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Sharma M, Dash KK, Badwaik LS. Development of chewing gum model system from phytocompounds of black jamun ( Syzygium cumini) pulp and study of its dissolution kinetics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:300-310. [PMID: 38196719 PMCID: PMC10772027 DOI: 10.1007/s13197-023-05841-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/24/2023] [Accepted: 09/05/2023] [Indexed: 01/11/2024]
Abstract
Black jamun is a rich source of polyphenol and anthocyanin that provides major potential as a natural pigment. The different concentrations of encapsulated jamun pulp phytocompounds (0, 0.5, 1, 3 and 5 g 100 g-1) were incorporated with chewing gum for the development of functional food production. The study showed among variants, 5 g 100 g-1 encapsulates of black jamun pulp extract-based chewing gum (BJE-CG) showed better color stability and texture properties caused by the availability of alginate and guar gum in the encapsulates. The results revealed the dissolution behaviour of 5 g 100 g-1 based BJE-CG has a greater (P < 0.05) dissolution of total anthocyanin (TAC) and phenolic content (TPC). The dissolution kinetics model including the Korsmeyer-Peppas model, Higuchi model and Gunes model were statistically tested the dissolution rate of TAC and TPC. The Korsmeyer-Peppas model for TAC and Gunes model for TPC were found the best suitable through R2 (0.995 and 0.991) and the lowest χ2 (0.0098 and 0.0361). The dissolution kinetics study indicated the 5 g 100 g-1 based BJE-CG has the most suitable fitting in dissolution kinetics via simulated salivary fluid at 10 min. The application of the encapsulated phytocompounds shows a better solution for food and pharma industries to deliver decent plant-based pigment and phytocompounds in the food product. Graphical abstract
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Affiliation(s)
- Maanas Sharma
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Tezpur, Assam 784028 India
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Jalandhar - Delhi, Grand Trunk Rd, Phagwara, Punjab 144411 India
| | - Kshirod K Dash
- Department of Food Processing Technology, GKCIET, Malda, West Bengal 732141 India
| | - Laxmikant S Badwaik
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Tezpur, Assam 784028 India
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Simonič M, Slapničar Š, Trček J, Matijašić BB, Lorbeg PM, Vesel A, Zemljič LF, Peršin Fratnik Z. Probiotic Lactobacillus paragasseri K7 Nanofiber Encapsulation Using Nozzle-Free Electrospinning. Appl Biochem Biotechnol 2023; 195:6768-6789. [PMID: 36920716 DOI: 10.1007/s12010-023-04416-x] [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: 02/17/2023] [Indexed: 03/16/2023]
Abstract
Probiotics are live microorganisms that can have beneficial effects on humans. Encapsulation offers them a better chance of survival. Therefore, nozzle-free electrospinning was introduced for their embedding in nanofibrous material. Probiotic Lactobacillus paragasseri K7 in lyophilized and fresh form, with and without inulin as prebiotic, was added to a polymer solution of sodium alginate (NaAlg) and polyethylene oxide (PEO). Conductivity, viscosity, pH, and surface tension were determined to define the optimal concentration and volume ratio for smooth electrospinning. The success of the formed nanoscale materials was examined by scanning electron microscope (SEM), while the entrapment of probiotics in the nanofibrous mats was detected by attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR) and X-ray photoelectron spectroscopy (XPS). Spontaneous diffusion of bacteria from electrospun samples in PBS buffer pH 7.4 was studied by plate counting on MRS agar. By exposing polymer solutions containing L. paragasseri K7 and inulin to a high electric field, the nanofilm was formed on a polypropylene substrate, used as collecting material. When polymer solutions without inulin were used, the bead-like nanofibers may have become visible. The SEM results suggest that inulin, in addition to K7 strain, additionally lowers the conductivity of spinning macromolecular solution and hinders the nanofiber formation. The results of ATR-FTIR confirmed the presence of L. paragasseri K7 embedded in nanocomposites by the appearance of characteristic peaks. The samples containing the probiotic regardless of its form with inulin had similar surface composition, except that the sodium content was higher in the samples with fresh probiotic, probably due to greater and thus less easy embedding of the bacteria in NaAlg. Within 2 h, the largest amount of probiotic strain K7 was spontaneously released from the electrospun sample containing the inulin and probiotic in freeze-dried form (44%), while the amount released from the nanofibrous sample, which also contained the inulin and probiotic in fresh form, was significantly lower (21%). These preliminary results demonstrate the potential of nozzle-free electrospinning technology for the development of probiotic delivery systems for short-term use, such as feminine hygiene materials (tampons, pads, napkins).
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Affiliation(s)
- Marjana Simonič
- Laboratory of Water Physics and Membrane Processes, Faculty of Chemistry and Chemical Engineering, University of Maribor, 20000, Maribor, Slovenia
| | - Špela Slapničar
- Department of Inorganic Chemistry and Technology, National Institute of Chemistry, 1000, Ljubljana, Slovenia
| | - Janja Trček
- Department of Biology, Faculty of Natural Sciences and Mathematics, University of Maribor, 2000, Maribor, Slovenia
| | - Bojana Bogovič Matijašić
- Department of Animal Science, Institute of Dairy Science and Probiotics, Biotechnical Faculty, University of Ljubljana, 1230, Domžale, Slovenia
| | - Petra Mohar Lorbeg
- Department of Animal Science, Institute of Dairy Science and Probiotics, Biotechnical Faculty, University of Ljubljana, 1230, Domžale, Slovenia
| | - Alenka Vesel
- Surface Engineering and Optoelectronics, Institut "Jožef Stefan", 1000, Ljubljana, Slovenia
| | - Lidija Fras Zemljič
- Laboratory for Characterization and Processing of Polymers, Institute of Engineering Materials and Design, Faculty of Mechanical Engineering, University of Maribor, 2000, Maribor, Slovenia
| | - Zdenka Peršin Fratnik
- Laboratory for Characterization and Processing of Polymers, Institute of Engineering Materials and Design, Faculty of Mechanical Engineering, University of Maribor, 2000, Maribor, Slovenia.
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Multifaceted role of synbiotics as nutraceuticals, therapeutics and carrier for drug delivery. Chem Biol Interact 2022; 368:110223. [DOI: 10.1016/j.cbi.2022.110223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 09/29/2022] [Accepted: 10/12/2022] [Indexed: 11/15/2022]
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Effect of propolis extract as a natural preservative on quality and shelf life of marinated chicken breast (chicken Kebab). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112942] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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CAMPOS-ESPINOZA F, CASTAÑO-AGUDELO J, RODRIGUEZ-LLAMAZARES S. Polysaccharides systems for probiotic bacteria microencapsulation: mini review. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.95121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Effect of xanthan, guar and tragacanth on quality and shelf life of hazelnut sauce: study with generalized regression, PCA and PLSR techniques. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01078-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Pourfarzad A, Yousefi A. Effect of different excipients on physicochemical properties of the functional rice bran tablet: univariate and multivariate studies on a novel food supplement. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00740-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Pourfarzad A, Shokouhi Kisomi R. Effect of Lecithin and Mono- and Di-Glyceride on Quality and Shelf Life of Hazelnut Butter: Chemometric Approach. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/129719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Encapsulated probiotic cells: Relevant techniques, natural sources as encapsulating materials and food applications – A narrative review. Food Res Int 2020; 137:109682. [DOI: 10.1016/j.foodres.2020.109682] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 08/04/2020] [Accepted: 09/06/2020] [Indexed: 02/07/2023]
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Gheorghita Puscaselu R, Lobiuc A, Dimian M, Covasa M. Alginate: From Food Industry to Biomedical Applications and Management of Metabolic Disorders. Polymers (Basel) 2020; 12:E2417. [PMID: 33092194 PMCID: PMC7589871 DOI: 10.3390/polym12102417] [Citation(s) in RCA: 166] [Impact Index Per Article: 41.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 10/14/2020] [Accepted: 10/16/2020] [Indexed: 12/14/2022] Open
Abstract
Initially used extensively as an additive and ingredient in the food industry, alginate has become an important compound for a wide range of industries and applications, such as the medical, pharmaceutical and cosmetics sectors. In the food industry, alginate has been used to coat fruits and vegetables, as a microbial and viral protection product, and as a gelling, thickening, stabilizing or emulsifying agent. Its biocompatibility, biodegradability, nontoxicity and the possibility of it being used in quantum satis doses prompted scientists to explore new properties for alginate usage. Thus, the use of alginate has been expanded so as to be directed towards the pharmaceutical and biomedical industries, where studies have shown that it can be used successfully as biomaterial for wound, hydrogel, and aerogel dressings, among others. Furthermore, the ability to encapsulate natural substances has led to the possibility of using alginate as a drug coating and drug delivery agent, including the encapsulation of probiotics. This is important considering the fact that, until recently, encapsulation and coating agents used in the pharmaceutical industry were limited to the use of lactose, a potentially allergenic agent or gelatin. Obtained at a relatively low cost from marine brown algae, this hydrocolloid can also be used as a potential tool in the management of diabetes, not only as an insulin delivery agent but also due to its ability to improve insulin resistance, attenuate chronic inflammation and decrease oxidative stress. In addition, alginate has been recognized as a potential weight loss treatment, as alginate supplementation has been used as an adjunct treatment to energy restriction, to enhance satiety and improve weight loss in obese individuals. Thus, alginate holds the promise of an effective product used in the food industry as well as in the management of metabolic disorders such as diabetes and obesity. This review highlights recent research advances on the characteristics of alginate and brings to the forefront the beneficial aspects of using alginate, from the food industry to the biomedical field.
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Affiliation(s)
- Roxana Gheorghita Puscaselu
- Department of Health and Human Development, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (R.G.P.); (A.L.)
| | - Andrei Lobiuc
- Department of Health and Human Development, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (R.G.P.); (A.L.)
| | - Mihai Dimian
- Department of Computers, Electronics and Automation, Stefan cel Mare University of Suceava, 720229 Suceava, Romania;
- Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies, and Distributed Systems for Fabrication and Control, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Mihai Covasa
- Department of Health and Human Development, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (R.G.P.); (A.L.)
- Department of Basic Medical Sciences, College of Osteopathic Medicine, Western University of Health Sciences, Pomona, CA 91766, USA
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Betoret E, Betoret N, Calabuig-Jiménez L, Barrera C, Dalla Rosa M. Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of L. salivarius spp. salivarius Included into a Fruit Matrix. Microorganisms 2020; 8:microorganisms8050654. [PMID: 32365887 PMCID: PMC7285284 DOI: 10.3390/microorganisms8050654] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 04/23/2020] [Accepted: 04/27/2020] [Indexed: 11/30/2022] Open
Abstract
In a new probiotic food, besides adequate physicochemical properties, it is necessary to ensure a minimum probiotic content after processing, storage, and throughout gastrointestinal (GI) digestion. The aim of this work was to study the effect of hot air drying/freeze drying processes, encapsulation, and storage on the probiotic survival and in vitro digestion resistance of Lactobacillus salivarius spp. salivarius included into an apple matrix. The physicochemical properties of the food products developed were also evaluated. Although freeze drying processing provided samples with better texture and color, the probiotic content and its resistance to gastrointestinal digestion and storage were higher in hot air dried samples. Non-encapsulated microorganisms in hot air dried apples showed a 79.7% of survival rate versus 40% of the other samples after 28 days of storage. The resistance of encapsulated microorganisms to in vitro digestion was significantly higher (p ≤ 0.05) in hot air dried samples, showing survival rates of 50–89% at the last stage of digestion depending on storage time. In freeze dried samples, encapsulated microorganisms showed a survival rate of 16–47% at the end of digestion. The different characteristics of the food matrix after both processes had a significant effect on the probiotic survival after the GI digestion. Documented physiological and molecular mechanisms involved in the stress response of probiotic cells would explain these results.
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Affiliation(s)
- Ester Betoret
- Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, 46980 Paterna, Spain
- Correspondence:
| | - Noelia Betoret
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain; (N.B.); (L.C.-J.); (C.B.)
| | - Laura Calabuig-Jiménez
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain; (N.B.); (L.C.-J.); (C.B.)
| | - Cristina Barrera
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain; (N.B.); (L.C.-J.); (C.B.)
| | - Marco Dalla Rosa
- Department of Agriculture and Food Sciences, University of Bologna, 74521 Cesena, Italy;
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, 47521 Cesena, Italy
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A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics. COATINGS 2020. [DOI: 10.3390/coatings10030197] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The consumption of probiotics has been associated with a wide range of health benefits for consumers. Products containing probiotics need to have effective delivery of the microorganisms for their consumption to translate into benefits to the consumer. In the last few years, the microencapsulation of probiotic microorganisms has gained interest as a method to improve the delivery of probiotics in the host as well as extending the shelf life of probiotic-containing products. The microencapsulation of probiotics presents several aspects to be considered, such as the type of probiotic microorganisms, the methods of encapsulation, and the coating materials. The aim of this review is to present an updated overview of the most recent and common coating materials used for the microencapsulation of probiotics, as well as the involved techniques and the results of research studies, providing a useful knowledge basis to identify challenges, opportunities, and future trends around coating materials involved in the probiotic microencapsulation.
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