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Homayouni-Rad A, Mortazavian AM, Pourjafar H, Moghadam SK. Extrusion and Co-extrusion: A Technology in Probiotic Encapsulation with Alternative Materials. Curr Pharm Biotechnol 2024; 25:1986-2000. [PMID: 38275053 DOI: 10.2174/0113892010264234231219073231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 11/19/2023] [Accepted: 11/24/2023] [Indexed: 01/27/2024]
Abstract
Encapsulation, in particular extrusion and co-extrusion, is a common practice to protect probiotics from the harsh conditions of the digestive tract as well as processing. Hydrocolloids, including proteins and carbohydrates, natural or modified, are a group of ingredients used as the wall material in extrusion. Hydrocolloids, due to their specific properties, can significantly improve the probiotic survivability of the final powder during the microencapsulation process and storage. The present article will discuss the different kinds of hydrocolloids used for microencapsulation of probiotics by extrusion and co-extrusion, along with new sources of novel gums and their potential as wall material.
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Affiliation(s)
- Aziz Homayouni-Rad
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Amir M Mortazavian
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Hadi Pourjafar
- Dietary Supplements and Probiotic Research Center, Alborz University of Medical Sciences, Karaj, Iran
| | - Saba Kamalledin Moghadam
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Serrano-Delgado A, Quintanilla-Carvajal MX. Electrospinning Microencapsulation of Lactobacillus fermentum K73 Using Gelatin as the Main Component of a Food-Grade Matrix. Microorganisms 2023; 11:2682. [PMID: 38004694 PMCID: PMC10672965 DOI: 10.3390/microorganisms11112682] [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: 08/22/2023] [Revised: 09/07/2023] [Accepted: 09/08/2023] [Indexed: 11/26/2023] Open
Abstract
This work aimed to establish the conditions that improve the viability of Lactobacillus fermentum K73 during and after the electrospinning process. A mixture of experimental designs were performed to select the formulation (gelatin and bacterial culture) that improves the probiotic viability after blending and under simulated gastrointestinal conditions. A Box-Behnken design was performed to improve the encapsulation yield and survival during the electrospinning process. For the Box-Behnken design, the factors were soy lecithin and bacteria culture concentration at the blend and collector distance for electrospinning. It was hypothesized that soy lecithin improved the electrospinnability, acting as a surfactant in the mixture and allowing lower voltage to be used during the process. The selected volume ratio of the gelatin (25%)/bacterial culture mixture was 0.66/0.34. The physicochemical parameters of the selected blend were in the recommended range for electrospinning. The conditions that improved the encapsulation yield and survival during electrospinning were 200 g/L of bacterial culture, 2.5% (w/v) soy lecithin, and 7 cm collector distance. The experimental encapsulation yield and survival was 80.7%, with an experimental error of 7.2%. SEM micrographs showed the formation of fibers with gelatin/bacterial culture beads. Encapsulation improved the viability of the probiotic under simulated gastrointestinal conditions compared to free cells.
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Affiliation(s)
| | - María Ximena Quintanilla-Carvajal
- Universidad de La Sabana, Facultad de Ingeniería, Campus del Puente del Común, km 7 Autopista Norte de Bogotá, Chia 250001, Cundinamarca, Colombia;
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Nejadmansouri M, Eskandari MH, Yousefi GH, Riazi M, Hosseini SMH. Promising application of probiotic microorganisms as Pickering emulsions stabilizers. Sci Rep 2023; 13:15915. [PMID: 37741896 PMCID: PMC10517997 DOI: 10.1038/s41598-023-43087-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Accepted: 09/19/2023] [Indexed: 09/25/2023] Open
Abstract
The purpose of this work was to study the ability of nineteen food-grade microorganisms as Pickering emulsion (PE) stabilizers. Medium-chain triacylglycerol (MCT) oil-in-water (50:50) PEs were fabricated by 10 wt% or 15 wt% of thermally-inactivated yeast, cocci, Bacillus spp. and lactobacilli cells. The characteristics of microorganisms related to "Pickering stabilization" including morphology, surface charge, interfacial tension, and "contact angle" were firstly studied. After that, the cells-stabilized PEs were characterized from both kinetic and thermodynamic viewpoints, microstructure and rheological properties. The interfacial tension and "contact angle" values of various microorganisms ranged from 16.33 to 38.31 mN/m, and from 15° to 106°, respectively. The mean droplet size of PEs ranged from 11.51 to 57.69 µm. Generally, the physical stability of cell-stabilized PEs followed this order: lactobacilli > Bacillus spp. > cocci > yeast. These variations were attributed to the morphology and cell wall composition. Increasing the microorganism concentration significantly increased the physical stability of PEs from a maximum of 12 days at 10 wt% to 35 days at 15 wt% as a result of better interface coverage. Shear-thinning and dominant elastic behaviors were observed in PEs. Physical stability was affected by the free energy of detachment. Therefore, food-grade microorganisms are suggested for stabilizing PEs.
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Affiliation(s)
- Maryam Nejadmansouri
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad Hadi Eskandari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Gholam Hossein Yousefi
- Department of Pharmaceutics, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Masoud Riazi
- Enhanced Oil Recovery (EOR) Research Centre, IOR/EOR Research Institute, Shiraz University, Shiraz, Iran
- Department of Petroleum Engineering, School of Chemical and Petroleum Eng, Shiraz University, Shiraz, Iran
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Reyes-Castillo PA, González-Vázquez R, Torres-Maravilla E, Bautista-Hernández JI, Zúñiga-León E, Leyte-Lugo M, Mateos-Sánchez L, Mendoza-Pérez F, Gutiérrez-Nava MA, Reyes-Pavón D, Azaola-Espinosa A, Mayorga-Reyes L. Bifidobacterium longum LBUX23 Isolated from Feces of a Newborn; Potential Probiotic Properties and Genomic Characterization. Microorganisms 2023; 11:1648. [PMID: 37512821 PMCID: PMC10385183 DOI: 10.3390/microorganisms11071648] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 06/17/2023] [Accepted: 06/22/2023] [Indexed: 07/30/2023] Open
Abstract
Bifidobacterium longum is considered a microorganism with probiotic potential, which has been extensively studied, but these probiotic effects are strain dependent. This work aims to characterize the probiotic potential, based on the biochemical and genomic functionality, of B. longum LBUX23, isolated from neonates' feces. B. longum LBUX23 contains one circular genome of 2,287,838 bp with a G+C content of 60.05%, no plasmids, no CRISPR-Cas operon, possesses 56 tRNAs, 9 rRNAs, 1 tmRNA and 1776 coding sequences (CDSs). It has chromosomally encoded resistance genes to ampicillin and dicloxacillin, non-hemolytic activity, and moderate inhibition of Escherichia coli ATCC 25922 and to some emergent pathogen's clinical strains. B. longum LBUX23 was able to utilize lactose, sucrose, fructooligosaccharides (FOS), and lactulose. The maximum peak of bacterial growth was observed in sucrose and FOS at 6 h; in lactose and lactulose, it was shown at 8 h. B. longum LBUX23 can survive in gastrointestinal conditions (pH 4 to 7). A decrease in survival (96.5 and 93.8%) was observed at pH 3 and 3.5 during 120 min. argC, argH, and dapA genes could be involved in this tolerance. B. longum LBUX23 can also survive under primary and secondary glyco- or tauro-conjugated bile salts, and a mixture of bile salts due to the high extracellular bile salt hydrolase (BSH) activity (67.3 %), in taurocholic acid followed by taurodeoxycholic acid (48.5%), glycocholic acid (47.1%), oxgall (44.3%), and glycodeoxycholic acid (29.7%) probably due to the presence of the cbh and gnlE genes which form an operon (start: 119573 and end: 123812). Low BSH activity was determined intracellularly (<7%), particularly in glycocholic acid; no intracellular activity was shown. B. longum LBUX23 showed antioxidant effects in DPPH radical, mainly in intact cells (27.4%). In the case of hydroxyl radical scavenging capacity, cell debris showed the highest reduction (72.5%). In the cell-free extract, superoxide anion radical scavenging capacity was higher (90.5%). The genome of B. longum LBUX23 contains PNPOx, AhpC, Bcp, trxA, and trxB genes, which could be involved in this activity. Regarding adherence, it showed adherence up to 5% to Caco-2 cells. B. longum LBUX23 showed in vitro potential probiotic properties, mainly in BSH activity and antioxidant capacity, which indicates that it could be a good candidate for antioxidant or anti-cholesterol tests using in vivo models.
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Affiliation(s)
- Pedro A Reyes-Castillo
- Doctorado en Ciencias Biologicas y de la Salud, Universidad Autonoma Metropolitana, Unidad Xochimilco, Ciudad de Mexico 04960, Mexico
| | - Raquel González-Vázquez
- Laboratorio de Biotecnologia, Departamento de Sistemas Biologicos, CONAHCYT-Universidad Autónoma Metropolitana, Unidad Xochimilco, Ciudad de Mexico 04960, Mexico
| | - Edgar Torres-Maravilla
- Facultad de Medicina Mexicali, Universidad Autonoma de Baja California, Mexicali 21000, Mexico
| | - Jessica I Bautista-Hernández
- Laboratorio de Biotecnologia, Departamento de Sistemas Biologicos, Universidad Autonoma Metropolitana, Unidad Xochimilco, Ciudad de Mexico 04960, Mexico
| | - Eduardo Zúñiga-León
- Centro de Investigación en Recursos Bioticos, Facultad de Ciencias, Universidad Autonoma del Estado de Mexico, Carretera Toluca-Ixtlahuaca Km 14.5, San Cayetano, Toluca 50295, Mexico
| | - Martha Leyte-Lugo
- Laboratorio de Biotecnologia, Departamento de Sistemas Biologicos, CONAHCYT-Universidad Autónoma Metropolitana, Unidad Xochimilco, Ciudad de Mexico 04960, Mexico
| | - Leovigildo Mateos-Sánchez
- Unidad de Cuidados Intensivos de Neonatos, Unidad Medica de Alta Especialidad, Hospital Gineco Obstetricia No. 4 "Luis Castelazo Ayala", Instituto Mexicano del Seguro Social, Ciudad de Mexico 01090, Mexico
| | - Felipe Mendoza-Pérez
- Laboratorio de Biotecnologia, Departamento de Sistemas Biologicos, Universidad Autonoma Metropolitana, Unidad Xochimilco, Ciudad de Mexico 04960, Mexico
| | - María Angélica Gutiérrez-Nava
- Laboratorio de Ecologia Microbiana, Departamento de Sistemas Biologicos, Universidad Autonoma Metropolitana, Unidad Xochimilco, Ciudad de Mexico 04960, Mexico
| | - Diana Reyes-Pavón
- Facultad de Medicina Mexicali, Universidad Autonoma de Baja California, Mexicali 21000, Mexico
| | - Alejandro Azaola-Espinosa
- Laboratorio de Biotecnologia, Departamento de Sistemas Biologicos, Universidad Autonoma Metropolitana, Unidad Xochimilco, Ciudad de Mexico 04960, Mexico
| | - Lino Mayorga-Reyes
- Laboratorio de Biotecnologia, Departamento de Sistemas Biologicos, Universidad Autonoma Metropolitana, Unidad Xochimilco, Ciudad de Mexico 04960, Mexico
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Xie A, Zhao S, Liu Z, Yue X, Shao J, Li M, Li Z. Polysaccharides, proteins, and their complex as microencapsulation carriers for delivery of probiotics: A review on carrier types and encapsulation techniques. Int J Biol Macromol 2023; 242:124784. [PMID: 37172705 DOI: 10.1016/j.ijbiomac.2023.124784] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 05/03/2023] [Accepted: 05/04/2023] [Indexed: 05/15/2023]
Abstract
Probiotics provide several benefits for humans, including restoring the balance of gut bacteria, boosting the immune system, and aiding in the management of certain conditions such as irritable bowel syndrome and lactose intolerance. However, the viability of probiotics may undergo a significant reduction during food storage and gastrointestinal transit, potentially hindering the realization of their health benefits. Microencapsulation techniques have been recognized as an effective way to improve the stability of probiotics during processing and storage and allow for their localization and slow release in intestine. Although, numerous techniques have been employed for the encapsulation of probiotics, the encapsulation techniques itself and carrier types are the main factors affecting the encapsulate effect. This work summarizes the applications of commonly used polysaccharides (alginate, starch, and chitosan), proteins (whey protein isolate, soy protein isolate, and zein) and its complex as the probiotics encapsulation materials; evaluates the evolutions in microencapsulation technologies and coating materials for probiotics, discusses their benefits and limitations, and provides directions for future research to improve targeted release of beneficial additives as well as microencapsulation techniques. This study provides a comprehensive reference for current knowledge pertaining to microencapsulation in probiotics processing and suggestions for best practices gleaned from the literature.
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Affiliation(s)
- Aijun Xie
- Department of Chemical and Biomolecular Engineering, National University of Singapore, 119077, Singapore
| | - Shanshan Zhao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Zifei Liu
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Junhua Shao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Mohan Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Department of Food Science and Technology, National University of Singapore, 117542, Singapore.
| | - Zhiwei Li
- Jiangsu Key Laboratory of Oil & Gas Storage and Transportation Technology, Changzhou University, 213164, Jiangsu, China.
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Probiotic Properties of Lactobacillus fermentum InaCC B1295 Encapsulated by Cellulose Microfiber from Oil Palm Empty Fruit Bunches. FERMENTATION 2022. [DOI: 10.3390/fermentation8110602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
This study aims at an in vitro characterization of the acid and bile tolerance of Lactobacillus fermentum InaCC B1295 (LFB1295) encapsulated with hydrogel cellulose microfibers (CMF) from oil palm empty fruit bunches (OPEFBs). The viability at different storage temperatures was assessed. The experimental design used in this research was an in vitro trial. The microencapsulated probiotic was stored at 25 °C and 4 °C for 28 days. LFB1295 encapsulated with cellulose microfiber hydrogel from OPEFB showed a stable viability of probiotic bacteria at pH 2 and 0.5% (m/v) oxgall. In addition, the microencapsulation maintained the viability at 25 °C and 4 °C at 0, 14, and 28 days. The characterization of the encapsulant CMF-OPEFB showed that the thickness of CMF was in the range of 5–15 μm, and XRD patterns showed that CMF was of the cellulose I type with a crystallinity index of 77.08%. Based on its resistance to hydrogen peroxide, ability to scavenge DPPH radicals, and activity in scavenging hydroxyl radicals, LFB1295 encapsulated with CMF hydrogel of OPEFB exhibits antioxidant properties as good as the scavenging ability of DPPH radicals with IC50 of 36.880, 188.530, and 195.358 µg/mL, respectively, during storage for 0, 14, and 28 days at room and refrigerated temperature. Furthermore, hydroxyl radicals (HR)-scavenging activity showed an increased inhibition along with the increasing concentration of the Fenton reaction and decreasing concentration of cell-free supernatant (CFS) during storage time. In vitro safety tests, including hemolytic activity, biogenic amines, cytolysin, and gelatinase production, showed that the encapsulated LFB1295 was safe to use as a probiotic. The results of the inhibitory activity against hydrogen peroxide LFB1295 show that the higher the concentration of H2O2, the lower the inhibition value during 28 days of storage. Based on the storage temperature, the inhibition of LAB against H2O2 based on different storage temperatures showed a better level of the inhibition at cold temperatures compared to at room temperature.
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Singh S, Gupta R, Chawla S, Gauba P, Singh M, Tiwari RK, Upadhyay S, Sharma S, Chanda S, Gaur S. Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development. Front Nutr 2022; 9:971784. [PMID: 36211518 PMCID: PMC9534265 DOI: 10.3389/fnut.2022.971784] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Accepted: 08/17/2022] [Indexed: 11/13/2022] Open
Abstract
Probiotics are known as the live microorganisms which upon adequate administration elicit a health beneficial response inside the host by decreasing the luminal pH, eliminating the pathogenic bacteria in the gut as well as producing short chain fatty acids (SCFA). With advancements in research; probiotics have been explored as potential ingredients in foods. However, their use and applications in food industry have been limited due to restrictions of maintaining the viability of probiotic cells and targeting the successful delivery to gut. Encapsulation techniques have significant influence on increasing the viability rates of probiotic cells with the successful delivery of cells to the target site. Moreover, encapsulating techniques also prevent the live cells from harsh physiological conditions of gut. This review discusses several encapsulating techniques as well as materials derived from natural sources and nutraceutical compounds. In addition to this, this paper also comprehensively discusses the factors affecting the probiotics viability and evaluation of successful release and survival of probiotics under simulated gastric, intestinal conditions as well as bile, acid tolerant conditions. Lastly applications and challenges of using encapsulated bacteria in food industry for the development of novel functional foods have also been discussed in detail too. Future studies must include investigating the use of encapsulated bacterial formulations in in-vivo models for effective health beneficial properties as well as exploring the mechanisms behind the successful release of these formulations in gut, hence helping us to understand the encapsulation of probiotic cells in a meticulous manner.
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Affiliation(s)
- Shubhi Singh
- Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
| | - Rishibha Gupta
- Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
| | - Sonam Chawla
- Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
| | - Pammi Gauba
- Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
| | - Manisha Singh
- Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
| | - Raj Kumar Tiwari
- School of Health Sciences, Pharmaceutical Sciences, The University of Petroleum & Energy Studies (UPES), Dehradun, India
| | - Shuchi Upadhyay
- Department of Allied Health Sciences, School of Health Sciences and Technology, The University of Petroleum & Energy Studies (UPES), Dehradun, India
| | | | - Silpi Chanda
- Department of Pharmacognosy, Parmarth College of Pharmacy, Hapur, India
| | - Smriti Gaur
- Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
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Martellet MC, Majolo F, Ducati RG, de Souza CFV, Goettert MI. Probiotic applications associated with Psyllium fiber as prebiotics geared to a healthy intestinal microbiota: A review. Nutrition 2022; 103-104:111772. [DOI: 10.1016/j.nut.2022.111772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 05/31/2022] [Accepted: 06/06/2022] [Indexed: 11/26/2022]
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Barbosa JC, Almeida D, Machado D, Sousa S, Freitas AC, Andrade JC, Gomes AM. Spray-Drying Encapsulation of the Live Biotherapeutic Candidate Akkermansia muciniphila DSM 22959 to Survive Aerobic Storage. Pharmaceuticals (Basel) 2022; 15:ph15050628. [PMID: 35631454 PMCID: PMC9143277 DOI: 10.3390/ph15050628] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/13/2022] [Accepted: 05/18/2022] [Indexed: 01/27/2023] Open
Abstract
Akkermansia muciniphila is regarded as a promising next-generation probiotic or live biotherapeutic candidate. Effective delivery strategies must be developed to ensure high enough viability of the probiotic strain throughout its industrial formulation, distribution chain, shelf-life, and, ultimately, the host’s gastrointestinal tract, where it should exert its beneficial effect(s). Among the possible methodologies, spray-drying is considered industrially attractive regarding its costs, efficiency, and scalability, with the due parameter customization. In this study, spray-drying was explored as a one-step process to encapsulate A. muciniphila DSM 22959, testing the drying settings and three different dairy-based matrices. Microcapsule morphology and size was assessed, and viability throughout storage at 4 or 22 °C and simulated gastrointestinal passage was determined. Akkermansia muciniphila microencapsulation by spray-drying, using 10% skim milk and inlet/outlet temperatures of 150/65 °C, is effective in terms of viability stabilization, both during prolonged aerobic storage and exposure to simulated gastrointestinal passage. Akkermansia muciniphila viability was maintained at around 107 CFU/g up to 28 days at 4 °C under aerobic conditions with viability losses inferior to 1 log reduction. This methodology provides the necessary conditions to efficiently deliver the recommended dose of live A. muciniphila in the human gut as a live biotherapeutic product.
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Affiliation(s)
- Joana Cristina Barbosa
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (J.C.B.); (D.A.); (S.S.); (A.M.G.)
| | - Diana Almeida
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (J.C.B.); (D.A.); (S.S.); (A.M.G.)
| | - Daniela Machado
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (J.C.B.); (D.A.); (S.S.); (A.M.G.)
- Correspondence:
| | - Sérgio Sousa
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (J.C.B.); (D.A.); (S.S.); (A.M.G.)
| | - Ana Cristina Freitas
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (J.C.B.); (D.A.); (S.S.); (A.M.G.)
| | - José Carlos Andrade
- TOXRUN—Toxicology Research Unit, University Institute of Health Sciences, CESPU, CRL, 4585-116 Gandra, Portugal;
| | - Ana Maria Gomes
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (J.C.B.); (D.A.); (S.S.); (A.M.G.)
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Iqbal R, Liaqat A, Yasmin I, Ahsan S, Janahgir Chughtai MF, Tanweer S, Mehmood T, Tehseen S, Khan WA, Nadeem M, Tahir AB, Khaliq A. Double Layered Encapsulation to Immobilize
Bifidobacterium Bifidum
ATCC 35914 in Polysaccharide‐Protein Matrices and their Viability in Set Type Yoghurt. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Rabia Iqbal
- Department of Food Science and Technology Government College Women University Faisalabad 38040 Pakistan
| | - Atif Liaqat
- Department of Food Science and Technology Khwaja Fareed University of Engineering and Information Technology Rahim Yar Khan 64200 Pakistan
| | - Iqra Yasmin
- Center of Excellence for Olive Research and Training Barani Agricultural Research Institute Chkwal 4800 Pakistan
| | - Samreen Ahsan
- Department of Food Science and Technology Khwaja Fareed University of Engineering and Information Technology Rahim Yar Khan 64200 Pakistan
| | - Muhmmad Farhan Janahgir Chughtai
- Department of Food Science and Technology Khwaja Fareed University of Engineering and Information Technology Rahim Yar Khan 64200 Pakistan
| | - Saira Tanweer
- Faculty of Agriculture and Environmental Sciences Islamia University Bahawalpur 63100 Pakistan
| | - Tariq Mehmood
- Department of Food Science and Technology Khwaja Fareed University of Engineering and Information Technology Rahim Yar Khan 64200 Pakistan
| | - Saima Tehseen
- Department of Food Science and Technology Government College Women University Faisalabad 38040 Pakistan
| | - Wahab Ali Khan
- District Food Laboratory Technical Wing Punjab food Authority Lahore Pakistan
| | - Muhammad Nadeem
- Department of Environmental Sciences COMSATS University Islamabad Vehari Campus 61100 Pakistan
| | - Assam Bin Tahir
- University institute of diet and nutritional sciences faculty of allied health sciences The university of Lahore Lahore Pakistan
| | - Adnan Khaliq
- Department of Food Science and Technology Khwaja Fareed University of Engineering and Information Technology Rahim Yar Khan 64200 Pakistan
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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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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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13
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Sogut E, Filiz BE, Seydim AC. Whey protein isolate- and carrageenan-based edible films as carriers of different probiotic bacteria. J Dairy Sci 2022; 105:4829-4842. [PMID: 35450710 DOI: 10.3168/jds.2021-21245] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2021] [Accepted: 02/18/2022] [Indexed: 12/28/2022]
Abstract
The use of polymer blends as carriers for probiotic cells or using multi-strain probiotic culture mixture in film formulations has a high potential to maintain the stability of probiotics throughout storage. In this study, the survival of Lactobacillus acidophilus, Lactobacillus plantarum, and mixed culture (Lactobacillus spp., Lactococcus spp., and Bifidobacterium spp.) in whey protein isolate (W), carrageenan (C), and W/C blend (W to C on a wt/wt basis at 100 to 0, 75 to 25, 50 to 50, and 0 to 100) films were investigated during 30 d of storage at 4 and 25°C. The water vapor, mechanical, optical, and morphological properties of film samples were also determined. A significant decrease in total lactic acid bacteria counts of all strains (5-6 log cfu/g in reduction) for W and C films was observed during storage at 25°C, whereas blended films had 2 to 3 log cfu/g reduction. The mixed culture-incorporated films had higher cell counts during all storage temperatures. The incorporation of probiotic bacteria significantly influenced the water vapor permeability and color values of films while decreasing tensile strength and elongation at break values. This study reveals that a multi-strain mixed culture presented more chance for survival inside the polymer matrix, especially when carbohydrate- and protein-based polymers were blended.
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Affiliation(s)
- E Sogut
- Department of Food Engineering, Engineering Faculty, Süleyman Demirel University, 32200 Isparta, Turkey.
| | - B Ertekin Filiz
- Department of Food Engineering, Engineering Faculty, Süleyman Demirel University, 32200 Isparta, Turkey
| | - A C Seydim
- Department of Food Engineering, Engineering Faculty, Süleyman Demirel University, 32200 Isparta, Turkey
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14
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Devarajan A, Mudgil P, Aldhaheri F, Hamed F, Dhital S, Maqsood S. Camel milk-derived probiotic strains encapsulated in camel casein and gelatin complex microcapsules: Stability against thermal challenge and simulated gastrointestinal digestion conditions. J Dairy Sci 2022; 105:1862-1877. [PMID: 34998543 DOI: 10.3168/jds.2021-20745] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Accepted: 11/09/2021] [Indexed: 12/17/2022]
Abstract
Probiotics have received increased attention due to their nutritional and health-promoting benefits. However, their viability is often impeded during food processing as well as during their gastrointestinal transit before reaching the colon. In this study, probiotic strains Lactobacillus rhamnosus MF00960, Pediococcus pentosaceus MF000967, and Lactobacillus paracasei DSM20258 were encapsulated within sodium alginate, camel casein (CC), camel skin gelatin (CSG) and CC:CSG (1:1 wt/wt) wall materials. All 3 strains in encapsulated form showed an enhanced survival rate upon simulated gastrointestinal digestion compared with free cells. Among the encapsulating matrices, probiotics embedded in CC showed higher viability and is attributed to less porous structure of CC that provided more protection to entrapped probiotics cells. Similarly, thermal tolerance at 50°C and 70°C of all 3 probiotic strains were significantly higher upon encapsulation in CC and CC:CSG. Scanning electron microscope micrographs showed probiotic strains embedded in the dense protein matrix of CC and CSG. Fourier-transform infrared spectroscopy showed that CC- and CSG-encapsulated probiotic strains exhibited the amide bands with varying intensity with no significant change in the structural conformation. Probiotic strains encapsulated in CC and CC:CSG showed higher retention of inhibitory properties against α-glucosidase, α-amylase, dipeptidyl peptidase-IV, pancreatic lipase, and cholesteryl esterase compared with free cells upon exposure to simulated gastrointestinal digestion conditions. Therefore, CC alone or in combination with CSG as wall materials provided effective protection to cells, retained their bioactive properties, which was comparable to sodium alginate as wall materials. Thus, CC and CC:CSG can be an efficient wall material for encapsulation of probiotics for food applications.
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Affiliation(s)
- Aarthi Devarajan
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Fatima Aldhaheri
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Fathala Hamed
- Department of Physics, College of Science, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Sushil Dhital
- Department of Chemical Engineering, Monash University, Clayton, VIC 3800, Australia
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates.
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15
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Centurion F, Basit AW, Liu J, Gaisford S, Rahim MA, Kalantar-Zadeh K. Nanoencapsulation for Probiotic Delivery. ACS NANO 2021; 15:18653-18660. [PMID: 34860008 DOI: 10.1021/acsnano.1c09951] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Gut microbiota dynamically participate in diverse physiological activities with direct impact on the host's health. A range of factors associated with the highly complex intestinal flora ecosystem poses challenges in regulating the homeostasis of microbiota. The consumption of live probiotic bacteria, in principle, can address these challenges and confer health benefits. In this context, one of the major problems is ensuring the survival of probiotic cells when faced with physical and chemical assaults during their intake and subsequent gastrointestinal passage to the gut. Advances in the field have focused on improving conventional encapsulation techniques in the microscale to achieve high cell viability, gastric and temperature resistance, and longer shelf lives. However, these microencapsulation approaches are known to have limitations with possible difficulties in clinical translation. In this Perspective, we present a brief overview of the current progress of different probiotic encapsulation methods and highlight the contemporary and emerging single-cell encapsulation strategies using nanocoatings for individual probiotic cells. Finally, we discuss the relative advantages of various nanoencapsulation approaches and the future trend toward developing coated probiotics with advanced features and health benefits.
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Affiliation(s)
- Franco Centurion
- School of Chemical Engineering, University of New South Wales (UNSW), Sydney, New South Wales 2052, Australia
| | - Abdul W Basit
- UCL School of Pharmacy, University College London, London WC1N 1AX, United Kingdom
| | - Jinyao Liu
- Institute of Molecular Medicine, Renji Hospital, School of Medicine, Shanghai Jiao Tong University, Shanghai 200127, China
| | - Simon Gaisford
- UCL School of Pharmacy, University College London, London WC1N 1AX, United Kingdom
| | - Md Arifur Rahim
- School of Chemical Engineering, University of New South Wales (UNSW), Sydney, New South Wales 2052, Australia
| | - Kourosh Kalantar-Zadeh
- School of Chemical Engineering, University of New South Wales (UNSW), Sydney, New South Wales 2052, Australia
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16
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Majidzadeh Heravi R, Ghiasvand M, Rezaei E, Kargar F. Assessing the viability of three Lactobacillus bacterial species protected in the cryoprotectants containing whey and maltodextrin during freeze-drying process. Lett Appl Microbiol 2021; 74:505-512. [PMID: 34904273 DOI: 10.1111/lam.13631] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 12/06/2021] [Accepted: 12/07/2021] [Indexed: 12/29/2022]
Abstract
Freeze-drying of bacteria associates with different stresses such as osmotic pressure, temperature and oxidation, and decreases bacterial viability, which seem to reduce by applying cryoprotectants. The present study evaluated the effect of four cryoprotectants on decreasing the stress caused by freeze-drying process among three Lactobacillus species. Additionally, it highlighted the use of whey and maltodextrin as a substitute for peptone and sucrose in cryoprotectants respectively. The viability of lactobacilli was measured after freeze-drying, 1 month of storage at 25 and 4°C. Based on the results, the viability rate of bacteria in protectants during freeze-drying stage was dependent on their strains. The best viability of Lacticaseibacillus rhamnosus GG and Ligilactobacillus salivarius 20687 was, respectively, observed in the protectants containing sucrose and whey, while Lactiplantibacillus plantarum NRRL B-14768 viability was equal in all protectants. The number of live bacteria reduced significantly by storing bacteria for 1 month at 25°C compared to the 4°C storage. During the storage period, the viability of L. salivarius improved by adding sucrose in protectant. Due to the positive effect of whey and sucrose in the drying and storage stage, on bacterial viability, the protectant consisting of whey and sucrose is suggested for all of the species under study.
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Affiliation(s)
- R Majidzadeh Heravi
- Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - M Ghiasvand
- Department of Microbiology, Faculty of Science, Ferdowsi University of Mashhad, Mashhad, Iran
| | - E Rezaei
- Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - F Kargar
- Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
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17
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RAMA GR, DULLIUS D, AGNOL WD, ESQUERDO VM, LEHN DN, SOUZA CFVD. Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.19720] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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18
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Moisture and caking resistant Tremella fuciformis polysaccharides microcapsules with hypoglycemic activity. Food Res Int 2021; 146:110420. [PMID: 34119239 DOI: 10.1016/j.foodres.2021.110420] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 04/06/2021] [Accepted: 05/11/2021] [Indexed: 11/23/2022]
Abstract
Tremella fuciformis polysaccharides (TPs) have attracted extensive attention as functional food constituents due to their bioactivity. However, β-D-glucan obtained from TPs is readily degraded by oxidation and easy to absorb water and agglomerate. The purpose of this study was to reduce moisture adsorption and caking strength through spray drying by using maltodextrin as wall materials and explore the hypoglycemic effect and molecular mechanism of TPs microcapsules. It was observed that dextrose equivalent (DE) value and concentration of maltodextrin (MD) affect the morphology, encapsulation efficiency, loading capacity, water adsorption and caking strength of TPs microcapsules powder. The administration of TPs microcapsules powder prevented body weight and serum insulin loss, and significantly decreased the blood glucose level, serum triglycerides, as well as total cholesterol levels, which seemed to be related to increasing the glycogen synthesis and facilitating the glucose transportation by regulating the PI3K/Akt pathway.
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19
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Fathi F, Saberi-Riseh R, Khodaygan P. Survivability and controlled release of alginate-microencapsulated Pseudomonas fluorescens VUPF506 and their effects on biocontrol of Rhizoctonia solani on potato. Int J Biol Macromol 2021; 183:627-634. [PMID: 33957198 DOI: 10.1016/j.ijbiomac.2021.04.159] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2021] [Revised: 04/19/2021] [Accepted: 04/24/2021] [Indexed: 01/12/2023]
Abstract
Preserving the efficacy of plant probiotic bacteria in soil is a major challenge to the biological control of plant diseases. The microencapsulation technique is an important step in preserving the viability and activity of probiotics in adverse environmental conditions. The main objective of this study was to choose an appropriate coating for probiotic encapsulation. For this purpose, the survivability and controlled release of Pseudomonas fluorescens VUPF506 encapsulated with alginate (Alg) combined with whey protein concentrate (WPC), carboxymethyl cellulose (CMC), and peanut butter (PB) were evaluated. Moreover, the encapsulated cells were evaluated to control for Rhizoctonia solani in potato plants under in vivo conditions. The results showed that all tested wall material maintained more than 80% of the bacterial cells. The Alg-WPC microcapsules provided a better controlled release over two months. Interestingly, the greenhouse experiment also revealed that the treatment of potato plants with Alg-WPC microcapsules was the most effective treatment, suppressing 90% of the pathogen. The results showed that Alg-WPC is the most promising combination to improve the survivability of P. fluorescens VUPF506. Moreover, it can be used as a fertilizer due to its content of valuable amino acids.
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Affiliation(s)
- Fariba Fathi
- Department of Plant Protection, Faculty of Agricultural Sciences, Vali-e-Asr University of Rafsanjan, Iran
| | - Roohallah Saberi-Riseh
- Department of Plant Protection, Faculty of Agricultural Sciences, Vali-e-Asr University of Rafsanjan, Iran.
| | - Pejman Khodaygan
- Department of Plant Protection, Faculty of Agricultural Sciences, Vali-e-Asr University of Rafsanjan, Iran
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20
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Yoha KS, Nida S, Dutta S, Moses JA, Anandharamakrishnan C. Targeted Delivery of Probiotics: Perspectives on Research and Commercialization. Probiotics Antimicrob Proteins 2021; 14:15-48. [PMID: 33904011 PMCID: PMC8075719 DOI: 10.1007/s12602-021-09791-7] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/12/2021] [Indexed: 02/07/2023]
Abstract
Considering the significance of the gut microbiota on human health, there has been ever-growing research and commercial interest in various aspects of probiotic functional foods and drugs. A probiotic food requires cautious consideration in terms of strain selection, appropriate process and storage conditions, cell viability and functionality, and effective delivery at the targeted site. To address these challenges, several technologies have been explored and some of them have been adopted for industrial applicability. Encapsulation of probiotics has been recognized as an effective way to stabilize them in their dried form. By conferring a physical barrier to protect them from adverse conditions, the encapsulation approach renders direct benefits on stability, delivery, and functionality. Various techniques have been explored to encapsulate probiotics, but it is noteworthy that the encapsulation method itself influences surface morphology, viability, and survivability of probiotics. This review focuses on the need to encapsulate probiotics, trends in various encapsulation techniques, current research and challenges in targeted delivery, the market status of encapsulated probiotics, and future directions. Specific focus has been given on various in vitro methods that have been explored to better understand their delivery and performance.
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Affiliation(s)
- K S Yoha
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, 613 005, Thanjavur, Tamil Nadu, India
| | - Sundus Nida
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, 613 005, Thanjavur, Tamil Nadu, India
| | - Sayantani Dutta
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, 613 005, Thanjavur, Tamil Nadu, India
| | - J A Moses
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, 613 005, Thanjavur, Tamil Nadu, India
| | - C Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, 613 005, Thanjavur, Tamil Nadu, India.
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21
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Viability of Lactobacillus rhamnosus GG in provitamin A cassava hydrolysate during fermentation, storage, in vitro and in vivo gastrointestinal conditions. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100845] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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22
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mohammadi R, Abbaszadeh S, Sharifzadeh A, Sepandi M, Taghdir M, Youseftabar Miri N, Parastouei K. In vitro activity of encapsulated lactic acid bacteria on aflatoxin production and growth of Aspergillus Spp. Food Sci Nutr 2021; 9:1282-1288. [PMID: 33747444 PMCID: PMC7958533 DOI: 10.1002/fsn3.2015] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 10/27/2020] [Accepted: 11/02/2020] [Indexed: 11/23/2022] Open
Abstract
This study aimed to investigate the potential ability of simultaneously used L. acidophilus(LA-5), L.rhamnosus(LGG), and L.casei(LC-01) in encapsulated (E) and nonencapsulated (NE) forms in mycelial growth of Aspergillus spp and aflatoxin production by A. flavus. In order to assess the zone of fungal growth inhibition by E and NE lactic acid bacteria, the agar well diffusion method was applied. Quantification of aflatoxin was performed using a high-performance liquid chromatography technique. Lactic acid bacteria exhibited high antifungal activity and significantly reduced AFB1, AFB2, AFG1, and AFG2 production in both E and NE forms compared to the control group. The percentage of reduction in total AFs production in treated samples with E and NE lactic acid bacteria was 94.1% and 95.5%, respectively. These results suggested that simultaneously used lactic acid bacteria in E and NE forms can prevent growth and decrease aflatoxin production of toxigenic aspergilla.
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Affiliation(s)
- Rouhollah mohammadi
- Health Research CenterLife style instituteBaqiyatallah University of Medical SciencesTehranIran
| | - Sepideh Abbaszadeh
- Health Research CenterLife style instituteBaqiyatallah University of Medical SciencesTehranIran
- Department of Nutrition and Food HygieneFaculty of HealthBaqiyatallah University of Medical SciencesTehranIran
| | - Aghil Sharifzadeh
- Department of Microbiology and Immunology, Faculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Mojtaba Sepandi
- Health Research CenterLife style instituteBaqiyatallah University of Medical SciencesTehranIran
| | - Maryam Taghdir
- Health Research CenterLife style instituteBaqiyatallah University of Medical SciencesTehranIran
| | | | - Karim Parastouei
- Health Research CenterLife style instituteBaqiyatallah University of Medical SciencesTehranIran
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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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24
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Gharibzahedi SMT, Smith B. Legume proteins are smart carriers to encapsulate hydrophilic and hydrophobic bioactive compounds and probiotic bacteria: A review. Compr Rev Food Sci Food Saf 2021; 20:1250-1279. [PMID: 33506640 DOI: 10.1111/1541-4337.12699] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 10/30/2020] [Accepted: 11/30/2020] [Indexed: 12/21/2022]
Abstract
Encapsulation is a promising technological process enabling the protection of bioactive compounds against harsh storage, processing, and gastrointestinal tract (GIT) conditions. Legume proteins (LPs) are unique carriers that can efficiently encapsulate these unstable and highly reactive ingredients. Stable LPs-based microcapsules loaded with active ingredients can thus develop to be embedded into processed functional foods. The recent advances in micro- and nanoencapsulation process of an extensive span of bioactive health-promoting probiotics and chemical compounds such as marine and plant fatty acid-rich oils, carotenoid pigments, vitamins, flavors, essential oils, phenolic and anthocyanin-rich extracts, iron, and phytase by LPs as single wall materials were highlighted. A technical summary of the use of single LP-based carriers in designing innovative delivery systems for natural bioactive molecules and probiotics was made. The encapsulation mechanisms, encapsulation efficiency, physicochemical and thermal stability, as well as the release and absorption behavior of bioactives were comprehensively discussed. Protein isolates and concentrates of soy and pea were the most common LPs to encapsulate nutraceuticals and probiotics. The microencapsulation of probiotics using LPs improved bacteria survivability, storage stability, and tolerance in the in vitro GIT conditions. Moreover, homogenization and high-pressure pretreatments as well as enzymatic cross-linking of LPs significantly modify their structure and functionality to better encapsulate the bioactive core materials. LPs can be attractive delivery devices for the controlled release and increased bioaccessibility of the main food-grade bioactives.
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Affiliation(s)
| | - Brennan Smith
- Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, Idaho, USA
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The survival rate and efficiency of non-encapsulated and encapsulated native starter cultures to improve the quality of artisanal game meat sausages. Journal of Food Science and Technology 2020; 58:710-719. [PMID: 33568865 DOI: 10.1007/s13197-020-04587-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/30/2020] [Accepted: 06/17/2020] [Indexed: 10/24/2022]
Abstract
This study addresses the application of native, multiple strain starter cultures for standardization of game meat sausages production. The designed starter cultures consisting of two indigenous Lactobacillus sakei and one Leuconostoc mesenteroides strains. These strains were used in both, the encapsulated and non-encapsulated form, in the game meat dough, individually or in combination, with eight treatments in total. Microbiological and physicochemical characteristics of the sausages were monitored throughout the manufacturing process, while sensory properties, biogenic amine content, and volatile compounds were evaluated in the final products. As revealed by rep-PCR, native starter cultures, encapsulated or non-encapsulated, had survived the whole sausage production process; however, to varying degrees. The application of indigenous decarboxylase negative Lb. sakei strains significantly (P < 0.05) reduced tyramine content, rapidly decreased pH and promoted the number reduction of Enterobacteriaceae and elimination of E. coli, L. monocytogenes and coliforms in ready-to-eat products. A total of 84 volatile compounds were identified by SPME-GC-MS in the eight treatment batches of game meat sausages, with only minor differences between the treatments. No significant differences in sensory traits (P > 0.05) between tested treatments were found, although treatment with the Lb. sakei strains received the highest scores for the sensory traits including cross-section, odour, hardness, aroma, and overall acceptability. Combination of multi-strain Lb. sakei starter cultures resulted in growth prevention of undesirable microbiota, reduction of tyramine content and increased the acceptability parameters of full-ripened sausages, which make them good candidates for industrial as well as artisanal application.
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Zoghi A, Khosravi-Darani K, Mohammadi R. Application of edible films containing probiotics in food products. J Verbrauch Lebensm 2020. [DOI: 10.1007/s00003-020-01286-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Soleimanifar M, Jafari SM, Assadpour E. Encapsulation of olive leaf phenolics within electrosprayed whey protein nanoparticles; production and characterization. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105572] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Tantratian S, Pradeamchai M. Select a protective agent for encapsulation of Lactobacillus plantarum. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109075] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Mahmoud M, Abdallah NA, El-Shafei K, Tawfik NF, El-Sayed HS. Survivability of alginate-microencapsulated Lactobacillus plantarum during storage, simulated food processing and gastrointestinal conditions. Heliyon 2020; 6:e03541. [PMID: 32190759 PMCID: PMC7068628 DOI: 10.1016/j.heliyon.2020.e03541] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Revised: 01/24/2020] [Accepted: 03/02/2020] [Indexed: 12/29/2022] Open
Abstract
A comparison between the most investigated alginate-based encapsulating agents was performed in the current study. Here, the survivability of Lactobacillus plantarum microencapsulated with alginate (Alg) combined with skim milk (Sm), dextrin (Dex), denatured whey protein (DWP) or coated with chitosan (Ch) was evaluated after exposure to different heat treatments and in presence of some food additives, during storage and under simulated gastrointestinal condition. In addition, the encapsulated cells were evaluated for production of different bioactive compounds such as exopolysacchar. ides and antimicrobial substances compared with the unencapsulated cells. The results showed that only Alg-Sm maintained the viability of the cells >106 cfu/g at the pasteurization temperature (65 °C for 30 min). Interestingly, storage under refrigeration conditions increased the viability of L. plantarum entrapped within all the tested encapsulating agents for 4 weeks. However, under freezing condition, only Alg-DWP and Alg-Sm enhanced the survival of the entrapped cells for 3 months. All the microencapsulated cells were capable of growing at the different NaCl concentrations (1%-5%) except for cells encapsulated with Alg-Dex, showed viability loss at 3% and 5% NaCl concentrations. Tolerance of the microencapsulated cells toward organic acids was varied depending on the type of organic acid. Alg-Ch and Alg-Sm provide better survival for the cells under simulated gastric juice; however, all offer a good survival for the cells under simulated intestinal condition. Our findings indicated that Alg-Sm proved to be the most promising encapsulating combination that maintains the survivability of L. plantarum to the recommended dose level under almost all the stress conditions adopted in the current study. Interestingly, the results also revealed that microencapsulation does not affect the metabolic activity of the entrapped cells and there was no significant difference in production of bioactive compounds between the encapsulated and the unencapsulated cells.
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Affiliation(s)
- Mona Mahmoud
- Dairy Department (Microbiology lab.), National Research Centre, Dokki, 12622, Cairo, Egypt
| | - Nagwa A. Abdallah
- Microbiology Department, Faculty of Science, Ain Shams University, 11566, Cairo, Egypt
| | - Kawther El-Shafei
- Dairy Department (Microbiology lab.), National Research Centre, Dokki, 12622, Cairo, Egypt
| | - Nabil F. Tawfik
- Dairy Department (Microbiology lab.), National Research Centre, Dokki, 12622, Cairo, Egypt
| | - Hoda S. El-Sayed
- Dairy Department (Microbiology lab.), National Research Centre, Dokki, 12622, Cairo, Egypt
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Abstract
Consumer demands for foods promoting health while preventing diseases have led to development of functional foods that contain probiotic bacteria. Fermented dairy products are good substrates for probiotic delivery, but the large number of lactose intolerant people, their high fat and cholesterol content and also due to the growing vegetarianism the consumers are seeking for alternatives. Therefore, researches have been widely studied the feasibility of probiotic bacteria in non-dairy products such as fruits, vegetables, and cereals. This review describes the application of probiotic cultures in non-dairy food products.
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Machado D, Almeida D, Seabra CL, Andrade JC, Gomes AM, Freitas AC. Nanoprobiotics: When Technology Meets Gut Health. FUNCTIONAL BIONANOMATERIALS 2020. [DOI: 10.1007/978-3-030-41464-1_17] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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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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Seifert A, Kashi Y, Livney YD. Delivery to the gut microbiota: A rapidly proliferating research field. Adv Colloid Interface Sci 2019; 274:102038. [PMID: 31683191 DOI: 10.1016/j.cis.2019.102038] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 09/18/2019] [Accepted: 09/19/2019] [Indexed: 12/17/2022]
Abstract
The post genomic era has brought breakthroughs in our understanding of the complex and fascinating symbiosis we have with our co-evolving microbiota, and its dramatic impact on our physiology, physical and mental health, mood, interpersonal communication, and more. This fast "proliferating" knowledge, particularly related to the gut microbiota, is leading to the development of numerous technologies aimed to promote our health via prudent modulation of our gut microbiota. This review embarks on a journey through the gastrointestinal tract from a biomaterial science and engineering perspective, and focusses on the various state-of-the-art approaches proposed in research institutes and those already used in various industries and clinics, for delivery to the gut microbiota, with emphasis on the latest developments published within the last 5 years. Current and possible future trends are discussed. It seems that future development will progress toward more personalized solutions, combining high throughput diagnostic omic methods, and precision interventions.
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Affiliation(s)
- Adi Seifert
- Biotechnology & Food Engineering Department, Technion, Israel Institute of Technology, Haifa 3200003, Israel
| | - Yechezkel Kashi
- Biotechnology & Food Engineering Department, Technion, Israel Institute of Technology, Haifa 3200003, Israel
| | - Yoav D Livney
- Biotechnology & Food Engineering Department, Technion, Israel Institute of Technology, Haifa 3200003, Israel.
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Marcial-Coba MS, Knøchel S, Nielsen DS. Low-moisture food matrices as probiotic carriers. FEMS Microbiol Lett 2019; 366:5281433. [PMID: 30629190 DOI: 10.1093/femsle/fnz006] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Accepted: 01/06/2019] [Indexed: 12/21/2022] Open
Abstract
To exert a beneficial effect on the host, adequate doses of probiotics must be administered and maintaining their viability until consumption is thus essential. Dehydrated probiotics exhibit enhanced long-term viability and can be incorporated into low-moisture food matrices, which also possess high stability at refrigeration and ambient temperature. However, several factors associated with the desiccation process, the physicochemical properties of the matrix and the storage conditions can affect probiotic survival. In the near future, an increased demand for probiotics based on functionally dominant members of the gut microbiome ('next-generation probiotics', NGP) is expected. NGPs are very sensitive to oxygen and efficient encapsulation protocols are needed. Strategies to improve the viability of traditional probiotics and particularly of NGPs involve the selection of a suitable carrier as well as proper desiccation and protection techniques. Dehydrated probiotic microcapsules may constitute an alternative to improve the microbial viability during not only storage but also upper gastrointestinal tract passage. Here we review the main dehydration techniques that are applied in the industry as well as the potential stresses associated with the desiccation process and storage. Finally, low- or intermediate-moisture food matrices suitable as carriers of traditional as well as NGPs will be discussed.
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Affiliation(s)
- Martín Sebastián Marcial-Coba
- Department of Food Science, Faculty of Science, University of Copenhagen, Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
| | - Susanne Knøchel
- Department of Food Science, Faculty of Science, University of Copenhagen, Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
| | - Dennis Sandris Nielsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
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Lu ZX, He JF, Zhang YC, Bing DJ. Composition, physicochemical properties of pea protein and its application in functional foods. Crit Rev Food Sci Nutr 2019; 60:2593-2605. [PMID: 31429319 DOI: 10.1080/10408398.2019.1651248] [Citation(s) in RCA: 120] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Field pea is one of the most important leguminous crops over the world. Pea protein is a relatively new type of plant proteins and has been used as a functional ingredient in global food industry. Pea protein includes four major classes (globulin, albumin, prolamin, and glutelin), in which globulin and albumin are major storage proteins in pea seeds. Globulin is soluble in salt solutions and can be further classified into legumin and vicilin. Albumin is soluble in water and regarded as metabolic and enzymatic proteins with cytosolic functions. Pea protein has a well-balanced amino acid profile with high level of lysine. The composition and structure of pea protein, as well as the processing conditions, significantly affect its physical and chemical properties, such as hydration, rheological characteristics, and surface characteristics. With its availability, low cost, nutritional values and health benefits, pea protein can be used as a novel and effective alternative to substitute for soybean or animal proteins in functional food applications.
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Affiliation(s)
- Z X Lu
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, Alberta, Canada
| | - J F He
- Inner Mongolia Academy of Agriculture and Animal Husbandry Sciences, Hohhot, Inner Mongolia, P.R. China
| | - Y C Zhang
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, Alberta, Canada
| | - D J Bing
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada
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Liu H, Cui SW, Chen M, Li Y, Liang R, Xu F, Zhong F. Protective approaches and mechanisms of microencapsulation to the survival of probiotic bacteria during processing, storage and gastrointestinal digestion: A review. Crit Rev Food Sci Nutr 2019; 59:2863-2878. [PMID: 28933562 DOI: 10.1080/10408398.2017.1377684] [Citation(s) in RCA: 81] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
In recent years, there is a rising interest in the number of food products containing probiotic bacteria with favorable health benefit effects. However, the viability of probiotic bacteria is always questionable when they exposure to the harsh environment during processing, storage, and gastrointestinal digestion. To overcome these problems, microencapsulation of cells is currently receiving considerable attention and has obtained valuable effects. According to the drying temperature, the commonly used technologies can be divided into two patterns: high temperature drying (spray drying and fluid bed drying) and low temperature drying (ultrasonic vacuum spray drying, spray chilling, electrospinning, supercritical technique, freeze drying, extrusion, emulsion, enzyme gelation, and impinging aerosol technique). Furthermore, not only should the probiotic bacteria maintain high viability during processing but they also need to keep alive during storage and gastrointestinal digestion, where they additionally suffer from water, oxygen, heat as well as strong acid and bile conditions. This review focuses on demonstrating the effects of different microencapsulation techniques on the survival of bacteria during processing as well as protective approaches and mechanisms to the encapsulated probiotic bacteria during storage and gastrointestinal digestion that currently reported in the literature.
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Affiliation(s)
- Huan Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , China.,School of Food Science and Technology, Jiangnan University , Wuxi , China
| | - Steve W Cui
- Guelph Food Research Centre, Agriculture and Agri-Food Canada , Guelph , Ontario , Canada
| | - Maoshen Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , China.,School of Food Science and Technology, Jiangnan University , Wuxi , China
| | - Yue Li
- State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , China.,School of Food Science and Technology, Jiangnan University , Wuxi , China
| | - Rong Liang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University , Wuxi , China
| | - Feifei Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , China.,School of Food Science and Technology, Jiangnan University , Wuxi , China
| | - Fang Zhong
- State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , China.,School of Food Science and Technology, Jiangnan University , Wuxi , China
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Nhan C, Rix CJ, May BK, Hung A. Temperature-induced structural changes of apo-lactoferrin and their functional implications: a molecular dynamics simulation study. MOLECULAR SIMULATION 2018. [DOI: 10.1080/08927022.2018.1562187] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Carol Nhan
- School of Science, RMIT University, Bundoora Campus, Melbourne, Australia
| | - Colin J. Rix
- School of Science, RMIT University, City Campus, Melbourne, Australia
| | - Bee K. May
- School of Science, RMIT University, Bundoora Campus, Melbourne, Australia
| | - Andrew Hung
- School of Science, RMIT University, City Campus, Melbourne, Australia
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Nhan C, Small DM, May BK, Hung A. pH-induced structural changes of apo-lactoferrin and implications for its function: a molecular dynamics simulation study. MOLECULAR SIMULATION 2018. [DOI: 10.1080/08927022.2018.1535178] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Carol Nhan
- School of Science, RMIT University, Melbourne, Australia
| | | | - Bee K. May
- School of Science, RMIT University, Melbourne, Australia
| | - Andrew Hung
- School of Science, RMIT University, Melbourne, Australia
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Moghaddas Kia E, Alizadeh M, Esmaiili M. Development and characterization of probiotic UF Feta cheese containing Lactobacillus paracasei microencapsulated by enzyme based gelation method. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:3657-3664. [PMID: 30150825 PMCID: PMC6098783 DOI: 10.1007/s13197-018-3294-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/04/2018] [Accepted: 06/17/2018] [Indexed: 11/28/2022]
Abstract
In this study probiotic microcapsules with three different shell compositions were produced through enzymatic gelation of skim milk powder by rennet, skim milk powder by transglutaminase and sodium caseinate by transglutaminase. Fabricated microcapsules and free Lactobacillus paracasei cells were incorporated into Iranian UF Feta cheese with different salt levels. Viability of L. paracasei (LAFTI L26), antioxidative capacity, ripening index, titrable acidity, salt content and texture profile analysis (TPA test) parameters including hardness, cohesiveness and stringiness were monitored during 45 days of storage time. Rennet based encapsulation was the most efficient method and could keep L. paracasei viable in all cheese samples (> 7 log10 CFU/g) at the end of storage time. Proteolysis pattern and acidification rate were strongly influenced by shell composition, salt level and storage time. Hardness and stringiness of probiotic cheese samples were influenced by shell composition of microcapsules and storage time but cohesiveness was only dependent on storage time. Therefore, storage time was the only effective factor on free radical scavenging activity of cheese samples.
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Affiliation(s)
- Ehsan Moghaddas Kia
- Food Science and Technology Department, Maragheh University of Medical Sciences, Maragheh, Iran
- Food Science and Technology Department, Urmia University, Urmia, Iran
| | - Mohammad Alizadeh
- Food Science and Technology Department, Urmia University, Urmia, Iran
| | - Mohsen Esmaiili
- Food Science and Technology Department, Urmia University, Urmia, Iran
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Eckert C, Agnol WD, Dallé D, Serpa VG, Maciel MJ, Lehn DN, Volken de Souza CF. Development of alginate-pectin microparticles with dairy whey using vibration technology: Effects of matrix composition on the protection of Lactobacillus spp. from adverse conditions. Food Res Int 2018; 113:65-73. [PMID: 30195547 DOI: 10.1016/j.foodres.2018.07.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2018] [Revised: 06/03/2018] [Accepted: 07/01/2018] [Indexed: 12/22/2022]
Abstract
In this study, lactic acid bacteria with probiotic potential, including Lactobacillus plantarum ATCC8014, L. paracasei ML33 and L. pentosus ML82, were encapsulated with whey-alginate-pectin (WAP) or whey permeate-alginate-pectin (PAP) by an extrusion process using vibrational technology, with the resulting microparticles assessed for their resistance to adverse conditions. The aim was to assess the effect of the encapsulation wall materials on the viability of microorganisms, the encapsulation, refrigerated storage and simulated gastrointestinal tract conditions, the kinetic parameters of acidification, and the morphology of microparticles. The bacteria encapsulated with the WAP wall material were adequately protected. Furthermore, after three months of storage at 4 °C, the encapsulated bacteria exhibited a cell viability of >6 log CFU mL-1. In addition, the encapsulated L. plantarum ATCC8014 and L. pentosus ML82 isolates exhibited the highest viability at the end of the storage period among the assayed isolates. Encapsulated bacteria showed greater resistance to acidic conditions than unencapsulated bacteria when exposed to simulated gastrointestinal tract conditions. The maximum rate of milk acidification by encapsulated Lactobacillus spp. was approximately three-fold lower than that observed for unencapsulated bacteria. The resulting size of the microparticles generated using both combinations of wall materials used was approximately 150 μm. The cheese whey and whey permeate combined with alginate and pectin to adequately encapsulate and protect Lactobacillus spp. from the adverse conditions of the simulated gastrointestinal tract and from refrigeration storage temperatures. Furthermore, the sizes of the obtained microparticles indicated that the encapsulated materials are suitable for being incorporated into foods without changing their sensory properties.
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Affiliation(s)
- Camila Eckert
- Laboratory of Food Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Postgraduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil
| | - Wendell Dall Agnol
- Laboratory of Food Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Postgraduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil
| | - Danieli Dallé
- Laboratory of Food Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Postgraduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil
| | - Vanessa Garcia Serpa
- Laboratory of Food Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Postgraduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil
| | - Mônica Jachetti Maciel
- Laboratory of Food Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Postgraduate Program in Sustainable Environmental Systems, University of Vale do Taquari - Univates, Lajeado, RS, Brazil
| | - Daniel Neutzling Lehn
- Laboratory of Food Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil
| | - Claucia Fernanda Volken de Souza
- Laboratory of Food Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Postgraduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Postgraduate Program in Sustainable Environmental Systems, University of Vale do Taquari - Univates, Lajeado, RS, Brazil..
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Gómez-Mascaraque LG, Fabra MJ, Castro-Mayorga JL, Sánchez G, Martínez-Sanz M, López-Rubio A. Nanostructuring Biopolymers for Improved Food Quality and Safety. BIOPOLYMERS FOR FOOD DESIGN 2018. [PMCID: PMC7150097 DOI: 10.1016/b978-0-12-811449-0.00002-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Food-grade biopolymers, apart from their inherent nutritional properties, can be tailored designed for improving food quality and safety, either serving as delivery vehicles for bioactive molecules, or as novel packaging components, not only improving the transport properties of biobased packaging structures, but also imparting active antibacterial and antiviral properties. In this chapter, the potential of different food-grade biopolymers (mainly proteins and carbohydrates but also some biopolyesters) to serve as encapsulating matrices for the protection of sensitive bioactives or as nanostructured packaging layers to improve transport properties and control the growth of pathogenic bacteria and viruses are described based on some developments carried out by the authors, as well as the most prominent works found in literature in this area.
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Affiliation(s)
| | - Maria J. Fabra
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain
| | | | - Gloria Sánchez
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain,University of Valencia, Valencia, Spain
| | - Marta Martínez-Sanz
- Bragg Institute, Australian Nuclear Science and Technology Organisation (ANSTO), Kirrawee DC, NSW, Australia
| | - Amparo López-Rubio
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain
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Oliveira ÉR, Fernandes RVB, Botrel DA, Carmo EL, Borges SV, Queiroz F. Study of Different Wall Matrix Biopolymers on the Properties of Spray-Dried Pequi Oil and on the Stability of Bioactive Compounds. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2027-8] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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44
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Eckert C, Serpa VG, Felipe dos Santos AC, Marinês da Costa S, Dalpubel V, Lehn DN, Volken de Souza CF. Microencapsulation of Lactobacillus plantarum ATCC 8014 through spray drying and using dairy whey as wall materials. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.045] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Alehosseini A, Ghorani B, Sarabi-Jamab M, Tucker N. Principles of electrospraying: A new approach in protection of bioactive compounds in foods. Crit Rev Food Sci Nutr 2017; 58:2346-2363. [DOI: 10.1080/10408398.2017.1323723] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Ali Alehosseini
- Department of Food Nanotechnology, Research Institute of Food Science & Technology (RIFST), Mashhad, Iran
| | - Behrouz Ghorani
- Department of Food Nanotechnology, Research Institute of Food Science & Technology (RIFST), Mashhad, Iran
| | - Mahboobe Sarabi-Jamab
- Department of Food Biotechnology, Research Institute of Food Science & Technology (RIFST), Mashhad, Iran
| | - Nick Tucker
- School of Engineering, University of Lincoln, Brayford Pool, Lincoln, United Kingdom
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Flach J, van der Waal MB, van den Nieuwboer M, Claassen E, Larsen OFA. The underexposed role of food matrices in probiotic products: Reviewing the relationship between carrier matrices and product parameters. Crit Rev Food Sci Nutr 2017; 58:2570-2584. [DOI: 10.1080/10408398.2017.1334624] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Joost Flach
- Vrije Universiteit Amsterdam, Athena Institute, Amsterdam, Netherlands
- CR2O, Marconistraat 16, Rotterdam, Netherlands
| | - Mark B. van der Waal
- Vrije Universiteit Amsterdam, Athena Institute, Amsterdam, Netherlands
- CR2O, Marconistraat 16, Rotterdam, Netherlands
| | | | - Eric Claassen
- Vrije Universiteit Amsterdam, Athena Institute, Amsterdam, Netherlands
| | - Olaf F. A. Larsen
- Vrije Universiteit Amsterdam, Athena Institute, Amsterdam, Netherlands
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Dianawati D, Lim SF, Ooi YBH, Shah NP. Effect of Type of Protein-Based Microcapsules and Storage at Various Ambient Temperatures on the Survival and Heat Tolerance of Spray Dried Lactobacillus acidophilus. J Food Sci 2017; 82:2134-2141. [DOI: 10.1111/1750-3841.13820] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2017] [Revised: 06/14/2017] [Accepted: 06/29/2017] [Indexed: 11/27/2022]
Affiliation(s)
- Dianawati Dianawati
- Faculty of Food Science and Nutrition; Univ. Malaysia Sabah; Kota Kinabalu 88400 Malaysia
| | - Seng Feng Lim
- Faculty of Food Science and Nutrition; Univ. Malaysia Sabah; Kota Kinabalu 88400 Malaysia
| | - Yasmin Beng Houi Ooi
- Faculty of Food Science and Nutrition; Univ. Malaysia Sabah; Kota Kinabalu 88400 Malaysia
| | - Nagendra P. Shah
- Food and Nutritional Science, School of Biological Science; The Univ. of Hong Kong; Pokfulam Road Hong Kong
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Agüero L, Zaldivar-Silva D, Peña L, Dias ML. Alginate microparticles as oral colon drug delivery device: A review. Carbohydr Polym 2017; 168:32-43. [DOI: 10.1016/j.carbpol.2017.03.033] [Citation(s) in RCA: 230] [Impact Index Per Article: 32.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2016] [Revised: 02/18/2017] [Accepted: 03/09/2017] [Indexed: 01/13/2023]
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Microencapsulation of Lactobacillus bulgaricus and survival assays under simulated gastrointestinal conditions. J Funct Foods 2017. [DOI: 10.1016/j.jff.2016.12.015] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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Guerin J, Petit J, Burgain J, Borges F, Bhandari B, Perroud C, Desobry S, Scher J, Gaiani C. Lactobacillus rhamnosus GG encapsulation by spray-drying: Milk proteins clotting control to produce innovative matrices. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.08.008] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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