microencapsulated L. curvatus (MLC) survivability using sodium alginate and Plantago major mucilage (PMM), as a second layer to produce probiotic aloe vera jelly dessert (AVJD). To determine bead characteristics, the aspect ratio of the bead, survival in 72°C, and cold storage were assessed as well as for AVJD, survivability of probiotics in simulated gastrointestinal condition (SGIC), and storage time. The results showed that all the beads are spherical (aspect ratio = 1.12), and under heat stress conditions, MLC showed a higher survival rate (50.15%) compared to FLC (not detected after 5 min). The number of survived probiotics in the MLC sample (8.65 log CFU/mL) was higher than FLC (7.52 log CFU/g) on the 28th day. In AVJD, the MLC survived at a minimum scientific adequate number of probiotics (6.88 log CFU/mL) on the 28th day. In SGIC, the final survival rates of FLC and MLC samples were 14.24% and 71.04%, respectively. These results suggest that using alginate and PMM is a promising method to protect L. curvatus (LC) from harsh environmental conditions and in AVJD.
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Affiliation(s)
| | - Maryam Derakhshan
- Department of Food Science and TechnologyBushehr Institute of Kherad Higher EducationBushehrIran
| | - Mohammad Ganje
- Department of Food Science and TechnologyBushehr Institute of Kherad Higher EducationBushehrIran
- Department of Agriculture, Minab Higher Education CenterUniversity of HormozganBandar AbbasIran
| | - Saeid Hosseinzadeh
- Department of Food Hygiene and Public Health, School of Veterinary MedicineShiraz UniversityShirazIran
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2
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Sharma N, Bajwa JS, Gautam N. Evaluation of improved functional characteristics of Lactobacillus enriched fruit bar prepared from stone fruits of Mid Himalayan belt. Nat Prod Res 2024:1-7. [PMID: 38660989 DOI: 10.1080/14786419.2024.2344185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Accepted: 04/09/2024] [Indexed: 04/26/2024]
Abstract
Probiotic enriched functional fruit bar was prepared by using stone fruits (i.e. apricot and plum) of Mid Himalayan belt. Purpose of this study is to determine the survival of potential probiotic isolates in fruit bar and to study physico-chemical and sensorial properties of the product along with nutritional profile as well as microbial safety. Probiotics bacteria Lactobacillus rhamnosus KC6 and Lactobacillus paraplantarum Sam 1 were used to prepare fruit bar. Probiotic fruit bar was prepared in seven sets and was evaluated for various physico-chemical, nutritional and functional properties during storage period. It was revealed in the study that probiotic fruit bar is nutritionally and functionally better than non-probiotic fruit bar. Probiotic encapsulated bacteria in co-culture combinations efficiently enhanced nutritional quality of fruit bar. Microbiological evaluation of the product revealed that the viability of encapsulated probiotic co-culture bacteria was significantly greater as compared to free cells in the probiotic fruit bar.
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Affiliation(s)
- Nivedita Sharma
- Microbiology Research Laboratory, Department of Basic Sciences, Dr Y S Parmar University of Horticulture and Forestry, Nauni, India
| | - Jasveen Singh Bajwa
- Microbiology Research Laboratory, Department of Basic Sciences, Dr Y S Parmar University of Horticulture and Forestry, Nauni, India
| | - Neha Gautam
- Microbiology Research Laboratory, Department of Basic Sciences, Dr Y S Parmar University of Horticulture and Forestry, Nauni, India
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3
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Gkitsaki I, Potsaki P, Dimou I, Laskari Z, Koutelidakis A, Giaouris E. Development of a functional Greek sheep yogurt incorporating a probiotic Lacticaseibacillus rhamnosus wild-type strain as adjunct starter culture. Heliyon 2024; 10:e24446. [PMID: 38312657 PMCID: PMC10835171 DOI: 10.1016/j.heliyon.2024.e24446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 12/23/2023] [Accepted: 01/09/2024] [Indexed: 02/06/2024] Open
Abstract
Greek yogurt is a fermented dairy product of high nutritional value that can be used as a matrix for the delivery of probiotics. The aim of this study was to develop a new probiotic Greek sheep yogurt with upgraded quality and functional characteristics. To do this, yogurt was manufactured by fermenting pasteurized milk with the commercial starter culture (Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB)) together with a probiotic Lacticaseibacillus rhamnosus (LR) wild-type strain (probiotic yogurt; PY). As a control, yogurt manufactured with only the starter culture (ST, LB) was used (conventional yogurt; CY) The survival of all three lactic acid bacteria (LAB) species (ST, LB, and LR) was monitored throughout the products' shelf life (storage at 4 °C for 25 days), and also following exposure to a static in vitro digestion model (SIVDM). The population dynamics of total aerobic plate count (APC), Enterobacteriaceae, yeasts and molds grown in both yogurts were also determined. The total antioxidant activity (AA) of yogurts was comparatively determined using in parallel two different assays, whereas the Folin-Ciocalteu assay was used to determine their total phenolic content (TPC). At each sampling day, yogurts were also evaluated for their pH, titratable acidity (TA) and main sensory characteristics. The population of probiotic LR remained stable during the shelf life (and above 108 CFU/g). Yogurt starters (ST, LB) were not detected following SIVDM, whereas LR (in PY) presented a reduction of about only one log. The AA and TPC of PY were found significantly higher than that of CY (P < 0.05). At the end of storage (25th day), neither pH nor TA differed significantly between the two yogurt types, while no fungal growth was observed in the PY. Consumer sensory analysis did not reveal important differences between the two yogurt types during their shelf life. To sum up, the novel yogurt was able to deliver to consumers a high number of probiotic cells (>108 CFU/g), presented increased antioxidant power, had an expanded shelf life, and maintained its good sensory attributes.
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Affiliation(s)
- Ioanna Gkitsaki
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Lemnos, Greece
| | - Panagiota Potsaki
- Laboratory of Nutrition and Public Health, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Lemnos, Greece
| | - Ioanna Dimou
- Laboratory of Nutrition and Public Health, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Lemnos, Greece
| | - Zoi Laskari
- Mystakelli Traditional Dairy Products, 81103 Mantamados, Lesvos, Greece
| | - Antonios Koutelidakis
- Laboratory of Nutrition and Public Health, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Lemnos, Greece
| | - Efstathios Giaouris
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Lemnos, Greece
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Mousa AH, Korma SA, Ali AH, Abdeldaiem AM, Bakry IA, Liu XM, Zhang H, Abed SM, Bakry AM. Microencapsulation of Bifidobacterium bifidum F-35 via modulation of emulsifying technique and its mechanical effects on the rheological stability of set-yogurt. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2968-2977. [PMID: 37786598 PMCID: PMC10542085 DOI: 10.1007/s13197-023-05812-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/26/2023] [Accepted: 08/08/2023] [Indexed: 10/04/2023]
Abstract
Microencapsulation of B. bifidum F-35 was carried out through emulsification technique in order to increase the microbial load while maintaining the rheological functions of set-yogurt. To produce single-layer (SL) microcapsules of whey protein, the pH was adjusted to 6.4 within Transglutaminase-induced gelation. Sodium alginate was processed as the external layer using calcium-induced gelation (pH 5.5) to produce the double-layer (DL) microcapsule. Scanning electron microscopy revealed that SL and DL microcapsules had sizes of 10 and 280 μm, respectively. The highest microbial load was clearly visible in the DL sample. According to texture profile analysis, the DL sample had the highest levels of gumminess, chewiness, and adhesiveness. The free sample outperformed the encapsulated samples in terms of springiness and cohesiveness. Although the SL sample had the highest viscosity, it produced a deformed gel when firmness was measured. In terms of firmness, the DL sample performed quite well. The viability of encapsulated B. bifidum F-35 in DL was higher than SL microcapsules during storage. Microencapsulation of B. bifidum F-35 with whey protein and sodium alginate is a promising technique that could improve the rheological properties of set-yogurt as a popular vehicle for bioactive ingredients. Graphical abstract
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Affiliation(s)
- Ahmed H. Mousa
- Food Science and Technology Department, Faculty of Environmental Agricultural Science, Arish University, Egypt El-Arish
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Sameh A. Korma
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
- Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig, 44511 Egypt
| | - Abdelmoneim H. Ali
- Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig, 44511 Egypt
| | - Ahmed M. Abdeldaiem
- Dairy Department, Faculty of Agriculture, Suez Canal University, Ismailia, 41522 Egypt
| | - Ibrahim A. Bakry
- Department of Food and Dairy Technology, Faculty of Technology and Development, Zagazig University, Zagazig, 44519 Egypt
| | - Xiao-ming Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Sherif M. Abed
- Food Science and Technology Department, Faculty of Environmental Agricultural Science, Arish University, Egypt El-Arish
| | - Amr M. Bakry
- Dairy Science Department, Faculty of Agriculture, New Valley University, New Valley, El-Kharga, 72511 Egypt
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Kouamé KJEP, Bora AFM, Li X, Sun Y, Tian S, Hussain M, Liu L, Coulibaly I. Development and characterization of probiotic (co)encapsulates in biopolymeric matrices and evaluation of survival in a millet yogurt formulation. J Food Sci 2023; 88:9-27. [PMID: 36443949 DOI: 10.1111/1750-3841.16375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 08/28/2022] [Accepted: 10/11/2022] [Indexed: 11/30/2022]
Abstract
The formulation of probiotics-enriched products still remains a challenge for the food industry due to the loss of viability, mainly occurring upon consumption and during storage. To tackle this challenge, the current study investigated the potential of using sodium alginate and inulin (SIN) in combination with various encapsulating materials such as skim milk (SKIM), whey protein concentrate (WPC), soy protein concentrate (SPC), and flaxseed oil (FS) to increase the viability of Lactobacillus casei upon freeze-drying, under simulated gastrointestinal conditions, during 28 days of storage at 4°C, and in a formulation of millet yogurt. Microstructural properties of microcapsules and co-microcapsules by SEM, oxidative stability of flaxseed oil in co-microcapsules, and physicochemical and sensory analysis of the product were performed. The produced microcapsules (SIN-PRO-SKIM, SIN-PRO-WP, and SIN-PRO-SP) and co-microcapsules (SIN-PRO-FS-SKIM, SIN-PRO-FS-WP, and SIN-PRO-FS-SP) had a high encapsulation rate >90%. Moreover, encapsulated and co-encapsulated strains exhibited a high in vitro viability accounting for 9.24 log10 CFU/g (SIN-PRO-SKIM), 8.96 log10 CFU/g (SIN-PRO-WP), and 8.74 log10 CFU/g (SIN-PRO-SP) for encapsulated and 10.08 log10 CFU/g (SIN-PRO-FS-SKIM), 10.03 log10 CFU/g (SIN-PRO-FS-WP), and 10.14 log10 CFU/g (SIN-PRO-FS-SP) for co-encapsulated. Moreover, encapsulated and co-encapsulated cells showed higher survival upon storage than free cells. Also, the SEM analysis showed spherical particles of 77.92-230.13 µm in size. The physicochemical and sensory analysis revealed an interesting nutritional content in the millet yogurt. The results indicate that the SIN matrix has significant promise as probiotic encapsulating material as it may provide efficient cell protection while also providing considerable physicochemical and nutritional benefits in functional foods.
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Affiliation(s)
- Kouadio Jean Eric-Parfait Kouamé
- College of Food Science, Northeast Agricultural University, Harbin, China.,Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Awa Fanny Massounga Bora
- College of Food Science, Northeast Agricultural University, Harbin, China.,Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Xiaodong Li
- College of Food Science, Northeast Agricultural University, Harbin, China.,Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Yue Sun
- College of Food Science, Northeast Agricultural University, Harbin, China.,Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Songfan Tian
- College of Food Science, Northeast Agricultural University, Harbin, China.,Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Muhammad Hussain
- College of Food Science, Northeast Agricultural University, Harbin, China.,Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Lu Liu
- College of Food Science, Northeast Agricultural University, Harbin, China.,Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Ibourahema Coulibaly
- Department of Biochemistry-Microbiology, Jean Lorougnon Guédé University, Daloa, Côte d'Ivoire
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Fortified milk-beverage with amphora algae and its functionality for aflatoxin inactivation in rats. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01778-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
AbstractAflatoxins are considered a severe hazard, contaminate dietary products, and cause malignant alterations in liver tissues. Fermented milk (FM) is prepared using probiotic lactic acid strains. This investigation aimed to produce an integrated milk beverage, inactivating aflatoxins toxicity and biotransformation. The proximate analysis of the investigated materials and biochemical parameter changes of the in-vivo experiment were determined. Results reflected the extract’s valuable content of polysaccharides and antioxidants. Nine phenolics were identified predominantly with catechin (39.67 ± 1.5 µg/g). FM-fortification is reflected by enhancement in protein (49.5 ± 2.97 g/Kg) and fiber content (1.78 ± 0.54 g/Kg) compared to the FM content. Relative rats’ weight gain improved to 34.29% for the fortified-FM group close to the control; it was recorded at 16.47% for the AFM1 group. Alkaline phosphatase in AFM1 rats was 99.2 ± 1.86 U/L and decreased to 44.2 ± 0.71 U/L in the fortified-FM group (44.2 ± 0.71 U/L) to be close to the control group. Aflatoxin M1 rats exposure reflects tissue alterations and cell damage, which recorded lesser in rats treated by extract and beverage administrations. The beverage’s corrective action relied on two integrated mechanisms, aflatoxin-binding to bacterial and bioactivity interaction of extract substances. This beverage stopped tissue alterations that occurred due to aflatoxins. The result supports the future production of fortified-milk beverages as a bio-shield against aflatoxin toxicity, besides their nutritional and functional properties.
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Sbehat M, Mauriello G, Altamimi M. Microencapsulation of Probiotics for Food Functionalization: An Update on Literature Reviews. Microorganisms 2022; 10:microorganisms10101948. [PMID: 36296223 PMCID: PMC9610121 DOI: 10.3390/microorganisms10101948] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/26/2022] [Accepted: 09/27/2022] [Indexed: 11/05/2022] Open
Abstract
Functional foods comprise the largest growing food category due to both consumer demands and health claims by manufacturers. Probiotics are considered one of the best choices for meeting these demands. Traditionally, the food vehicle for introducing probiotics to consumers was dairy products, and to expand the benefits of probiotics for a wider range of consumers, the need to use other food items was essential. To achieve this goal while maximising the benefits of probiotics, protection methods used during food processing were tackled. The microencapsulation of probiotics is a promising methodology for achieving this function. This review highlights the use of the microencapsulation of probiotics in order to functionalise food items that initially were not considered suitable for probiotication, such as baked products, or to increase their functionality such as dairy products. The co-microencapsulation of probiotics with other functional ingredients such polyphenol, prebiotics, or omega-3 is also highlighted.
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Affiliation(s)
- Maram Sbehat
- Department of Nutrition and Food Technology, An-Najah National University, Nablus P.O. Box 7, Palestine
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
| | - Gianluigi Mauriello
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
- Correspondence:
| | - Mohammad Altamimi
- Department of Nutrition and Food Technology, An-Najah National University, Nablus P.O. Box 7, Palestine
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Singh S, Gupta R, Chawla S, Gauba P, Singh M, Tiwari RK, Upadhyay S, Sharma S, Chanda S, Gaur S. Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development. Front Nutr 2022; 9:971784. [PMID: 36211518 PMCID: PMC9534265 DOI: 10.3389/fnut.2022.971784] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Accepted: 08/17/2022] [Indexed: 11/13/2022] Open
Abstract
Probiotics are known as the live microorganisms which upon adequate administration elicit a health beneficial response inside the host by decreasing the luminal pH, eliminating the pathogenic bacteria in the gut as well as producing short chain fatty acids (SCFA). With advancements in research; probiotics have been explored as potential ingredients in foods. However, their use and applications in food industry have been limited due to restrictions of maintaining the viability of probiotic cells and targeting the successful delivery to gut. Encapsulation techniques have significant influence on increasing the viability rates of probiotic cells with the successful delivery of cells to the target site. Moreover, encapsulating techniques also prevent the live cells from harsh physiological conditions of gut. This review discusses several encapsulating techniques as well as materials derived from natural sources and nutraceutical compounds. In addition to this, this paper also comprehensively discusses the factors affecting the probiotics viability and evaluation of successful release and survival of probiotics under simulated gastric, intestinal conditions as well as bile, acid tolerant conditions. Lastly applications and challenges of using encapsulated bacteria in food industry for the development of novel functional foods have also been discussed in detail too. Future studies must include investigating the use of encapsulated bacterial formulations in in-vivo models for effective health beneficial properties as well as exploring the mechanisms behind the successful release of these formulations in gut, hence helping us to understand the encapsulation of probiotic cells in a meticulous manner.
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Affiliation(s)
- Shubhi Singh
- Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
| | - Rishibha Gupta
- Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
| | - Sonam Chawla
- Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
| | - Pammi Gauba
- Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
| | - Manisha Singh
- Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
| | - Raj Kumar Tiwari
- School of Health Sciences, Pharmaceutical Sciences, The University of Petroleum & Energy Studies (UPES), Dehradun, India
| | - Shuchi Upadhyay
- Department of Allied Health Sciences, School of Health Sciences and Technology, The University of Petroleum & Energy Studies (UPES), Dehradun, India
| | | | - Silpi Chanda
- Department of Pharmacognosy, Parmarth College of Pharmacy, Hapur, India
| | - Smriti Gaur
- Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
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Shobuz M, Sabur K, Khan MR, Julkifal I, Uttam Kumar S, Hasan GMMA, Ahmed M. Viability and stability of microencapsulated probiotic bacteria by freeze‐drying under in vitro gastrointestinal conditions. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Mahmud Shobuz
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science & Technology University, Dinajpur 5200 Bangladesh
| | - khan Sabur
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science & Technology University, Dinajpur 5200 Bangladesh
| | - Mahbubur Rahman Khan
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science & Technology University, Dinajpur 5200 Bangladesh
| | - Islam Julkifal
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science & Technology University, Dinajpur 5200 Bangladesh
| | - Sarker Uttam Kumar
- Department of Chemistry, Hajee Mohammad Danesh Science & Technology University, Dinajpur 5200 Bangladesh
| | - G. M. M. Anwarul Hasan
- Institute of Food Science &Technology (IFST) Bangladesh Council of Scientific &Industrial Research (BCSIR), Dr Qudrat‐I‐ Khuda Road, Dhaka‐1205 Bangladesh
| | - Maruf Ahmed
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science & Technology University, Dinajpur 5200 Bangladesh
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Kumar SB, Behere MJ, Chatterjee S, Haldar S. A novel technique for the preparation of curd ( Dahi) by PVDF membrane-based strip. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3492-3501. [PMID: 35875220 PMCID: PMC9304493 DOI: 10.1007/s13197-021-05339-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/24/2021] [Accepted: 12/02/2021] [Indexed: 06/15/2023]
Abstract
Preparation of curd at home is quite challenging as it requires skills like addition of proper amount of starter culture, maintenance and storage of inoculum for the preparation of good and consistent quality curd. The present work utilized bacterial attachment property of PVDF (Polyvinylidene fluoride) membrane to prepare a strip which can be dipped into milk for the preparation of consistent quality curd. Shelf-life of the strip is around 100 days. The strip prepared curd was well comparable with the curd prepared by the commercial inoculum based on their pH, % lactic acid, % syneresis and bacterial load. Strip of size 5 × 5 cm2 was enough for preparation of 500 mL curd. It was proved by different analytical techniques like AFM, SEM and FTIR that PVDF was not having any leaching property during curd preparation. It can also be used in repeated contact with food products, as it is FDA (Food and Drug Administration) compliant and non-toxic. The curd strip has significant industrial relevance as it is a cost-effective alternative of any commercial inoculum (very expensive) and also meets the demand of consumers with the rising health awareness and busy lifestyles. Further, it is spillage proof, portable, ready-to-use. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-021-05339-3.
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Affiliation(s)
- Sweta Binod Kumar
- Analytical and Environmental Science Division and Centralized Instrument Facility, CSIR-CSMCRI, GB Marg, Bhavnagar, 364002 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
| | - Maheshawari J. Behere
- Analytical and Environmental Science Division and Centralized Instrument Facility, CSIR-CSMCRI, GB Marg, Bhavnagar, 364002 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
| | - Shruti Chatterjee
- Applied Phycology and Biotechnology Division, CSIR-CSMCRI, GB Marg, Bhavnagar, 364002 India
| | - Soumya Haldar
- Analytical and Environmental Science Division and Centralized Instrument Facility, CSIR-CSMCRI, GB Marg, Bhavnagar, 364002 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
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11
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Materials Used for the Microencapsulation of Probiotic Bacteria in the Food Industry. Molecules 2022; 27:molecules27103321. [PMID: 35630798 PMCID: PMC9142984 DOI: 10.3390/molecules27103321] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 05/15/2022] [Accepted: 05/17/2022] [Indexed: 02/04/2023] Open
Abstract
Probiotics and probiotic therapy have been rapidly developing in recent years due to an increasing number of people suffering from digestive system disorders and diseases related to intestinal dysbiosis. Owing to their activity in the intestines, including the production of short-chain fatty acids, probiotic strains of lactic acid bacteria can have a significant therapeutic effect. The activity of probiotic strains is likely reduced by their loss of viability during gastrointestinal transit. To overcome this drawback, researchers have proposed the process of microencapsulation, which increases the resistance of bacterial cells to external conditions. Various types of coatings have been used for microencapsulation, but the most popular ones are carbohydrate and protein microcapsules. Microencapsulating probiotics with vegetable proteins is an innovative approach that can increase the health value of the final product. This review describes the different types of envelope materials that have been used so far for encapsulating bacterial biomass and improving the survival of bacterial cells. The use of a microenvelope has initiated the controlled release of bacterial cells and an increase in their activity in the large intestine, which is the target site of probiotic strains.
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Iqbal R, Liaqat A, Yasmin I, Ahsan S, Janahgir Chughtai MF, Tanweer S, Mehmood T, Tehseen S, Khan WA, Nadeem M, Tahir AB, Khaliq A. Double Layered Encapsulation to Immobilize
Bifidobacterium Bifidum
ATCC 35914 in Polysaccharide‐Protein Matrices and their Viability in Set Type Yoghurt. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Rabia Iqbal
- Department of Food Science and Technology Government College Women University Faisalabad 38040 Pakistan
| | - Atif Liaqat
- Department of Food Science and Technology Khwaja Fareed University of Engineering and Information Technology Rahim Yar Khan 64200 Pakistan
| | - Iqra Yasmin
- Center of Excellence for Olive Research and Training Barani Agricultural Research Institute Chkwal 4800 Pakistan
| | - Samreen Ahsan
- Department of Food Science and Technology Khwaja Fareed University of Engineering and Information Technology Rahim Yar Khan 64200 Pakistan
| | - Muhmmad Farhan Janahgir Chughtai
- Department of Food Science and Technology Khwaja Fareed University of Engineering and Information Technology Rahim Yar Khan 64200 Pakistan
| | - Saira Tanweer
- Faculty of Agriculture and Environmental Sciences Islamia University Bahawalpur 63100 Pakistan
| | - Tariq Mehmood
- Department of Food Science and Technology Khwaja Fareed University of Engineering and Information Technology Rahim Yar Khan 64200 Pakistan
| | - Saima Tehseen
- Department of Food Science and Technology Government College Women University Faisalabad 38040 Pakistan
| | - Wahab Ali Khan
- District Food Laboratory Technical Wing Punjab food Authority Lahore Pakistan
| | - Muhammad Nadeem
- Department of Environmental Sciences COMSATS University Islamabad Vehari Campus 61100 Pakistan
| | - Assam Bin Tahir
- University institute of diet and nutritional sciences faculty of allied health sciences The university of Lahore Lahore Pakistan
| | - Adnan Khaliq
- Department of Food Science and Technology Khwaja Fareed University of Engineering and Information Technology Rahim Yar Khan 64200 Pakistan
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13
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The assessment of microencapsulated Lactobacillus plantarum survivability in rose petal jam and the changes in physicochemical, textural and sensorial characteristics of the product during storage. Sci Rep 2022; 12:6200. [PMID: 35418196 PMCID: PMC9007973 DOI: 10.1038/s41598-022-10224-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Accepted: 03/29/2022] [Indexed: 02/07/2023] Open
Abstract
The present study aimed to develop a probiotic rose petal jam containing microencapsulated L. plantarum. The attributes of L. plantarum microcapsules and bacteria viability in simulated gastrointestinal conditions and jam were assessed. In addition, L. plantarum effects on physicochemical, textural and sensorial properties of jam were studied. The microencapsulation yield, diameter, and zeta potential value of the microcapsules ranged from 90.23 to 92.75%, 14.80–35.02 µm, and − 16.83 to − 14.71 mV, respectively. The microencapsulation process significantly increases the survival of L. plantarum in simulated gastrointestinal tract and jam. In jam samples containing L. plantarum microencapsulated with 2% sodium alginate and 3.5% or 5% Arabic gum and stored for 90 days, the bacterial count was higher than the acceptable level (106 CFU/g). While there was no significant difference (P > 0.05) between physicochemical characteristics of non-probiotic and probiotic jams, taste and overall acceptance scores of microencapsulated probiotic jams were higher. The microencapsulation of L. plantarum in sodium alginate (2%) and Arabic gum (5%) and its inoculation into rose petal jam could yield a new probiotic product with increased health benefits.
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14
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Wang L, Gu Y, Lv Z. Processing properties of yogurt as affected by the EPS produced by
Leuconostoc mesenteroides
XR1. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Liang Wang
- School of Food and Biological Engineering Jiangsu University Xuefu Road 301Zhenjiang212013 JiangsuChina
| | - Yachun Gu
- School of Food and Biological Engineering Jiangsu University Xuefu Road 301Zhenjiang212013 JiangsuChina
| | - Zili Lv
- School of Medical and Life Sciences/Reproductive & Women‐Children Hospital Chengdu University of Traditional Chinese Medicine Chengdu 610041 China
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15
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Cezarino EC, Guedes Silva KC, Souza Almeida F, Kawazoe Sato AC. Stability and viability of synbiotic microgels incorporated into liquid, Greek and frozen yogurts. J Food Sci 2022; 87:1796-1809. [PMID: 35289401 DOI: 10.1111/1750-3841.16107] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 02/10/2022] [Accepted: 02/12/2022] [Indexed: 12/16/2022]
Abstract
The viability of Lactobacillus acidophilus when co-encapsulated with fructooligosaccharides in alginate-gelatin microgels, for incorporation into liquid, Greek, and frozen yogurts, during storage and in vitro-simulated digestion was studied. Liquid yogurt provided the highest viability for the encapsulated probiotics during storage, followed by frozen and Greek formulations when compared to free probiotics, highlighting the influence of microencapsulation, yogurt composition, and storage conditions. Addition of up to 20% of probiotic (AG) and symbiotic (AGF) microgels did not cause significant changes in the liquid and frozen yogurts' apparent viscosity (ηap ); however, it decreased ηap for the Greek yogurt, indicating that microgels can alter product acceptability in this case. Both AG and AGF microparticles improved viability of cells face to gastric conditions for liquid and frozen yogurts, delivering cells in the enteric stage. Summarizing, liquid yogurt was the most appropriate for probiotic viability during storage, while frozen yogurt presented better protection along digestibility.
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16
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Encapsulation of Lactobacillus gasseri: Characterization, Probiotic Survival, In Vitro Evaluation and Viability in Apple Juice. Foods 2022; 11:foods11050740. [PMID: 35267373 PMCID: PMC8909321 DOI: 10.3390/foods11050740] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 02/24/2022] [Accepted: 02/25/2022] [Indexed: 01/16/2023] Open
Abstract
The development of functional foods containing probiotic bacteria has become increasingly relevant to improve and maintain health. However, this is often limited to dairy food matrices given the complexity involved in maintaining a stable system together with high microbial viability in matrices such as juices. The objective of this study was to develop and characterize sodium alginate capsules loaded with Lactobacillus gasseri ATCC® 19992 ™ (LG). Cell viability under in vitro gastrointestinal conditions and during storage in apple juice were evaluated. The capsules were prepared by ionic gelation and an emulsification process was performed as pretreatment using two homogenization methods: magnetic stirring (AM) and Ultraturrax® rotor-stator homogenizer (UT). Cell viability after encapsulation was similar in the two processes: 65%. At the end of the in vitro gastrointestinal evaluation, the non-encapsulated probiotic cells did not show any viability, while the AM system was able to retain 100% of its viability and the UT retained 79.14%. The morphology of the capsules consisted of a continuous and homogeneous surface. Cell viability of LG encapsulated in apple juice stored at 4 °C for 21 days was 77% for AM, 55.43% for UT, and 63.10% for free LG.
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17
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Morsy MK, Morsy OM, Abdelmonem MA, Elsabagh R. Anthocyanin-Colored Microencapsulation Effects on Survival Rate of Lactobacillus rhamnosus GG, Color Stability, and Sensory Parameters in Strawberry Nectar Model. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02758-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractProbiotic microencapsulation is a promising way to produce functional food, while their stability and sensory acceptability still a challenge. This study aims to enhance the functional properties of strawberry (Fragaria × ananassa, cultivar Camarosa) nectar and sensory acceptance using novel anthocyanin-colored microencapsulation of Lactobacillus rhamnosus. Four formulations (F1–F4) of coated materials (alginate, whey protein, and pullulan) integrated with anthocyanin pigment were used for encapsulation. The physical properties of microencapsulated probiotics (size, color, efficiency, stability, and survival rate) and quality parameters of nectar (pH, anthocyanin, and sensory acceptability) during 4 weeks of storage at 4 and 25 °C were evaluated. All formulations exhibited high encapsulation efficiency (> 89%), medium bead size (406–504 μm), and proper color (red color). The microencapsulated cells were stable in simulated gastrointestinal and processing conditions (up 7 log10 CFU mL−1) compared to free cells. F4 (alginate 2% + anthocyanin 0.1% + whey protein 2% + pullulan 2% + cocoa butter 1% + L. rhamnosus GG) showed the greatest viability in nectar during storage (6.72 log10 CFU mL−1/4 °C/4 weeks), while a significant decrease in pH (< 2) and anthocyanin (< 60 mg 100 g−1) was observed in nectar-containing free cells. The sensory scores with a difference-preference test as exploratory and preliminary responses revealed that colored probiotic microcapsules enhanced the sensory characters (up to 4 weeks) and commercially accepted (> 80% agreed) of strawberry nectar. Results demonstrated that anthocyanin-colored alginate-whey protein-pullulan matrix had the potential to enhance probiotic viability in functional nectar without negative impact.
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18
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Haji F, Cheon J, Baek J, Wang Q, Tam KC. Application of Pickering emulsions in probiotic encapsulation- A review. Curr Res Food Sci 2022; 5:1603-1615. [PMID: 36161224 PMCID: PMC9493384 DOI: 10.1016/j.crfs.2022.09.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 09/02/2022] [Accepted: 09/12/2022] [Indexed: 11/25/2022] Open
Abstract
Probiotics are live microorganisms that confer health benefits to host organisms when consumed in adequate amounts and are often incorporated into foods for human consumption. However, this has negative implications on their viability as large numbers of these beneficial bacteria are deactivated when subjected to harsh conditions during processing, storage, and passage through the gastrointestinal tract. To address these issues, numerous studies on encapsulation techniques to protect probiotics have been conducted. This review focuses on emulsion technology for probiotic encapsulation, with a special focus on Pickering emulsions. Pickering emulsions are stabilized by solid particles, which adsorb strongly onto the liquid-liquid interfaces to prevent aggregation. Pickering emulsions have demonstrated enhanced stability, high encapsulation efficiency, and cost-effectiveness compared to other encapsulation techniques. Additionally, Pickering emulsions are regarded as safe and biocompatible and utilize natural materials, such as cellulose and chitosan derived from plants, shellfish, and fungi, which may also be viewed as more acceptable in food systems than common synthetic and natural molecular surfactants. This article reviews the current status of Pickering emulsion use for probiotic delivery and explores the potential of this technique for application in other fields, such as livestock farming, pet food, and aquaculture. Probiotics play an important role in maintaining the health of humans and animals. Encapsulation improves probiotic viability in harsh environments. Probiotics can be encapsulated by many techniques such as emulsification. Pickering emulsions use particles instead of molecules to stabilize emulsions. Natural particles are more acceptable to some consumers than synthetic emulsifiers.
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Affiliation(s)
- Fatemah Haji
- Department of Chemical Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue, Waterloo, ON, N2L 3G1, Canada
| | - James Cheon
- Department of Chemical Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue, Waterloo, ON, N2L 3G1, Canada
| | - Jiyoo Baek
- Department of Chemical Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue, Waterloo, ON, N2L 3G1, Canada
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road W, Guelph, ON, N1G 5C9, Canada
| | - Qi Wang
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road W, Guelph, ON, N1G 5C9, Canada
| | - Kam Chiu Tam
- Department of Chemical Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue, Waterloo, ON, N2L 3G1, Canada
- Corresponding author.
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19
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POURJAVID H, ATAEI M, POURAHMAD R, ANVAR AA, BEHMADI H. Improvement of the quality parameters of a novel synbiotic yogurt sauce using microencapsulated Lactobacillus paracasei and natural prebiotics. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.40322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | | | | | - Homa BEHMADI
- Agricultural Research, Education and Extension Organization – AREEO, Iran
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20
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Stability of Encapsulated Lactobacillus reuteri during Harsh Conditions, Storage Period, and Simulated In Vitro Conditions. J FOOD QUALITY 2021. [DOI: 10.1155/2021/3872190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Viability of probiotics in the foods and human bodies is important, because a certain minimum count of bacteria is necessary to impose health promoting effects. In the present work, we encapsulated Lactobacillus reuteri within whey protein isolate (WPI), soy protein isolate (SPI), WPI + inulin (WPI4I), and SPI + inulin (SPI4I) through spray drying method and investigated the efficiency of the microcapsules on the protection of the cells under different conditions (heat, salt, bile salt, penicillin, pH, simulated gastrointestinal condition, and storage). The particle size of the samples was in the range of 195.2–358.1 nm. The sensitivity of unencapsulated bacteria to heat was considerably higher than that to the encapsulated bacteria, so that, at 80°C, no growth (of unencapsulated type) was observed. At 60°C and 40°C, the cell count of free bacteria decreased to 5.81 and 8.04 log CFU/mL, respectively. The bacteria encapsulated within SPI4I showed the highest viability at these temperatures. A comparison between the effects of different pH values showed pH 1.5 more lethal than 2.5 and 7. The effect of NaCl at 4% concentration on decreasing the bacterial count was more notable than 2%. However, the used wall materials in all conditions resulted in higher viability of the cells compared to the free cells. Among different types of wall materials, it was observed that WPI4I imposed the best protective effect. The higher viability of cells within WPI4I wall material was also observed during the storage time. The viability of encapsulated cells decreased from 10.35 to 10.40 log CFU/g in the first week and to 8.93–9.23 log CFU/g in the last week of storage.
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21
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Ribeiro LLSM, Araújo GP, de Oliveira Ribeiro K, Torres IMS, De Martinis ECP, Marreto RN, Alves VF. Use of encapsulated lactic acid bacteria as bioprotective cultures in fresh Brazilian cheese. Braz J Microbiol 2021; 52:2247-2256. [PMID: 34363592 DOI: 10.1007/s42770-021-00579-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Accepted: 07/12/2021] [Indexed: 11/30/2022] Open
Abstract
There is great interest for biopreservation of food products, and encapsulation may be a good strategy to extend the viability of protective cultures. In this study, Lactobacillus paraplantarum FT-259 and Lactococcus lactis QMF 11 were separately encapsulated in casein/pectin (C/P) microparticles, which were tested for antilisterial and anti-staphylococcal activity in fresh Minas cheese (FMC) stored at 8 °C. The encapsulation efficiency for both lactic acid bacteria (LAB) was 82.5%, with viability over 6.2 log CFU/g after storage of C/P microparticles for 90 days under refrigeration. Interestingly, free Lb. paraplantarum and free Lc. lactis grew significantly in refrigerated FMC, both in the presence and absence of pathogens, but only the first significatively grew when encapsulated. Encapsulation increased the antilisterial activity of Lb. paraplantarum in FMC. Moreover, Lc. lactis significantly inhibited listerial growth in FMC in both its free and encapsulated forms, whereas Staphylococcus aureus counts were only significantly reduced in the presence of free Lc. lactis. In conclusion, these results indicate that C/P microparticles are effective carriers of LAB in FMC, which can contribute for the assurance of the safety of this product.
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22
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Rengadu D, Gerrano AS, Mellem JJ. Microencapsulation of
Lactobacillus casei
and
Bifidobacterium animalis
Enriched with Resistant Starch from Vigna Unguiculata. STARCH-STARKE 2021. [DOI: 10.1002/star.202000247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Danielle Rengadu
- Department of Biotechnology and Food Technology Durban University of Technology PO Box 1334 Durban 4000 South Africa
| | - Abe S. Gerrano
- Agricultural Research Council‐Vegetable and Ornamental Plant Institute Private Bag X293 Pretoria 0001 South Africa
| | - John J. Mellem
- Department of Biotechnology and Food Technology Durban University of Technology PO Box 1334 Durban 4000 South Africa
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23
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Khorshidi M, Heshmati A, Taheri M, Karami M, Mahjub R. Effect of whey protein- and xanthan-based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt. Food Sci Nutr 2021; 9:3942-3953. [PMID: 34262750 PMCID: PMC8269586 DOI: 10.1002/fsn3.2398] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 05/23/2021] [Accepted: 05/25/2021] [Indexed: 12/24/2022] Open
Abstract
The goal of this study was to investigate the viability of microencapsulated and coated Lactobacillus acidophilus in yogurt during storage in a refrigerator for 28 days and in simulated gastrointestinal conditions. Furthermore, the effect of the microencapsulated and coated L. acidophilus on the physicochemical, textural, and sensory properties of yogurt was assessed. Lactobacillus acidophilus was microencapsulated in sodium alginate and coated with xanthan and/or whey protein. The coating led to the increase in the microcapsule diameter and the microencapsulation yield, while it led to the decreased moisture and water activity (aw) of the microcapsule. The survival of L. acidophilus microcapsule coated with whey protein and xanthan in yogurt during storage and exposure to simulated gastrointestinal conditions was significantly increased. Compared with free bacteria, the L. acidophilus microcapsule coated with whey protein and xanthan had the increased viability in yogurt until 2.16 log CFU/g during storage and 3.52 log CFU/g in simulated gastrointestinal conditions. After the 28th day of storage, a significant difference between the acidity and pH of yogurt containing coated and microencapsulated L. acidophilus and control yogurt was not observed. However, yogurt containing free L. acidophilus had lower pH and higher acidity and showed a significant difference (p < .05) with other samples. Although the coating of L. acidophilus microcapsule did not affect the sensory properties and gumminess of yogurt, it increased the firmness, adhesiveness, and viscosity of this product and caused a significant decrease in syneresis and cohesiveness. In general, the application of whey protein and xanthan coating on L. acidophilus microcapsule surface could increase the viability of this probiotic in yogurt during storage and in simulated gastrointestinal conditions and improve the texture attributes of yogurt.
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Affiliation(s)
- Mina Khorshidi
- Department of Nutrition and Food SafetySchool of MedicineNutrition Health Research CenterHamadan University of Medical SciencesHamadanIran
| | - Ali Heshmati
- Department of Nutrition and Food SafetySchool of MedicineNutrition Health Research CenterHamadan University of Medical SciencesHamadanIran
| | - Mehdi Taheri
- Department of Nutrition and Food SafetySchool of MedicineNutrition Health Research CenterHamadan University of Medical SciencesHamadanIran
| | - Mostafa Karami
- Faculty of Food Science and TechnologyBu‐Ali Sina University of HamedanHamedanIran
| | - Reza Mahjub
- Department of Pharmacology and ToxicologySchool of Pharmacy, Medicinal Plants and Natural Products Research CenterHamadan University of Medical SciencesHamadanIran
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24
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Maleki M, Ariaii P, Sharifi Soltani M. Fortifying of probiotic yogurt with free and microencapsulated extract of Tragopogon Collinus and its effect on the viability of Lactobacillus casei and Lactobacillus plantarum. Food Sci Nutr 2021; 9:3436-3448. [PMID: 34262704 PMCID: PMC8269579 DOI: 10.1002/fsn3.2250] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 03/03/2021] [Accepted: 03/03/2021] [Indexed: 01/13/2023] Open
Abstract
In this study, the effect of free and microencapsulation of Tragopogon Collins extract (TPE) on the properties of probiotic yogurt was investigated. For this purpose, first, TPE was extracted by ultrasound method. The amounts of phenolic and flavonoid compounds in TPE were 890.04 mg/g gallic acid and 512.76 mg/g extract (respectively), and it had high antioxidant and antimicrobial properties. Then, the extract was encapsulated by maltodextrin-whey protein concentrate. The results related to the particle size, zeta-potential, and microencapsulation efficiency of the TPE microencapsulation were 93.87 nm, 18.99 MV, and 64.35% respectively. In order to investigate the effect of nano- and free TPE on the properties of yogurt during a 15-day storage period of 5 treatments including control, nano- and free TPE at 750 and 1,000 ppm were provided and the physicochemical properties, probiotic bacteria viability, and sensory properties were investigated. The results showed that adding TPE to yogurt affects the physicochemical properties, probiotic bacterial viability, and sensory properties were investigated. The results showed that adding TPE to yogurt affects the physicochemical properties. TPE samples had lower pH, less syneresis, and more acidity, viscosity, and antioxidant properties compared to the control sample (p < .05). Furthermore, in these samples, the viability of probiotic bacteria during storage was higher than the control treatment and the sensory properties were acceptable. In most cases, better results were observed in nano-TPE treatment. Therefore, by industrial production of probiotic yogurt containing nano-TPE as a functional food, a new choice will be provided for consumers of dairy products that would have more desirable nutritional value and sensory properties.
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Affiliation(s)
- Mohammad Maleki
- Department of Food Science and TechnologyIslamic Azad University, Ayatollah Amoli BranchAmolIran
| | - Peiman Ariaii
- Department of Food Science and TechnologyIslamic Azad University, Ayatollah Amoli BranchAmolIran
| | - Mahdi Sharifi Soltani
- Department of VeterinaryAgriculture FacultyIslamic Azad University, Chalous BranchChalousIran
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25
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Karimi M, Sekhavatizadeh SS, Hosseinzadeh S. Milk dessert containing Lactobacillus reuteri (ATCC 23272) encapsulated with sodium alginate, Ferula assa-foetida and Zedo (Amygdalus scoparia) gum as three layers of wall materials. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.03.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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26
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Phuong Ta L, Bujna E, Kun S, Charalampopoulos D, Khutoryanskiy VV. Electrosprayed mucoadhesive alginate-chitosan microcapsules for gastrointestinal delivery of probiotics. Int J Pharm 2021; 597:120342. [PMID: 33545291 DOI: 10.1016/j.ijpharm.2021.120342] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2020] [Revised: 01/20/2021] [Accepted: 01/31/2021] [Indexed: 10/22/2022]
Abstract
Besides viability protection, a sufficiently prolonged gastrointestinal retention of probiotics has emerged as critically important in improving the functional effectiveness of gastrointestinal delivery of these microorganisms. In this work, we formulated pure, resistant starch-reinforced and chitosan-coated alginate microparticles using an electrospray technique and evaluated their performance as mucoadhesive probiotic formulations for gastrointestinal delivery. In addition, we designed and successfully validated a novel experimental set-up of in vitro wash-off mucoadhesion test, using a portable and low-cost USB microscope for fluorescence imaging. In our test, pure chitosan microparticles (positive control) exhibited the greatest mucoadhesive property, whereas the alginate-resistant starch ones (negative control) were the least retentive on a gastric mucosa. These electrosprayed formulations were spherically shaped, with a size range of 30-600 µm (60-1300 µm with chitosan coating). Moreover, model probiotic Lactobacillus plantarum loaded in alginate-starch formulations was better protected against simulated gastric conditions than in alginate ones, but not better than in the chitosan-coated ones.
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Affiliation(s)
- Linh Phuong Ta
- Reading School of Pharmacy, University of Reading, Whiteknights, PO Box 224, Reading RG6 6DX, United Kingdom; Institute of Biosystems Engineering and Process Control, Faculty of Food Science, Szent István University, Ménesi út 45, H-1118, Budapest, Hungary
| | - Erika Bujna
- Institute of Biosystems Engineering and Process Control, Faculty of Food Science, Szent István University, Ménesi út 45, H-1118, Budapest, Hungary
| | - Szilárd Kun
- Institute of Biosystems Engineering and Process Control, Faculty of Food Science, Szent István University, Ménesi út 45, H-1118, Budapest, Hungary
| | - Dimitris Charalampopoulos
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, Berkshire RG6 6DZ, United Kingdom
| | - Vitaliy V Khutoryanskiy
- Reading School of Pharmacy, University of Reading, Whiteknights, PO Box 224, Reading RG6 6DX, United Kingdom.
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27
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Rashidinejad A, Bahrami A, Rehman A, Rezaei A, Babazadeh A, Singh H, Jafari SM. Co-encapsulation of probiotics with prebiotics and their application in functional/synbiotic dairy products. Crit Rev Food Sci Nutr 2020; 62:2470-2494. [PMID: 33251846 DOI: 10.1080/10408398.2020.1854169] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Oral administration of live probiotics along with prebiotics has been suggested with numerous beneficial effects for several conditions including certain infectious disorders, diarrheal illnesses, some inflammatory bowel diseases, and most recently, irritable bowel syndrome. Though, delivery of such viable bacteria to the host intestine is a major challenge, due to the poor survival of the ingested probiotic bacteria during the gastric transit, especially within the stomach where the pH is highly acidic. Although microencapsulation has been known as a promising approach for improving the viability of probiotics in the human digestive tract, the success rate is not satisfactory. For this reason, co-encapsulation of probiotics with probiotics has been practised as a novel alternative approach for further improvement of the oral delivery of viable probiotics toward their targeted release in the host intestine. This paper discusses the co-encapsulation technologies used for delivery of probiotics toward better stability and viability, as well the incorporation of co-encapsulated probiotics and prebiotics in functional/synbiotic dairy foods. The common encapsulation technologies (and the materials) used for this purpose, the stability and survival of co-encapsulated probiotics in the food, and the release behavior of the co-encapsulated probiotics in the gastrointestinal tract have also been explained. Most studies reported a significant improvement particularly in the viability of bacteria associated with the presence of prebiotics. Nevertheless, the previous research has mostly been carried out in the simulated digestion, meaning that future systematic research is to be carried out to investigate the efficacy of the co-encapsulation on the survival of the bacteria in the gut in vivo.
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Affiliation(s)
- Ali Rashidinejad
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Akbar Bahrami
- Program of Applied Science and Technology, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, Kannapolis, North Carolina, USA
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Jiangsu, People's Republic of China
| | - Atefe Rezaei
- Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran.,Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Afshin Babazadeh
- Center for Motor Neuron Disease Research, Faculty of medicine, health and human sciences, Macquarie University, Sydney, New South Wales, Australia
| | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Seid Mahdi Jafari
- Department of Food Materials & Process Design Engendering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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28
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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] [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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29
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Afzaal M, Saeed F, Hussain S, Mohamed AA, Alamri MS, Ahmad A, Ateeq H, Tufail T, Hussain M. Survival and storage stability of encapsulated probiotic under simulated digestion conditions and on dried apple snacks. Food Sci Nutr 2020; 8:5392-5401. [PMID: 33133541 PMCID: PMC7590301 DOI: 10.1002/fsn3.1815] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 07/14/2020] [Accepted: 07/16/2020] [Indexed: 01/16/2023] Open
Abstract
The objective of the current study was to explore the probiotics carrier potential of apple dried snacks and improve the survival of probiotics under simulated gastrointestinal conditions. Purposely, the probiotics were encapsulated using two hydrogel materials (sodium alginate and carrageenan) by using encapsulator. Briefly, slices of apple were immersed in solution containing free and encapsulated probiotics and then dried by conventional drying method. The dried apple snack was analyzed for different characteristics (physiochemical and microbiological) during storage. The viability of the free and encapsulated probiotics was accessed in apple snack and under simulated gastrointestinal conditions. Apple snack rich with encapsulated probiotics showed a significant result (p < .05) regarding the survival and stability. The encapsulated probiotics decreased from 9.5 log CFU/g to 8.83 log CFU/g as compared to free probiotics that decreased to 5.28 log CFU/g. Furthermore, encapsulated probiotics exhibited a better stability under simulated gastrointestinal conditions as compared to free. During storage, an increase in phenolic content and hardness was observed while decrease in pH was noted. Results of sensory parameters indicated apple snack as potential and acceptable probiotics carrier.
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Affiliation(s)
- Muhammad Afzaal
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Farhan Saeed
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Shahzad Hussain
- Department of Food Science & NutritionKing Saud UniversityRiyadhSaudi Arabia
| | | | - Mohamed S. Alamri
- Department of Food Science & NutritionKing Saud UniversityRiyadhSaudi Arabia
| | - Aftab Ahmad
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Huda Ateeq
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Tabussam Tufail
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Muzammil Hussain
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
- The University of GambiaSerrekundaGambia
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Zeashan M, Afzaal M, Saeed F, Ahmed A, Tufail T, Ahmed A, Anjum FM. Survival and behavior of free and encapsulated probiotic bacteria under simulated human gastrointestinal and technological conditions. Food Sci Nutr 2020; 8:2419-2426. [PMID: 32405398 PMCID: PMC7215207 DOI: 10.1002/fsn3.1531] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Revised: 01/27/2020] [Accepted: 01/29/2020] [Indexed: 11/06/2022] Open
Abstract
The present study was designed with the objective to compare the viability and stability of free and encapsulated probiotics under simulated technological and human gastrointestinal conditions. L. acidophilus was encapsulated using two wall materials (sodium alginate, soy protein isolate, and SA-SPI) by extrusion method for enhanced viability under stressed conditions. Free and encapsulated probiotics were subjected to some simulated technological and gastrointestinal conditions. Furthermore, free and encapsulated probiotics were also incorporated in dairy dessert to evaluate the viability and stability during storage. Encapsulation using sodium alginate and SPI as a coating materials significantly (p < .05) improved the survival of probiotics under simulated gastrointestinal and thermal conditions. The buffering effect of microbeads prolonged their survival and stability of under simulated conditions. The number of surviving probiotic cells encapsulated with sodium alginate, SPI, and SA-SPI over 120 days of product storage was 7.85 ± 0.39, 7.45 ± 0.37, and 8.50 ± 0.43 cfu/ml, respectively. In case of free cells, the surviving cells were just 3.5 ± 0.18 cfu/ml over the period of storage. In short, the study depicted that encapsulation provides protection during exposure to various hostile conditions.
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Affiliation(s)
- Muhammad Zeashan
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Muhammad Afzaal
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Farhan Saeed
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Aftab Ahmed
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Tabussam Tufail
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Awais Ahmed
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
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