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How YH, Teo MYM, In LLA, Yeo SK, Bhandari B, Yusof YA, Pui LP. Stability and expression of K-ras mimotopes in freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder during storage in vacuum packaging. J Appl Microbiol 2024; 135:lxae162. [PMID: 38955370 DOI: 10.1093/jambio/lxae162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 06/17/2024] [Accepted: 06/29/2024] [Indexed: 07/04/2024]
Abstract
AIMS This study aims to evaluate the storage stability of the freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder expressing K-ras (Kristen rat sarcoma viral oncogene homolog) mimotopes targeting colorectal cancer in vacuum packaging. METHODS AND RESULTS The freeze-dried L. lactis-fermented milk powder stored in 4-ply retortable polypropylene (RCPP)-polyamide (PA)-aluminium (AL)-polyethylene terephthalate (PET) and aluminium polyethylene (ALPE) was evaluated throughout 49 days of accelerated storage (38°C and 90% relative humidity). The fermented milk powder stored in 4-ply packaging remained above 6 log10 CFU g-1 viability, displayed lower moisture content (6.1%), higher flowability (43° angle of repose), water solubility (62%), and survivability of L. lactis after simulated gastric and intestinal digestion (>82%) than ALPE packaging after 42 days of accelerated storage. K-ras mimotope expression was detected intracellularly and extracellularly in the freeze-dried L. lactis-fermented milk powder upon storage. CONCLUSIONS This suggests that fermented milk powder is a suitable food carrier for this live oral vaccine.
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Affiliation(s)
- Yu Hsuan How
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 56000 Cheras, Wilayah Persekutuan Kuala Lumpur, Malaysia
| | - Michelle Yee Mun Teo
- Department of Biotechnology, Faculty of Applied Sciences, UCSI University, 56000 Cheras, Wilayah Persekutuan Kuala Lumpur, Malaysia
| | - Lionel Lian Aun In
- Department of Biotechnology, Faculty of Applied Sciences, UCSI University, 56000 Cheras, Wilayah Persekutuan Kuala Lumpur, Malaysia
| | - Siok Koon Yeo
- School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500 Subang Jaya, Selangor, Malaysia
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, The University of Queensland, Qld. 4072, Brisbane, Queensland, Australia
| | - Yus Aniza Yusof
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Liew Phing Pui
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 56000 Cheras, Wilayah Persekutuan Kuala Lumpur, Malaysia
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2
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Suwanangul S, Jaichakan P, Narkprasom N, Kraithong S, Narkprasom K, Sangsawad P. Innovative Insights for Establishing a Synbiotic Relationship with Bacillus coagulans: Viability, Bioactivity, and In Vitro-Simulated Gastrointestinal Digestion. Foods 2023; 12:3692. [PMID: 37835345 PMCID: PMC10572198 DOI: 10.3390/foods12193692] [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: 09/20/2023] [Revised: 10/04/2023] [Accepted: 10/06/2023] [Indexed: 10/15/2023] Open
Abstract
This study investigates the use of encapsulating agents for establishing a synbiotic relationship with Bacillus coagulans (TISTR 1447). Various ratios of wall materials, such as skim milk powder, maltodextrin, and cellulose acetate phthalate (represented as SMC1, SMC3, SMC5, and SMC7), were examined. In all formulations, 5% inulin was included as a prebiotic. The research assessed their impact on cell viability and bioactive properties during both the spray-drying process and in vitro gastrointestinal digestion. The results demonstrate that these encapsulating agents efficiently protect B. coagulans spores during the spray-drying process, resulting in spore viability exceeding 6 log CFU/g. Notably, SMC5 and SMC7 displayed the highest spore viability values. Moreover, SMC5 showcased the most notable antioxidant activity, encompassing DPPH, hydroxy radical, and superoxide radical scavenging, as well as significant antidiabetic effects via the inhibition of α-amylase and α-glucosidase. Furthermore, during the simulated gastrointestinal digestion, both SMC5 and SMC7 exhibited a slight reduction in spore viability over the 6 h simulation. Consequently, SMC5 was identified as the optimal condition for synbiotic production, offering protection to B. coagulans spores during microencapsulation and gastrointestinal digestion while maintaining bioactive properties post-encapsulation. Synbiotic microcapsules containing SMC5 showcased a remarkable positive impact, suggesting its potential as an advanced food delivery system and a functional ingredient for various food products.
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Affiliation(s)
- Saranya Suwanangul
- Program in Food Science and Technology, Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai 50290, Thailand;
| | - Pannapapol Jaichakan
- Faculty of Business Administration, Chitralada Technology Institute, Bangkok 10300, Thailand;
| | - Nukrob Narkprasom
- Program in Food Engineering, Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai 50290, Thailand;
| | - Supaluck Kraithong
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China;
| | - Kanjana Narkprasom
- Program in Food Engineering, Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai 50290, Thailand;
| | - Papungkorn Sangsawad
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
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3
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Frakolaki G, Giannou V, Tzia C. Encapsulation of Bifidobacterium animalis subsp. lactis Through Emulsification Coupled with External Gelation for the Development of Synbiotic Systems. Probiotics Antimicrob Proteins 2023; 15:1424-1435. [PMID: 36173590 PMCID: PMC10491698 DOI: 10.1007/s12602-022-09993-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/14/2022] [Indexed: 10/14/2022]
Abstract
Aim of this work was the development of integrated and complex encapsulating systems that will provide more efficient protection to the probiotic strain Bifidobacterium animalis subsp. lactis (BB-12) in comparison to the conventional plain alginate beads. Within the scope of this study, the encapsulation of BB-12 through emulsification followed by external gelation was performed. For this purpose, a variety of alginate-based blends, composed of conventional and novel materials, were used. The results demonstrated that alginate beads incorporating 1% carrageenan or 2% nanocrystalline cellulose provided great protection to the viability of the probiotic bacteria during refrigerated storage (survival rates of 50.3% and 51.1%, respectively), as well as in vitro simulation of the gastrointestinal tract (survival rates of 38.7 and 42.0%, respectively). The incorporation of glycerol into the formulation of the beads improved the protective efficiency of the beads to the BB-12 cells during frozen storage, increasing significantly their viability compared to the plain alginate beads. Beads made of milk, alginate 1%, glucose 5%, and inulin 2% provided the best results in all cases. The microstructure of beads was assessed through SEM analysis and showed absence of free bacteria on the surface of the produced beads. Consequently, the encapsulation of BB-12 through emulsification in a complex encapsulating system was proved successful and effective.
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Affiliation(s)
- Georgia Frakolaki
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
| | - Virginia Giannou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
| | - Constantina Tzia
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece.
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4
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Ali A, Javaid MT, Tazeddinova D, Khan A, Mehany T, Djabarovich TA, Siddique R, Khalid W, Tariq T, Lai WF. Optimization of spray dried yogurt and its application to prepare functional cookies. Front Nutr 2023; 10:1186469. [PMID: 37229469 PMCID: PMC10204867 DOI: 10.3389/fnut.2023.1186469] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Accepted: 03/31/2023] [Indexed: 05/27/2023] Open
Abstract
Introduction Spray-dried yogurt powder (SDYP) has shelf stability and other functional properties that improve solubility and facilitate the use, processing, packaging, and transportation of other food derivatives, such as bread and pastries on a large scale. The present research was conducted to develop SDYP and further its utilization to prepare functional cookies. Methods Yogurt was spray-dried by employing different outlet air temperatures (OAT) (65°C, 70°C & 75°C) and inlet air temperature (IAT) (150°C, 155°C & 160°C). Spray drying shows that increasing the temperature increases nutritional loss, whereas S. thermophilus culture shows resistance to the intensive heat approaches. On the other hand L. delbrueckii subsp. Bulgaricus culture was found to be significantly affected. A total of 4 treatments, including one control for the functional cookies development. Results and discussion A directly proportional relation was investigated between the increasing concentration of SDYP and baking characteristics and cookie's mineral and protein profile. Bioactive parameters like antioxidant activity of 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and total phenolic content (TPC) were also affected significantly. The sensory profile shows an incline towards T0 (0% SDYP) to T3 (10% SDYP) in all attributes but starts to decline when the concentration of SDYP reaches 15%. This study suggests that by employing a certain combination of temperatures (OAT: 60°C IAT: 150°C); maximum survival of inoculated culture can be achieved, and this powder can be utilized in the development of functional cookies with enhanced sensory as well as biochemical characteristics significantly (P< 0.05).
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Affiliation(s)
- Anwar Ali
- Department of Epidemiology and Health Statistics, Xiangya School of Public Health, Central South University, Changsha, China
- Department of Applied Biology and Chemical Technology, Hong Kong Polytechnic University, Kowloon, Hong Kong SAR, China
- Food and Nutrition Society, Gilgit Baltistan, Pakistan
| | | | | | - Ahmal Khan
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Taha Mehany
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria, Egypt
| | | | - Rabia Siddique
- Department of Chemistry, Government College University Faisalabad, Faisalabad, Pakistan
| | - Waseem Khalid
- University Institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan
| | - Tayyaba Tariq
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Wing-Fu Lai
- Department of Applied Biology and Chemical Technology, Hong Kong Polytechnic University, Kowloon, Hong Kong SAR, China
- Department of Urology, Zhejiang Provincial People's Hospital, Hangzhou Medical College, Hangzhou, China
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5
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Camelo-Silva C, Figueredo LL, Cesca K, Verruck S, Ambrosi A, Di Luccio M. Membrane Emulsification as an Emerging Method for Lacticaseibacillus rhamnosus GG ® Encapsulation. FOOD BIOPROCESS TECH 2023:1-17. [PMID: 37363380 PMCID: PMC10120479 DOI: 10.1007/s11947-023-03099-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Accepted: 04/12/2023] [Indexed: 06/28/2023]
Abstract
Techniques capable of producing small-sized probiotic microcapsules with high encapsulation yields are of industrial and scientific interest. In this study, an innovative membrane emulsification system was investigated in the production of microcapsules containing Lacticaseibacillus rhamnosus GG® (Lr), sodium alginate (ALG), and whey protein (WPI), rice protein (RPC), or pea protein (PPC) as encapsulating agents. The microcapsules were characterized by particle size distribution, optical microscopy, encapsulation yield, morphology, water activity, hygroscopicity, thermal properties, Fourier-transform infrared spectroscopy (FTIR), and probiotic survival during in vitro simulation of gastrointestinal conditions. The innovative encapsulation technique resulted in microcapsules with diameters varying between 18 and 29 μm, and encapsulation yields > 93%. Combining alginate and whey, rice, or pea protein improved encapsulation efficiency and thermal properties. The encapsulation provided resistance to gastrointestinal fluids, resulting in high probiotic viability at the end of the intestinal phase (> 7.18 log CFU g-1). The proposed encapsulation technology represents an attractive alternative to developing probiotic microcapsules for future food applications. Graphical Abstract Supplementary Information The online version contains supplementary material available at 10.1007/s11947-023-03099-w.
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Affiliation(s)
- Callebe Camelo-Silva
- Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-970 Brazil
| | - Lais Leite Figueredo
- Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-970 Brazil
| | - Karina Cesca
- Laboratory of Biological Engineering, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-970 Brazil
| | - Silvani Verruck
- Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Florianópolis, SC 88034-001 Brazil
| | - Alan Ambrosi
- Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-970 Brazil
| | - Marco Di Luccio
- Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-970 Brazil
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6
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Silva SPM, Teixeira JA, Silva CCG. Prevention of Fungal Contamination in Semi-Hard Cheeses by Whey–Gelatin Film Incorporated with Levilactobacillus brevis SJC120. Foods 2023; 12:foods12071396. [PMID: 37048215 PMCID: PMC10093246 DOI: 10.3390/foods12071396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 03/16/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
Cheese whey fermented by lactic acid bacteria (LAB) was used to develop an edible film with antifungal properties. Five LAB strains isolated from artisanal cheeses were screened for antifungal activity and incorporated into a whey–gelatin film. Of the strains tested, Levilactobacillus brevis SJC120 showed the strongest activity against five filamentous fungi isolated from cheese and cheese-making environment, at both 10 °C and 20 °C. The cell-free supernatant from L. brevis inhibited fungal growth by more than 80%. Incorporation of bacterial cells into the film did not alter the moisture content, water vapor permeability, or mechanical and optical properties. The whey–gelatin film was also able to maintain the viability of L. brevis cells at 107 log CFU/g after 30 days at 10 °C. In cheeses wrapped with L. brevis film, the size of fungal colonies decreased by 55% to 76%. Furthermore, no significant differences (p > 0.05) were observed in cheese proteolysis or in the moisture, fat, and protein content of the cheese wrapped with films. The results showed that whey–gelatin film with L. brevis SJC120 can reduce the contamination of cheese with filamentous fungi and could be used as an alternative to conventional cheese preservation and packaging.
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Affiliation(s)
- Sofia P. M. Silva
- Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Heroísmo, Portugal
| | - José A. Teixeira
- Centre of Biological Engineering (CEB), University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
- LABBELS-Associate Laboratory, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
| | - Célia C. G. Silva
- Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Heroísmo, Portugal
- Correspondence:
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7
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Sun J, Cai W, Wang Y, Niu H, Chen X, Han X. The Effect of Decreased Ca ++/Mg ++ ATPase Activity on Lactobacillus delbrueckii subsp. bulgaricus sp1.1 Survival during Spray Drying. Foods 2023; 12:foods12040787. [PMID: 36832862 PMCID: PMC9955740 DOI: 10.3390/foods12040787] [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: 12/28/2022] [Revised: 01/29/2023] [Accepted: 02/07/2023] [Indexed: 02/15/2023] Open
Abstract
Compared with the commonly used technique of freeze-drying, spray drying has lower energy costs. However, spray drying also has a fatal disadvantage: a lower survival rate. In this study, the survival of bacteria in a spray-drying tower decreased as the water content was reduced. The water content of 21.10% was the critical point for spray drying Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus) sp1.1 based on sampling in the tower. Based on the relationship between the moisture content of spray drying and the survival rate, the water content of 21.10% was also the critical point for the change in the survival rate during spray drying. Proteomic analysis was used to investigate the reasons for L. bulgaricus sp1.1 inactivation during and after spray drying. Gene Ontology (GO) enrichment revealed that differentially expressed proteins were mainly associated with the cell membrane and transport. In particular, proteins related to metal ion transport included those involved in the transport of potassium, calcium and magnesium ions. The protein-protein interaction (PPI) network revealed that Ca++/Mg++ adenosine triphosphatase (ATPase) may be a key protein. Ca++/Mg++ ATPase activity decreased substantially during spray drying (p < 0.05). Supplementation with Ca++ and Mg++ significantly increased the expression of ATPase-related genes and enzyme activity (p < 0.05). The Ca++/Mg++ ATPase activity of L. bulgaricus sp1.1 was enhanced by increasing the intracellular Ca++ or Mg++ concentration, thus increasing the survival of spray-dried LAB. Bacterial survival rates were increased to 43.06% with the addition of Ca++ and to 42.64% with the addition of Mg++, respectively. Ca++/Mg++ ATPase may be the key to the damage observed in spray-dried bacteria. Furthermore, the addition of Ca++ or Mg++ also reduced bacterial injury during spray drying by enhancing the activity of Ca++/Mg++ ATPase.
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Affiliation(s)
| | | | | | | | | | - Xue Han
- Correspondence: ; Tel.: +86-133-1365-9156
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Ahlawat A, Basak S, Ananthanarayan L. Formulation of a probiotic buttermilk powder using cell protectants by spray drying and estimation of its shelf-stability. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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9
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Spray drying co-encapsulation of lactic acid bacteria and lipids: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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10
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Milessi TS, Lopes LA, Novelli PK, Tardioli PW, Giordano RLC. Improvement of functional properties of cow's milk peptides through partial proteins hydrolysis. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4520-4529. [PMID: 36193486 PMCID: PMC9525475 DOI: 10.1007/s13197-022-05533-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/27/2022] [Accepted: 06/09/2022] [Indexed: 06/16/2023]
Abstract
Allergy by cow's milk proteins is among the major food allergies and could be reduced by the partial hydrolysis of these proteins by proteases, without significantly affecting its physicochemical properties. In addition, the peptides generated through enzymatic hydrolysis of the cow's milk can present prebiotic and bioactive properties. In this work, the cow's milk proteins were submitted to a controlled hydrolysis by Novo-Pro D® and the influence of the degree of hydrolysis (DH) on peptide size distribution was evaluated, as well as the prebiotic and antimicrobial properties of milk hydrolysates. It was shown that for DH-10%, all the peptides have sizes lower than 12 kDa which is the size of the most allergenic proteins, without apparent changes in the milk, as long as heating of the hydrolysate is avoided. The protein hydrolysis promoted a great improvement in the milk functional properties. In addition, the obtained milk peptides presented great prebiotic activities, as indicated by the significant improvement of the growth of prebiotic L. acidophilus and L. reuteri and by the production of bacteriocins indicated by the inhibition halos in the growth of a pathogenic microorganism. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05533-x.
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Affiliation(s)
- Thais S. Milessi
- Department of Chemical Engineering, Federal University of São Carlos, Rodovia Washington Luíz, km 235, São Carlos, SP 13565-905 Brazil
- Institute of Natural Resources, Federal University of Itajubá, Av. Benedito Pereira dos Santos, Itajubá, MG 1303, 37500-903 Brazil
| | - Laiane A. Lopes
- Graduate Program of Chemical Engineering, Federal University of São Carlos (PPEQ-UFSCar), Rodovia Washington Luíz, km 235, São Carlos, SP 13565-905 Brazil
| | - Paula K. Novelli
- Department of Chemical Engineering, Federal University of São Carlos, Rodovia Washington Luíz, km 235, São Carlos, SP 13565-905 Brazil
| | - Paulo W. Tardioli
- Department of Chemical Engineering, Federal University of São Carlos, Rodovia Washington Luíz, km 235, São Carlos, SP 13565-905 Brazil
- Graduate Program of Chemical Engineering, Federal University of São Carlos (PPEQ-UFSCar), Rodovia Washington Luíz, km 235, São Carlos, SP 13565-905 Brazil
| | - Raquel L. C. Giordano
- Department of Chemical Engineering, Federal University of São Carlos, Rodovia Washington Luíz, km 235, São Carlos, SP 13565-905 Brazil
- Graduate Program of Chemical Engineering, Federal University of São Carlos (PPEQ-UFSCar), Rodovia Washington Luíz, km 235, São Carlos, SP 13565-905 Brazil
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11
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Citrate effect on the swelling behaviour and stability of casein microparticles. Sci Rep 2022; 12:18401. [PMID: 36319679 PMCID: PMC9626602 DOI: 10.1038/s41598-022-23096-x] [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: 06/24/2022] [Accepted: 10/25/2022] [Indexed: 01/01/2023] Open
Abstract
Casein microparticles obtained from casein micelles by volume exclusion of added pectin and subsequent film drying remain stable in the acidic and neutral pH range, but swell strongly in the basic range. Calcium significantly impacts on the stability and water-binding behavior of phosphorylated caseins and the aggregates and gels formed from them. For a future effective and controlled use as a carrier for bioactive substances, e.g. via the gastrointestinal tract, we therefore investigated how the addition of the calcium chelating agent citrate affects the swelling and stability of the microparticles. Citrate concentrations of 2 mM and above cause a stronger swelling of the microparticles at pH 8, while above 4 mM the second characteristic swelling step starts earlier and thus can also be investigated within the observation time of 120 min. All swelling kinetics can be simulated using seven parameters of a dynamic model, which reproduces the individual swelling steps via volume inflows and outflows into a reservoir. While the rate coefficient for swelling step 1 increases linearly with citrate concentration, no such dependence could be found for swelling step 2. The more citrate is used, the faster the microparticles decompose in turbidity experiments after the addition of sodium dodecyl sulfate, which can be related to a weakening of the hydrophobic interactions.
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12
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Microencapsulating role of whey protein isolate and sucrose in protecting the cell membrane and enhancing survival of probiotic lactobacilli strains during spray drying, storage, and simulated gastrointestinal passage. Food Res Int 2022; 159:111651. [DOI: 10.1016/j.foodres.2022.111651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 07/03/2022] [Accepted: 07/06/2022] [Indexed: 11/20/2022]
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13
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Altamirano‐Ríos AV, Guadarrama‐Lezama AY, Arroyo‐Maya IJ, Hernández‐Álvarez A, Orozco‐Villafuerte J. Effect of encapsulation methods and materials on the survival and viability of
Lactobacillus acidophilus
: A review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15779] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Ana Veronica Altamirano‐Ríos
- Facultad de Química Universidad Autónoma del Estado de México Paseo Colón esq. Paseo Tollocan s/n, Col. Residencial Colón Toluca, Estado de México 50120 México
| | - Andrea Y. Guadarrama‐Lezama
- Facultad de Química Universidad Autónoma del Estado de México Paseo Colón esq. Paseo Tollocan s/n, Col. Residencial Colón Toluca, Estado de México 50120 México
| | - Izlia J. Arroyo‐Maya
- Departamento de Procesos y Tecnología Universidad Autónoma Metropolitana‐Cuajimalpa Cuajimalpa, CDMX 05300 México
| | | | - Juan Orozco‐Villafuerte
- Facultad de Química Universidad Autónoma del Estado de México Paseo Colón esq. Paseo Tollocan s/n, Col. Residencial Colón Toluca, Estado de México 50120 México
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14
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García MJ, Ruíz F, Asurmendi P, Pascual L, Barberis L. Reevaluating a non-conventional procedure to microencapsulate beneficial lactobacilli: assessments on yield and bacterial viability under simulated technological and physiological conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2981-2989. [PMID: 34773408 DOI: 10.1002/jsfa.11638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 10/29/2021] [Accepted: 11/13/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Maintaining viability of beneficial microorganisms applied to foods still constitutes an industrial challenge. Many microencapsulation methodologies have been studied to protect probiotic microorganisms and ensure their resistance from manufacturing through to consumption. However, in many Latin-American countries such as Argentina there are still no marketed food products containing microencapsulated beneficial bacteria. The objectives of this work were: (i) to obtain microcapsules containing Lactobacillus fermentum L23 and L. rhamnosus L60 in a milk protein matrix; and (ii) to evaluate the viability of microencapsulated lactobacilli exposed to long-term refrigerated storage, mid-high temperatures and simulated gastrointestinal conditions. RESULTS The method of emulsification/rennet-catalyzed gelation of milk proteins used in this study led to high encapsulation yields for both strains (98.2-99%). Microencapsulated lactobacilli remained viable for 120 days at 4 °C, while free lactobacilli gradually lost their viability under the same conditions. Microencapsulation increased the resistance of lactobacilli to mid-high temperatures, since they showed survival rates of 95-99.3% at 50 °C, and of 72.5-74.4% at 65 °C. Under simulated gastric conditions, the microencapsulated lactobacilli counts were higher than 8.5 log CFU mL-1 and showed survival rates between 96.61% and 97.74%. Furthermore, in the presence of bile (0.5-2% w/v) the survival of microencapsulated strains was higher than 96%. CONCLUSION The microencapsulation process together with the matrix of milk proteins used in this study protected beneficial Lactobacillus strains against these first simulated technological and physiological conditions. These findings suggest that this microencapsulation method could contribute to secure optimal amounts of living lactobacilli cells able to reach the intestine. © 2021 Society of Chemical Industry.
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Affiliation(s)
- María J García
- Área de Bacteriología, Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto (UNRC), Río Cuarto, Córdoba, Argentina
- Instituto de Biotecnología Ambiental y Salud (INBIAS), UNRC-CONICET, Río Cuarto, Córdoba, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Centro Científico Tecnológico-Córdoba (CCT-Córdoba), Córdoba, Argentina
| | - Francesca Ruíz
- Área de Bacteriología, Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto (UNRC), Río Cuarto, Córdoba, Argentina
- Instituto de Biotecnología Ambiental y Salud (INBIAS), UNRC-CONICET, Río Cuarto, Córdoba, Argentina
| | - Paula Asurmendi
- Área de Bacteriología, Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto (UNRC), Río Cuarto, Córdoba, Argentina
- Instituto de Biotecnología Ambiental y Salud (INBIAS), UNRC-CONICET, Río Cuarto, Córdoba, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Centro Científico Tecnológico-Córdoba (CCT-Córdoba), Córdoba, Argentina
| | - Liliana Pascual
- Área de Bacteriología, Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto (UNRC), Río Cuarto, Córdoba, Argentina
- Instituto de Biotecnología Ambiental y Salud (INBIAS), UNRC-CONICET, Río Cuarto, Córdoba, Argentina
| | - Lucila Barberis
- Área de Bacteriología, Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto (UNRC), Río Cuarto, Córdoba, Argentina
- Instituto de Biotecnología Ambiental y Salud (INBIAS), UNRC-CONICET, Río Cuarto, Córdoba, Argentina
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15
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Ren X, Liu Y, Fan C, Hong H, Wu W, Zhang W, Wang Y. Production, Processing, and Protection of Microalgal n-3 PUFA-Rich Oil. Foods 2022; 11:foods11091215. [PMID: 35563938 PMCID: PMC9101592 DOI: 10.3390/foods11091215] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 04/15/2022] [Accepted: 04/19/2022] [Indexed: 02/01/2023] Open
Abstract
Microalgae have been increasingly considered as a sustainable “biofactory” with huge potentials to fill up the current and future shortages of food and nutrition. They have become an economically and technologically viable solution to produce a great diversity of high-value bioactive compounds, including n-3 polyunsaturated fatty acids (PUFA). The n-3 PUFA, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), possess an array of biological activities and positively affect a number of diseases, including cardiovascular and neurodegenerative disorders. As such, the global market of n-3 PUFA has been increasing at a fast pace in the past two decades. Nowadays, the supply of n-3 PUFA is facing serious challenges as a result of global warming and maximal/over marine fisheries catches. Although increasing rapidly in recent years, aquaculture as an alternative source of n-3 PUFA appears insufficient to meet the fast increase in consumption and market demand. Therefore, the cultivation of microalgae stands out as a potential solution to meet the shortages of the n-3 PUFA market and provides unique fatty acids for the special groups of the population. This review focuses on the biosynthesis pathways and recombinant engineering approaches that can be used to enhance the production of n-3 PUFA, the impact of environmental conditions in heterotrophic cultivation on n-3 PUFA production, and the technologies that have been applied in the food industry to extract and purify oil in microalgae and protect n-3 PUFA from oxidation.
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Affiliation(s)
- Xiang Ren
- INNOBIO Corporation Limited, No. 49, DDA, Dalian 116600, China; (Y.L.); (C.F.); (H.H.); (W.W.)
- Correspondence: (X.R.); (Y.W.); Tel.: +86-411-65864645 (X.R.); +1-902-566-7953 (Y.W.)
| | - Yanjun Liu
- INNOBIO Corporation Limited, No. 49, DDA, Dalian 116600, China; (Y.L.); (C.F.); (H.H.); (W.W.)
| | - Chao Fan
- INNOBIO Corporation Limited, No. 49, DDA, Dalian 116600, China; (Y.L.); (C.F.); (H.H.); (W.W.)
| | - Hao Hong
- INNOBIO Corporation Limited, No. 49, DDA, Dalian 116600, China; (Y.L.); (C.F.); (H.H.); (W.W.)
| | - Wenzhong Wu
- INNOBIO Corporation Limited, No. 49, DDA, Dalian 116600, China; (Y.L.); (C.F.); (H.H.); (W.W.)
| | - Wei Zhang
- DeOxiTech Consulting, 30 Cloverfield Court, Dartmouth, NS B2W 0B3, Canada;
| | - Yanwen Wang
- Aquatic and Crop Resource Development Research Centre, National Research Council of Canada, 550 University Avenue, Charlottetown, PE C1A 4P3, Canada
- Correspondence: (X.R.); (Y.W.); Tel.: +86-411-65864645 (X.R.); +1-902-566-7953 (Y.W.)
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16
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The Impact of Date Syrup on the Physicochemical, Microbiological, and Sensory Properties, and Antioxidant Activity of Bio-Fermented Camel Milk. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8050192] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Fermented camel milk is rich in nutrients and vitamins necessary for the health of humans and has therapeutic properties. Date palm camel milk has been reported to be beneficial for preventing and treating various diseases in Arab countries. This study targeted the production of probiotic fermented camel milk fortified with date syrup. In addition, the effect of adding date syrup as a prebiotic and flavoring agent to probiotic fermented camel milk on the physicochemical, phytochemical, microbiological, and sensory properties of probiotic fermented camel milk during storage was investigated. Probiotic fermented camel milk without adding date syrup served as a control, and the other two treatments were supplemented with date syrup at ratios of 6.0% and 8.0%. Probiotic fermented camel milk was analyzed after 1 day and 15 days from storage at 5 ± 1 °C. Interestingly, the present study revealed that the addition of date syrup significantly (p ≥ 0.05) increased total solids (TS), ash, Na, K, Fe, acetaldehyde, total phenolic contents, and titratable acidity, viscosity, and antioxidant values of resultant synbiotic fermented camel milk, and this increase was proportional to the level of date syrup fortification. In addition, non-significant changes in these components were observed during the storage period. However, total protein and fat content did not show significant changes. Furthermore, the addition of date syrup significantly increased (p ≥ 0.05) the total bacterial and Bifidobacteria counts, and this increase was associated with the level of the addition of date syrup. The addition of date syrup also significantly (p ≥ 0.05) improved the sensory scores for flavor, consistency, appearance, and total scores of resultant products. Moreover, the addition of date syrup at a level of 8% showed the highest sensory scores. In conclusion, probiotic fermented camel milk could be produced using a probiotic strain and flavored with date syrup at a level of 8%.
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17
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Cao R, Sogabe T, Mikajiri S, Kawai K. Effects of sucrose, carnosine, and their mixture on the glass transition behavior and storage stability of freeze-dried lactic acid bacteria at various water activities. Cryobiology 2022; 106:131-138. [PMID: 35181277 DOI: 10.1016/j.cryobiol.2022.02.003] [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: 12/16/2021] [Revised: 02/07/2022] [Accepted: 02/12/2022] [Indexed: 11/03/2022]
Abstract
Effects of sucrose, carnosine, and their mixture on the glass transition behavior and storage stability of freeze-dried Lactobacillus reuteri at various water activities (aw) were investigated. At aw = 0.328, the control (non-additive sample) showed viable cells as uncountable after storage at 25 °C for 4 weeks. The sucrose and sucrose-carnosine samples showed clear glass transition at a slightly lower temperature than the storage temperature, and maintained a large number of viable cells after storage. The carnosine sample crystalized during the storage, and a large reduction in viable cells was observed. At aw = 0.576, the samples showed a small endothermic shift due to glass transition, suggesting partial crystallization. The Tg decreased with increases in aw because of the water plasticizing effect. After storage, the sucrose-carnosine sample showed much higher viable cell numbers than the other samples. At aw = 0.753, the sucrose and sucrose-carnosine samples showed clear glass transition. The carnosine sample showed freeze-concentrated glass transition and subsequent ice melting. After storage, the sucrose and carnosine samples showed an uncountable and a low number of viable cells, respectively, but sucrose-carnosine maintained relatively high viable cell numbers. In addition, carnosine strongly supported the stabilizing effect of sucrose (even at low additive levels) depending on the aw. These results suggest that sucrose-carnosine shows a synergistic stabilizing effect.
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Affiliation(s)
- Ruodan Cao
- Program of Food and AgriLife Science, Graduate School of Integrated Sciences for Life, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-8528, Japan
| | - Tomochika Sogabe
- Program of Food and AgriLife Science, Graduate School of Integrated Sciences for Life, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-8528, Japan
| | - Shuto Mikajiri
- Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-8528, Japan
| | - Kiyoshi Kawai
- Program of Food and AgriLife Science, Graduate School of Integrated Sciences for Life, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-8528, Japan; Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-8528, Japan.
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18
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Nguyen TT, Nguyen PT, Nguyen TBN, Bui NB, Nguyen HT. Efficacy of the incorporation between self-encapsulation and cryoprotectants on improving the freeze-dried survival of probiotic bacteria. J Appl Microbiol 2022; 132:3217-3225. [PMID: 35119770 DOI: 10.1111/jam.15473] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 01/01/2022] [Accepted: 02/01/2022] [Indexed: 11/27/2022]
Abstract
AIMS This study aimed to improve the viability of probiotic bacteria during freeze-drying by the combination of self-encapsulation and cryoprotectants. METHODS AND RESULTS Lactiplantibacillus plantarum VAL6 and Lactobacillus acidophilus VAR1 were exposed to environmental stresses including temperature, pH, and increased CO2 concentration before performing freeze-drying with the addition of cryoprotectants. The results proved that tested stresses can stimulate the bacteria to synthesize more extracellular polymeric substances to form self-encapsulation that increases their freeze-dried viability. In combination with cryoprotectants to form double-layered microencapsulation, L. plantarum VAL6 stressed at pH 3.5 in combination with whey protein isolate could achieve the highest Improving Cell Viability of 4,361 fold, while L. acidophilus VAR1 stressed at 25o C in combination with alginate gave a maximum Improving Cell Viability of 73.33 fold. CONCLUSIONS The combination of self-encapsulation and cryoprotectants significantly improves the freeze-dried viability of probiotics. SIGNIFICANCE AND IMPACT OF THE STUDY This is the first report that uses environmental stress to stimulate EPS synthesis for self-encapsulation formation combined with the addition of cryoprotectants to enhance to the freeze-dried survival of probiotics. This could be a novel approach in improving the viability of probiotic strains for various applications.
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Affiliation(s)
| | - Phu-Tho Nguyen
- Graduate University of Sciences and Technology, Vietnam Academy of Science and Technology, Hanoi, Vietnam.,Department of Biotechnology, An Giang University, Vietnam.,Vietnam National University Ho Chi Minh City, Vietnam
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- Can Tho Science and Technology Application Center, Can Tho City, Vietnam
| | | | - Nhi-Binh Bui
- Can Tho Science and Technology Application Center, Can Tho City, Vietnam
| | - Huu-Thanh Nguyen
- Department of Biotechnology, An Giang University, Vietnam.,Vietnam National University Ho Chi Minh City, Vietnam
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19
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Emerging Technologies and Coating Materials for Improved Probiotication in Food Products: a Review. FOOD BIOPROCESS TECH 2022; 15:998-1039. [PMID: 35126801 PMCID: PMC8800850 DOI: 10.1007/s11947-021-02753-5] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [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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20
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He Z, Zhang X, Sun R, Chen J, E J, Yao C, Zhang Q, Bao Q, Wang J. Effects of three different gas environments on the storage stability of Lactobacillus plantarum LIP-1 at room temperature. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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21
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Nisar T, Alim A, Iqbal T, Iqbal M, Tehseen S, Zi‐Chao W, Guo Y. Functionality of different probiotic strains embedded in citrus pectin based edible films. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15460] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Tanzeela Nisar
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi’an 710062 China
- Department of Food Science and Technology Government College Women University Faisalabad Punjab 38000 Pakistan
- Faculty of Rehabilitation and Allied Health Sciences (FRAHS) Riphah International University Lahore Punjab 54000 Pakistan
| | - Aamina Alim
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi’an 710062 China
| | - Taimoor Iqbal
- University of Engineering and Technology Lahore Lahore Punjab 54890 Pakistan
| | - Muneeb Iqbal
- Faculty of Rehabilitation and Allied Health Sciences (FRAHS) Riphah International University Lahore Punjab 54000 Pakistan
| | - Saima Tehseen
- Department of Food Science and Technology Government College Women University Faisalabad Punjab 38000 Pakistan
| | - Wang Zi‐Chao
- College of Life Science Qinghai Normal University Xining Qinghai 810099 China
| | - Yurong Guo
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi’an 710062 China
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22
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Improving acid resistance and characteristics of microencapsulated Lactobacillus brevis RK03 using top fluid bed drying technology. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.07.010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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23
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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] [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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24
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İlter I, Koç M, Demirel Z, Conk Dalay M, Kaymak Ertekin F. Improving the stability of phycocyanin by spray dried microencapsulation. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15646] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Işıl İlter
- Faculty of Engineering, Food Engineering Department Ege University İzmir Turkey
| | - Mehmet Koç
- Faculty of Engineering, Food Engineering Department Aydın Adnan Menderes University Aydın Turkey
| | - Zeliha Demirel
- Faculty of Engineering, Bio Engineering Department Ege University İzmir Turkey
| | - Meltem Conk Dalay
- Faculty of Engineering, Bio Engineering Department Ege University İzmir Turkey
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25
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Resistant Starch-Based Edible Coating Composites for Spray-Dried Microencapsulation of Lactobacillus acidophilus, Comparative Assessment of Thermal Protection, In Vitro Digestion and Physicochemical Characteristics. COATINGS 2021. [DOI: 10.3390/coatings11050587] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Polysaccharides have excellent potential as food-grade coating materials for microencapsulation in pro- and prebiotics-based functional food industry. In this study, potato, maize, and rice resistant starches composite coatings with D-mannose, maltodextrin, and whey protein concentrate were prepared for the spray-dried microencapsulation of Lactobacillus acidophilus KLDS 1.1003. Assessment of different polysaccharide coatings to enhance the longevity of probiotics at high temperatures of spray-drying process, storage, and targeted delivery in the gastrointestinal tract were the key objectives of the present study. The highest microencapsulation efficiencies were shown by maize (95.80%) and potato (94.30%) resistant starches. Similarly, maize resistant starch (MRS)-based composites provided the highest thermal resistance, with Tg 38.77 ± 1.10–93.13 ± 0.81 °C and showed the least 2.1 log cycles viability loss in simulated GI tract. Viability losses during storage were in the following order: control > RRS > PRS > MRS, and the inactivation rate of the microencapsulated cells followed the first-order kinetics (R2 = 0.9264–0.9918). The resistant starch-based spray-dried microcapsules possessed 27.00 ± 0.03 to 52.28 ± 1.02 µm size range and SEM micrographs showed a unified smooth surface without cracks and ruptures. These findings will expand the potential use of natural food-grade coatings in functional foods and allied industries involving spray-dried products.
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26
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Gao J, Li X, Zhang G, Sadiq FA, Simal-Gandara J, Xiao J, Sang Y. Probiotics in the dairy industry-Advances and opportunities. Compr Rev Food Sci Food Saf 2021; 20:3937-3982. [PMID: 33938124 DOI: 10.1111/1541-4337.12755] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 03/09/2021] [Accepted: 03/22/2021] [Indexed: 02/06/2023]
Abstract
The past two decades have witnessed a global surge in the application of probiotics as functional ingredients in food, animal feed, and pharmaceutical products. Among food industries, the dairy industry is the largest sector where probiotics are employed in a number of dairy products including sour/fermented milk, yogurt, cheese, butter/cream, ice cream, and infant formula. These probiotics are either used as starter culture alone or in combination with traditional starters, or incorporated into dairy products following fermentation, where their presence imparts many functional characteristics to the product (for instance, improved aroma, taste, and textural characteristics), in addition to conferring many health-promoting properties. However, there are still many challenges related to the stability and functionality of probiotics in dairy products. This review highlights the advances, opportunities, and challenges of application of probiotics in dairy industries. Benefits imparted by probiotics to dairy products including their role in physicochemical characteristics and nutritional properties (clinical and functional perspective) are also discussed. We transcend the traditional concept of the application of probiotics in dairy products and discuss paraprobiotics and postbiotics as a newly emerged concept in the field of probiotics in a particular relation to the dairy industry. Some potential applications of paraprobiotics and postbiotics in dairy products as functional ingredients for the development of functional dairy products with health-promoting properties are briefly elucidated.
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Affiliation(s)
- Jie Gao
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Xiyu Li
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Guohua Zhang
- School of Life Science, Shanxi University, Taiyuan, China
| | | | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Jianbo Xiao
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Taipa, China
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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27
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Hurst KE, Ayed C, Derbenev IN, Hewson L, Fisk ID. Physicochemical design rules for the formulation of novel salt particles with optimised saltiness. Food Chem 2021; 360:129990. [PMID: 34034053 PMCID: PMC8223491 DOI: 10.1016/j.foodchem.2021.129990] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 04/01/2021] [Accepted: 04/27/2021] [Indexed: 01/30/2023]
Abstract
Novel sodium reduction strategies are urgently required by the food industry. We hypothesised that redesigning salt crystals (size, density, hydrophobicity and flow properties) will offer a new route to increase saltiness and therefore reduce sodium. Eight salts were compared with different physicochemical properties, the resultant particles were characterised and adhesion to product, loss in-pack, rate of dissolution and ultimately saltiness perception were evaluated. Principle findings included that particle adhesion was driven by particle size (r = -0.85, p = 0.008), bulk density (r = -0.80, p = 0.017) and flow properties (r = 0.77, p = 0.015); loss in-pack was associated with particle size and hydrophobicity of the salt particle while dissolution and/or saltiness perception was also driven by particle size and hydrophobicity of the salt particle. The findings offer a new set of design rules for future ingredient design for the food and flavour industries.
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Affiliation(s)
- Katherine E Hurst
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Charfedinne Ayed
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Ivan N Derbenev
- School of Chemistry, University of Nottingham, University Park, Nottingham, NG7 2RD, United Kingdom
| | - Louise Hewson
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Ian D Fisk
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom; The University of Adelaide, North Terrace, Adelaide, South Australia, Australia.
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28
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Lu W, Fu N, Woo MW, Chen XD. Exploring the interactions between Lactobacillus rhamnosus GG and whey protein isolate for preservation of the viability of bacteria through spray drying. Food Funct 2021; 12:2995-3008. [PMID: 33704292 DOI: 10.1039/d0fo02906h] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Protective agents used in spray drying protect the activity of lactic acid bacteria (LAB) by stabilizing the subcellular structures, constituting a protective layer at the cellular surface, or having mild drying kinetics. The effects of a reputed protectant, whey protein isolate (WPI), on Lactobacillus rhamnosus GG (LGG) were examined by exposing the cells to WPI solution to induce protein adsorption at the cellular surface prior to spray drying. WPI-treated LGG demonstrated enhanced thermotolerance with cell survival increased by 1.64 log after heat treatment. The survival after spray drying was significantly decreased from 45.75% to 8.6% and from 32.96% to 10.44%, when the WPI-treated cells were resuspended in trehalose solution or reconstituted skimmed milk as protectant, respectively, associated with decreased growth capability and metabolic activity. The contact with WPI appeared to stimulate the cellular response of LGG. With well-maintained cell viability and intact cellular membrane, the metabolic activity of WPI-treated LGG was decreased, and subsequent resuspension of the cells in trehalose solution led to a reduction in the stability of the cellular surface charge. The WPI-treated cells showed marginally increased surface roughness, indicating possible WPI attachment, but there was no thick protein coverage at the cellular surface and the size distribution of cells was unaffected. It was proposed that the enhanced thermotolerance and the decreased survival of spray-dried LGG could be linked to the cellular response toward WPI and protectant media, which may vary among individual LAB strains. Modulating the strain-specific interactions between the LAB cells and the protectant constituents could be crucial to maximizing cell viability retention after spray drying.
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Affiliation(s)
- Wenjie Lu
- FoodPRINT International Associated Laboratory INRAE, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
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29
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Fabrication and characterization of probiotic Lactobacillus plantarum loaded sodium alginate edible films. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00619-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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30
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Huang X, Gänzle M, Zhang H, Zhao M, Fang Y, Nishinari K. Microencapsulation of probiotic lactobacilli with shellac as moisture barrier and to allow controlled release. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:726-734. [PMID: 32706117 DOI: 10.1002/jsfa.10685] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Revised: 07/20/2020] [Accepted: 07/24/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Rapid dissolution in digestive tract and moisture sorption during ambient storage are the two challenges of dry probiotic preparations. To solve these problems, microcapsules with shellac (LAC) addition containing Limosilactobacillus reuteri TMW 1.656 were designed in this work to provide a good moisture barrier and to provide controlled release in digestive tract, based on the hydrophobicity and acid-resistance of LAC. Four microcapsules were prepared using the method of emulsification/external gelation based on the crosslinking reaction between alginate or LAC with calcium ion, including alginate/sucrose (ALG), alginate/shellac/sucrose (ALG/LAC), alginate/whey protein isolate/sucrose (ALG/WPI) and alginate/whey protein isolate/shellac/sucrose (ALG/WPI/LAC). RESULTS Measurements of physical properties showed that microcapsules with LAC addition (ALG/WPI/LAC and ALG/LAC) had larger particle size, much denser structure, lower hygroscopicity and slower solubilization in water, which agreed with the primary microcapsule design. Probiotic survivals in digestive juices followed the order of ALG/WPI/LAC ≥ ALG/WPI ≥ ALG/LAC > ALG. Probiotic stability after heating and ambient storage both exhibited the order of ALG/WPI/LAC > ALG/LAC ≈ ALG/WPI > ALG, which can be explained by the decreased hygroscopicity with adding LAC. CONCLUSION LAC addition contributed to better probiotic survivals after freeze drying, simulated digestion, heating and ambient storage, and whey protein isolate (WPI) addition had a synergistic effect. Microcapsule hygroscopicity was closely related with probiotic survivals after heating and ambient storage, while microcapsule solubilization was closely related with probiotic survivals in simulated juices. Within our knowledge, this is the first report to improve probiotic stability during ambient storage based on LAC hydrophobicity. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Xue Huang
- Glyn O. Phillips Hydrocolloid Research Centre at HUT, Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, National '111' Centre for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, China
| | - Michael Gänzle
- Glyn O. Phillips Hydrocolloid Research Centre at HUT, Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, National '111' Centre for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, China
- Department of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Hui Zhang
- Glyn O. Phillips Hydrocolloid Research Centre at HUT, Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, National '111' Centre for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, China
| | - Meng Zhao
- Glyn O. Phillips Hydrocolloid Research Centre at HUT, Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, National '111' Centre for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre at HUT, Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, National '111' Centre for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, China
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31
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Pulsed electric field pre-treatment for enhanced bacterial survival after drying: Effect of carrier matrix and strain variability. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102515] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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32
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Hellebois T, Tsevdou M, Soukoulis C. Functionalizing and bio-preserving processed food products via probiotic and synbiotic edible films and coatings. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 94:161-221. [PMID: 32892833 DOI: 10.1016/bs.afnr.2020.06.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Edible films and coatings constitute an appealing concept of innovative, cost-effective, sustainable and eco-friendly packaging solution for food industry applications. Edible packaging needs to comply with several technological pre-requisites such as mechanical durability, low permeability to water vapor and gases, good optical properties, low susceptibility to chemical or microbiological alterations and neutral sensory profile. Over the past few years, functionalization of edible films and coatings via the inclusion of bioactive compounds (antioxidants, micronutrients, antimicrobials, natural coloring and pigmentation agents) and beneficial living microorganisms has received much attention. As for living microorganisms, probiotic bacterial cells, primarily belonging to the Lactobacilli or Bifidobacteria genera, have been exploited to impart bespoke health and biopreservation benefits to processed food. Given that the health benefit conferring and biopreservation potential of probiotics is dependent on several extrinsic and intrinsic parameters, the development of probiotic and synbiotic edible packaging concepts is a quite challenging task. In the present chapter, we aimed at a timely overview of the technological advances in the field of probiotic, symbiotic and synbiotic edible films and coatings. The individual or combined effects of intrinsic (matrix composition and physical state, pH, dissolved oxygen, water activity, presence of growth stimulants or inhibitors) and extrinsic (film forming method, food processing, storage time and conditions, exposure to gastrointestinal conditions) factors on maintaining the biological activity of probiotic cells were addressed. Moreover, the impact of living cells inclusion on the mechanical, physicochemical and barrier properties of the edible packaging material as well as on the shelf-life and quality of the coated or wrapped food products, were duly discussed.
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Affiliation(s)
- Thierry Hellebois
- Environmental Research and Innovation (ERIN) Department, Systems and Bioprocessing Engineering Group, Luxembourg Institute of Science and Technology (LIST), Esch-sur-Alzette, Luxembourg; Université de Lorraine, LIBio, Nancy, France
| | - Maria Tsevdou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
| | - Christos Soukoulis
- Environmental Research and Innovation (ERIN) Department, Systems and Bioprocessing Engineering Group, Luxembourg Institute of Science and Technology (LIST), Esch-sur-Alzette, Luxembourg.
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33
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Blajman JE, Vinderola G, Cuatrin A, Lingua MS, Páez RB. Technological variables influencing the growth and stability of a silage inoculant based on spray-dried lactic acid bacteria. J Appl Microbiol 2020; 129:1486-1496. [PMID: 32544979 DOI: 10.1111/jam.14750] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 06/08/2020] [Accepted: 06/09/2020] [Indexed: 12/18/2022]
Abstract
AIMS To investigate the influence of different culture media and fermentation conditions on growth performance and viability of three lactic acid bacteria (LAB) strains with potential as silage inoculants, and to optimize spray-drying in order to enhance survival to dehydration and storage stability. METHODS AND RESULTS In house-formulated MRS was a suitable low-cost culture medium for Lactobacillus plantarum Hv75, Pediococcus acidilactici 3903 and L. buchneri B463. Uncontrolled pH biomass production conferred enhanced stability during storage at 4°C after spray-drying. The use of whey protein concentrate 35 (WPC)-maltodextrin (M) as matrix, inlet temperature of 145-150°C and air flow rate of 601 l h-1 was adequate for the production of dehydrated LAB. According to the desirability function, at this optimized condition, moisture content, yield and solubility were predicted to be 3·96, 73·68 and 90·36% respectively. Those conditions also showed a decrease of 0·855 log CFU per gram after drying, no loss in viability at 4°C for 6 months and 1 log CFU per gram reduction at 25°C. CONCLUSIONS Stable and economically feasible dehydrated LAB cultures were obtained using alternative culture media, fermentation under uncontrolled pH and optimizing spray-drying process conditions through the desirability function method. SIGNIFICANCE AND IMPACT OF THE STUDY Our results can be utilized for efficient production and commercialization of several dry LAB.
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Affiliation(s)
- J E Blajman
- Consejo Nacional de Investigaciones Científicas y Técnicas, Instituto Nacional de Tecnología Agropecuaria EEA Rafaela, Rafaela, Santa Fe, Argentina
| | - G Vinderola
- Instituto de Lactología Industrial, Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas, Santa Fe, Argentina
| | - A Cuatrin
- Instituto Nacional de Tecnología Agropecuaria EEA Rafaela, Rafaela, Santa Fe, Argentina
| | - M S Lingua
- Instituto de Ciencia y Tecnología de Alimentos Córdoba, Universidad Nacional de Córdoba, Consejo Nacional de Investigaciones Científicas y Técnicas, Córdoba, Argentina
| | - R B Páez
- Instituto Nacional de Tecnología Agropecuaria EEA Rafaela, Rafaela, Santa Fe, Argentina
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34
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Active Whey Protein Edible Films and Coatings Incorporating Lactobacillus buchneri for Penicillium nordicum Control in Cheese. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02465-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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35
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Aquino RP, Auriemma G, Conte GM, Esposito T, Sommella E, Campiglia P, Sansone F. Development of Chitosan/Mannitol Microparticles as Delivery System for the Oral Administration of a Spirulina Bioactive Peptide Extract. Molecules 2020; 25:molecules25092086. [PMID: 32365705 PMCID: PMC7248919 DOI: 10.3390/molecules25092086] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 04/25/2020] [Accepted: 04/26/2020] [Indexed: 12/03/2022] Open
Abstract
Spirulina platensis contains several compounds showing nutritional and therapeutic benefits. Recently, a series of peptides able to reduce the blood pressure level and to enhance the endothelial vasorelaxation was isolated from the hydrolyzed highly water-soluble Spirulina extract (HSE). However, HSE shows critical organoleptic characteristics also having poor intestinal permeability, limiting absorption when orally delivered. This research aims to overcome the critical issues through the encapsulation of HSE in Chitosan/Mannitol—(CM)-based microparticles by spray drying. The produced powders (CM-HSE) showed good process yield (≈70%) and encapsulation efficiency (≈100%) also having good derived flow properties as well as stability up to six months storage. The microparticles constituting the spray-dried powder resulted in an amorphous micrometric state (d50 ≈ 14 µm) able to retain dark colour and unpleasant smell of raw HSE. Moreover, the in vitro permeation study by Franz cell indicated that the engineered microparticles are able to enhance the permeation of HSE through an intestinal biomimetic barrier (551.13 μg/cm2 CM-HSE vs. 315.46 μg/cm2 HSE at 270 min).
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36
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Survivability Assessment of Saccharomyces boulardii in a Symbiotic System Using Nutraceuticals and Modified Atmosphere Packaging. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02430-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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37
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Liu H, Xie M, Nie S. Recent trends and applications of polysaccharides for microencapsulation of probiotics. FOOD FRONTIERS 2020. [DOI: 10.1002/fft2.11] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
Affiliation(s)
- Huan Liu
- State Key Laboratory of Food Science and Technology China–Canada Joint Lab of Food Science and Technology (Nanchang) Nanchang University Nanchang China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology China–Canada Joint Lab of Food Science and Technology (Nanchang) Nanchang University Nanchang China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology China–Canada Joint Lab of Food Science and Technology (Nanchang) Nanchang University Nanchang China
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38
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Evaluation of the interaction between microencapsulated Bifidobacterium BB-12 added in goat’s milk Frozen Yogurt and Escherichia coli in the large intestine. Food Res Int 2020; 127:108690. [DOI: 10.1016/j.foodres.2019.108690] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 05/16/2019] [Accepted: 09/17/2019] [Indexed: 02/07/2023]
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39
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Mis-Solval KE, Jiang N, Yuan M, Joo KH, Cavender GA. The Effect of the Ultra-High-Pressure Homogenization of Protein Encapsulants on the Survivability of Probiotic Cultures after Spray Drying. Foods 2019; 8:foods8120689. [PMID: 31861054 PMCID: PMC6963204 DOI: 10.3390/foods8120689] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Revised: 12/09/2019] [Accepted: 12/13/2019] [Indexed: 11/16/2022] Open
Abstract
Interest in probiotic foods and ingredients is increasing as consumers become more aware of their potential health benefits. The production of these products often involves the use of dry culture powders, and the techniques used to produce such powders often suffer from significant losses of viable cells during drying or require the use of expensive drying technologies with limited throughput (e.g., freeze drying). In this study, the authors examined whether culture survivability during spray drying could be increased via the treatment of two common protein encapsulants with ultra-high-pressure homogenization (UHPH). Lactobacillus plantarum NRRL B-1927 (also known as ATCC 10241), a probiotic strain, was suspended in either soy protein isolate (SPI) or whey protein isolate (WPI) which had been either treated with UHPH at 150 Mpa or left untreated as a control. The suspensions were then dried using either concurrent-flow spray drying (CCSD), mixed-flow spray drying (MFSD) or freeze drying (FD) and evaluated for cell survivability, particle size, moisture content and water activity. In all cases, UHPH resulted in equal or greater survivability among spray dried cultures, showed reductions in particle size measures and, except for one marginal case (CCFD SPI), significantly reduced the moisture content of the dried powders. The combination of these findings strongly suggests that UHPH could allow probiotic powder manufacturers to replace freeze drying with spray drying while maintaining or increasing product quality.
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Affiliation(s)
- Kevin E. Mis-Solval
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA;
- Correspondence: (K.E.M.-S.); (G.A.C.); Tel.: +1-(770)-412-4741 (K.E.M.-S.); +1-(706)-542-1092 (G.A.C.)
| | - Nan Jiang
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA;
| | - Meilin Yuan
- School of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China;
| | - Kay H. Joo
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA;
| | - George A. Cavender
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA;
- Correspondence: (K.E.M.-S.); (G.A.C.); Tel.: +1-(770)-412-4741 (K.E.M.-S.); +1-(706)-542-1092 (G.A.C.)
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40
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Rabaioli Rama G, Kuhn D, Beux S, Jachetti Maciel M, Volken de Souza CF. Cheese Whey and Ricotta Whey for the Growth and Encapsulation of Endogenous Lactic Acid Bacteria. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02395-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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41
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Arslan-Tontul S. The Combined Usage of β-Cyclodextrin and Milk Proteins in Microencapsulation of Bifidobacterium bifidum BB-12. Probiotics Antimicrob Proteins 2019; 12:747-755. [PMID: 31797282 DOI: 10.1007/s12602-019-09621-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
The present study aimed to determine the effects of combined usage of β-cyclodextrin with whey protein isolate and sodium caseinate on the microencapsulation of Bifidobacterium bifidum-BB12 by spray drying.From the results, the highest count of B. bifidum was provided by whey protein isolate as 8.62 log CFU/g. The increasing concentration of β-cyclodextrin considerably increases gastric and intestinal resistance to B. bifidum cells. In the gastric and intestinal test, the highest protection was determined in whey protein isolate substituted with 10% β-cyclodextrin with reduction rates of 0.98 and 3.30%, respectively. Moreover, free cells did not survive in the same gastric conditions. The lowest hygroscopicity was determined in whey protein isolate as 8.57%. It must be noted that increasing β-cyclodextrin concentration in carrier material combination led to an increase in hygroscopicity of microcapsules. In general, substitution with β-cyclodextrin increased the particle size of microparticles, and microcapsules produced with whey protein isolate had a smaller size than that of sodium caseinate.
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Affiliation(s)
- Sultan Arslan-Tontul
- Agricultural Faculty, Department of Food Engineering, Selçuk University, 42130, Konya, Turkey.
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42
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Li W, Liu L, Tian H, Luo X, Liu S. Encapsulation of Lactobacillus plantarum in cellulose based microgel with controlled release behavior and increased long-term storage stability. Carbohydr Polym 2019; 223:115065. [DOI: 10.1016/j.carbpol.2019.115065] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 06/01/2019] [Accepted: 07/05/2019] [Indexed: 12/16/2022]
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43
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Lin T, Chen B, Chen C, Chen Y, Wu H. Comparative analysis of spray‐drying microencapsulation of
Bifidobacterium adolescentis
and
Lactobacillus acidophilus
cultivated in different growth media. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13258] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Ta‐Chen Lin
- College of Food Engineering, Beibu Gulf University Qinzhou Guangxi China
- Guangxi Colleges and University Key Laboratory of Development and High‐value Utilization of Beibu Gulf Seafood ResourcesBeibu Gulf University Qinzhou China
- Qinzhou Key Laboratory of Characteristic Fruits and Vegetables FermentationBeibu Gulf University China
| | - Bang‐Yuan Chen
- Department of Food ScienceFu Jen Catholic University New Taipei City Taiwan
| | - Chun‐Yeh Chen
- Department of Food Science and TechnologyHungkuang University Taichung City Taiwan
| | - Yuh‐Shuen Chen
- Department of Food Science and TechnologyHungkuang University Taichung City Taiwan
| | - Haibo Wu
- College of Food Engineering, Beibu Gulf University Qinzhou Guangxi China
- Guangxi Colleges and University Key Laboratory of Development and High‐value Utilization of Beibu Gulf Seafood ResourcesBeibu Gulf University Qinzhou China
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44
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Calva-Estrada SJ, Lugo-Cervantes E, Jiménez-Fernández M. Microencapsulation of cocoa liquor nanoemulsion with whey protein using spray drying to protection of volatile compounds and antioxidant capacity. J Microencapsul 2019; 36:447-458. [PMID: 31269831 DOI: 10.1080/02652048.2019.1638463] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
The aim of this study was microencapsulated a nanoemulsion of cocoa liquor with whey protein by spray drying, and evaluate the effect of different inlet drying temperatures on the properties of microcapsules. The nanoemulsion showed a particle size of 202.13 nm, PdI of 0.424, and ζ-potential of -25.20 mV. The inlet drying temperature showed differences in physicochemical properties of microcapsules. Microcapsules presented good thermal stability and protection against the melting of cocoa liquor. Microcapsules obtained showed excellent yields of polyphenolic compounds (78-93%), and high retention of volatile compounds, especially of pyrazines. Greater microencapsulation yield of bioactive compounds and retention of volatile compounds was obtained at higher drying temperature (180 °C). Excellent stability of polyphenols content, antioxidant capacity, and volatile compounds of cocoa liquor were observed during storage of the microcapsules at different temperature conditions, indicating the feasibility of this powder for its incorporation into functional foods.
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Affiliation(s)
- Sergio J Calva-Estrada
- Food Technology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco , Zapopan , México
| | - Eugenia Lugo-Cervantes
- Food Technology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco , Zapopan , México
| | - Maribel Jiménez-Fernández
- Institute of Basic Sciences, Universidad Veracruzana, Col. Industrial-Las Animas, Xalapa , Veracruz , México
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45
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Xu J, Tang J, Jin Y, Song J, Yang R, Sablani SS, Zhu MJ. High temperature water activity as a key factor influencing survival of Salmonella Enteritidis PT30 in thermal processing. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.11.054] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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46
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Evaluation of lethality temperature and use of different wall materials in the microencapsulation process of Trichoderma asperellum conidias by spray drying. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2019.02.037] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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47
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Alehosseini A, Gomez del Pulgar EM, Fabra MJ, Gómez-Mascaraque LG, Benítez-Páez A, Sarabi-Jamab M, Ghorani B, Lopez-Rubio A. Agarose-based freeze-dried capsules prepared by the oil-induced biphasic hydrogel particle formation approach for the protection of sensitive probiotic bacteria. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.032] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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48
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Pradeep Prasanna PH, Charalampopoulos D. Encapsulation in an alginate-goats’ milk-inulin matrix improves survival of probioticBifidobacteriumin simulated gastrointestinal conditions and goats’ milk yoghurt. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12568] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- P H Pradeep Prasanna
- Department of Food and Nutritional Sciences; University of Reading; Whiteknights Reading RG6 6AP UK
- Department of Animal and Food Sciences; Faculty of Agriculture; Rajarata University of Sri Lanka; Puliyankulama Anuradhapura 50000 Sri Lanka
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49
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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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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50
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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. [DOI: 10.1016/j.lwt.2018.04.075] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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