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Barajas-Álvarez P, Haro-González JN, González-Ávila M, Espinosa-Andrews H. Gum Arabic/Chitosan Coacervates for Encapsulation and Protection of Lacticaseibacillus rhamnosus in Storage and Gastrointestinal Environments. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10152-9. [PMID: 37668856 DOI: 10.1007/s12602-023-10152-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/22/2023] [Indexed: 09/06/2023]
Abstract
Probiotics, such as Lacticaseibacillus rhamnosus, are essential to the food industry for their health benefits to the host. The Lcb. rhamnosus strain is susceptible to processing, gastrointestinal, and storage conditions. In this study, Lcb. rhamnosus strains were encapsulated by complex coacervation in a gum arabic/chitosan or gum arabic/trehalose/chitosan and cross-linked with sodium tripolyphosphate. The physicochemical properties (zeta potential, water activity, water content, and hygroscopicity), encapsulation efficiency, and probiotic survival under storage conditions and simulated gastrointestinal fluids were evaluated. The results showed that crosslinking improves the encapsulation efficiency after drying; however, this result was remarkable when trehalose was used as a cryoprotectant. Furthermore, the encapsulation matrix preserved the viability of probiotics during 12 weeks with probiotic counts between 8.7-9.5, 7.5-9.0, and 5.2-7.4 log10 CFU g-1 at -20, 4, and 20 °C, respectively. After 12 days of digestion in an ex vivo simulator, acetic, butyric, propionic, and lactic acid production changed significantly, compared to free probiotic samples. This work shows that encapsulation by complex coacervation can promote the stability of probiotic bacteria in storage conditions and improve the viability of Lcb. rhamnosus HN001 during consumption so that they can exert their beneficial action in the organism.
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Affiliation(s)
- Paloma Barajas-Álvarez
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A. C. Camino Arenero #1227, El Bajío del Arenal, 45019, Zapopan, Jalisco, Mexico
| | - José Nabor Haro-González
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A. C. Camino Arenero #1227, El Bajío del Arenal, 45019, 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. Av. Normalistas #800, Colinas de La Normal, 44270, Guadalajara, Jalisco, Mexico
| | - Hugo Espinosa-Andrews
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A. C. Camino Arenero #1227, El Bajío del Arenal, 45019, Zapopan, Jalisco, Mexico.
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Ozogul Y, El Abed N, Montanari C, Ozogul F. Contribution of polysaccharides from crustacean in fermented food products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 102:47-92. [PMID: 36064296 DOI: 10.1016/bs.afnr.2022.04.007] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Fermented foods are of great importance for their role in preserving nutrients and enriching the human diet. Fermentation ensures longer shelf life and microbiological safety of food. Natural bioactive compounds have been paid attention as nutraceuticals or functional ingredients, which have health-promoting components since polysaccharides, especially chitosan, chitin and their derivatives, are biocompatible and biodegradable, biorenewable, without toxic properties and environmentally friendly. They have been applied in several fields such as medicine, agriculture, and food industry. This chapter provides information on polysaccharides obtained from crustacean as bioactive compounds as well as their effects in fermented foods.
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Affiliation(s)
- Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Nariman El Abed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Carthage, Tunisia
| | - Chiara Montanari
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.
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Espinosa-Andrews H, Morales-Hernández N, García-Márquez E, Rodríguez-Rodríguez R. Development of fish oil microcapsules by spray drying using mesquite gum and chitosan as wall materials: physicochemical properties, microstructure, and lipid hydroperoxide concentration. INT J POLYM MATER PO 2022. [DOI: 10.1080/00914037.2022.2042289] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Hugo Espinosa-Andrews
- Tecnología de Alimentos, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Zapopan, Mexico
| | - Norma Morales-Hernández
- Tecnología de Alimentos, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Zapopan, Mexico
| | - Eristeo García-Márquez
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad Noreste, Apodaca, Mexico
| | - Rogelio Rodríguez-Rodríguez
- Departamento de Ciencias Naturales y Exactas, Centro Universitario de los Valles (CUVALLES), Universidad de Guadalajara, Ameca, Mexico
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Mathew GM, Ulaeto SB, Reshmy R, Sukumaran RK, Binod P, Pandey A, Sindhu R. Chitosan Derivatives: Properties and Applications. POLYSACCHARIDES 2021. [DOI: 10.1002/9781119711414.ch7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
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Jurić S, Jurić M, Król-Kilińska Ż, Vlahoviček-Kahlina K, Vinceković M, Dragović-Uzelac V, Donsì F. Sources, stability, encapsulation and application of natural pigments in foods. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1837862] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Slaven Jurić
- Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
| | - Marina Jurić
- Faculty of Pharmacy and Biochemistry, Department of Pharmacognosy, University of Zagreb, Zagreb, Croatia
| | - Żaneta Król-Kilińska
- Department of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| | | | - Marko Vinceković
- Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Zagreb, Croatia
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
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Herrera-Rodríguez SE, López-Rivera RJ, García-Márquez E, Estarrón-Espinosa M, Espinosa-Andrews H. Mexican oregano ( Lippia graveolens) essential oil-in-water emulsions: impact of emulsifier type on the antifungal activity of Candida albicans. Food Sci Biotechnol 2019; 28:441-448. [PMID: 30956856 PMCID: PMC6431336 DOI: 10.1007/s10068-018-0499-6] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2018] [Revised: 10/09/2018] [Accepted: 10/18/2018] [Indexed: 02/07/2023] Open
Abstract
This study examined the impact of emulsifier type on the physicochemical characteristics and antifungal capacity of oregano oil-in-water emulsions: Tween 80, hydroxylated soy lecithin, and gum arabic. GC/MS analysis showed that the major components of the Lippia graveolens essential oils were thymol (31.7%), p-cymene (18.7%), and carvacrol (14.6%). The oil-in-water emulsions were made using ultrasonic technology in which thymol and carvacrol quantities were 12.26-13.67 g/L and 5.6-6.2 g/L, respectively. The droplet size of the emulsions followed the next descendent order: gum arabic > lecithin > T80. The zeta potential of the emulsions favored the stability against coalescence. Finally, the antifungal activity of the emulsions was evaluated, in which, 30 µL/mL of gum arabic or hydroxylated soy lecithin emulsions inhibited the growth of Candida albicans. The result suggests that Mexican oregano essential oil emulsions can be used as an antifungal against of C. albicans.
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Affiliation(s)
- S. E. Herrera-Rodríguez
- Biotecnología Médica y Farmacéutica, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., 44270 Guadalajara, Jalisco Mexico
| | - R. J. López-Rivera
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., CIATEJ, 45019 Zapopan, Jalisco Mexico
| | - E. García-Márquez
- Unidad noreste, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Apodaca, Nuevo León Mexico
| | - M. Estarrón-Espinosa
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., CIATEJ, 45019 Zapopan, Jalisco Mexico
| | - H. Espinosa-Andrews
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., CIATEJ, 45019 Zapopan, Jalisco Mexico
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Rodríguez-Rodríguez R, Espinosa-Andrews H, Morales-Hernández N, Lobato-Calleros C, Vernon-Carter EJ. Mesquite gum/chitosan insoluble complexes: relationship between the water state and viscoelastic properties. J DISPER SCI TECHNOL 2018. [DOI: 10.1080/01932691.2018.1513848] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Rogelio Rodríguez-Rodríguez
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Camino Arenero 1227, El Bajío del Arenal, Unidad de Tecnología Alimentaria, Zapopan, Jal, Mexico
| | - Hugo Espinosa-Andrews
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Camino Arenero 1227, El Bajío del Arenal, Unidad de Tecnología Alimentaria, Zapopan, Jal, Mexico
| | - Norma Morales-Hernández
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Camino Arenero 1227, El Bajío del Arenal, Unidad de Tecnología Alimentaria, Zapopan, Jal, Mexico
| | - Consuelo Lobato-Calleros
- Departamento de Preparatoria Agrícola, Universidad Autónoma Chapingo, Texcoco, Edo. de México, Mexico
| | - E. Jaime Vernon-Carter
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana – Iztapalapa, Vicentina, Ciudad de México, Mexico
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Effect of sucrose concentration and pH onto the physical stability of β-carotene nanocapsules. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.044] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Capsaicinoid microencapsulation of chili pepper fruit (C. annuum) oleoresin by complex coacervation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-017-9638-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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10
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Sivapratha S, Sarkar P. Multiple layers and conjugate materials for food emulsion stabilization. Crit Rev Food Sci Nutr 2017; 58:877-892. [DOI: 10.1080/10408398.2016.1227765] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- S. Sivapratha
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, India
| | - Preetam Sarkar
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, India
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Rocha MAM, Coimbra MA, Nunes C. Applications of chitosan and their derivatives in beverages: a critical review. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.06.008] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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12
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García-Márquez E, Higuera-Ciapara I, Espinosa-Andrews H. Design of fish oil-in-water nanoemulsion by microfluidization. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2016.11.007] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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13
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Cuevas-Bernardino J, Lobato-Calleros C, Román-Guerrero A, Alvarez-Ramirez J, Vernon-Carter E. Physicochemical characterisation of hawthorn pectins and their performing in stabilising oil-in-water emulsions. REACT FUNCT POLYM 2016. [DOI: 10.1016/j.reactfunctpolym.2016.03.024] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Effect of layer-by-layer polyelectrolyte method on encapsulation of vanillin. Int J Biol Macromol 2015; 81:803-8. [DOI: 10.1016/j.ijbiomac.2015.09.012] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2015] [Revised: 09/03/2015] [Accepted: 09/04/2015] [Indexed: 11/23/2022]
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15
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Noshad M, Mohebbi M, Koocheki A, Shahidi F. Influence of Interfacial Engineering on Stability of Emulsions Stabilized with Soy Protein Isolate. J DISPER SCI TECHNOL 2015. [DOI: 10.1080/01932691.2015.1027907] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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16
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Moon JH, Yoon WB. Analysis of the Effect of High-Pressure Homogenization (HPH) on the Settling Velocity of Particles in an Alcoholic Rice Beverage Using Video Recording, Turbidity and Computational Fluid Dynamic Simulation. J Texture Stud 2015. [DOI: 10.1111/jtxs.12114] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Ji Hoon Moon
- Department of Food Science and Biotechnology; College of Agricultural and Life Science; Kangwon National University; Chuncheon Gangwon 200-701 South Korea
| | - Won Byong Yoon
- Department of Food Science and Biotechnology; College of Agricultural and Life Science; Kangwon National University; Chuncheon Gangwon 200-701 South Korea
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