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Si X, Yuan Z, Li H, Zhu Y, Zhou Y, Liu J, Wu Z. Microencapsulated granaticins from Streptomyces vilmorinianum YP1: Optimization, physiochemical characterization and storage stability. Food Chem X 2024; 23:101548. [PMID: 38974200 PMCID: PMC11225699 DOI: 10.1016/j.fochx.2024.101548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2024] [Revised: 06/01/2024] [Accepted: 06/08/2024] [Indexed: 07/09/2024] Open
Abstract
Granaticins are natural pigments derived from microorganisms with promising bioactivity. However, their practical applications have been restricted due to inherent instability. To improve the stability of granaticins from the novel strain Streptomyces vilmorinianum YP1, microcapsules were prepared using gum Arabic (GA) by a freeze-drying method. The optimal parameters for microencapsulation were determined using response surface methodology. Under the optimal conditions (GA 9.2% (v/v), a wall/-core ratio 4.8 (w/w), encapsulating temperature 29 °C), the maximum encapsulation efficiency achieved was 93.64%. The microcapsules were irregular single crystals with an average particle size of 206.37 ± 2.51 nm. Stability testing indicated improved stability of the microencapsulated granaticins. Notably, granaticnic B retention increased by 17.0% and 6.6% after exposure to sunlight and storage at 4 °C, respectively. These finding suggest that GA as a well material significantly enhances the stability of granaticins from S. vilmorinianum YP1, facilitating their potential applications.
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Affiliation(s)
- Xuechen Si
- Key Laboratory of Green Manufacturing and Biosynthesis of Food Bioactive Substances, China General Chamber of Commerce, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Zuoyun Yuan
- COFCO Nutrition and Health Research Institute, Beijing 102200, China
| | - Huilin Li
- Key Laboratory of Green Manufacturing and Biosynthesis of Food Bioactive Substances, China General Chamber of Commerce, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yunping Zhu
- Key Laboratory of Green Manufacturing and Biosynthesis of Food Bioactive Substances, China General Chamber of Commerce, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
| | - Yawen Zhou
- School of light industry science and engineering, Beijing Technology and Business university, China
| | - Jia Liu
- Internal Trade Food Science Research Institue Co., Ltd, Beijing, 102200, China
| | - Zhichao Wu
- Internal Trade Food Science Research Institue Co., Ltd, Beijing, 102200, China
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Kamwa R, Khurajog B, Muangsin N, Pupa P, Hampson DJ, Prapasarakul N. Water-soluble microencapsulation using gum Arabic and skim milk enhances viability and efficacy of Pediococcus acidilactici probiotic strains for application in broiler chickens. Anim Biosci 2024; 37:1440-1451. [PMID: 38575120 PMCID: PMC11222858 DOI: 10.5713/ab.23.0446] [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: 10/25/2023] [Revised: 12/21/2023] [Accepted: 02/10/2024] [Indexed: 04/06/2024] Open
Abstract
OBJECTIVE This study aimed to develop and evaluate the effectiveness of a water-soluble microencapsulation method for probiotic strains using gum Arabic (GA) and skim milk (SKM) over a three-month storage period following processing. METHODS Four strains of Pediococcus acidilactici (BYF26, BYF20, BF9, and BF14) that were typical lactic acid bacteria (LAB) isolated from the chicken gut were mixed with different ratios of GA and SKM as coating agents before spray drying at an inlet temperature 140°C. After processing, the survivability and probiotic qualities of the strains were assessed from two weeks to three months of storage at varied temperatures, and de-encapsulation was performed to confirm the soluble properties. Finally, the antibacterial activity of the probiotics was assessed under simulated gastrointestinal conditions. RESULTS As shown by scanning electron microscopy, spray-drying produced a spherical, white-yellow powder. The encapsulation efficacy (percent) was greatest for a coating containing a combination of 30% gum Arabic: 30% skim milk (w/v) (GA:SKM30) compared to lower concentrations of the two ingredients (p<0.05). Coating with GA:SKM30 (w/v) significantly enhanced (p<0.05) BYF26 survival under simulated gastrointestinal conditions (pH 2.5 to 3) and maintained higher survival rates compared to non-encapsulated cells under an artificial intestinal juices condition of pH 6. De-encapsulation tests indicated that the encapsulated powder dissolved in water while keeping viable cell counts within the effective range of 106 for 6 hours. In addition, following three months storage at 4°C, microencapsulation of BYF26 in GA:SKM30 maintained both the number of viable cells (p<0.05) and the preparation's antibacterial efficacy against pathogenic bacteria, specifically strains of Salmonella. CONCLUSION Our prototype water-soluble probiotic microencapsulation GA:SKM30 effectively maintains LAB characteristics and survival rates, demonstrating its potential for use in preserving probiotic strains that can be used in chickens and potentially in other livestock.
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Affiliation(s)
- Ratchnida Kamwa
- Department of Microbiology, Faculty of Veterinary Science, Chulalongkorn University, Bangkok 10330,
Thailand
- The International Graduate Course of Veterinary Science and Technology, Faculty of Veterinary Science, Chulalongkorn University, Bangkok 10330,
Thailand
| | - Benjamas Khurajog
- Department of Microbiology, Faculty of Veterinary Science, Chulalongkorn University, Bangkok 10330,
Thailand
| | - Nongnuj Muangsin
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330,
Thailand
| | - Pawiya Pupa
- Department of Biology, Faculty of Science, Chulalongkorn University, Bangkok 10330,
Thailand
| | - David J Hampson
- School of Veterinary Medicine, Murdoch University, Perth, Western Australia, 6150,
Australia
| | - Nuvee Prapasarakul
- Department of Microbiology, Faculty of Veterinary Science, Chulalongkorn University, Bangkok 10330,
Thailand
- Center of Excellence in Diagnosis and Monitoring Animal Pathogens (DMAP), Faculty of Veterinary Science, Chulalongkorn University, Bangkok 10330,
Thailand
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Bustos AY, Taranto MP, Gerez CL, Agriopoulou S, Smaoui S, Varzakas T, Enshasy HAE. Recent Advances in the Understanding of Stress Resistance Mechanisms in Probiotics: Relevance for the Design of Functional Food Systems. Probiotics Antimicrob Proteins 2024:10.1007/s12602-024-10273-9. [PMID: 38829565 DOI: 10.1007/s12602-024-10273-9] [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: 04/20/2024] [Indexed: 06/05/2024]
Abstract
In recent years, more and more scientific community, food producers, and food industry show increased interest in functional foods containing probiotics, which is a big challenge. The consumption of probiotics in the context of a balanced diet through the consumption of functional foods or through the intake of pharmaceutical preparations has proven to contribute to the improvement of human health, even contributing to the prevention of diseases. In order for probiotics to be considered suitable for consumption, they must contain a minimum concentration of viable cells, namely, at least 107 colony forming units of beneficial microbes per gram. Ensuring the viability of bacterial cells until the moment of consumption is the overriding priority of functional probiotic food manufacturers. Probiotic bacteria are subject to stress conditions not only during food manufacturing but also during gastrointestinal passage, which limit or even compromise their functionality. This paper first examines all the stressful conditions faced by probiotic cells in their production stages and related to the conditions present in the bioreactor fermentation and drying processes as well as factors related to the food matrix and storage. The stress situations faced by probiotic microorganisms during the gastrointestinal transit especially during stomach and intestinal residence are also analyzed. In order to understand the adaptation mechanisms of probiotic bacteria to gastrointestinal stress, intrinsic and adaptive mechanisms identified in probiotic strains in response to acid stress and to bile and bile acid stress are analyzed. In addition, improvement strategies for multiple stress tolerance of lactic acid bacteria through directions dealing with stress, accumulation of metabolites, use of protectants, and regulation of technological parameters are examined. Finally, the definition of postbiotics, inanimate microorganisms and/or their components conferring health benefits, is also introduced. Postbiotics include cell lysates, enzymes, and cell wall fragments derived from probiotic bacteria and may represent an alternative to the use of probiotics, when they do not tolerate stressful conditions.
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Affiliation(s)
- Ana Yanina Bustos
- Centro de Investigación en Biofísica Aplicada y Alimentos (CIBAAL/UNSE-CONICET), RN 9-Km 1125, (4206), Santiago del Estero, Argentina
- Facultad de Agronomía y Agroindustrias (FAyA), Universidad Nacional de Santiago del Estero, Av. Belgrano Sur 1912, (4200), Santiago del Estero, Argentina
- Facultad de Humanidades, Ciencias Sociales y de La Salud (FHU), Universidad Nacional de Santiago del Estero, Av. Belgrano Sur 1912, (4200), Santiago del Estero, Argentina
| | - María Pía Taranto
- Centro de Referencia Para Lactobacilos (CONICET-CERELA), Chacabuco 145, (4000), San Miguel de Tucumán, Argentina
| | - Carla Luciana Gerez
- Centro de Referencia Para Lactobacilos (CONICET-CERELA), Chacabuco 145, (4000), San Miguel de Tucumán, Argentina
| | - Sofia Agriopoulou
- Department of Food Science and Technology, University of the Peloponnese, 24100, Antikalamos Messinia, Kalamata, Greece
| | - Slim Smaoui
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, 3018, Sfax, Tunisia
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, 24100, Antikalamos Messinia, Kalamata, Greece.
| | - Hesham Ali El Enshasy
- Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia (UTM), 81310, Johor, Malaysia
- Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia (UTM), 81310, Johor, Malaysia
- City of Scientific Research and Technology Applications (SRTA), New Borg Al Arab, 21934, Egypt
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Ohja A, B G S, Pushpadass HA, Franklin MEE, Grover CR, Kumar S, Dhali A. Encapsulation of Lactiplantibacillus plantarum CRD7 in sub-micron pullulan fibres by spray drying: Maximizing viability with prebiotic and thermal protectants. Int J Biol Macromol 2024; 269:132068. [PMID: 38719001 DOI: 10.1016/j.ijbiomac.2024.132068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 04/29/2024] [Accepted: 05/01/2024] [Indexed: 05/12/2024]
Abstract
Pullulan was used as the wall material for microencapsulation of L. plantarum CRD7 by spray drying, while isomalto-oligosaccharides (IMO) was used as prebiotic. Also, the effect of different thermal protectants on survival rate during microencapsulation was evaluated. Taguchi orthogonal array design showed that pullulan at 14 % concentration, IMO at 30 % concentration and whey protein isolate at 20 % rate were the optimized wall material, prebiotic and thermal protectant, respectively for microencapsulation of L. plantarum. FESEM images revealed that the spray-dried encapsulates were fibrous similar to those produce by electrospinning, while fluorescence microscopy ascertained that most of the probiotic cells were alive and intact after microencapsulation. The adsorption-desorption isotherm was of Type II and the encapsulate had specific surface area of 1.92 m2/g and mean pore diameter of 15.12 nm. The typical amide II and III bands of the bacterial proteins were absent in the FTIR spectra, suggestive of adequate encapsulation. DSC thermogram showed shifting of melting peaks to wider temperature range due to interactions between the probiotic and wall materials. IMO at 30 % (w/w) along with WPI at 20 % concentration provided the highest storage stability and the lowest rate of cell death of L. plantarum after microencapsulation. Acid and bile salt tolerance results confirmed that microencapsulated L. plantarum could sustain the harsh GI conditions with >7.5 log CFU/g viability. After microencapsulation, L. plantarum also possessed the ability to ferment milk into curd with pH of 4.62.
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Affiliation(s)
- Abhisek Ohja
- Dairy Engineering Section, ICAR-National Dairy Research Institute, Southern Regional Station, Bengaluru 560030, India.
| | - Seethu B G
- Dairy Engineering Section, ICAR-National Dairy Research Institute, Southern Regional Station, Bengaluru 560030, India.
| | - Heartwin A Pushpadass
- Dairy Engineering Section, ICAR-National Dairy Research Institute, Southern Regional Station, Bengaluru 560030, India.
| | | | - Chand Ram Grover
- Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132001, India.
| | - Sachin Kumar
- Animal Nutrition Division, ICAR-National Dairy Research Institute, Karnal 132001, India.
| | - Arindam Dhali
- Dairy Engineering Section, ICAR-National Dairy Research Institute, Southern Regional Station, Bengaluru 560030, India.
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Shafizadeh A, Golestan L, Ahmadi M, Darjani P, Ghorbani-HasanSaraei A. Enrichment of set yoghurt with flaxseed oil, flaxseed mucilage and free or encapsulated Lacticaseibacillus casei: Effect on probiotic survival and yoghurt quality attributes. FOOD SCI TECHNOL INT 2024; 30:97-106. [PMID: 36412003 DOI: 10.1177/10820132221136303] [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: 12/22/2023]
Abstract
This study was intended to develop yoghurt products incorporated with flaxseed mucilage (FM), flaxseed oil (FO) and free or encapsulated Lacticaseibacillus casei probiotics. FM (0.9%) and sodium alginate (2%) were used as wall materials for encapsulating L. casei. Different physicochemical and sensory properties of the yoghurt, as well as the L. casei survival, were determined during 21 days of storage at 4 °C. Based on the results, FM showed a stimulatory effect on the growth of probiotics and thus, significantly decreased the Log reduction of the probiotics during storage (P < 0.05). Moreover, encapsulating probiotics significantly decreased the Log reduction during storage in comparison with the free bacteria (P < 0.05). Incorporating FM and free probiotics significantly increased the acidity and decreased the pH of the samples; while encapsulating L. casei successfully prevented the acidity increment in probiotic fortified yoghurt products (P < 0.05). The addition of FM significantly improved the water holding capacity of the yoghurt (P < 0.05). Incorporating either free L. casei, FO or FM significantly reduced the flavor and overall acceptance scores; while, the addition of L. casei in the encapsulated form did not significantly alter the overall acceptance scores of the yoghurt samples (P < 0.05).
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Affiliation(s)
- Abdollah Shafizadeh
- Department of Food hygiene, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Leila Golestan
- Department of Food hygiene, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Mohammad Ahmadi
- Department of Food hygiene, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Pegah Darjani
- Zistfanavaran Salamatgostar Tabarestan Company, Simorgh Incubator, Mazandaran Science and Technology Park, PO Box: 4773331242, Kiakola, Iran
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6
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Jayaprakash P, Gaiani C, Edorh JM, Borges F, Beaupeux E, Maudhuit A, Desobry S. Comparison of Electrostatic Spray Drying, Spray Drying, and Freeze Drying for Lacticaseibacillus rhamnosus GG Dehydration. Foods 2023; 12:3117. [PMID: 37628116 PMCID: PMC10453923 DOI: 10.3390/foods12163117] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 08/14/2023] [Accepted: 08/17/2023] [Indexed: 08/27/2023] Open
Abstract
Spray drying (SD) is extensively used to encapsulate lactic acid bacteria in large-scale industrial applications; however, bacteria combat several harms that reduce their viability. In this study, a novel technique called electrostatic spray drying (ESD) was used to explore the benefits and disadvantages of using electrostatic charge and lower temperatures in the system. Freeze drying (FD) was used as a reference. The effect of different encapsulation agents, like maltodextrin, arabic gum, and skim milk, on the viability of Lacticaseibacillus rhamnosus GG (LGG) was investigated. The initial cell concentration, particle size distribution, aspect ratio, sphericity, scanning-electron-microscopy images, moisture content, water activity, glass transition, rehydration abilities, and survival during storage were compared. Skim milk was proven to be the best protectant for LGG, regardless of the drying process or storage time. A huge reduction in cell numbers (4.49 ± 0.06 log CFU/g) was observed with maltodextrin using SD; meanwhile, it was protected with minimum loss (8.64 ± 0.62 log CFU/g) with ESD. In general, ESD preserved more LGG cells during processing compared to SD, and provided better stability than FD and SD during storage, regardless of the applied voltage. The ESD product analysis demonstrated an efficient LGG preservation, close to FD; therefore, ESD presented to be a promising and scalable substitute for SD and FD.
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Affiliation(s)
- Preethi Jayaprakash
- Laboratoire d’Ingénierie des Biomolécules (LIBio), ENSAIA-Université de Lorraine, 2 Avenue de la Forêt de Haye, BP 20163, 54505 Vandœuvre-lès-Nancy, France; (C.G.)
- Fluid Air, ZA du Ragon, 28 Rue Louis Pasteur, 44119 Treillières, France; (J.-M.E.); (A.M.)
| | - Claire Gaiani
- Laboratoire d’Ingénierie des Biomolécules (LIBio), ENSAIA-Université de Lorraine, 2 Avenue de la Forêt de Haye, BP 20163, 54505 Vandœuvre-lès-Nancy, France; (C.G.)
| | - Jean-Maxime Edorh
- Fluid Air, ZA du Ragon, 28 Rue Louis Pasteur, 44119 Treillières, France; (J.-M.E.); (A.M.)
| | - Frédéric Borges
- Laboratoire d’Ingénierie des Biomolécules (LIBio), ENSAIA-Université de Lorraine, 2 Avenue de la Forêt de Haye, BP 20163, 54505 Vandœuvre-lès-Nancy, France; (C.G.)
| | - Elodie Beaupeux
- Fluid Air, ZA du Ragon, 28 Rue Louis Pasteur, 44119 Treillières, France; (J.-M.E.); (A.M.)
| | - Audrey Maudhuit
- Fluid Air, ZA du Ragon, 28 Rue Louis Pasteur, 44119 Treillières, France; (J.-M.E.); (A.M.)
| | - Stéphane Desobry
- Laboratoire d’Ingénierie des Biomolécules (LIBio), ENSAIA-Université de Lorraine, 2 Avenue de la Forêt de Haye, BP 20163, 54505 Vandœuvre-lès-Nancy, France; (C.G.)
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7
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Tan M, Zhang X, Sun S, Cui G. Nanostructured steady-state nanocarriers for nutrients preservation and delivery. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 106:31-93. [PMID: 37722776 DOI: 10.1016/bs.afnr.2023.02.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/20/2023]
Abstract
Food bioactives possess specific physiological benefits of preventing certain diet-related chronic diseases or maintain human health. However, the limitations of the bioactives are their poor stability, lower water solubility and unacceptable bioaccessibility. Structure damage or degradation is often found for the bioactives under certain environmental conditions like high temperature, strong light, extreme pH or high oxygen concentration during food processing, packaging, storage and absorption. Nanostructured steady-state nanocarriers have shown great potential in overcoming the drawbacks for food bioactives. Various delivery systems including solid form delivery system, liquid form delivery system and encapsulation technology have been developed. The embedded food nutrients can largely decrease the loss and degradation during food processing, packaging and storage. The design and application of stimulus and targeted delivery systems can improve the stability, bioavailability and efficacy of the food bioactives upon oral consumption due to enzymatic degradation in the gastrointestinal tract. The food nutrients encapsulated in the smart delivery system can be well protected against degradation during oral administration, thus improving the bioavailability and releazing controlled or targeted release for food nutrients. The encapsulated food bioactives show great potential in nutrition therapy for sub-health status and disease. Much effort is required to design and prepare more biocompatible nanostructured steady-state nanocarriers using food-grade protein or polysaccharides as wall materials, which can be used in food industry and maintain the human health.
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Affiliation(s)
- Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, P.R. China.
| | - Xuedi Zhang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, P.R. China
| | - Shan Sun
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, P.R. China
| | - Guoxin Cui
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, P.R. China
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8
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Journey of the Probiotic Bacteria: Survival of the Fittest. Microorganisms 2022; 11:microorganisms11010095. [PMID: 36677387 PMCID: PMC9861974 DOI: 10.3390/microorganisms11010095] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 12/26/2022] [Accepted: 12/27/2022] [Indexed: 01/03/2023] Open
Abstract
This review aims to bring a more general view of the technological and biological challenges regarding production and use of probiotic bacteria in promoting human health. After a brief description of the current concepts, the challenges for the production at an industrial level are presented from the physiology of the central metabolism to the ability to face the main forms of stress in the industrial process. Once produced, these cells are processed to be commercialized in suspension or dried forms or added to food matrices. At this stage, the maintenance of cell viability and vitality is of paramount for the quality of the product. Powder products requires the development of strategies that ensure the integrity of components and cellular functions that allow complete recovery of cells at the time of consumption. Finally, once consumed, probiotic cells must face a very powerful set of physicochemical mechanisms within the body, which include enzymes, antibacterial molecules and sudden changes in pH. Understanding the action of these agents and the induction of cellular tolerance mechanisms is fundamental for the selection of increasingly efficient strains in order to survive from production to colonization of the intestinal tract and to promote the desired health benefits.
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9
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Tirta GD, Martin L, Bani MD, Kho K, Pramanda IT, Pui LP, How YH, Lim CSY, Devanthi PVP. Spray Drying Encapsulation of Pediococcus acidilactici at Different Inlet Air Temperatures and Wall Material Ratios. Foods 2022; 12:foods12010165. [PMID: 36613381 PMCID: PMC9818494 DOI: 10.3390/foods12010165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/17/2022] [Accepted: 12/24/2022] [Indexed: 12/31/2022] Open
Abstract
Pediococcus acidilactici has gained research and commercial interest due to its outstanding probiotic properties, yet its survival during storage and consumption requires improvement. This study aims to enhance P. acidilactici survival using spray drying encapsulation. Different inlet air temperatures (120 °C, 150 °C, and 170 °C) and whey protein isolate (WPI):gum arabic (GA) ratios (1:1, 3:1, 1:3) were tested. Cell viability was significantly (p < 0.05) affected by the inlet temperature but not the WPI:GA ratio. Increasing the inlet temperature to 170 °C significantly decreased P. acidilactici viability by 1.36 log cycles, from 8.61 log CFU/g to 7.25 log CFU/g. The inlet temperature of 150 °C resulted in a powder yield (63.12%) higher than at 120 °C (58.97%), as well as significantly (p < 0.05) lower moisture content (5.71%) and water activity (aw 0.21). Viable cell counts in all encapsulated P. acidilactici were maintained at 5.24−6.75 log CFU/g after gastrointestinal tract (GIT) simulation, with WPI:GA of 3:1 and inlet temperature 150 °C having the smallest log reduction (0.3 log cycles). All samples containing different WPI:GA ratios maintained sufficient viability (>7 log CFU/g) during the first three weeks of storage at 25 °C. These results could provide insights for further developing P. acidilactici as commercial probiotic products.
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Affiliation(s)
- Gabriella Devina Tirta
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Leon Martin
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Mario Donald Bani
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Katherine Kho
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Ihsan Tria Pramanda
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Liew Phing Pui
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Jalan Menara Gading, UCSI Heights, Cheras, Kuala Lumpur 56000, Malaysia
| | - Yu Hsuan How
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Jalan Menara Gading, UCSI Heights, Cheras, Kuala Lumpur 56000, Malaysia
| | - Crystale Siew Ying Lim
- Department of Biotechnology, Faculty of Applied Sciences, UCSI University, Jalan Menara Gading, UCSI Heights, Cheras, Kuala Lumpur 56000, Malaysia
| | - Putu Virgina Partha Devanthi
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
- Correspondence:
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Homayoonfal M, Malekjani N, Baeghbali V, Ansarifar E, Hedayati S, Jafari SM. Optimization of spray drying process parameters for the food bioactive ingredients. Crit Rev Food Sci Nutr 2022; 64:5631-5671. [PMID: 36547397 DOI: 10.1080/10408398.2022.2156976] [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: 12/24/2022]
Abstract
Spray drying (SD) is one of the most important thermal processes used to produce different powders and encapsulated materials. During this process, quality degradation might happen. The main objective of applying optimization methods in SD processes is maximizing the final nutritional quality of the product besides sensory attributes. Optimization regarding economic issues might be also performed. Applying optimization approaches in line with mathematical models to predict product changes during thermal processes such as SD can be a promising method to enhance the quality of final products. In this review, the application of the response surface methodology (RSM), as the most widely used approach, is introduced along with other optimization techniques such as factorial, Taguchi, and some artificial intelligence-based methods like artificial neural networks (ANN), genetic algorithms (GA), Fuzzy logic, and adaptive neuro-fuzzy inference system (ANFIS). Also, probabilistic methods such as Monte Carlo are briefly introduced. Some recent case studies regarding the implementation of these methods in SD processes are also exemplified and discussed.
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Affiliation(s)
- Mina Homayoonfal
- Research Center for Biochemistry and Nutrition in Metabolic Diseases, Institute for Basic Sciences, Kashan University of Medical Sciences, Kashan, Iran
| | - Narjes Malekjani
- Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
| | - Vahid Baeghbali
- Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Elham Ansarifar
- Department of Public Health, Faculty of Health, Birjand University of Medical Sciences, Birjand, Iran
| | - Sara Hedayati
- Nutrition Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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Ozel B, McClements DJ, Arikan C, Kaner O, Oztop MH. Challenges in dried whey powder production: Quality problems. Food Res Int 2022; 160:111682. [DOI: 10.1016/j.foodres.2022.111682] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Revised: 07/07/2022] [Accepted: 07/11/2022] [Indexed: 11/25/2022]
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12
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Transglutaminase-catalyzed modification of fish skin gelatin enhanced the protection of microcapsules to Limosilactobacillus reuteri. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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13
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Ergin F. Effect of freeze drying, spray drying and electrospraying on the morphological, thermal, and structural properties of powders containing phage Felix O1 and activity of phage Felix O1 during storage. POWDER TECHNOL 2022. [DOI: 10.1016/j.powtec.2022.117516] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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14
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Rajam R, Subramanian P. Encapsulation of probiotics: past, present and future. BENI-SUEF UNIVERSITY JOURNAL OF BASIC AND APPLIED SCIENCES 2022. [DOI: 10.1186/s43088-022-00228-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
Abstract
Background
Probiotics are live microbial supplements known for its health benefits. Consumption of probiotics reported to improve several health benefits including intestinal flora composition, resistance against pathogens. In the recent years, there is an increasing trend of probiotic-based food products in the market.
Main body
Probiotics cells are targeted to reach the large intestine, and the probiotics must survive through the acidic conditions of the gastric environment. It is recommended to formulate the probiotic bacteria in the range of 108–109 cfu/g for consumption and maintain the therapeutic efficacy of 106–107 cfu/g in the large intestine. During the gastrointestinal transit, the probiotics will drastically lose its viability in the gastric environment (pH 2). Maintaining cell viability until it reaches the large intestine remains challenging task. Encapsulating the probiotics cells with suitable wall material helps to sustain the survival of probiotics during industrial processing and in gastrointestinal transit. In the encapsulation process, cells are completely enclosed in the wall material, through different techniques including spray drying, freeze drying, extrusion, spray freeze drying, emulsification, etc. However, spray-drying and freeze-drying techniques are successfully used for the commercial formulation; thus, we limited to review those encapsulation techniques.
Short conclusions
The survival rate of spray-dried probiotics during simulated digestion mainly depends on the inlet air temperature, wall material and exposure in the GI condition. And fermentation, pH and freeze-drying time are the important process parameters for maintaining the viability of bacterial cells in the gastric condition. Improving the viability of probiotic cells during industrial processing and extending the cell viability during storage and digestion will be the main concern for successful commercialization.
Graphical abstract
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Arepally D, Reddy RS, Goswami TK, Coorey R. A Review on Probiotic Microencapsulation and Recent Advances of their Application in Bakery Products. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02796-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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16
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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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17
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Kumar A, Dhiman V, Kumar P, Pant D. Effects of piperazine and EDTA in garden snail towards electrolytic variation and antimicrobial activities. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:65911-65922. [PMID: 34327636 DOI: 10.1007/s11356-021-15543-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Accepted: 07/16/2021] [Indexed: 06/13/2023]
Abstract
The present study has been carried out to evaluate the effects of piperazine and EDTA (ethylenediaminetetraacetic acid) in the garden snail, Cornu aspersum. EDTA and piperazine-like chemicals are widely used in various pharmaceutical, household, and industrial applications. The snails after collection were kept in different earthen pots and treated with these chemicals at different concentrations. A higher concentration of these chemicals led to a change in foot color from light to dark brown and loss in average weight with time. It has been found that a 10-fold increase in piperazine and EDTA concentration reduces weight by approximately 12.7- and 11.6-fold, respectively. Further, the study provides an insight into the altered antimicrobial activity of crude extract when treated with ligands. Additionally, the variations in the electrolytes in the mucus sample have been observed with the mean standard deviation (± SD) of 6.4 and 2.4 for Na+ and K+ ions, respectively.
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Affiliation(s)
- Anil Kumar
- Department of Environmental Sciences, Central University of Himachal Pradesh, Dharamsala, 176215, India
- Himalayan Forest Research Institute, Panthaghati, Shimla, Himachal Pradesh, 171013, India
| | - Varun Dhiman
- Department of Environmental Sciences, Central University of Himachal Pradesh, Dharamsala, 176215, India
| | - Pawan Kumar
- Department of Environmental Studies, Central University of Haryana, Jant-Pali, Mahendergarh, 123031, India
| | - Deepak Pant
- Department of Environmental Science, Central University of Himachal Pradesh, Dharamshala, 176215, India.
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Gao J, Li X, Zhang G, Sadiq FA, Simal-Gandara J, Xiao J, Sang Y. Probiotics in the dairy industry-Advances and opportunities. Compr Rev Food Sci Food Saf 2021; 20:3937-3982. [PMID: 33938124 DOI: 10.1111/1541-4337.12755] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 03/09/2021] [Accepted: 03/22/2021] [Indexed: 02/06/2023]
Abstract
The past two decades have witnessed a global surge in the application of probiotics as functional ingredients in food, animal feed, and pharmaceutical products. Among food industries, the dairy industry is the largest sector where probiotics are employed in a number of dairy products including sour/fermented milk, yogurt, cheese, butter/cream, ice cream, and infant formula. These probiotics are either used as starter culture alone or in combination with traditional starters, or incorporated into dairy products following fermentation, where their presence imparts many functional characteristics to the product (for instance, improved aroma, taste, and textural characteristics), in addition to conferring many health-promoting properties. However, there are still many challenges related to the stability and functionality of probiotics in dairy products. This review highlights the advances, opportunities, and challenges of application of probiotics in dairy industries. Benefits imparted by probiotics to dairy products including their role in physicochemical characteristics and nutritional properties (clinical and functional perspective) are also discussed. We transcend the traditional concept of the application of probiotics in dairy products and discuss paraprobiotics and postbiotics as a newly emerged concept in the field of probiotics in a particular relation to the dairy industry. Some potential applications of paraprobiotics and postbiotics in dairy products as functional ingredients for the development of functional dairy products with health-promoting properties are briefly elucidated.
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Affiliation(s)
- Jie Gao
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Xiyu Li
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Guohua Zhang
- School of Life Science, Shanxi University, Taiyuan, China
| | | | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Jianbo Xiao
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Taipa, China
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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Ozogul F, Elabed N, Ceylan Z, Ocak E, Ozogul Y. Nano-technological approaches for plant and marine-based polysaccharides for nano-encapsulations and their applications in food industry. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 97:187-236. [PMID: 34311900 DOI: 10.1016/bs.afnr.2021.02.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/26/2023]
Abstract
Novel food preservation methods, along with preservatives have been employed to prevent food products from spoilage. There is an increasing demand to substitute synthetic preservatives with natural bioactive compounds since they are safe and environmentally friendly. Bioactive compounds with functional and therapeutic properties are found in foods and have also beneficial physiological and immunological health effects. However, there are some issues associated with bioactive compounds, such as low stability, solubility, and permeability. Encapsulation techniques, especially nano-encapsulation, are a promising technique to overcome these restrictions. A range of the plants' constituents can be converted into bio-nanomaterials. Major plant constituents are polysaccharides which have good biocompatibility properties and therapeutic activities, such as antioxidant, antiviral, anti-inflammatory, anti-allergic, and anti-tumor. Among plant and marine-based polysaccharides, cellulose, starch, alginates, chitosan, and carrageenans have been used as carrier materials to preserve core material. Moreover, many studies indicated that favorable sources such as plant and marine based polysaccharides are emerging. This chapter will cover plant and marine-based polysaccharides for nano-encapsulation and their application in the food industry.
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Affiliation(s)
- Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.
| | - Nariman Elabed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Tunis, Tunisia
| | - Zafer Ceylan
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, Van Yüzüncü Yıl University, Van, Turkey
| | - Elvan Ocak
- Faculty of Engineering, Department of Food Engineering, Yuzuncu Yil University, Van, Turkey
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
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