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Tavares DG, de Souza MAM, dos Santos TL, Silva ADAD, de Abreu DJM, Duarte WF. Co-Encapsulation of Coffee and Coffee By-Product Extracts with Probiotic Kluyveromyces lactis. Foods 2024; 13:3056. [PMID: 39410092 PMCID: PMC11475144 DOI: 10.3390/foods13193056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2024] [Revised: 08/05/2024] [Accepted: 08/14/2024] [Indexed: 10/20/2024] Open
Abstract
Coffee and coffee by-products contain several chemical compounds of great relevance, such as chlorogenic acid (CGA), trigonelline, and caffeine. Furthermore, yeasts have been the target of studies for their use as probiotics because of their interesting biochemical characteristics. The combined administration of probiotic microorganisms with components that provide health benefits mediated by alginate encapsulation is an alternative that ensures the stability of cells and chemical compounds. In this context, the aim of this work was to co-encapsulate the probiotic yeast Kluyveromyces lactis B10 and extracts of green coffee beans, coffee silverskin, and PVA (black, green or immature, and sour coffee beans). The bioactive composition, antioxidant and antimicrobial activities of the extracts, microcapsule morphological characteristics and encapsulation efficiency, ability of the encapsulation to protect the yeast cells subjected to gastrointestinal conditions, and antioxidant activity of the microcapsules were evaluated. All the evaluated extracts showed antioxidant activity, of which PVA showed 75.7% and 77.0%, green coffee bean showed 66.4% and 45.7%, and coffee silverskin showed 67.7% and 37.4% inhibition of DPPH and ABTS•+ radicals, respectively, and antimicrobial activity against the pathogenic bacteria E. coli, Salmonella, and S. aureus, with high activity for the PVA extract. The microcapsules presented diameters of between 1451.46 and 1581.12 μm. The encapsulation efficiencies referring to the yeast retention in the microcapsules were 98.05%, 96.51%, and 96.32% for green coffee bean, coffee silverskin, and PVA, respectively. Scanning electron microscopy (SEM) showed that the microcapsules of the three extracts presented small deformations and irregularities on the surface. The K. lactis cells encapsulated in all treatments with the extracts showed viability higher than 8.59 log CFU/mL, as recommended for probiotic food products. The addition of green coffee bean, coffee silverskin, and PVA extracts did not reduce the encapsulation efficiency of the alginate microcapsules, enabling a safe interaction between the extracts and the K. lactis cells.
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Affiliation(s)
| | - Mayara Andrade Martins de Souza
- Department of Biology, Federal University of Lavras, Lavras 37200-000, MG, Brazil; (M.A.M.d.S.); (T.L.d.S.); (A.d.A.D.S.); (D.J.M.d.A.)
| | - Tamara Leite dos Santos
- Department of Biology, Federal University of Lavras, Lavras 37200-000, MG, Brazil; (M.A.M.d.S.); (T.L.d.S.); (A.d.A.D.S.); (D.J.M.d.A.)
| | - Adriele do Amor Divino Silva
- Department of Biology, Federal University of Lavras, Lavras 37200-000, MG, Brazil; (M.A.M.d.S.); (T.L.d.S.); (A.d.A.D.S.); (D.J.M.d.A.)
| | - Danilo José Machado de Abreu
- Department of Biology, Federal University of Lavras, Lavras 37200-000, MG, Brazil; (M.A.M.d.S.); (T.L.d.S.); (A.d.A.D.S.); (D.J.M.d.A.)
| | - Whasley Ferreira Duarte
- Department of Biology, Federal University of Lavras, Lavras 37200-000, MG, Brazil; (M.A.M.d.S.); (T.L.d.S.); (A.d.A.D.S.); (D.J.M.d.A.)
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Kamble M, Singh A, Singh SV, Upadhyay A, Kondepudi KK, Chinchkar AV. Effect of gastrointestinal resistant encapsulate matrix on spray dried microencapsulated Lacticaseibacillus rhamnosus GG powder and its characterization. Food Res Int 2024; 192:114804. [PMID: 39147504 DOI: 10.1016/j.foodres.2024.114804] [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: 07/16/2023] [Revised: 07/07/2024] [Accepted: 07/17/2024] [Indexed: 08/17/2024]
Abstract
This study investigated spray drying a method for microencapsulating Lacticaseibacillus rhamnosus GG using a gastrointestinal resistant composite matrix. An encapsulate composite matrix comprising green banana flour (GBF) blended with maltodextrin (MD) and gum arabic (GA). The morphology of resulted microcapsules revealed a near-spherical shape with slight dents and no surface cracks. Encapsulation efficiency and product yield varied significantly among the spray-dried microencapsulated probiotic powder samples (SMPPs). The formulation with the highest GBF concentration (FIV) exhibited maximum post-drying L. rhamnosus GG viability (12.57 ± 0.03 CFU/g) and best survivability during simulated gastrointestinal digestion (9.37 ± 0.05 CFU/g). Additionally, glass transition temperature (Tg) analysis indicated good thermal stability of SMPPs (69.3 - 92.9 ℃), while Fourier Transform infrared (FTIR) spectroscopy confirmed the structural integrity of functional groups within microcapsules. The SMPPs characterization also revealed significant variation in moisture content, water activity, viscosity, and particle size. Moreover, SMPPs exhibited differences in total phenolic and flavonoid, along with antioxidant activity and color values throughout the study. These results suggested that increasing GBF concentration within the encapsulating matrix, while reducing the amount of other composite materials, may offer enhanced protection to L. rhamnosus GG during simulated gastrointestinal conditions, likely due to the gastrointestinal resistance properties of GBF.
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Affiliation(s)
- Meenatai Kamble
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM-K), Kundli, Sonipat, Haryana 131028, India; Department of Food Technology, Vignan's Foundation for Science, Technology and Research, Guntur, Andhra Pradesh 522213, India
| | - Anurag Singh
- Department of Food Technology, Harcourt Butler Technical University, Nawabganj, Kanpur, Uttar Pradesh 208002, India.
| | - Sukh Veer Singh
- Department of Food Technology and Management, Loyola Academy (Degree and PG College), Old Alwal, Secunderabad, Telangana 500010, India
| | - Ashutosh Upadhyay
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM-K), Kundli, Sonipat, Haryana 131028, India
| | - Kanthi Kiran Kondepudi
- Department of Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, Punjab 140306, India
| | - Ajay V Chinchkar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM-K), Kundli, Sonipat, Haryana 131028, India
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Sun R, Wang Y, Lv Z, Li H, Zhang S, Dang Q, Zhao X, Yue T, Yuan Y. Construction of Fu brick tea polysaccharide-cold plasma modified alginate microgels for probiotic delivery: Enhancing viability and colonization. Int J Biol Macromol 2024; 268:131899. [PMID: 38677703 DOI: 10.1016/j.ijbiomac.2024.131899] [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: 02/12/2024] [Revised: 04/22/2024] [Accepted: 04/24/2024] [Indexed: 04/29/2024]
Abstract
Emerging food processing technologies provide broader avenues for enhancing probiotic delivery systems. In this study, the new Fu brick tea polysaccharide (FBTP) was extracted and combined with cold plasma-modified alginate nano-montmorillonite (AMT) to prepare microgels by ionic gelation to improve the viability of encapsulated Lactobacillus kefiranofaciens JKSP109. Results showed that cold plasma treatment for 3 min changed the surface charge of AMT biopolymer solution, and FBTP addition reduced the particle size to the lowest of 223 ± 5.50 nm. Morphological analysis showed that the AMT treated with cold plasma for 3 min and FBTP (C3AMT + FBTP) formed a dense microgel through electrostatic interaction, and the probiotics were randomly distributed in their internal polysaccharide network, as well as the interlayer and surrounding of nanoparticles. The probiotics immobilized in C3AMT + FBTP microgel exhibited the highest viability (8.48 ± 0.03 log CFU/g) and colonic colonization after exposure to simulated gastrointestinal conditions. In addition, the good antioxidant activity of FBTP reduced the loss of probiotic viability during storage, with only 2.58 log CFU/g decreased after 4 weeks. Therefore, such probiotic products enriched with natural bioactive ingredients can be developed as a potential functional food additive.
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Affiliation(s)
- Rui Sun
- College of Food Science and Engineering, Northwest A&F University, YangLing 712100, Shaanxi, China
| | - Ying Wang
- College of Food Science and Engineering, Northwest A&F University, YangLing 712100, Shaanxi, China
| | - Zhongyi Lv
- College of Food Science and Engineering, Northwest A&F University, YangLing 712100, Shaanxi, China
| | - Hairui Li
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Shirui Zhang
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Qilei Dang
- Qin Chuangyuan Fu Tea Culture Innovation Center, Xi'an 713700, China
| | - Xubo Zhao
- College of Food Science and Engineering, Northwest A&F University, YangLing 712100, Shaanxi, China.
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, YangLing 712100, Shaanxi, China; College of Food Science and Technology, Northwest University, Xi'an 710069, China.
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, YangLing 712100, Shaanxi, China; College of Food Science and Technology, Northwest University, Xi'an 710069, China.
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Rani M, Dabur RS, Bishnoi S, Jairath G. Influence of storage on physico-chemical physiognomies of fermented whey cereal (pearl millet and moth bean) beverage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:117-128. [PMID: 38192714 PMCID: PMC10771407 DOI: 10.1007/s13197-023-05825-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/16/2023] [Accepted: 08/23/2023] [Indexed: 01/10/2024]
Abstract
The present study concludes the impact of storage on changes in physico-chemical characteristics of fermented whey cereal (pearl millet and moth bean) beverage. The beverage was prepared by fermented whey (standardised to 4% fat and 18% total solids) supplemented with germinated pearl millet and moth bean slurry & using NCDC-167 as starter culture for 6-8 h at 37 °C. The developed beverage was then stored at 5 °C for 4 weeks. The samples were analysed for physico-chemical characteristics (pH, titrable acidity, viscosity, tyrosine, FFA, wheying off), sensory qualities changes and microbial quality changes (standard plate count, lactic acid bacteria count, coli form counts) at 3 days' interval for 4 weeks at 4 °C. Control was prepared standardised whey (4% fat and 18% total solids) while treatments were prepared using standardised milk. During storage: acidity, tyrosine values, free fatty acid values and wheying off increased in all the samples The upsurge was on higher side in non nisin treated and non thermised samples compared to control formulation. However, all the samples remained sensorily acceptable upto 12th day of storage. Basic and thermised as well as nisin treated fermented whey cereal products epitomize innovative dairy products with desired functional characteristics with decent shelf life.
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Affiliation(s)
- Monika Rani
- Livestock Products Technology, College of Veterinary Science, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, 125004 India
| | - R. S. Dabur
- College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, 125004 India
| | - Suman Bishnoi
- Livestock Products Technology, College of Veterinary Science, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, 125004 India
| | - Gauri Jairath
- Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Regional Station, Palampur, 176061 India
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Fu Y, Liu L, Zhang J, Wang L, Dong M, McClements DJ, Wan F, Shen P, Li Q. Reinforcing alginate matrixes by tea polysaccharide conjugates or their stabilized nanoemulsion for probiotics encapsulation: Characterization, survival after gastrointestinal digestion and ambient storage. Int J Biol Macromol 2023; 253:126828. [PMID: 37696375 DOI: 10.1016/j.ijbiomac.2023.126828] [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: 04/03/2023] [Revised: 08/27/2023] [Accepted: 09/08/2023] [Indexed: 09/13/2023]
Abstract
Tea polysaccharide conjugates (TPC) were used as fillers in the form of biopolymer or colloidal particles (TPC stabilized nanoemulsion, NE) for reinforcing alginate (ALG) beads to improve the probiotic viability. Results demonstrated that adding TPC or NE to ALG beads significantly enhanced the gastrointestinal viability of encapsulated probiotics when compared to free cells. Moreover, the survivability of free and ALG encapsulated probiotics markedly decreased to 2.03 ± 0.05 and 2.26 ± 0.24 log CFU/g, respectively, after 2 weeks ambient storage, indicating pure ALG encapsulation had no effective storage protective capability. However, adding TPC or NE could greatly enhance the ambient storage viability of probiotics, with ALG + NE beads possessing the best protection (8.93 ± 0.06 log CFU/g) due to their lower water activity and reduced porosity. These results suggest that TPC and NE reinforced ALG beads have the potential to encapsulate, protect and colonic delivery of probiotics.
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Affiliation(s)
- Yinxin Fu
- Wuhan Fourth Hospital, Wuhan, Hubei 430032, China.
| | - Lu Liu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Jiahan Zhang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Lan Wang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Mingyu Dong
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | | | - Fangyun Wan
- Powdery (Hubei) Health Industry Co., LTD, Jingmen, Hubei 431821, China
| | - Peiyi Shen
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
| | - Qian Li
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
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Gao PP, Liu HQ, Ye ZW, Zheng QW, Zou Y, Wei T, Guo LQ, Lin JF. The beneficial potential of protein hydrolysates as prebiotic for probiotics and its biological activity: a review. Crit Rev Food Sci Nutr 2023:1-13. [PMID: 37811651 DOI: 10.1080/10408398.2023.2260467] [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] [Indexed: 10/10/2023]
Abstract
Probiotics are not only a food supplement, but they have shown great potential in their nutritional, health and therapeutic effects. To maximize the beneficial effects of probiotics, it is commonly achieved by adding prebiotics. Prebiotics primarily comprise indigestible carbohydrates, specific peptides, proteins, and lipids, with oligosaccharides being the most extensively studied prebiotics. However, these rapidly fermenting oligosaccharides have many drawbacks and can cause diarrhea and flatulence in the body. Hence, the exploration of new prebiotic is of great interest. Besides oligosaccharides, protein hydrolysates have been demonstrated to enhance the expression of beneficial properties of probiotics. Consequently, this paper outlines the mechanism underlying the action of protein hydrolysates on probiotics, as well as the advantageous impacts of proteins hydrolysates derived from various food sources on probiotics. In addition, this paper also reviews the currently reported biological activities of protein hydrolysates. The aim is a theoretical basis for the development and implementation of novel prebiotics.
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Affiliation(s)
- Ping-Ping Gao
- Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou City, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou City, China
| | - Han-Qing Liu
- Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou City, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou City, China
| | - Zhi-Wei Ye
- Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou City, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou City, China
| | - Qian-Wang Zheng
- Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou City, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou City, China
| | - Yuan Zou
- Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou City, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou City, China
| | - Tao Wei
- Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou City, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou City, China
| | - Li-Qiong Guo
- Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou City, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou City, China
| | - Jun-Fang Lin
- Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou City, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou City, China
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Frakolaki G, Giannou V, Tzia C. Encapsulation of Bifidobacterium animalis subsp. lactis Through Emulsification Coupled with External Gelation for the Development of Synbiotic Systems. Probiotics Antimicrob Proteins 2023; 15:1424-1435. [PMID: 36173590 PMCID: PMC10491698 DOI: 10.1007/s12602-022-09993-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/14/2022] [Indexed: 10/14/2022]
Abstract
Aim of this work was the development of integrated and complex encapsulating systems that will provide more efficient protection to the probiotic strain Bifidobacterium animalis subsp. lactis (BB-12) in comparison to the conventional plain alginate beads. Within the scope of this study, the encapsulation of BB-12 through emulsification followed by external gelation was performed. For this purpose, a variety of alginate-based blends, composed of conventional and novel materials, were used. The results demonstrated that alginate beads incorporating 1% carrageenan or 2% nanocrystalline cellulose provided great protection to the viability of the probiotic bacteria during refrigerated storage (survival rates of 50.3% and 51.1%, respectively), as well as in vitro simulation of the gastrointestinal tract (survival rates of 38.7 and 42.0%, respectively). The incorporation of glycerol into the formulation of the beads improved the protective efficiency of the beads to the BB-12 cells during frozen storage, increasing significantly their viability compared to the plain alginate beads. Beads made of milk, alginate 1%, glucose 5%, and inulin 2% provided the best results in all cases. The microstructure of beads was assessed through SEM analysis and showed absence of free bacteria on the surface of the produced beads. Consequently, the encapsulation of BB-12 through emulsification in a complex encapsulating system was proved successful and effective.
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Affiliation(s)
- Georgia Frakolaki
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
| | - Virginia Giannou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
| | - Constantina Tzia
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece.
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Sadighbathi S, Saris PEJ, Amiri S, Yousefvand A. Development and properties of functional yoghurt enriched with postbiotic produced by yoghurt cultures using cheese whey and skim milk. Front Microbiol 2023; 14:1276268. [PMID: 37840711 PMCID: PMC10569472 DOI: 10.3389/fmicb.2023.1276268] [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: 08/11/2023] [Accepted: 09/11/2023] [Indexed: 10/17/2023] Open
Abstract
This study aimed to examine the effects of supplementation of postbiotics derived from Streptococcus thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LB) in cheese whey (CW) and skim milk (SM) on antioxidant activity, viability of yoghurt starters, and quality parameters of low-fat yoghurt during 22 days of storage. The LB-CW (L delbrueckii ssp. bulgaricus postbiotic-containing cheese whey) sample exhibited the highest antioxidant activity, with 18.71% inhibition (p > 0.05). This sample also showed the highest water holding capacity (77.93%; p < 0.05) and a trend toward receiving the most favorable sensory attributes (p > 0.05) compared to the other samples. The LB-CW and LB-SM yoghurt samples exhibited significantly higher body and texture scores compared to the ST-SM-fortified yoghurt (p < 0.05). However, there was no significant difference in the overall acceptability of the LB-SM and ST-SM yoghurt samples across both starters (p > 0.05). Such findings highlight the potential of postbiotics as functional ingredients to enhance the nutritional and sensory aspects of yoghurt, further contributing to its appeal as a health-promoting product.
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Affiliation(s)
- Sepideh Sadighbathi
- Department of Comparative Biomedicine and Food Science, University of Padua, Padua, Italy
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - Per E. J. Saris
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - Saber Amiri
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Amin Yousefvand
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
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Liu B, Thum C, Wang Q, Feng C, Li T, Damiani Victorelli F, Li X, Chang R, Chen S, Gong Y, Li Y. The fortification of encapsulated soy isoflavones and texture modification of soy milk by α-lactalbumin nanotubes. Food Chem 2023; 419:135979. [PMID: 37030206 DOI: 10.1016/j.foodchem.2023.135979] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 02/18/2023] [Accepted: 03/16/2023] [Indexed: 03/30/2023]
Abstract
Nanocarriers can improve the dispersibility of hydrophobic bioactive compounds and potentially improve the texture of liquid food formulations. Here, nanotubes (NTs) with a high aspect ratio formed by self-assembly of peptides partially hydrolyzed from α-lactalbumin (α-lac) were used to deliver soy isoflavones (IFs) and modify soy milk texture. IFs encapsulated by nanotube (NT/IFs) via hydrophobic interactions, which had improved dispersibility, with a maximum loading efficiency of 4%. The rheological characterization showed that the nanotubes enhanced the viscoelastic property and long term-stability of soy milk. About 80% of the NT/IFs in soy milk survived simulated in in vitro gastric digestion promoting the release of IFs in the intestinal phase. Overall, this work demonstrated that α-lac nanotubes may be a multi-functional carrier system for hydrophobic compounds providing beneficial changes to functional food texture.
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Affiliation(s)
- Bin Liu
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Department of Nutrition and Health, China Agricultural University, Beijing 100193, PR China
| | - Caroline Thum
- Smart Foods & Bioproducts, AgResearch, Grasslands Research Centre, Tennent Drive, Private Bag 11008, Palmerston North 4442, New Zealand
| | - Qimeng Wang
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Chunsong Feng
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ting Li
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | | | - Xing Li
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ruxin Chang
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Shanan Chen
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yifu Gong
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuan Li
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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SWE ZM, CHUMPHON T, PANGJIT K, PROMSAI S. Use of pigmented rice as carrier and stingless bee honey as prebiotic to formulate novel synbiotic products mixed with three strains of probiotic bacteria. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.120722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
| | | | | | - Saran PROMSAI
- Kasetsart University, Thailand; Kasetsart University, Thailand
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Yuan Y, Yin M, Zhai Q, Chen M. The encapsulation strategy to improve the survival of probiotics for food application: From rough multicellular to single-cell surface engineering and microbial mediation. Crit Rev Food Sci Nutr 2022; 64:2794-2810. [PMID: 36168909 DOI: 10.1080/10408398.2022.2126818] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The application of probiotics is limited by the loss of survival due to food processing, storage, and gastrointestinal tract. Encapsulation is a key technology for overcoming these challenges. The review focuses on the latest progress in probiotic encapsulation since 2020, especially precision engineering on microbial surfaces and microbial-mediated role. Currently, the encapsulation materials include polysaccharides and proteins, followed by lipids, which is a traditional mainstream trend, while novel plant extracts and polyphenols are on the rise. Other natural materials and processing by-products are also involved. The encapsulation types are divided into rough multicellular encapsulation, precise single-cell encapsulation, and microbial-mediated encapsulation. Recent emerging techniques include cryomilling, 3D printing, spray-drying with a three-fluid coaxial nozzle, and microfluidic. Encapsulated probiotics applied in food is an upward trend in which "classic probiotic foods" (yogurt, cheese, butter, chocolate, etc.) are dominated, supplemented by "novel probiotic foods" (tea, peanut butter, and various dry-based foods). Future efforts mainly include the effect of novel encapsulation materials on probiotics in the gut, encapsulation strategy oriented by microbial enthusiasm and precise encapsulation, development of novel techniques that consider both cost and efficiency, and co-encapsulation of multiple strains. In conclusion, encapsulation provides a strong impetus for the food application of probiotics.
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Affiliation(s)
- Yongkai Yuan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Ming Yin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Qixiao Zhai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Maoshen Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
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12
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Antioxidant Potential of the Sweet Whey-Based Beverage Colada after the Digestive Process and Relationships with the Lipid and Protein Fractions. Antioxidants (Basel) 2022; 11:antiox11091827. [PMID: 36139901 PMCID: PMC9495724 DOI: 10.3390/antiox11091827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2022] [Revised: 09/06/2022] [Accepted: 09/14/2022] [Indexed: 11/20/2022] Open
Abstract
Whey-based beverages could be an effective way of reusing a by-product of th cheese industry, mitigating environmental hazards and, at the same time, profiting a useful food with high nutritional and antioxidant properties. In this study, a traditional Ecuadorian beverage (Colada) was prepared combining sweet whey, Maracuyá and barley. Antioxidant properties before and after an in vitro digestion using the INFOGEST method were determined, and relationships with intestinal transformations of the lipid and protein fractions were analyzed. The digestive process had a positive effect on antioxidant properties based on increased values of ABTS and FRAP located in the bioaccessible fraction (BF), together with strong increments of total polyphenols. Moreover, pretreatment of Caco-2 cells with the BF of Colada significantly reduced ROS generation (p < 0.001) measured by the dichlorofluorescein assay. Substantial changes of the fatty acid profile occurred during digestion, such as a fall of saturated fatty acids and a rise of polyunsaturated. The protein profile, examined by SDS-PAGE and exclusion molecular chromatography in the BF, showed that the major part of the proteins were digested in the intestinal phase. Analysis of NanoLC-MS/MS revealed 18 antioxidant peptides originated from whey proteins, but also 16 peptides from barley with potential antioxidant properties. In conclusion, combining sweet whey with Maracuyá and barley constitutes an excellent nutritional beverage with a strong antioxidant potential.
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Fan C, Liu Y, Dang M, Liang Y, Feng P, Wei F, Fu L, Xu C, Lin B. Polysaccharides synergistic boosting drug loading for reduction pesticide dosage and improve its efficiency. Carbohydr Polym 2022; 297:120041. [DOI: 10.1016/j.carbpol.2022.120041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 08/12/2022] [Accepted: 08/23/2022] [Indexed: 11/02/2022]
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14
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Whey Protein Hydrolysates of Sheep/Goat Origin Produced by the Action of Trypsin without pH Control: Degree of Hydrolysis, Antihypertensive Potential and Antioxidant Activities. Foods 2022; 11:foods11142103. [PMID: 35885347 PMCID: PMC9320122 DOI: 10.3390/foods11142103] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 07/06/2022] [Accepted: 07/12/2022] [Indexed: 01/27/2023] Open
Abstract
Tryptic WPHs with considerable residual whey protein content intact were developed from two sheep/goat WPCs (65% and 80% protein) without pH control. Pasteurization was used to avoid denaturation. Changes in non-protein nitrogen (DH_TCASN), free amino groups (DH_TNBS), and major whey proteins were used to investigate the degree and extent of hydrolysis. Antihypertensive potential (ACE-IA), radical scavenging (DPPH-RSA), and iron chelation (Fe-CA) were assessed. No statistically significant changes in pH (5.84−6.29) were observed during hydrolysis and storage. At the start of hydrolysis, DH_TCASN was ≅11% for both substrates whereas DH_TNBS was >10% and >5% for WP65 and WP80, respectively. After one-hour hydrolysis, DH_TCASN was ≅17% for both substrates and DH_TNBS was ≅15% and ≅11% for WP65 and WP80, respectively. The β-lactoglobulin, α-lactalbumin, and caseinomacropeptide of WP65 were hydrolyzed by 14 ± 1.3%, 73.9 ± 2.6% and 37 ± 2.6%. The respective values for WP80 were 14.9 ± 1.7%, 79.9 ± 1%, and 32.7 ± 4.8%. ACE-IA of the hydrolysates of both substrates was much higher (>80%) than that of controls (<10%). Hydrolysis, substrate type, and storage did not affect the DPPH-RSA (45−54%). Fe-CA of the WP65 and WP80 hydrolysates were ≅40% and ≅20%, respectively; a similar outcome was found in the respective controls. Refrigerated storage for 17 h did not affect the degree of hydrolysis and biofunctional activities.
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Wang X, Gao S, Yun S, Zhang M, Peng L, Li Y, Zhou Y. Microencapsulating Alginate-Based Polymers for Probiotics Delivery Systems and Their Application. Pharmaceuticals (Basel) 2022; 15:644. [PMID: 35631470 PMCID: PMC9144165 DOI: 10.3390/ph15050644] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 05/02/2022] [Accepted: 05/17/2022] [Indexed: 12/15/2022] Open
Abstract
Probiotics exhibit many health benefits and a great potential for broad applications in pharmaceutical fields, such as prevention and treatment of gastrointestinal tract diseases (irritable bowel syndrome), prevention and therapy of allergies, certain anticancer effects, and immunomodulation. However, their applications are limited by the low viability and metabolic activity of the probiotics during processing, storage, and delivery in the digestive tract. To overcome the mentioned limitations, probiotic delivery systems have attracted much attention. This review focuses on alginate as a preferred polymer and presents recent advances in alginate-based polymers for probiotic delivery systems. We highlight several alginate-based delivery systems containing various types of probiotics and the physical and chemical modifications with chitosan, cellulose, starch, protein, fish gel, and many other materials to enhance their performance, of which the viability and protective mechanisms are discussed. Withal, various challenges in alginate-based polymers for probiotics delivery systems are traced out, and future directions, specifically on the use of nanomaterials as well as prebiotics, are delineated to further facilitate subsequent researchers in selecting more favorable materials and technology for probiotic delivery.
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Affiliation(s)
| | | | | | | | | | | | - Yanxia Zhou
- Marine College, Shandong University, Weihai 264209, China; (X.W.); (S.G.); (S.Y.); (M.Z.); (L.P.); (Y.L.)
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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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