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Virk MS, Virk MA, Liang Q, Sun Y, Zhong M, Tufail T, Rashid A, Qayum A, Rehman A, Ekumah JN, Wang J, Zhao Y, Ren X. Enhancing storage and gastroprotective viability of Lactiplantibacillus plantarum encapsulated by sodium caseinate-inulin-soy protein isolates composites carried within carboxymethyl cellulose hydrogel. Food Res Int 2024; 187:114432. [PMID: 38763680 DOI: 10.1016/j.foodres.2024.114432] [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: 01/15/2024] [Revised: 04/22/2024] [Accepted: 04/24/2024] [Indexed: 05/21/2024]
Abstract
Probiotics are subjected to various edible coatings, especially proteins and polysaccharides, which serve as the predominant wall materials, with ultrasound, a sustainable green technology. Herein, sodium caseinate, inulin, and soy protein isolate composites were produced using multi-frequency ultrasound and utilized to encapsulateLactiplantibacillus plantarumto enhance its storage, thermal, and gastrointestinal viability. The physicochemical analyses revealed that the composites with 5 % soy protein isolate treated with ultrasound at 50 kHz exhibited enough repulsion forces to maintain stability, pH resistance, and the ability to encapsulate larger particles and possessed the highest encapsulation efficiency (95.95 %). The structural analyses showed changes in the composite structure at CC, CH, CO, and amino acid residual levels. Rheology, texture, and water-holding capacity demonstrated the production of soft hydrogels with mild chewing and gummy properties, carried the microcapsules without coagulation or sedimentation. Moreover, the viability attributes ofL. plantarumevinced superior encapsulation, protecting them for at least eight weeks and against heat (63 °C), reactive oxidative species (H2O2), and GI conditions.
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Affiliation(s)
- Muhammad Safiullah Virk
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | | | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Yufan Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Mingming Zhong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Tabussam Tufail
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China; University Institute of Diet and Nutritional Sciences, The University of Lahore, 54000, Pakistan
| | - Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Abdur Rehman
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - John-Nelson Ekumah
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Junxia Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Yongjun Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China.
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2
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Zhang B, Qi L, Xie X, Shen Y, Li J, Zhang B, Zhu H. Emulsifying properties of O/W emulsion stabilized by soy protein isolate and γ-polyglutamic acid electrostatic complex. J Food Sci 2024; 89:174-185. [PMID: 38051023 DOI: 10.1111/1750-3841.16873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 09/06/2023] [Accepted: 11/22/2023] [Indexed: 12/07/2023]
Abstract
In order to improve the emulsifying properties of soy protein around isoelectric point, soy protein isolate (SPI) and γ-polyglutamic acid (γ-PGA) complexes were prepared by electrostatic interaction. The formation of SPI-γ-PGA electrostatic complex and emulsifying properties were investigated by monitoring turbidity, zeta potential, intrinsic fluorophores, emulsion characterization, and microstructure observation. The results showed that the formation of SPI-γ-PGA electrostatic complex was identified through turbidimetric analysis and zeta-potential measurement. Intrinsic fluorescence spectrum indicated internal structure changes of electrostatic complexes. Furthermore, SPI-γ-PGA complex-stabilized emulsions showed better stability with small droplet sizes and slow growth as well as the uniform microstructure around the isoelectric point (pH 4.0-5.0) than SPI-formed emulsions. Under the different thermal treatments and ionic strengths, emulsions stabilized by SPI-γ-PGA-soluble complex resulted in improved emulsion stability to environmental stresses. This may be attributed to the increased steric repulsion and electrostatic repulsion by SPI-γ-PGA complexes at oil-water interfaces. The findings derived from this research would provide theoretical reference about SPI-γ-PGA electrostatic complex that can be applied in acid beverages and developed a novel plant-based sustainable stabilizer for emulsions. PRACTICAL APPLICATION: The electrostatic interaction between SPI and γ-PGA improved the emulsifying characteristics of soy protein around isoelectric point. The results derived from this research would expand applications of SPI-γ-PGA-soluble electrostatic complex that can be applied in acid beverages, as well as a novel plant-based sustainable stabilizer for emulsions.
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Affiliation(s)
- Bei Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Lei Qi
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Xinhua Xie
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Yue Shen
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Jiahui Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Bobo Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Hongshuai Zhu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
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3
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Agriopoulou S, Tarapoulouzi M, Varzakas T, Jafari SM. Application of Encapsulation Strategies for Probiotics: From Individual Loading to Co-Encapsulation. Microorganisms 2023; 11:2896. [PMID: 38138040 PMCID: PMC10745938 DOI: 10.3390/microorganisms11122896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 11/23/2023] [Accepted: 11/28/2023] [Indexed: 12/24/2023] Open
Abstract
Consumers are increasingly showing a preference for foods whose nutritional and therapeutic value has been enhanced. Probiotics are live microorganisms, and their existence is associated with a number of positive effects in humans, as there are many and well-documented studies related to gut microbiota balance, the regulation of the immune system, and the maintenance of the intestinal mucosal barrier. Hence, probiotics are widely preferred by consumers, causing an increase in the corresponding food sector. As a consequence of this preference, food industries and those involved in food production are strongly interested in the occurrence of probiotics in food, as they have proven beneficial effects on human health when they exist in appropriate quantities. Encapsulation technology is a promising technique that aims to preserve probiotics by integrating them with other materials in order to ensure and improve their effectiveness. Encapsulated probiotics also show increased stability and survival in various stages related to their processing, storage, and gastrointestinal transit. This review focuses on the applications of encapsulation technology in probiotics in sustainable food production, including controlled release mechanisms and encapsulation techniques.
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Affiliation(s)
- Sofia Agriopoulou
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece;
| | - Maria Tarapoulouzi
- Department of Chemistry, Faculty of Pure and Applied Science, University of Cyprus, P.O. Box 20537, Nicosia CY-1678, Cyprus;
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece;
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 49189-43464, Iran;
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran 14158-45371, Iran
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4
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Yekta R, Assadpour E, Hosseini H, Jafari SM. The influence of ionic polysaccharides on the physicochemical and techno-functional properties of soy proteins; a comprehensive review. Carbohydr Polym 2023; 319:121191. [PMID: 37567722 DOI: 10.1016/j.carbpol.2023.121191] [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: 04/15/2023] [Revised: 06/12/2023] [Accepted: 07/08/2023] [Indexed: 08/13/2023]
Abstract
Since the world's population has surged in recent decades, the need for sustainable as well as environmentally friendly protein sources is growing. However, there are daunting challenges in utilizing these protein sources in the food industry due to their poor techno-functional properties compared with animal proteins. Numerous procedures have been introduced to improve plant protein functionalities with related pros and cons. Among them, complexation with polysaccharides is considered a safe and effective process for modulating plant proteins' technological and industrial applications. Notwithstanding the nutritional value of soy protein (SP) as a "complete protein," it is a crucial protein commercially because of its rank as the highest-traded plant-based protein worldwide. The current review deals with SP complexation with ionic polysaccharides, including chitosan, alginate, carrageenan, and xanthan gum, and their effects on the physicochemical and techno-functional properties of SP. Accordingly, the structure of SP and the abovementioned polysaccharides have been considered for a better understanding of the possible interactions. Then, the changes in the physicochemical and functional properties of SP and their potential applications in the formulation of plant-based food products have been discussed. Overall, ionic polysaccharides at optimum conditions would improve the functional properties of SP by altering its secondary structure, making it suitable for a wide range of applications in the food industry.
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Affiliation(s)
- Reza Yekta
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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Liu Q, Lin C, Yang X, Wang S, Yang Y, Liu Y, Xiong M, Xie Y, Bao Q, Yuan Y. Improved Viability of Probiotics via Microencapsulation in Whey-Protein-Isolate-Octenyl-Succinic-Anhydride-Starch-Complex Coacervates. Molecules 2023; 28:5732. [PMID: 37570702 PMCID: PMC10420251 DOI: 10.3390/molecules28155732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 07/18/2023] [Accepted: 07/26/2023] [Indexed: 08/13/2023] Open
Abstract
The aim of this study was to microencapsulate probiotic bacteria (Lactobacillus acidophilus 11073) using whey-protein-isolate (WPI)-octenyl-succinic-anhydride-starch (OSA-starch)-complex coacervates and to investigate the effects on probiotic bacterial viability during spray drying, simulated gastrointestinal digestion, thermal treatment and long-term storage. The optimum mixing ratio and pH for the preparation of WPI-OSA-starch-complex coacervates were determined to be 2:1 and 4.0, respectively. The combination of WPI and OSA starch under these conditions produced microcapsules with smoother surfaces and more compact structures than WPI-OSA starch alone, due to the electrostatic attraction between WPI and OSA starch. As a result, WPI-OSA-starch microcapsules showed significantly (p < 0.05) higher viability (95.94 ± 1.64%) after spray drying and significantly (p < 0.05) better protection during simulated gastrointestinal digestion, heating (65 °C/30 min and 75 °C/10 min) and storage (4/25 °C for 12 weeks) than WPI-OSA-starch microcapsules. These results demonstrated that WPI-OSA-starch-complex coacervates have excellent potential as a novel wall material for probiotic microencapsulation.
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Affiliation(s)
- Qingqing Liu
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Chutian Lin
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Xue Yang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Shuwen Wang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yunting Yang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yanting Liu
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Mingming Xiong
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yisha Xie
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Qingbin Bao
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yongjun Yuan
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
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6
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The incorporation of peach gum polysaccharide into soy protein based microparticles improves probiotic bacterial survival during simulated gastrointestinal digestion and storage. Food Chem 2023; 413:135596. [PMID: 36773355 DOI: 10.1016/j.foodchem.2023.135596] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 01/21/2023] [Accepted: 01/27/2023] [Indexed: 02/11/2023]
Abstract
The objective of this research was to investigate the in vitro gastrointestinal digestion and storage properties of Lactobacillus plantarum 550 encapsulated in soy protein isolate (SPI) and peach gum polysaccharide (PG) through spray drying. High survival rates (>8.1 Log CFU/g) were obtained for all encapsulation formulas containing PG. Combination of SPI and PG showed positive effects on both gastric resistance and storage stability of cells. Among the formulas tested, sample of SPI:PG = 3:1 showed the highest survival (7.88 ± 0.12 Log CFU/g), corresponding to the strongest electrostatic interaction between SPI and PG. With PG content increasing, the storage stability of probiotic was also enhanced, as PG could reduce the moisture content within microcapsules as well as scavenge free radicals generated during storage. In conclusion, the current study demonstrates that SPI combined with PG may provide effective protection to cells not only during spray drying, but also during storage and gastrointestinal digestion.
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Chen Y, Wang W, Zhang W, Lan D, Wang Y. Co-encapsulation of probiotics with acylglycerols in gelatin-gum arabic complex coacervates: Stability evaluation under adverse conditions. Int J Biol Macromol 2023; 242:124913. [PMID: 37217064 DOI: 10.1016/j.ijbiomac.2023.124913] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 04/21/2023] [Accepted: 05/13/2023] [Indexed: 05/24/2023]
Abstract
Co-encapsulation of acylglycerols and probiotics may improve the resistance of probiotics to adverse conditions. In this study, three probiotic microcapsule models were constructed using gelatin (GE)-gum arabic (GA) complex coacervate as wall material: microcapsules containing only probiotics (GE-GA), microcapsules containing triacylglycerol (TAG) oil and probiotics (GE-T-GA) and microcapsules containing diacylglycerol (DAG) oil and probiotics (GE-D-GA). The protective effects of three microcapsules on probiotic cells under environmental stresses (freeze-drying, heat treatment, simulated digestive fluid and storage) were evaluated. The results of cell membrane fatty acid composition and Fourier transform infrared (FTIR) spectroscopy revealed that GE-D-GA could improve the fluidity of cell membrane, maintain the stability of protein and nucleic acid structure, and decrease the damage of cell membrane. These characteristics supported the high freeze-dried survival rate (96.24 %) of GE-D-GA. Furthermore, regardless of thermotolerance or storage, GE-D-GA showed the best cell viability retention. More importantly, GE-D-GA provided the best protection for probiotics under simulated gastrointestinal conditions, as the presence of DAG reduced cell damage during freeze-drying and the degree of contact between probiotics and digestive fluids. Therefore, co-microencapsulation of DAG oil and probiotics is a promising strategy to resist adverse conditions.
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Affiliation(s)
- Ying Chen
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Weifei Wang
- Sericultural and Agrifood Res Inst, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China
| | - Weiqian Zhang
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Dongming Lan
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Yonghua Wang
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Youmei Institute of Intelligent Bio-manufacturing, Foshan 528225, China.
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8
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Zhang M, Zuo Z, Zhang X, Wang L. Food biopolymer behaviors in the digestive tract: implications for nutrient delivery. Crit Rev Food Sci Nutr 2023:1-19. [PMID: 37216487 DOI: 10.1080/10408398.2023.2202778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Biopolymers are prevalent in both natural and processed foods, serving as thickeners, emulsifiers, and stabilizers. Although specific biopolymers are known to affect digestion, the mechanisms behind their influence on the nutrient absorption and bioavailability in processed foods are not yet fully understood. The aim of this review is to elucidate the complex interplay between biopolymers and their behavior in vivo, and to provide insights into the possible physiological consequences of their consumption. The colloidization process of biopolymer in various phases of digestion was analyzed and its impact on nutrition absorption and gastrointestinal tract was summarized. Furthermore, the review discusses the methodologies used to assess colloidization and emphasizes the need for more realistic models to overcome challenges in practical applications. By controlling macronutrient bioavailability using biopolymers, it is possible to enhance health benefits, such as improving gut health, aiding in weight management, and regulating blood sugar levels. The physiological effect of extracted biopolymers utilized in modern food structuring technology cannot be predicted solely based on their inherent functionality. It is essential to account for factors such as their initial consuming state and interactions with other food components to better understand the potential health benefits of biopolymers.
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Affiliation(s)
- Ming Zhang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhongyu Zuo
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xinxia Zhang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Li Wang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Wuxi, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi, China
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9
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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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10
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Feng S, Zhang S, Jiang M, Liu F, Chen K, Zhang Y. Effects of glycation methods on the interfacial behavior and emulsifying performance of soy protein isolate-gum Arabic conjugates. Int J Biol Macromol 2023; 233:123554. [PMID: 36740109 DOI: 10.1016/j.ijbiomac.2023.123554] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 01/30/2023] [Accepted: 02/01/2023] [Indexed: 02/05/2023]
Abstract
Glycated conjugation of plant protein such as soy protein isolate (SPI) with saccharides is one popular strategy to modify the physicochemical characteristics of these plant protein resources, which may be affected by the glycation methods including dry-heating and wet-heating. In this study, the impact of these two glycation methods on the rheological and emulsifying properties of a binary system made by SPI-gum Arabic (GA) was studied. The results indicated that dry-heating conjugates had higher viscosity and more elastic characteristics than those wet-heating conjugates. The emulsifying properties of SPI-GA conjugates by different preparation routes were evaluated by various oil phases including eugenol, cinnamaldehyde and soybean oil. Overall, emulsions stabilized by dry-heating conjugates showed lower zeta-potential value than those with wet heating conjugates. The interfacial properties of these conjugates were compared using soybean oil emulsion as a model. Higher emulsifying ability and stability were obtained by emulsions with dry-heating conjugates, which was attributed to their more compact structures, higher protein adsorption capacity and thicker viscoelastic films formed at the interface, and therefore enhanced electrostatic repulsion between droplets. The findings in this study are useful for fabrication and utilization of protein-polysaccharide glycation conjugates as emulsifiers in functional foods.
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Affiliation(s)
- Sirui Feng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; Food Nutrition Science Centre, Zhejiang Gongshang University, Hangzhou 310012, PR China
| | - Suyun Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; Food Nutrition Science Centre, Zhejiang Gongshang University, Hangzhou 310012, PR China
| | - Minghao Jiang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; Food Nutrition Science Centre, Zhejiang Gongshang University, Hangzhou 310012, PR China
| | - Feng Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; Food Nutrition Science Centre, Zhejiang Gongshang University, Hangzhou 310012, PR China
| | - Kexian Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Yue Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; Food Nutrition Science Centre, Zhejiang Gongshang University, Hangzhou 310012, PR China; Food Safety Key Laboratory of Zhejiang Province, Zhejiang Gongshang University, Hangzhou 310018, PR China.
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11
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Complexation of β-conglycinin or glycinin with sodium alginate blocks: Complexation mechanism and structural and functional properties. Food Chem 2023; 403:134425. [DOI: 10.1016/j.foodchem.2022.134425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 09/14/2022] [Accepted: 09/25/2022] [Indexed: 11/22/2022]
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12
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Premjit Y, Mitra J. Synthesis, characterization, and in vitro digestion of electrosprayed and freeze-dried probiotics encapsulated in soy protein isolate-sunflower oil emulsions. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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13
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Hu R, Dong D, Hu J, Liu H. Improved viability of probiotics encapsulated in soybean protein isolate matrix microcapsules by coacervation and cross-linking modification. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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14
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Hypoglycemic Activity of Self-Assembled Gellan Gum-Soybean Isolate Composite Hydrogel-Embedded Active Substance-Saponin. Foods 2022; 11:foods11223729. [PMID: 36429321 PMCID: PMC9689565 DOI: 10.3390/foods11223729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 11/14/2022] [Accepted: 11/18/2022] [Indexed: 11/22/2022] Open
Abstract
In order to avoid hemolysis caused by direct dietary of kidney tea saponin, complex gels based on gellan gum (GG) and soybean isolate protein (SPI) loaded with saponin were created in the present study by using a self-assembly technique. Studies were conducted on the rheological characteristics, encapsulation effectiveness, molecular structure, microstructure, and hypoglycemic activity of GG/SPI-saponin gels. Increasing the concentration of SPI helped to enhance the strength and energy storage modulus (G') of the gels, and the incorporation of high acylated saponin allowed the whole gel to undergo sol-gel interconversion. The encapsulation efficiency showed that GG/SPI-saponin was 84.52 ± 0.78% for saponin. Microstructural analysis results suggested that GG and SPI were bound by hydrogen bonds. The in vitro digestion results also indicated that saponin could be well retained in the stomach and subsequently released slowly in the intestine. In addition, the in vitro hypoglycemic activity results showed that the IC50 of encapsulated saponin against α-glucosidase and α-amylase were at 2.4790 mg/mL and 1.4317 mg/mL, respectively, and may be used to replace acarbose for hypoglycemia.
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15
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Gu Q, Yin Y, Yan X, Liu X, Liu F, McClements DJ. Encapsulation of multiple probiotics, synbiotics, or nutrabiotics for improved health effects: A review. Adv Colloid Interface Sci 2022; 309:102781. [DOI: 10.1016/j.cis.2022.102781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 09/20/2022] [Accepted: 09/20/2022] [Indexed: 11/01/2022]
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16
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Soy protein isolate for enzymes bio-conjugation. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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17
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Kong X, Xiao Z, Du M, Wang K, Yu W, Chen Y, Liu Z, Cheng Y, Gan J. Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum. Gels 2022; 8:gels8070453. [PMID: 35877538 PMCID: PMC9318443 DOI: 10.3390/gels8070453] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/17/2022] [Accepted: 07/18/2022] [Indexed: 02/04/2023] Open
Abstract
Soy yogurt is plant-based dairy of great nutritional interest that is widely accepted in developing countries as a milk alternative. Poor stability has been an urgent problem to solve of soy yogurt products over past several years. The present study aimed to construct multiple network composite gel by adding low acyl gellan gum (LAG) to improve the stability. The effect of addition of LAG on property of soy yogurt was investigated by determining water holding capacity, texture, rheology, particle size, and zeta potential. The results showed that water holding capacity was significantly higher than control. The soy yogurt with 0.1% LAG had a stable gel network with much gel strength and viscosity, and strengthened interaction between complex gel. The addition of LAG increased the particle size and decreased zeta potential. Furthermore, sensory properties were acceptable. Therefore, during industrial production, LAG could act as an appropriate stabilizer to inhibit poor body and bring more desirable sensory characteristics of soy yogurt.
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Affiliation(s)
- Xiao Kong
- College of Life Science, Yantai University, Yantai 264000, China; (X.K.); (Z.X.); (M.D.); (K.W.); (W.Y.); (Y.C.); (Z.L.)
| | - Ziqun Xiao
- College of Life Science, Yantai University, Yantai 264000, China; (X.K.); (Z.X.); (M.D.); (K.W.); (W.Y.); (Y.C.); (Z.L.)
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Mengdi Du
- College of Life Science, Yantai University, Yantai 264000, China; (X.K.); (Z.X.); (M.D.); (K.W.); (W.Y.); (Y.C.); (Z.L.)
| | - Kuaitian Wang
- College of Life Science, Yantai University, Yantai 264000, China; (X.K.); (Z.X.); (M.D.); (K.W.); (W.Y.); (Y.C.); (Z.L.)
| | - Wei Yu
- College of Life Science, Yantai University, Yantai 264000, China; (X.K.); (Z.X.); (M.D.); (K.W.); (W.Y.); (Y.C.); (Z.L.)
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuhang Chen
- College of Life Science, Yantai University, Yantai 264000, China; (X.K.); (Z.X.); (M.D.); (K.W.); (W.Y.); (Y.C.); (Z.L.)
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zhili Liu
- College of Life Science, Yantai University, Yantai 264000, China; (X.K.); (Z.X.); (M.D.); (K.W.); (W.Y.); (Y.C.); (Z.L.)
| | - Yongqiang Cheng
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Correspondence: (Y.C.); (J.G.); Tel.: +86-18853596400 (J.G.)
| | - Jing Gan
- College of Life Science, Yantai University, Yantai 264000, China; (X.K.); (Z.X.); (M.D.); (K.W.); (W.Y.); (Y.C.); (Z.L.)
- Correspondence: (Y.C.); (J.G.); Tel.: +86-18853596400 (J.G.)
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18
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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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19
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He BL, Xiong Y, Hu TG, Zong MH, Wu H. Bifidobacterium spp. as functional foods: A review of current status, challenges, and strategies. Crit Rev Food Sci Nutr 2022; 63:8048-8065. [PMID: 35319324 DOI: 10.1080/10408398.2022.2054934] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Members of Bifidobacterium are among the first microbes to colonize the human intestine naturally, their abundance and diversity in the colon are closely related to host health. Recently, the gut microbiota has been gradually proven to be crucial mediators of various metabolic processes between the external environment and the host. Therefore, the health-promoting benefits of Bifidobacterium spp. and their applications in food have gradually been widely concerned. The main purpose of this review is to comprehensively introduce general features, colonization methods, and safety of Bifidobacterium spp. in the human gut, highlighting its health benefits and industrial applications. On this basis, the existing limitations and scope for future research are also discussed. Bifidobacteria have beneficial effects on the host's digestive system, immune system, and nervous system. However, the first prerequisite for functioning is to have enough live bacteria before consumption and successfully colonize the colon after ingestion. At present, strain breeding, optimization (e.g., selecting acid and bile resistant strains, adaptive evolution, high cell density culture), and external protection technology (e.g., microencapsulation and protectants) are the main strategies to address these challenges in food application.
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Affiliation(s)
- Bao-Lin He
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Yong Xiong
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Teng-Gen Hu
- Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Guangzhou, China
| | - Min-Hua Zong
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Hong Wu
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
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20
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Combined plant protein modification and complex coacervation as a sustainable strategy to produce coacervates encapsulating bioactives. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107239] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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21
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de Marins AR, de Campos TAF, Pereira Batista AF, Correa VG, Peralta RM, Graton Mikcha JM, Gomes RG, Feihrmann AC. Effect of the addition of encapsulated Lactiplantibacillus plantarum Lp-115, Bifidobacterium animalis spp. lactis Bb-12, and Lactobacillus acidophilus La-5 to cooked burger. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112946] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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22
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Chang C, Li J, Su Y, Gu L, Yang Y, Zhai J. Protein particle-based vehicles for encapsulation and delivery of nutrients: Fabrication, digestion, and release properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.106963] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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23
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Designing delivery systems for functional ingredients by protein/polysaccharide interactions. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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24
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25
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Microencapsulating polymers for probiotics delivery systems: Preparation, characterization, and applications. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106882] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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26
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Dong X, Li Y, Huang G, Xiao J, Guo L, Liu L. Preparation and characterization of soybean Protein isolate/chitosan/sodium alginate ternary complex coacervate phase. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112081] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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27
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Zhao Y, Tian C, Wu P, Chen F, Xiao A, Ye Q, Shi X, Wang Z, Han X, Chen Y. Hydroxypropyl chitosan/soy isolate protein conduits promote peripheral nerve regeneration. Tissue Eng Part A 2021; 28:225-238. [PMID: 34375147 DOI: 10.1089/ten.tea.2021.0068] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023] Open
Abstract
Designing scaffolds, with optimized micro-structure and function for promoting the release of neuro-related factors, is significant in peripheral nerve regeneration. Herein, a series of hydroxypropyl chitosan/soy protein isolate composite sponges (HCSS) were fabricated by a freeze-drying technique. The physicochemical properties of the resultant HCSS were examined by a Fourier infrared spectrometer, X-ray diffractometer, scanning electron microscope, water absorption assay, water retention assay, and compressive strength assay. The results indicated that HCSS exhibited an interconnected porous micro-structure and a high water retention ratio with the increase in SPI content. The biological characterization found that the HCSS-50 containing 50% SPI content profoundly promoted the proliferation of RSC96 cells and the secretion of neuro-related factors without excessive ROS production. In addition, HCSS-50 could significantly promote the expression of neuro-related factors; for example, the expression of TGF-β was 3 times higher than that of the control group. Finally, an optimized HCSS-based conduit was fabricated from HCSS-50 to repair sciatic nerve injury in rats with the combination of BMSCs or BMSC-derived Schwann cells. The results suggested that the constructed HCSS-based conduit accompanying BMSC-derived Schwann cells could effectively promote axonal regeneration and upregulate expression of neuro-related factors such as Krox20, Zeb2, and GAP43. Collectively, a newly engineered nerve conduit system was developed by incorporating HCSS-50 and BMSC-derived Schwann cells, which could be an alternative candidate for peripheral nerve regeneration.
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Affiliation(s)
- Yanan Zhao
- Zhengzhou University First Affiliated Hospital, 191599, Zhengzhou, Henan, China.,Wuhan University School of Basic Medical Sciences, 36841, Wuhan, China;
| | - Chuan Tian
- Zhengzhou University First Affiliated Hospital, 191599, Zhengzhou, Henan, China;
| | - Ping Wu
- Wuhan University School of Basic Medical Sciences, 36841, Wuhan, China;
| | - Feixiang Chen
- Wuhan University School of Basic Medical Sciences, 36841, Wuhan, China;
| | - Ao Xiao
- Wuhan University School of Basic Medical Sciences, 36841, Wuhan, China;
| | - Qifa Ye
- Wuhan University Zhongnan Hospital, 89674, Wuhan, Hubei , China;
| | - Xiaowen Shi
- Wuhan University, 12390, School of Resource and Environmental Science, Wuhan, Hubei , China;
| | - Zijian Wang
- Wuhan University School of Basic Medical Sciences, 36841, Wuhan, China;
| | - Xinwei Han
- Zhengzhou University First Affiliated Hospital, 191599, Zhengzhou, Henan, China;
| | - Yun Chen
- Wuhan University School of Basic Medical Sciences, 36841, 115 Donghu Road, Wuchang District, Wuhan, China, Wuhan, China, 430071;
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28
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Liao Y, Hu Y, Fu N, Hu J, Xiong H, Chen XD, Zhao Q. Maillard conjugates of whey protein isolate-xylooligosaccharides for the microencapsulation of Lactobacillus rhamnosus: protective effects and stability during spray drying, storage and gastrointestinal digestion. Food Funct 2021; 12:4034-4045. [PMID: 33977935 DOI: 10.1039/d0fo03439h] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The Maillard reaction products (MRPs) of whey protein isolate (WPI) and xylooligosaccharides (XOS) were prepared by a moist heat method for use as protectants to encapsulate Lactobacillus rhamnosus via spray drying. The protective effects of MRPs on bacterial cells during drying, storage, and in vitro digestion were explored. FTIR results indicated that MRPs were successfully prepared. All MRPs showed good thermo-protective effect on the bacteria, and the survival ratio achieved with 1 : 2 XOS-WPI as a wall material reached 99.83 ± 8.44%, which was around 2 times as high as that of the WPI wall material and 1.5 times as high as that of the 1 : 2 XOS-WPI mixture. The dried lactobacilli showed similar growth curves to the fresh culture. After 10 weeks of storage at 4 °C, the decrease in the bacterial activity was less than 1 log CFU g-1 for all types of microcapsules, while the microcapsules composed of all MRPs had better storage stability. MRPs improved the stability of microcapsules during in vitro digestion. The number of viable bacteria in 1 : 2 XOS-WPI MRPs microcapsules was maintained at 4.09 ± 0.59 × 109 CFU g-1 after simulated gastrointestinal digestion for 4 hours, which only decreased by 0.20 log CFU g-1.
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Affiliation(s)
- Yang Liao
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China.
| | - Yu Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China.
| | - Nan Fu
- China-Australia Joint Research Center of Future Dairy Manufacturing, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China
| | - Juwu Hu
- Jiangxi Academy of Sciences, Jiangxi 330029, China
| | - Hua Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China.
| | - Xiao Dong Chen
- China-Australia Joint Research Center of Future Dairy Manufacturing, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China.
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29
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Dong Y, Wei Z, Xue C. Recent advances in carrageenan-based delivery systems for bioactive ingredients: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.012] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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30
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Barajas-Álvarez P, González-Ávila M, Espinosa-Andrews H. Recent Advances in Probiotic Encapsulation to Improve Viability under Storage and Gastrointestinal Conditions and Their Impact on Functional Food Formulation. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1928691] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Paloma Barajas-Álvarez
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C, Zapopan, Jalisco, Mexico
| | - Marisela González-Ávila
- Medical and Pharmaceutical Biotechnology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C, Guadalajara, Jalisco, Mexico
| | - Hugo Espinosa-Andrews
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C, Zapopan, Jalisco, Mexico
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31
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Rasika DMD, Vidanarachchi JK, Rocha RS, Balthazar CF, Cruz AG, Sant’Ana AS, Ranadheera CS. Plant-based milk substitutes as emerging probiotic carriers. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.10.025] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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32
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Comunian TA, Drusch S, Brodkorb A. Advances of plant-based structured food delivery systems on the in vitro digestibility of bioactive compounds. Crit Rev Food Sci Nutr 2021; 62:6485-6504. [PMID: 33775182 DOI: 10.1080/10408398.2021.1902262] [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] [Indexed: 12/17/2022]
Abstract
Food researchers are currently showing a growing interest in in vitro digestibility studies due to their importance for obtaining food products with health benefits and ensuring a balanced nutrient intake. Various bioactive food compounds are sensitive to the digestion process, which results in a lower bioavailability in the gut. The main objective of structured food delivery systems is to promote the controlled release of these compounds at the desired time/place, in addition to protecting them during digestion processes. This review provides an overview of the influence of structured delivery systems on the in vitro digestive behavior. The main delivery systems are summarized, the pros and cons of different structures are outlined, and examples of several studies that optimized the use of these structured systems are provided. In addition, we have reviewed the use of plant-based systems, which have been of interest to food researchers and the food industry because of their health benefits, improved sustainability as well as being an alternative for vegetarian, vegan and consumers suffering from food allergies. In this context, the review provides new insights and comprehensive knowledge regarding the influence of plant-based structured systems on the digestibility of encapsulated compounds and proteins/polysaccharides used in the encapsulation process.
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Affiliation(s)
- Talita A Comunian
- Teagasc Food Research Centre, Moorepark, Fermoy, Co., Cork, Ireland.,Department of Food Technology and Food Material Science, Technische Universität Berlin, Berlin, Germany
| | - Stephan Drusch
- Department of Food Technology and Food Material Science, Technische Universität Berlin, Berlin, Germany
| | - André Brodkorb
- Teagasc Food Research Centre, Moorepark, Fermoy, Co., Cork, Ireland
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33
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Chen Y, Meenu M, Baojun X. A Narrative Review on Microencapsulation of Obligate Anaerobe Probiotics Bifidobacterium, Akkermansia muciniphila, and Faecalibacterium prausnitzii. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2020.1871008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Yining Chen
- Food Science and Technology Programme, BNU-HKBU United International College, Zhuhai, Guangdong, China
| | - Maninder Meenu
- Food Science and Technology Programme, BNU-HKBU United International College, Zhuhai, Guangdong, China
| | - Xu Baojun
- Food Science and Technology Programme, BNU-HKBU United International College, Zhuhai, Guangdong, China
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34
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Zhang Q, Gu L, Su Y, Chang C, Yang Y, Li J. Development of soy protein isolate/κ-carrageenan composite hydrogels as a delivery system for hydrophilic compounds: Monascus yellow. Int J Biol Macromol 2021; 172:281-288. [PMID: 33453255 DOI: 10.1016/j.ijbiomac.2021.01.044] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 12/21/2020] [Accepted: 01/07/2021] [Indexed: 01/15/2023]
Abstract
The aim of the present study was to develop soy protein isolate (SPI) and κ-carrageenan (KC) composite hydrogels as a delivery system for hydrophilic compounds. The pigment of monascus yellow was used as a model. A systematic study was performed to characterize the rheological, textural, microstructural properties and in vitro digestion release profile of monascus yellow of the composite gels. The results of power law modeling, electrophoresis patterns and fourier transform infrared spectroscopy (FTIR) confirmed that non-covalent interactions were involved in the formation of SPI/KC composite hydrogels. Compared to pure κ-carrageenan hydrogels, the incorporation of SPI could promote the formation of tougher, more uniform and compact composite gels with sustained-release property. In addition, the release behaviors of monascus yellow entrapped in the hydrogel network can be well described by the Ritger-Peppas mathematical model. Overall, our study provided a promising strategy to enhance the sustained release performance of hydrogels in digestive conditions.
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Affiliation(s)
- Qian Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Luping Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Yujie Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China.
| | - Junhua Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China.
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Liu L, Guo S, Chen X, Yang S, Deng X, Tu M, Tao Y, Xiang W, Rao Y. Metabolic profiles of Lactobacillus paraplantarum in biofilm and planktonic states and investigation of its intestinal modulation and immunoregulation in dogs. Food Funct 2021; 12:5317-5332. [PMID: 34015803 DOI: 10.1039/d1fo00905b] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The use of probiotics has recently become a considerably promising research area. The most advanced fourth-generation probiotics involve beneficial bacteria enclosed in biofilms. However, differences in the effects of probiotics in biofilm and those in planktonic states are, as yet, unclear. In this study, it was ascertained that the biofilm mode of Lactobacillus paraplantarum L-ZS9 had a comparatively higher density and stronger resistance. Untargeted metabolomics analysis suggested a significant distinction between planktonic and biofilm cells, with amino acids and carbohydrate metabolism both more active in the biofilm mode. Furthermore, the in vivo experiment showed that the biofilm strain displayed better immunomodulation activity, which could increase the relative abundance of Lactobacillus in the intestinal microbiota of dogs. The relative abundance of intestinal microbiota participating in carbohydrate metabolism was higher in the biofilm probiotic-treated dogs. Correlation analysis between L-ZS9-producing metabolites, dog intestinal microbiome diversity and dog blood immune indexes (sIgA or IgG) revealed the interaction between these three components, which might explain the mechanisms by which biofilm L-ZS9 regulated the intestinal microbiome and immunity activity of the host, through the production of various metabolites. Findings of this study will, thus, enhance understanding of the beneficial effects of biofilm probiotics, as well as provide references for further investigation.
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Affiliation(s)
- Lei Liu
- School of food science and bioengineering, Xihua University, Hongguang Street, Pidu District, Chengdu, 610039, China.
| | - Shuyu Guo
- School of food science and bioengineering, Xihua University, Hongguang Street, Pidu District, Chengdu, 610039, China.
| | - Xing Chen
- School of food science and bioengineering, Xihua University, Hongguang Street, Pidu District, Chengdu, 610039, China.
| | - Shuhui Yang
- School of food science and bioengineering, Xihua University, Hongguang Street, Pidu District, Chengdu, 610039, China.
| | - Xi Deng
- School of food science and bioengineering, Xihua University, Hongguang Street, Pidu District, Chengdu, 610039, China.
| | - Mingxia Tu
- School of food science and bioengineering, Xihua University, Hongguang Street, Pidu District, Chengdu, 610039, China.
| | - Yufei Tao
- School of food science and bioengineering, Xihua University, Hongguang Street, Pidu District, Chengdu, 610039, China.
| | - Wenliang Xiang
- School of food science and bioengineering, Xihua University, Hongguang Street, Pidu District, Chengdu, 610039, China.
| | - Yu Rao
- School of food science and bioengineering, Xihua University, Hongguang Street, Pidu District, Chengdu, 610039, China.
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Jampilek J, Kralova K. Potential of Nanonutraceuticals in Increasing Immunity. NANOMATERIALS (BASEL, SWITZERLAND) 2020; 10:E2224. [PMID: 33182343 PMCID: PMC7695278 DOI: 10.3390/nano10112224] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 10/29/2020] [Accepted: 11/04/2020] [Indexed: 12/12/2022]
Abstract
Nutraceuticals are defined as foods or their extracts that have a demonstrably positive effect on human health. According to the decision of the European Food Safety Authority, this positive effect, the so-called health claim, must be clearly demonstrated best by performed tests. Nutraceuticals include dietary supplements and functional foods. These special foods thus affect human health and can positively affect the immune system and strengthen it even in these turbulent times, when the human population is exposed to the COVID-19 pandemic. Many of these special foods are supplemented with nanoparticles of active substances or processed into nanoformulations. The benefits of nanoparticles in this case include enhanced bioavailability, controlled release, and increased stability. Lipid-based delivery systems and the encapsulation of nutraceuticals are mainly used for the enrichment of food products with these health-promoting compounds. This contribution summarizes the current state of the research and development of effective nanonutraceuticals influencing the body's immune responses, such as vitamins (C, D, E, B12, folic acid), minerals (Zn, Fe, Se), antioxidants (carotenoids, coenzyme Q10, polyphenols, curcumin), omega-3 fatty acids, and probiotics.
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Affiliation(s)
- Josef Jampilek
- Department of Analytical Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovicova 6, 842 15 Bratislava, Slovakia
- Regional Centre of Advanced Technologies and Materials, Faculty of Science, Palacky University, Slechtitelu 27, 783 71 Olomouc, Czech Republic
| | - Katarina Kralova
- Institute of Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovicova 6, 842 15 Bratislava, Slovakia;
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González-Ferrero C, Irache JM, Marín-Calvo B, Ortiz-Romero L, Virto-Resano R, González-Navarro CJ. Encapsulation of probiotics in soybean protein-based microparticles preserves viable cell concentration in foods all along the production and storage processes. J Microencapsul 2020; 37:242-253. [PMID: 31997685 DOI: 10.1080/02652048.2020.1724203] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
The influence on the stability of Lactobacillus plantarum CECT 220 (25 °C/60% relative humidity) of microencapsulation by simple coacervation followed by spray-drying using different Ca2+-to-soybean protein isolate ratios was evaluated. After optimisation, the selected soybean protein concentrate (SPC) microparticles were used to evaluate the tolerance of L. plantarum under acidic conditions (lactic acid, pH = 4; and HCl, pH = 3) and heat stress (80 °C for 1 min) in contrast to free cells. Moreover, after the heat treatment, the influence of the simulated gastric fluid was evaluated. Additionally, different foods were formulated using either microencapsulated or freeze-dried L. plantarum, and the stability of cells during the shelf-life of the formulated foods was studied. Results show that encapsulation with SPC enhanced significantly the stability of the Lactic Acid Bacteria all along the probiotic food value chain, from production to the end of the food shelf-life.
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Affiliation(s)
- Carolina González-Ferrero
- Research and Development Area, National Centre for Food Technology and Safety - CNTA, San Adrián, Spain
| | - Juan Manuel Irache
- Department of Pharmacy and Pharmaceutical Technology, University of Navarra, Pamplona, Spain
| | - Beatriz Marín-Calvo
- Research and Development Area, National Centre for Food Technology and Safety - CNTA, San Adrián, Spain
| | - Leticia Ortiz-Romero
- Research and Development Area, National Centre for Food Technology and Safety - CNTA, San Adrián, Spain
| | - Raquel Virto-Resano
- Research and Development Area, National Centre for Food Technology and Safety - CNTA, San Adrián, Spain
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38
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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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