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Zeng X, Wang Y, Yang S, Liu Y, Li X, Liu D. The functionalities and applications of whey/whey protein in fermented foods: a review. Food Sci Biotechnol 2024; 33:769-790. [PMID: 38371680 PMCID: PMC10866834 DOI: 10.1007/s10068-023-01460-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 10/01/2023] [Accepted: 10/10/2023] [Indexed: 02/20/2024] Open
Abstract
Whey, a major by-product of cheese production, is primarily composed of whey protein (WP). To mitigate environmental pollution, it is crucial to identify effective approaches for fully utilizing the functional components of whey or WP to produce high-value-added products. This review aims to illustrate the active substances with immunomodulatory, metabolic syndrome-regulating, antioxidant, antibacterial, and anti-inflammatory activities produced by whey or WP through fermentation processes, and summarizes the application and the effects of whey or WP on nutritional properties and health promotion in fermented foods. All these findings indicate that whey or WP can serve as a preservative, a source of high-protein dietary, and a source of physiologically active substance in the production of fermented foods. Therefore, expanding the use of whey or WP in fermented foods is of great importance for converting whey into value-added products, as well as reducing whey waste and potential contamination.
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Affiliation(s)
- Xiaorong Zeng
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
| | - Yujie Wang
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
| | - Shuda Yang
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
| | - Yijun Liu
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
| | - Xing Li
- Zhangye Water Saving Agricultural Experimental Station, Gansu Academy of Agricultural Sciences, Zhangye, 734000 China
| | - Diru Liu
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
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2
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Yang Y, Hu T, Bian Y, Meng F, Yu S, Li H, Zhang Q, Gu L, Weng X, Tan C, Liang R. Coupling Probiotics with 2D CoCuMo-LDH Nanosheets as a Tumor-Microenvironment-Responsive Platform for Precise NIR-II Photodynamic Therapy. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2023; 35:e2211205. [PMID: 36913539 DOI: 10.1002/adma.202211205] [Citation(s) in RCA: 29] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 02/07/2023] [Indexed: 06/09/2023]
Abstract
Photodynamic therapy (PDT) has become a promising cancer treatment approach with superior advantages. However, it remains a grand challenge to develop tumor microenvironment (TME)-responsive photosensitizers (PSs) for tumor-targeting precise PDT. Herein, the coupling Lactobacillus acidophilus (LA) probiotics with 2D CoCuMo layered-double-hydroxide (LDH) nanosheets (LA&LDH) is reported as a TME-responsive platform for precise NIR-II PDT. The CoCuMo-LDH nanosheets loaded on LA can be transformed from crystalline into amorphous through etching by the LA-metabolite-enabled low pH and overexpressed glutathione. The TME-induced in situ amorphization of CoCuMo-LDH nanosheets can boost its photodynamic activity for singlet oxygen (1 O2 ) generation under 1270 nm laser irradiation with relative 1 O2 quantum yield of 1.06, which is the highest among previously reported NIR-excited PSs. In vitro and in vivo assays prove that the LA&LDH can effectively achieve complete cell apoptosis and tumor eradication under 1270 nm laser irradiation. This study proves that the probiotics can be used as a tumor-targeting platform for highly efficient precise NIR-II PDT.
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Affiliation(s)
- Yu Yang
- State Key Laboratory of Chemical Resource Engineering, Beijing Advanced Innovation Center for Soft Matter Science and Engineering, Beijing University of Chemical Technology, Beijing, 100029, P. R. China
| | - Tingting Hu
- State Key Laboratory of Chemical Resource Engineering, Beijing Advanced Innovation Center for Soft Matter Science and Engineering, Beijing University of Chemical Technology, Beijing, 100029, P. R. China
| | - Yixin Bian
- Department of Orthopedic Surgery, State Key Laboratory of Complex Severe and Rare Diseases, Peking Union Medical College Hospital, Chinese Academy of Medical Science and Peking Union Medical College, Beijing, 100730, P. R. China
| | - Fanqi Meng
- Beijing National Laboratory for Condensed Matter Physics, Institute of Physics, Chinese Academy of Sciences, Beijing, 100190, P. R. China
| | - Shilong Yu
- Institute of Advanced Materials (IAM) and Key Laboratory of Flexible Electronics (KLoFE), Nanjing Tech University (NanjingTech), 30 South Puzhu Road, Nanjing, 211816, P. R. China
| | - Hai Li
- Institute of Advanced Materials (IAM) and Key Laboratory of Flexible Electronics (KLoFE), Nanjing Tech University (NanjingTech), 30 South Puzhu Road, Nanjing, 211816, P. R. China
| | - Qinghua Zhang
- Beijing National Laboratory for Condensed Matter Physics, Institute of Physics, Chinese Academy of Sciences, Beijing, 100190, P. R. China
| | - Lin Gu
- School of Materials Science and Engineering, Tsinghua University, Beijing, 100084, P. R. China
| | - Xisheng Weng
- Department of Orthopedic Surgery, State Key Laboratory of Complex Severe and Rare Diseases, Peking Union Medical College Hospital, Chinese Academy of Medical Science and Peking Union Medical College, Beijing, 100730, P. R. China
| | - Chaoliang Tan
- Department of Chemistry and Center of Super-Diamond and Advanced Films (COSDAF), City University of Hong Kong, Kowloon, Hong Kong SAR, 999077, P. R. China
- Shenzhen Research Institute, City University of Hong Kong, Shenzhen, 518057, P. R. China
| | - Ruizheng Liang
- State Key Laboratory of Chemical Resource Engineering, Beijing Advanced Innovation Center for Soft Matter Science and Engineering, Beijing University of Chemical Technology, Beijing, 100029, P. R. China
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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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Dos Santos Wanderley LA, Aguiar GPS, Calisto JFF, Magro JD, Rossato G, Zotti CA, de Souza Hassemer G, Puton BMS, Cansian RL, Dallago RM, Junges A. Microencapsulation of Yarrowia lipolytica: cell viability and application in vitro ruminant diets. World J Microbiol Biotechnol 2023; 39:88. [PMID: 36740658 DOI: 10.1007/s11274-023-03534-2] [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: 11/07/2022] [Accepted: 01/26/2023] [Indexed: 02/07/2023]
Abstract
Microencapsulation is an alternative to increase the survival capacity of microorganisms, including Yarrowia lipolytica, a widely studied yeast that produces high-value metabolites, such as lipids, aromatic compounds, biomass, lipases, and organic acids. Thus, the present study sought to investigate the effectiveness of different wall materials and the influence of the addition of salts on the microencapsulation of Y. lipolytica, evaluating yield, relationship with cell stability, ability to survive during storage, and in vitro application of ruminant diets. The spray drying process was performed via atomization, testing 11 different compositions using maltodextrin (MD), modified starch (MS) and whey protein concentrate (WPC), Y. lipolytica (Y. lipo) cells, tripolyphosphate (TPP), and sodium erythorbate (SE). The data show a reduction in the water activity value in all treatments. The highest encapsulation yield was found in treatments using MD + TPP + Y. lipo (84.0%) and WPC + TPP + Y. lipo (81.6%). Microencapsulated particles showed a survival rate ranging from 71.61 to 99.83% after 24 h. The treatments WPC + Y. lipo, WPC + SE + Y. lipo, WPC + TPP + Y. lipo, and MD + SE + Y. lipo remained stable for up to 105 days under storage conditions. The treatment WPC + SE + Y. lipo (microencapsulated yeast) was applied in the diet of ruminants due to the greater stability of cell survival. The comparison between the WPC + SE + Y. lipo treatment, wall materials, and the non-microencapsulated yeast showed that the microencapsulated yeast obtained a higher soluble fraction, degradability potential, and release of nutrients.
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Affiliation(s)
| | - Gean Pablo Silva Aguiar
- Environmental Sciences Area, Community University of Chapecó Region (Unochapecó), Servidão Anjo da Guarda, 295-D, Bairro Efapi, Chapecó, SC, 89809-900, Brazil
| | - Jean Felipe Fossá Calisto
- Environmental Sciences Area, Community University of Chapecó Region (Unochapecó), Servidão Anjo da Guarda, 295-D, Bairro Efapi, Chapecó, SC, 89809-900, Brazil
| | - Jacir Dal Magro
- Environmental Sciences Area, Community University of Chapecó Region (Unochapecó), Servidão Anjo da Guarda, 295-D, Bairro Efapi, Chapecó, SC, 89809-900, Brazil
| | - Gabriel Rossato
- Department of Animal Science, University of West Santa Catarina, Xanxerê, SC, 89820-000, Brazil
| | - Claiton André Zotti
- Department of Animal Science, University of West Santa Catarina, Xanxerê, SC, 89820-000, Brazil
| | - Guilherme de Souza Hassemer
- Department of Food and Chemical Engineering, URI - Erechim, 1621, Sete de Setembro Av., Erechim, RS, 99709-910, Brazil
| | - Bruna Maria Saorin Puton
- Department of Food and Chemical Engineering, URI - Erechim, 1621, Sete de Setembro Av., Erechim, RS, 99709-910, Brazil
| | - Rogério Luis Cansian
- Department of Food and Chemical Engineering, URI - Erechim, 1621, Sete de Setembro Av., Erechim, RS, 99709-910, Brazil
| | - Rogério Marcos Dallago
- Department of Food and Chemical Engineering, URI - Erechim, 1621, Sete de Setembro Av., Erechim, RS, 99709-910, Brazil
| | - Alexander Junges
- Department of Food and Chemical Engineering, URI - Erechim, 1621, Sete de Setembro Av., Erechim, RS, 99709-910, Brazil.
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5
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Sang Y, Wang J, Zhang Y, Gao H, Ge S, Feng H, Zhang Y, Ren F, Wen P, Wang R. Influence of Temperature during Freeze-Drying Process on the Viability of Bifidobacterium longum BB68S. Microorganisms 2023; 11:181. [PMID: 36677474 DOI: 10.3390/microorganisms11010181if:] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 01/09/2023] [Accepted: 01/09/2023] [Indexed: 07/26/2024] Open
Abstract
Maintaining optimum temperature during freeze-drying is crucial to ensuring the viability of strains. In this study, we evaluated the effect of pre-freezing, sublimation and desorption temperatures on the viability of Bifidobacterium longum BB68S (BB68S). Moreover, we examined the water content, water activity, enzyme activities, and scanning electron microscope of BB68S to explore mechanisms underpinning the effect of temperature on viability. Our analyses revealed the highest survival rates of BB68S collected after pre-freezing and sublimation drying at -40 °C (94.9 ± 2.2%) and -10 °C (65.4 ± 3.8%), respectively. Additionally, response surface methodology demonstrated that the optimum conditions for freeze-drying of BB68S were pre-freezing temperature at -45.52 °C and sublimation temperature at -6.58 °C, and the verification test showed that survival rates of BB68S could reach 69.2 ± 3.8%. Most of the vitality loss occurred during the sublimation drying phase. Further studies showed that different sublimation temperatures affected water content and activity, β-galactosidase, lactate dehydrogenase, Na+-K+-ATP and Ca2+-Mg2+-ATP activities. In conclusion, the temperature during freeze-drying, especially sublimation temperature, is a key factor affecting the survival rate of BB68S, and the vitality loss during freeze-drying process might be due to compromised cell membrane integrity and permeability.
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Affiliation(s)
- Yue Sang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Jian Wang
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Yongxiang Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Haina Gao
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Shaoyang Ge
- Hebei Engineering Research Center of Animal Product, Sanhe 065200, China
| | - Haihong Feng
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Yan Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Fazheng Ren
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Pengcheng Wen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Ran Wang
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
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6
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Influence of Temperature during Freeze-Drying Process on the Viability of Bifidobacterium longum BB68S. Microorganisms 2023; 11:microorganisms11010181. [PMID: 36677474 PMCID: PMC9864634 DOI: 10.3390/microorganisms11010181] [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: 12/22/2022] [Revised: 01/09/2023] [Accepted: 01/09/2023] [Indexed: 01/14/2023] Open
Abstract
Maintaining optimum temperature during freeze-drying is crucial to ensuring the viability of strains. In this study, we evaluated the effect of pre-freezing, sublimation and desorption temperatures on the viability of Bifidobacterium longum BB68S (BB68S). Moreover, we examined the water content, water activity, enzyme activities, and scanning electron microscope of BB68S to explore mechanisms underpinning the effect of temperature on viability. Our analyses revealed the highest survival rates of BB68S collected after pre-freezing and sublimation drying at -40 °C (94.9 ± 2.2%) and -10 °C (65.4 ± 3.8%), respectively. Additionally, response surface methodology demonstrated that the optimum conditions for freeze-drying of BB68S were pre-freezing temperature at -45.52 °C and sublimation temperature at -6.58 °C, and the verification test showed that survival rates of BB68S could reach 69.2 ± 3.8%. Most of the vitality loss occurred during the sublimation drying phase. Further studies showed that different sublimation temperatures affected water content and activity, β-galactosidase, lactate dehydrogenase, Na+-K+-ATP and Ca2+-Mg2+-ATP activities. In conclusion, the temperature during freeze-drying, especially sublimation temperature, is a key factor affecting the survival rate of BB68S, and the vitality loss during freeze-drying process might be due to compromised cell membrane integrity and permeability.
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7
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Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9010051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Cheese whey management and disposal is a major issue for dairy industries due to its high level of chemical and biochemical oxygen demand. However, it can still represent a source of nutrients (i.e., sugars, proteins and lipids) that can be applied, among other options, as substrate for microbial growth. Yarrowia lipolytica can grow in different environments, consuming both hydrophilic and hydrophobic substrates, and tolerates high salt concentrations. In this work, the lipolytic and proteolytic profile of 20 strains of Y. lipolytica were tested on caseins and butter. Then, their growth potential was evaluated in four types of whey (caciotta, ricotta, squacquerone and their mix). Y. lipolytica showed a very strain-dependent behavior for both hydrolytic profiles and growth capabilities on the different substrates. The best growers for all the types of whey tested were PO1, PO2, and RO2, with the first one reaching up to 8.77 log cfu/mL in caciotta whey after 72 h. The volatile molecule profile of the samples incubated with the best growers were characterized by higher amounts of esters, acids, ketones and alcohols. In this way, cheese whey can become a source of microbial cultures exploitable in the dairy sector.
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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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Misra S, Pandey P, Dalbhagat CG, Mishra HN. Emerging Technologies and Coating Materials for Improved Probiotication in Food Products: a Review. FOOD BIOPROCESS TECH 2022; 15:998-1039. [PMID: 35126801 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] [Grants] [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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Affiliation(s)
- Sourav Misra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721 302 India
| | - Pooja Pandey
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721 302 India
| | - Chandrakant Genu Dalbhagat
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721 302 India
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721 302 India
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10
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Hao F, Fu N, Ndiaye H, Woo MW, Jeantet R, Chen XD. Thermotolerance, Survival, and Stability of Lactic Acid Bacteria After Spray Drying as Affected by the Increase of Growth Temperature. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-020-02571-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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11
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Paula RR, Vimercati WC, Araújo CDS, Macedo LL, Teixeira LJQ, Saraiva SH. Drying kinetics and physicochemical properties of whey dried by foam mat drying. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14796] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ramon Ramos Paula
- Postgraduate Program in Food Science and Technology, Center of Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Brazil
| | - Wallaf Costa Vimercati
- Postgraduate Program in Food Science and Technology, Center of Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Brazil
| | - Cintia da Silva Araújo
- Postgraduate Program in Food Science and Technology, Center of Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Brazil
| | - Leandro Levate Macedo
- Postgraduate Program in Food Science and Technology, Center of Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Brazil
| | - Luciano José Quintão Teixeira
- Postgraduate Program in Food Science and Technology, Center of Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Brazil
| | - Sérgio Henriques Saraiva
- Postgraduate Program in Food Science and Technology, Center of Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Brazil
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12
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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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Rama GR, Führ AJ, da Silva JABS, Gennari A, Giroldi M, Goettert MI, Volken de Souza CF. Encapsulation of Lactobacillus spp. using bovine and buffalo cheese whey and their application in orange juice. 3 Biotech 2020; 10:263. [PMID: 32509496 DOI: 10.1007/s13205-020-02255-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Accepted: 05/12/2020] [Indexed: 12/27/2022] Open
Abstract
The aim of this study was to evaluate and compare the efficiency of bovine (CW) and buffalo cheese whey (BCW) as encapsulating agents for the spray-drying (SD) of endogenous Lactobacillus pentosus ML 82 and the reference strain Lactobacillus plantarum ATCC 8014. Their protective features were also tested for resistance to storage (90 days, 25 °C), simulated gastrointestinal tract (GIT) conditions, and for their application in orange juice. Survival rates after SD were approximately 95% in all samples tested, meaning both CW and BCW performed satisfactorily. After 90 days of storage, both species remained above 7 log Colony Forming Units (CFU)/g. However, CW generally enabled higher bacterial viability throughout this period. CW microcapsule characteristics were also more stable, which is indicated by the fact that BCW had higher moist content. Under GIT conditions, encapsulated lactobacilli had higher survival rates than free cells regardless of encapsulating agent. Even so, results indicate that CW and BCW perform better under gastric conditions than intestinal conditions. Regarding their use in orange juice, coating materials were probably dissolved due to low pH, and both free and encapsulated bacteria had similar survival rates. Overall, CW and BCW are suitable encapsulating agents for lactic acid bacteria, as they provided protection during storage and against harmful GIT conditions.
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Affiliation(s)
- Gabriela Rabaioli Rama
- Laboratory of Food Biotechnology, University of Vale do Taquari-Univates, Av. Avelino Tallini, 171, Lajeado, RS 95914-014 Brazil
- Postgraduate Program in Biotechnology, University of Vale do Taquari-Univates, Lajeado, RS Brazil
| | - Ana Júlia Führ
- Laboratory of Food Biotechnology, University of Vale do Taquari-Univates, Av. Avelino Tallini, 171, Lajeado, RS 95914-014 Brazil
| | - Jéssica Aparecida Bressan Soratto da Silva
- Laboratory of Food Biotechnology, University of Vale do Taquari-Univates, Av. Avelino Tallini, 171, Lajeado, RS 95914-014 Brazil
- Postgraduate Program in Biotechnology, University of Vale do Taquari-Univates, Lajeado, RS Brazil
| | - Adriano Gennari
- Laboratory of Food Biotechnology, University of Vale do Taquari-Univates, Av. Avelino Tallini, 171, Lajeado, RS 95914-014 Brazil
- Postgraduate Program in Biotechnology, University of Vale do Taquari-Univates, Lajeado, RS Brazil
| | - Maiara Giroldi
- Laboratory of Food Biotechnology, University of Vale do Taquari-Univates, Av. Avelino Tallini, 171, Lajeado, RS 95914-014 Brazil
- Postgraduate Program in Biotechnology, University of Vale do Taquari-Univates, Lajeado, RS Brazil
| | - Márcia Inês Goettert
- Postgraduate Program in Biotechnology, University of Vale do Taquari-Univates, Lajeado, RS Brazil
| | - Claucia Fernanda Volken de Souza
- Laboratory of Food Biotechnology, University of Vale do Taquari-Univates, Av. Avelino Tallini, 171, Lajeado, RS 95914-014 Brazil
- Postgraduate Program in Biotechnology, University of Vale do Taquari-Univates, Lajeado, RS Brazil
- Postgraduate Program in Sustainable Environmental Systems, University of Vale do Taquari-Univates, Lajeado, RS Brazil
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