1
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Meral HD, Özcan FŞ, Özcan N, Bozkurt F, Sağdiç O. Determination of prebiotic activity and probiotic encapsulation ability of inulin type fructans obtained from Inula helenium roots. J Food Sci 2024; 89:5335-5349. [PMID: 39042555 DOI: 10.1111/1750-3841.17261] [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: 04/10/2024] [Revised: 06/13/2024] [Accepted: 07/02/2024] [Indexed: 07/25/2024]
Abstract
Inulin, a prebiotic utilized in the food and pharmaceutical industries, promotes the growth of beneficial bacteria in the colon, thereby enhancing human health. Although inulin is commercially produced from chicory and artichoke, Inula helenium roots offer a high potential for inulin production. The aim of this study is to investigate the prebiotic activity of inulin (inulin-P) from I. helenium roots on Lactobacillus rhamnosus, as well as its ability to produce synbiotic microcapsules and the effects on probiotic viability during freeze-drying, in vitro gastrointestinal (GI) digestion, and storage. First, the effect of inulin-P on L. rhamnosus viability and short-chain fatty acid (SCFA) production was compared to other commonly utilized prebiotics. The findings revealed that inulin-P remarkably promoted the growth and SCFA yield of L. rhamnosus for 48 h of fermentation and 28 days of storage. Then, L. rhamnosus was encapsulated with inulin-P and commercial inulin to compare its survival throughout storage and the GI tract. Inulin-P microcapsules outperformed in terms of viability during storage (7.98 log CFU/g after 30 days at 4°C). Furthermore, inulin-P microcapsules were heat-resistant and protected L. rhamnosus from GI conditions, resulting in a high survival rate (89.52%) following large intestine simulation, which is ideal for increasing customer benefits. Additionally, inulin-P microcapsules exhibited similar physical characteristics to commercial inulin. Consequently, this study revealed that inulin-P, which is easy to produce, low-cost, and has industrial application potential, could be used as a good carrier for the synbiotic encapsulation of L. rhamnosus. PRACTICAL APPLICATION: Inulin is a prebiotic that promotes the activity and growth of beneficial bacteria in the human gut. Although commercial inulin is currently produced from chicory root and artichoke, Inula helenium root is a potential raw material for inulin production. In this study, inulin was produced from I. helenium roots with a low-cost and easy production method, and it was determined that this inulin was an effective carrier in the synbiotic encapsulation of L. rhamnosus. This inulin exhibits superior prebiotic activity and encapsulation efficiency compared to commercial inulins like Orafti® GR and HPX and can be easily integrated into industrial production.
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Affiliation(s)
- Hilal Dikmen Meral
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
| | | | - Nihat Özcan
- TUBITAK Marmara Research Centre, Life Sciences, Kocaeli, Turkey
| | - Fatih Bozkurt
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
| | - Osman Sağdiç
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
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2
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Gurbuz B, Cayir M, Akdeniz E, Akyıl Öztürk S, Karaman S, Karimidastjerd A, Toker OS, Palabıyık İ, Konar N. Optimization of citrus fiber-enriched vegan cream cheese alternative and its influence on chemical, physical, and sensory properties. Food Sci Nutr 2024; 12:5872-5881. [PMID: 39139951 PMCID: PMC11317733 DOI: 10.1002/fsn3.4220] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 04/23/2024] [Accepted: 04/30/2024] [Indexed: 08/15/2024] Open
Abstract
Dairy product alternatives have increased in recent years as a result of medical prescriptions or personal preferences. The main purpose of the present study was to optimize vegan-based cream cheese formulation added with citrus fiber considering the textural and physicochemical properties of the samples. The physicochemical (pH value, water activity, and color), texture, microstructure, and sensory properties of manufactured vegan-based cream cheese were characterized and compared to those of a commercial one. Three optimized products were produced, according to the textural properties. The addition of citrus fiber did not affect the pH and water activity values of the cheese samples significantly. Although citrus fiber had an effect on the color values of the samples, a significant difference in the sensory scores was not recorded by the panelists. The sample having 1.21% citrus fiber (A) showed a hardness value similar to that of control sample and it received high sensory appreciation. The sample added with 1.41% citrus fiber (B) was scored high by the panelists, with no significant difference compared to commercial cream cheese, even though it showed high hardness. According to the results of the current research, vegan-based cream cheese can be produced as a promising food as a new alternative to milk and dairy products.
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Affiliation(s)
- Basak Gurbuz
- Department of Food Engineering, Chemical and Metallurgical Engineering FacultyYildiz Technical UniversityIstanbulTurkey
| | - Merve Cayir
- Department of Fisheries Technology Engineering, Surmene Faculty of Marine SciencesKaradeniz Technical UniversityTrabzonTurkey
| | - Esra Akdeniz
- Department of Food Engineering, Chemical and Metallurgical Engineering FacultyYildiz Technical UniversityIstanbulTurkey
| | | | - Safa Karaman
- Department of Food Engineering, Engineering FacultyNiğde Ömer Halisdemir UniversityNigdeTurkey
| | - Atefeh Karimidastjerd
- Department of Food Engineering, Chemical and Metallurgical Engineering FacultyYildiz Technical UniversityIstanbulTurkey
| | - Omer Said Toker
- Department of Food Engineering, Chemical and Metallurgical Engineering FacultyYildiz Technical UniversityIstanbulTurkey
| | - İbrahim Palabıyık
- Department of Food Engineering, Agricultural FacultyTekirdag Namik Kemal UniversityTekirdagTurkey
| | - Nevzat Konar
- Department of Dairy Technology, Agriculture FacultyAnkara UniversityAnkaraTurkey
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3
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Aghlara-Fotovat S, Musteata E, Doerfert MD, Baruch M, Levitan M, Tabor JJ, Veiseh O. Hydrogel-encapsulation to enhance bacterial diagnosis of colon inflammation. Biomaterials 2023; 301:122246. [PMID: 37481834 PMCID: PMC10792543 DOI: 10.1016/j.biomaterials.2023.122246] [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: 01/19/2023] [Revised: 06/13/2023] [Accepted: 07/12/2023] [Indexed: 07/25/2023]
Abstract
Bacteria can be genetically programmed to sense and report the presence of disease biomarkers in the gastrointestinal (GI) tract. However, diagnostic bacteria are typically delivered via oral administration of liquid cultures, resulting in poor survival and high dispersal in vivo. These limitations confound recovery and analysis of engineered bacteria from GI or stool samples. Here, we demonstrate that encapsulating bacteria inside of alginate core-shell particles enables robust survival, containment, and diagnostic function in vivo. We demonstrate these benefits by encapsulating a strain engineered to report the presence of the biomarker thiosulfate via fluorescent protein expression in order to diagnose dextran sodium sulfate-induced colitis in rats. Hydrogel-encapsulated bacteria engineered to sense and respond to physiological stimuli should enable minimally invasive monitoring of a wide range of diseases and have applications as next-generation smart therapeutics.
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Affiliation(s)
| | - Elena Musteata
- Systems Synthetic and Physical Biology, Rice University, Houston, TX, USA
| | | | - Moshe Baruch
- Department of Bioengineering, Rice University, Houston, TX, USA
| | - Maya Levitan
- Department of Bioengineering, Rice University, Houston, TX, USA
| | - Jeffrey J Tabor
- Department of Bioengineering, Rice University, Houston, TX, USA; Systems Synthetic and Physical Biology, Rice University, Houston, TX, USA; Department of Biosciences, Rice University, Houston, TX, USA.
| | - Omid Veiseh
- Department of Bioengineering, Rice University, Houston, TX, USA.
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4
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Nawaz A, Irshad S, Walayat N, Khan MR, Iqbal MW, Luo X. Fabrication and Characterization of Apple-Pectin-PVA-Based Nanofibers for Improved Viability of Probiotics. Foods 2023; 12:3194. [PMID: 37685127 PMCID: PMC10486385 DOI: 10.3390/foods12173194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 08/20/2023] [Accepted: 08/23/2023] [Indexed: 09/10/2023] Open
Abstract
In the current study, apple-pectin-based novel nanofibers were fabricated by electrospinning. Polyvinyl alcohol (PVA) and apple pectin (PEC) solution were mixed to obtain an optimized ratio for the preparation of electrospun nanofibers. The obtained nanofibers were characterized for their physiochemical, mechanical and thermal properties. The nanofibers were characterized using scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy and thermogravimetric analysis (TGA). Furthermore, an assay of the in vitro viability of free and encapsulated probiotics was carried out under simulated gastrointestinal conditions. The results of TGA revealed that the PVA/PEC nanofibers had good thermal stability. The probiotics encapsulated by electrospinning showed a high survival rate as compared to free cells under simulated gastrointestinal conditions. Furthermore, encapsulated probiotics and free cells showed a 3 log (cfu/mL) and 10 log (cfu/mL) reduction, respectively, from 30 to 120 min of simulated digestion. These findings indicate that the PVA/PEC-based nanofibers have good barrier properties and could potentially be used for the improved viability of probiotics under simulated gastrointestinal conditions and in the development of functional foods.
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Affiliation(s)
- Asad Nawaz
- Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yangzhou 425199, China;
| | - Sana Irshad
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China;
| | - Noman Walayat
- College of Tea Science and Tea Culture, Zhejiang Agriculture and Forestry University, Hangzhou 310007, China;
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Muhammad Waheed Iqbal
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
| | - Xiaofang Luo
- Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yangzhou 425199, China;
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Fan Q, Zeng X, Wu Z, Guo Y, Du Q, Tu M, Pan D. Nanocoating of lactic acid bacteria: properties, protection mechanisms, and future trends. Crit Rev Food Sci Nutr 2023; 64:10148-10163. [PMID: 37318213 DOI: 10.1080/10408398.2023.2220803] [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] [Indexed: 06/16/2023]
Abstract
Lactic acid bacteria (LAB) is a type of probiotic that may benefit intestinal health. Recent advances in nanoencapsulation provide an effective strategy to protect them from harsh conditions via surface functionalization coating techniques. Herein, the categories and features of applicable encapsulation methods are compared to highlight the significant role of nanoencapsulation. Commonly used food-grade biopolymers (polysaccharides and protein) and nanomaterials (nanocellulose and starch nanoparticles) are summarized along with their characteristics and advances to demonstrate enhanced combination effects in LAB co-encapsulation. Nanocoating for LAB provides an integrity dense or smooth layer attributed to the cross-linking and assembly of the protectant. The synergism of multiple chemical forces allows for the formation of subtle coatings, including electrostatic attractions, hydrophobic interactions, π-π, and metallic bonds. Multilayer shells have stable physical transition properties that could increase the space between the probiotic cells and the outer environment, thus delaying the microcapsules burst time in the gut. Probiotic delivery stability can be promoted by enhancing the thickness of the encapsulated layer and nanoparticle binding. Maintenance of benefits and minimization of nanotoxicity are desirable, and green synthesized nanoparticles are emerging. Future trends include optimized formulation, especially using biocompatible materials, protein or plant-based materials, and material modification.
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Affiliation(s)
- Qing Fan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Xiaoqun Zeng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Zhen Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Yuxing Guo
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China
| | - Qiwei Du
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Maolin Tu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
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Kouamé KJEP, Bora AFM, Li X, Sun Y, Tian S, Hussain M, Liu L, Coulibaly I. Development and characterization of probiotic (co)encapsulates in biopolymeric matrices and evaluation of survival in a millet yogurt formulation. J Food Sci 2023; 88:9-27. [PMID: 36443949 DOI: 10.1111/1750-3841.16375] [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: 04/30/2022] [Revised: 08/28/2022] [Accepted: 10/11/2022] [Indexed: 11/30/2022]
Abstract
The formulation of probiotics-enriched products still remains a challenge for the food industry due to the loss of viability, mainly occurring upon consumption and during storage. To tackle this challenge, the current study investigated the potential of using sodium alginate and inulin (SIN) in combination with various encapsulating materials such as skim milk (SKIM), whey protein concentrate (WPC), soy protein concentrate (SPC), and flaxseed oil (FS) to increase the viability of Lactobacillus casei upon freeze-drying, under simulated gastrointestinal conditions, during 28 days of storage at 4°C, and in a formulation of millet yogurt. Microstructural properties of microcapsules and co-microcapsules by SEM, oxidative stability of flaxseed oil in co-microcapsules, and physicochemical and sensory analysis of the product were performed. The produced microcapsules (SIN-PRO-SKIM, SIN-PRO-WP, and SIN-PRO-SP) and co-microcapsules (SIN-PRO-FS-SKIM, SIN-PRO-FS-WP, and SIN-PRO-FS-SP) had a high encapsulation rate >90%. Moreover, encapsulated and co-encapsulated strains exhibited a high in vitro viability accounting for 9.24 log10 CFU/g (SIN-PRO-SKIM), 8.96 log10 CFU/g (SIN-PRO-WP), and 8.74 log10 CFU/g (SIN-PRO-SP) for encapsulated and 10.08 log10 CFU/g (SIN-PRO-FS-SKIM), 10.03 log10 CFU/g (SIN-PRO-FS-WP), and 10.14 log10 CFU/g (SIN-PRO-FS-SP) for co-encapsulated. Moreover, encapsulated and co-encapsulated cells showed higher survival upon storage than free cells. Also, the SEM analysis showed spherical particles of 77.92-230.13 µm in size. The physicochemical and sensory analysis revealed an interesting nutritional content in the millet yogurt. The results indicate that the SIN matrix has significant promise as probiotic encapsulating material as it may provide efficient cell protection while also providing considerable physicochemical and nutritional benefits in functional foods.
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Affiliation(s)
- Kouadio Jean Eric-Parfait Kouamé
- College of Food Science, Northeast Agricultural University, Harbin, China.,Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Awa Fanny Massounga Bora
- College of Food Science, Northeast Agricultural University, Harbin, China.,Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Xiaodong Li
- College of Food Science, Northeast Agricultural University, Harbin, China.,Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Yue Sun
- College of Food Science, Northeast Agricultural University, Harbin, China.,Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Songfan Tian
- College of Food Science, Northeast Agricultural University, Harbin, China.,Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Muhammad Hussain
- College of Food Science, Northeast Agricultural University, Harbin, China.,Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Lu Liu
- College of Food Science, Northeast Agricultural University, Harbin, China.,Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Ibourahema Coulibaly
- Department of Biochemistry-Microbiology, Jean Lorougnon Guédé University, Daloa, Côte d'Ivoire
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Use of red onion (Allium cepa L.) residue extract in the co-microencapsulation of probiotics added to a vegan product. Food Res Int 2022; 161:111854. [DOI: 10.1016/j.foodres.2022.111854] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 08/09/2022] [Accepted: 08/21/2022] [Indexed: 01/01/2023]
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8
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Talebian S, Schofield T, Valtchev P, Schindeler A, Kavanagh JM, Adil Q, Dehghani F. Biopolymer-Based Multilayer Microparticles for Probiotic Delivery to Colon. Adv Healthc Mater 2022; 11:e2102487. [PMID: 35189037 PMCID: PMC11468821 DOI: 10.1002/adhm.202102487] [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: 11/15/2021] [Revised: 01/16/2022] [Indexed: 11/06/2022]
Abstract
The potential health benefits of probiotics may not be realized because of the substantial reduction in their viability during food storage and gastrointestinal transit. Microencapsulation has been successfully utilized to improve the resistance of probiotics to critical conditions. Owing to the unique properties of biopolymers, they have been prevalently used for microencapsulation of probiotics. However, majority of microencapsulated products only contain a single layer of protection around probiotics, which is likely to be inferior to more sophisticated approaches. This review discusses emerging methods for the multilayer encapsulation of probiotic using biopolymers. Correlations are drawn between fabrication techniques and the resultant microparticle properties. Subsequently, multilayer microparticles are categorized based on their layer designs. Recent reports of specific biopolymeric formulations are examined regarding their physical and biological properties. In particular, animal models of gastrointestinal transit and disease are highlighted, with respect to trials of multilayer microencapsulated probiotics. To conclude, novel materials and approaches for fabrication of multilayer structures are highlighted.
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Affiliation(s)
- Sepehr Talebian
- School of Chemical and Biomolecular EngineeringThe University of SydneySydneyNSW2006Australia
- Nano Institute (Sydney Nano)The University of SydneySydneyNSW2006Australia
| | - Timothy Schofield
- School of Chemical and Biomolecular EngineeringThe University of SydneySydneyNSW2006Australia
| | - Peter Valtchev
- School of Chemical and Biomolecular EngineeringThe University of SydneySydneyNSW2006Australia
- Centre for Advanced Food EngineeringThe University of SydneySydneyNSW2006Australia
| | - Aaron Schindeler
- School of Chemical and Biomolecular EngineeringThe University of SydneySydneyNSW2006Australia
- Centre for Advanced Food EngineeringThe University of SydneySydneyNSW2006Australia
- Bioengineering & Molecular Medicine LaboratoryThe Children's Hospital at Westmead and the Westmead Institute for Medical ResearchWestmeadNSW2145Australia
| | - John M. Kavanagh
- School of Chemical and Biomolecular EngineeringThe University of SydneySydneyNSW2006Australia
| | - Qayyum Adil
- PharmaCare Laboratories18 Jubilee AveWarriewoodNSW2102Australia
| | - Fariba Dehghani
- School of Chemical and Biomolecular EngineeringThe University of SydneySydneyNSW2006Australia
- Centre for Advanced Food EngineeringThe University of SydneySydneyNSW2006Australia
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Adilah RN, Chiu ST, Hu SY, Ballantyne R, Happy N, Cheng AC, Liu CH. Improvement in the probiotic efficacy of Bacillus subtilis E20-stimulates growth and health status of white shrimp, Litopenaeus vannamei via encapsulation in alginate and coated with chitosan. FISH & SHELLFISH IMMUNOLOGY 2022; 125:74-83. [PMID: 35526801 DOI: 10.1016/j.fsi.2022.05.002] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Revised: 04/30/2022] [Accepted: 05/02/2022] [Indexed: 06/14/2023]
Abstract
The aim of this study was to increase the efficacy of probiotic Bacillus subtilis E20 by encapsulating the probiotic in alginate and coating it with chitosan. The protective effect was evaluated by firstly ensuring the viability of encapsulated probiotics in simulated gastrointestinal fluid (SGF) and simulated intestinal fluid (SIF) conditions and then at different storage temperatures. In addition, the encapsulated probiotic was incorporated into the diet to improve the growth performance and health status of white shrimp, Litopenaeus vannamei. B. subtilis E20 has the ability to survive in SGF when encapsulated in 1.5-2% alginate and coated with 0.4% chitosan. Furthermore, viability increased significantly in SIF compared to the probiotic encapsulated in 1% alginate and coated with 0.4% chitosan and the non-encapsulated probiotic. Longer storage time and adverse conditions affected probiotics' survival, which was improved by the encapsulation with significantly higher viability than the non-encapsulated probiotic at different temperatures and storage duration. Encapsulation of B. subtilis E20 and dietary administration at 107 CFU kg-1 decreased shrimp mortality after a Vibrio infection, thereby improving shrimp's disease resistance, while the non-encapsulated probiotic required 109 CFU kg-1 to achieve better resistance. Although the best results of growth performance, immune response, and disease resistance against Vibrio alginolyticus were found in the shrimp fed with the diets supplemented with encapsulated probiotic at >108 CFU kg-1, shrimp's growth performance and health status improved after being fed 107 CFU kg-1 encapsulated probiotic for 56 days. Together, the results of this study prove that encapsulation could improve the viability of probiotic in different gastrointestinal conditions and adverse storage temperatures. Overall, lower concentrations of encapsulated probiotic B. subtilis E20 (107 CFU kg-1) was able to increase the growth performance and health status of shrimp.
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Affiliation(s)
- Rusyda Nur Adilah
- Department of Biological Science and Technology, National Pingtung University of Science and Technology, Pingtung, 91201, Taiwan; Faculty of Fisheries and Marine Science, University of Brawijaya, Malang, Indonesia
| | - Shieh-Tsung Chiu
- Department of Aquaculture, National Pingtung University of Science and Technology, Pingtung, Pingtung, 91201, Taiwan
| | - Shao-Yang Hu
- Department of Biological Science and Technology, National Pingtung University of Science and Technology, Pingtung, 91201, Taiwan; Research Center for Animal Biologics, National Pingtung University of Science and Technology, Pingtung, Pingtung, 91201, Taiwan
| | - Rolissa Ballantyne
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Pingtung, 91201, Taiwan
| | - Nursyam Happy
- Faculty of Fisheries and Marine Science, University of Brawijaya, Malang, Indonesia
| | - Ann-Chang Cheng
- Department and Graduate Institute of Aquaculture, National Kaohsiung University of Science and Technology, Kaohsiung, 811213, Taiwan.
| | - Chun-Hung Liu
- Department of Aquaculture, National Pingtung University of Science and Technology, Pingtung, Pingtung, 91201, Taiwan; Research Center for Animal Biologics, National Pingtung University of Science and Technology, Pingtung, Pingtung, 91201, Taiwan.
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Altamirano‐Ríos AV, Guadarrama‐Lezama AY, Arroyo‐Maya IJ, Hernández‐Álvarez A, Orozco‐Villafuerte J. Effect of encapsulation methods and materials on the survival and viability of
Lactobacillus acidophilus
: A review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15779] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Ana Veronica Altamirano‐Ríos
- Facultad de Química Universidad Autónoma del Estado de México Paseo Colón esq. Paseo Tollocan s/n, Col. Residencial Colón Toluca, Estado de México 50120 México
| | - Andrea Y. Guadarrama‐Lezama
- Facultad de Química Universidad Autónoma del Estado de México Paseo Colón esq. Paseo Tollocan s/n, Col. Residencial Colón Toluca, Estado de México 50120 México
| | - Izlia J. Arroyo‐Maya
- Departamento de Procesos y Tecnología Universidad Autónoma Metropolitana‐Cuajimalpa Cuajimalpa, CDMX 05300 México
| | | | - Juan Orozco‐Villafuerte
- Facultad de Química Universidad Autónoma del Estado de México Paseo Colón esq. Paseo Tollocan s/n, Col. Residencial Colón Toluca, Estado de México 50120 México
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Silva R, Pimentel TC, Eustáquio de Matos Junior F, Esmerino EA, Freitas MQ, Fávaro-Trindade CS, Silva MC, Cruz AG. Microencapsulation with spray-chilling as an innovative strategy for probiotic low sodium requeijão cremoso processed cheese processing. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101517] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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12
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Fonseca HC, Melo DDS, Ramos CL, Menezes AGT, Dias DR, Schwan RF. Sensory and flavor-aroma profiles of passion fruit juice fermented by potentially probiotic Lactiplantibacillus plantarum CCMA 0743 strain. Food Res Int 2022; 152:110710. [PMID: 35181110 DOI: 10.1016/j.foodres.2021.110710] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 07/31/2021] [Accepted: 09/06/2021] [Indexed: 12/20/2022]
Abstract
Several non-dairy probiotic beverages are already available to consumers and have been considered suitable carriers for probiotic bacteria. This study aimed to investigate the effect of Lactiplantibacillus plantarum CCMA 0743 in single and co-culture on the volatile compounds and sensory profiles of fermented passion fruit juice. The viability of strains inoculated in juice and MRS matrices was evaluated in a simulated gastrointestinal condition. The bacterial viability after 28 days of refrigerated storage of the juices was also evaluated. L. plantarum CCMA 0743 showed high viability (6.18 Log CFU/mL) after passage throughout simulated digestion in the passion fruit juice matrix. Both juices maintained high probiotic counts (>8.0 Log CFU/mL) during storage. Also, the yellow color was stable after 28 days of storage. Volatile compounds of passion fruit juices were modified after the fermentation process, such as ketones and alcohol formation degradation. The sensory profile of passion fruit juice was modified by single and co-culture fermentations. The fermented samples were mainly correlated with the terminologies "salty, acidic and bitter tastes" and "sweetener aftertaste". Overall, passion fruit juice proved to be an adequate food matrix to deliver the evaluated strains. However, individual strains or strain-strain interactions with the food matrix affect the fermented product, demonstrating that strain and matrices evaluations are essential for developing novel products with acceptable characteristics.
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Affiliation(s)
- Hugo Calixto Fonseca
- Food Science Department, Federal University of Lavras, 37200-900 Lavras, Minas Gerais, Brazil
| | - Dirceu de Sousa Melo
- Biology Department, Federal University of Lavras, 37200-900 Lavras, Minas Gerais, Brazil
| | - Cíntia Lacerda Ramos
- Department of Basic Science, Federal University of Jequitinhonha and Mucuri Valeys, 39100-000 Diamantina, Minas Gerais, Brazil
| | | | - Disney Ribeiro Dias
- Food Science Department, Federal University of Lavras, 37200-900 Lavras, Minas Gerais, Brazil
| | - Rosane Freitas Schwan
- Biology Department, Federal University of Lavras, 37200-900 Lavras, Minas Gerais, Brazil.
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13
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Misra S, Pandey P, Dalbhagat CG, Mishra HN. Emerging Technologies and Coating Materials for Improved Probiotication in Food Products: a Review. FOOD BIOPROCESS TECH 2022; 15:998-1039. [PMID: 35126801 PMCID: PMC8800850 DOI: 10.1007/s11947-021-02753-5] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Accepted: 12/16/2021] [Indexed: 12/29/2022]
Abstract
From the past few decades, consumers' demand for probiotic-based functional and healthy food products is rising exponentially. Encapsulation is an emerging field to protect probiotics from unfavorable conditions and to deliver probiotics at the target place while maintaining the controlled release in the colon. Probiotics have been encapsulated for decades using different encapsulation methods to maintain their viability during processing, storage, and digestion and to give health benefits. This review focuses on novel microencapsulation techniques of probiotic bacteria including vacuum drying, microwave drying, spray freeze drying, fluidized bed drying, impinging aerosol technology, hybridization system, ultrasonication with their recent advancement, and characteristics of the commonly used polymers have been briefly discussed. Other than novel techniques, characterization of microcapsules along with their mechanism of release and stability have shown great interest recently in developing novel functional food products with synergetic effects, especially in COVID-19 outbreak. A thorough discussion of novel processing technologies and applications in food products with the incorporation of recent research works is the novelty and highlight of this review paper.
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Affiliation(s)
- Sourav Misra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721 302 India
| | - Pooja Pandey
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721 302 India
| | - Chandrakant Genu Dalbhagat
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721 302 India
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721 302 India
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14
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Osmoporation is a versatile technique to encapsulate fisetin using the probiotic bacteria Lactobacillus acidophilus. Appl Microbiol Biotechnol 2022; 106:1031-1044. [DOI: 10.1007/s00253-021-11735-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 12/07/2021] [Accepted: 12/11/2021] [Indexed: 12/21/2022]
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15
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Massounga Bora AF, Li X, Liu L, Zhang X. Enhanced In Vitro Functionality and Food Application of Lactobacillus acidophilus Encapsulated in a Whey Protein Isolate and (-)-Epigallocatechin-3-Gallate Conjugate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11074-11084. [PMID: 34499505 DOI: 10.1021/acs.jafc.1c02158] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The present study investigated the potential of free radical grafting conjugation of whey protein isolate (WPI) and (-)-epigallocatechin-3-gallate (EGCG), followed by freeze-drying, for the safe delivery of probiotic Lactobacillus acidophilus (LA) upon digestion and in food systems. WPI-EGCG-LA microspheres presented higher encapsulation efficiency (97%) than native WPI-LA (70%) and maltodextrin (MD-LA 75%). The physicochemical characteristics of all microspheres, including moisture content, water activity, and hygroscopicity, were within the acceptable range for the stability of industrial powders. Scanning electron microscopy of WPI-EGCG-LA revealed a glass-like structure, with a smoother and less porous surface area than WPI-LA and MD-LA, as a result of the strong binding affinity between WPIs and EGCG. Particle sizes ranged from 438.4 to 453.3 μm. The structural stability of WPI-EGCG-LA was further confirmed by Fourier transform infrared spectra, which revealed some changes in the protein secondary structure. Thermogravimetric and differential scanning calorimetry analysis showed that WPI-EGCG conjugates had higher thermal stability than native WPIs and MD. Additionally, cells encapsulated in WPI-EGCG conjugates demonstrated higher in vitro survivability and surface hydrophobicity compared to free or WPI- and MD-encapsulated cells. Furthermore, WPI-EGCG-LA microspheres exerted enhanced in vitro antioxidant (78%) and antidiabetic (52%) activities. Finally, the WPI-EGCG conjugates remarkably improved probiotic viability (8.55 ± 0.1 log cfu/g) during 30 days of storage in an apple juice drink of pH (3.2 ± 0.01). Hence, the WPI-EGCG conjugate represents a propitious carrier to enhance probiotic functional properties upon digestion and during storage in low-pH food products.
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Affiliation(s)
- Awa Fanny Massounga Bora
- Food College, Northeast Agricultural University, No.600 Changjiang Street, Xiangfang Dist, 150030 Harbin, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang Street, Xiangfang Dist, 150030 Harbin, China
| | - Xiaodong Li
- Food College, Northeast Agricultural University, No.600 Changjiang Street, Xiangfang Dist, 150030 Harbin, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang Street, Xiangfang Dist, 150030 Harbin, China
| | - Lu Liu
- Food College, Northeast Agricultural University, No.600 Changjiang Street, Xiangfang Dist, 150030 Harbin, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang Street, Xiangfang Dist, 150030 Harbin, China
| | - Xiuxiu Zhang
- Food College, Northeast Agricultural University, No.600 Changjiang Street, Xiangfang Dist, 150030 Harbin, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang Street, Xiangfang Dist, 150030 Harbin, China
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16
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Asaithambi N, Singh SK, Singha P. Current status of non-thermal processing of probiotic foods: A review. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110567] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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17
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How Y, Pui L. Survivability of microencapsulated probiotics in nondairy beverages: A review. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15641] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Yuhsuan How
- Department of Food Science with Nutrition, Faculty of Applied Sciences UCSI University Wilayah Persekutuan Kuala Lumpur Malaysia
| | - Liewphing Pui
- Department of Food Science with Nutrition, Faculty of Applied Sciences UCSI University Wilayah Persekutuan Kuala Lumpur Malaysia
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18
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Razavi S, Janfaza S, Tasnim N, Gibson DL, Hoorfar M. Nanomaterial-based encapsulation for controlled gastrointestinal delivery of viable probiotic bacteria. NANOSCALE ADVANCES 2021; 3:2699-2709. [PMID: 36134186 PMCID: PMC9419840 DOI: 10.1039/d0na00952k] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Accepted: 03/25/2021] [Indexed: 05/02/2023]
Abstract
Probiotics are microorganisms that have beneficial health effects when administered in adequate dosages. The oral administration of probiotic bacteria is widely considered beneficial for both intestinal as well as systemic health but its clinical efficacy is conflicted in the literature. This may at least in part be due to the loss of viability during gastrointestinal passage resulting in poor intestinal delivery. Microencapsulation technology has been proposed as a successful strategy to address this problem by maintaining the viability of probiotics, thereby improving their efficacy following oral administration. More recently, nanomaterials have demonstrated significant promise as encapsulation materials to improve probiotic encapsulation. The integration of nanotechnology with microencapsulation techniques can improve the controlled delivery of viable probiotic bacteria to the gut. The current review aims at summarizing the types of nanomaterials used for the microencapsulation of probiotics and showing how they can achieve the delivery and controlled release of probiotics at the site of action.
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Affiliation(s)
| | - Sajjad Janfaza
- School of Engineering, University of British Columbia Kelowna BC Canada
| | - Nishat Tasnim
- School of Engineering, University of British Columbia Kelowna BC Canada
| | - Deanna L Gibson
- Department of Biology, Faculty of Science, University of British Columbia Kelowna Canada
- Department of Medicine, Faculty of Medicine, University of British Columbia Vancouver Canada
| | - Mina Hoorfar
- School of Engineering, University of British Columbia Kelowna BC Canada
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19
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Srisuk N, Nopharatana M, Jirasatid S. Co-encapsulation of Dictyophora indusiata to improve Lactobacillus acidophilus survival and its effect on quality of sweet fermented rice (Khoa-Mak) sap beverage. Journal of Food Science and Technology 2021; 58:3598-3610. [PMID: 34366477 DOI: 10.1007/s13197-021-05101-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/04/2021] [Accepted: 04/07/2021] [Indexed: 11/24/2022]
Abstract
Egg and fruiting body of bamboo mushroom at the concentrations of 0, 0.8, 1 and 3% (w/v) were added during encapsulation of Lactobacillus acidophilus TISTR 2365 in alginate beads. The influence of addition of co-encapsulated, encapsulated and free probiotic cells on the microbiological, physico-chemical, antioxidant and sensory properties of Khoa-Mak sap beverages during storage at 4 °C for 35 days were investigated. All encapsulation formulations indicated high encapsulation yields of 95.72-98.86% and also influenced positively several characteristics such as ethanol, titratable acidity, reducing sugar, probiotic survival and sensory properties. High viability of L. acidophilus (> 8 log CFU/g) in all bead formulations was maintained above the recommended minimum therapeutic throughout storage of Khoa-Mak sap beverages. Moreover, the incorporation of bamboo mushroom, particularly 3% egg stage in beads (AEB3) increased the survival of L. acidophilus in Khoa-Mak saps during storage. The addition of either egg or fruiting body of bamboo mushroom from 0.8 to 3% in beads resulted in the significant increasing of total phenolic contents and their DPPH radical scavenging activities, and also without negative impact sensory attributes. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-021-05101-9.
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Affiliation(s)
- Narakorn Srisuk
- Program of Biological Science, Faculty of Science, Burapha University, Chonburi, 20130 Thailand
| | - Montira Nopharatana
- Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Thungkru, Bangkok, 10140 Thailand
| | - Sani Jirasatid
- Department of Food Science, Faculty of Science, Burapha University, Chonburi, 20130 Thailand
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20
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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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21
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Luca L, Oroian M. Influence of Different Prebiotics on Viability of Lactobacillus casei, Lactobacillus plantarum and Lactobacillus rhamnosus Encapsulated in Alginate Microcapsules. Foods 2021; 10:foods10040710. [PMID: 33810507 PMCID: PMC8065779 DOI: 10.3390/foods10040710] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 03/22/2021] [Accepted: 03/22/2021] [Indexed: 01/01/2023] Open
Abstract
As the production and maintenance of a sufficient number of microencapsulated probiotics is still a test for the food industry, the present study addressed the testing of three prebiotics: chicory inulin, soluble potato starch, oligofructose and a control carbon source, namely glucose, as a component part of the encapsulation matrix. Using the extrusion encapsulation technique, it was possible to obtain microcapsules whose matrix composition and dimensions correspond to the requirements of the food industry. The microcapsules obtained showed significantly different physicochemical properties, with different survival rates during processing, storage and in simulated gastrointestinal conditions. The encapsulation efficiency was very high in relation to the dimensions of the microcapsules and the technique used (between 87.00–88.19%). The microcapsules obtained offered a very good viability (between 8.30 ± 0.00–9.00 ± 0, 02 log10 cfu/g) during the 30 days of storage at 2–8 degrees and also in the simulated gastrointestinal conditions (between 7.98–8.22 log10 cfu/g). After 30 days, the lowest viability was registered in the microcapsules with glucose 6.78 ± 0.15 log10 cfu/g. It was found that after 4 h of action of gastrointestinal juices on the microcapsules stored for 30 days, cell viability falls within the limits recommended by the Food and Agriculture Organization of the United Nations (FAO) (106–107 CFU/mL or g of food. This study demonstrated that using prebiotic encapsulation matrix increases cell viability and protection and that the extrusion encapsulation method can be used in the production of probiotic microcapsules for the food industry.
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22
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Development of a semi-dynamic in vitro model and its testing using probiotic Bacillus coagulans GBI-30, 6086 in orange juice and yogurt. J Microbiol Methods 2021; 183:106187. [PMID: 33667567 DOI: 10.1016/j.mimet.2021.106187] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 03/01/2021] [Accepted: 03/01/2021] [Indexed: 01/06/2023]
Abstract
A dynamic system mimicking the gastrointestinal tract (GIT) conditions (fluids, pH, temperature, and residence time) was used to evaluate the behavior of Bacillus coagulans GBI-30, 6086 (BC) incorporated in yogurt and orange juice. BC counts were monitored in samples collected before the in vitro digestion, after initial contact with gastric fluids (30 min), static (1 h 15 min) and dynamic (2 h) stages in the gastric compartment, static (3 h) and dynamic (4 h) stages in the duodenal compartment, static (5 h) and dynamic (6 h) stages in the jejunal compartment, and after digestion. BC presented high survival in juice and yogurt over the digestion stages. The number of decimal reductions (γ) of BC caused by exposure to simulated GIT conditions was ≥0.89 in orange juice and ≥1.17 in yogurt. No differences (p ≥ 0.05) were observed on the survival of BC among the samples collected over the digestion in juice or yogurt, or between these matrices. After the in vitro digestion, BC counts were ≥7 log CFU/mL or g. Results show the great survival of BC under GIT conditions and suggest both, juice and yogurt as appropriate carries for delivering this probiotic to the diet. The semi-dynamic in vitro system was easily built and to operate, comprising an intermediate approach to assess the resistance of probiotic or potentially probiotic strains under simulated gut conditions.
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23
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Almada CN, Almada-Érix CN, Costa WKA, Graça JS, Cabral L, Noronha MF, Gonçalves AESS, Santos AD, Lollo PC, Magnani M, Sant'Ana AS. Wheat-durum pasta added of inactivated Bifidobacterium animalis decreases glucose and total cholesterol levels and modulates gut microbiota in healthy rats. Int J Food Sci Nutr 2021; 72:781-793. [PMID: 33487082 DOI: 10.1080/09637486.2021.1877261] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
This study investigated the effects of consumption of wheat-durum pasta added of Bifidobacterium animalis inactivated by gamma-irradiation (paraprobiotic) on health and gut microbiota of rats. Twenty-one male rats were divided into three groups as follow: control (Control) receiving standard diet; pasta control (PC) receiving diet containing pasta, and paraprobiotic pasta Bifidobacterium-irradiated (PPBI), receiving paraprobiotic pasta. The serum levels of glucose and total cholesterol were reduced (p < 0.05) in PPBI when compared to the Control (p < 0.05). PPBI showed high abundance (p ˂ 0.05) of Firmicutes and Actinobacteria and a lower abundance of Bacteriodes compared to Control and PC. Besides, the PPBI showed high abundance (p ˂ 0.05) of Clostridiales, Lactobacillales; Bifidobacteriales, Bacillales, and Coriobacteriales in comparison to Control. Specific genera such as Bifibacterium, Lactobacillus, Ruminococcus, Allobaculum, and Blautia were more related to PPBI. Findings reveal wheat-durum pasta as a potential vehicle for delivering paraprobiotics B. animalis.
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Affiliation(s)
- Caroline N Almada
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Carine N Almada-Érix
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Whyara K A Costa
- Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil
| | - Juliana S Graça
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Lucélia Cabral
- Institute of Biosciences, Department of General and Applied Biology, Sa˜o Paulo State University, Rio Claro, Brazil
| | - Melline F Noronha
- Research Informatics Core, Research Resource Center, University of Illinois at Chicago, Chicago, IL, USA
| | - Any Elisa S S Gonçalves
- Internal Medicine Department, Faculty of Medical Sciences, University of Campinas, Campinas, Brazil
| | - Andrey Dos Santos
- Internal Medicine Department, Faculty of Medical Sciences, University of Campinas, Campinas, Brazil
| | - Pablo C Lollo
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil.,Department of Physical Education, Federal University of Great Dourados, Dourados, Brazil
| | - Marciane Magnani
- Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
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24
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Lopes LAA, Pimentel TC, Carvalho RDSF, Madruga MS, Galvão MDS, Bezerra TKA, Barão CE, Magnani M, Stamford TCM. Spreadable goat Ricotta cheese added with Lactobacillus acidophilus La-05: Can microencapsulation improve the probiotic survival and the quality parameters? Food Chem 2020; 346:128769. [PMID: 33388669 DOI: 10.1016/j.foodchem.2020.128769] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 11/09/2020] [Accepted: 11/28/2020] [Indexed: 02/08/2023]
Abstract
The impact of the addition of L. acidophilus La-05 (free cells, microencapsulated with alginate [30 g/L] or microencapsulated with alginate coated with chitosan [5 g/L]) on the quality parameters of spreadable goat Ricotta cheese during storage (7 °C/7 days) was evaluated. The addition of probiotic culture resulted in products with lower hardness, gumminess, and springiness, as well as higher cohesiveness and adhesiveness. Furthermore, it increased the yield, and altered the color (higher L*, a* and b* values). The microencapsulation of the probiotic cultures resulted in higher probiotic survival (>6 log CFU/mL in product and simulated gastrointestinal conditions), and improved technological (no moisture loss, lower proteolysis and organic acid content), texture (lower gumminess and adhesiveness), and volatile (compounds with floral and fruity notes and lower "goat" aroma) properties. Chitosan coating did not improve the effects. In conclusion, microencapsulation improved the probiotic survival and the quality parameters of spreadable goat Ricotta cheese.
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Affiliation(s)
- Laênia Angélica Andrade Lopes
- Laboratório de Processos Microbianos em Alimentos, Departamento de Engenharia de Alimentos, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil; Laboratório de Experimentação e Análises de Alimentos, Departamento de Nutrição, Universidade Federal de Pernambuco, Recife, Pernambuco, Brazil
| | | | | | - Marta Suely Madruga
- Laboratório de Análise Química de Alimentos (LAQA), Departamento de Engenharia de Alimentos, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil
| | - Mércia de Sousa Galvão
- Laboratório de Análise Química de Alimentos (LAQA), Departamento de Engenharia de Alimentos, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil
| | - Taliana Kenia Alencar Bezerra
- Laboratório de Processamento de Leite e Derivados, Departamento de Engenharia de Alimentos, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil
| | | | - Marciane Magnani
- Laboratório de Processos Microbianos em Alimentos, Departamento de Engenharia de Alimentos, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil.
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Abstract
Drying is among the most important processes and the most energy-consuming techniques in the food industry. Dried food has many applications and extended shelf life. Unlike the majority of conventional drying methods, lyophilization, also known as freeze-drying (FD), involves freezing the food, usually under low pressure, and removing water by ice sublimation. Freeze-dried materials are especially recommended for the production of spices, coffee, dried snacks from fruits and vegetables and food for military or space shuttles, as well as for the preparation of food powders and microencapsulation of food ingredients. Although the FD process allows obtaining dried products of the highest quality, it is very energy- and time consuming. Thus, different methods of pretreatment are used for not only accelerating the drying process but also retaining the physical properties and bioactive compounds in the lyophilized food. This article reviews the influence of various pretreatment methods such as size reduction, blanching, osmotic dehydration and application of pulsed electric field, high hydrostatic pressure or ultrasound on the physicochemical properties of freeze-dried food and drying rate.
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