1
|
Serrano-Delgado A, Quintanilla-Carvajal MX. Electrospinning Microencapsulation of Lactobacillus fermentum K73 Using Gelatin as the Main Component of a Food-Grade Matrix. Microorganisms 2023; 11:2682. [PMID: 38004694 PMCID: PMC10672965 DOI: 10.3390/microorganisms11112682] [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: 08/22/2023] [Revised: 09/07/2023] [Accepted: 09/08/2023] [Indexed: 11/26/2023] Open
Abstract
This work aimed to establish the conditions that improve the viability of Lactobacillus fermentum K73 during and after the electrospinning process. A mixture of experimental designs were performed to select the formulation (gelatin and bacterial culture) that improves the probiotic viability after blending and under simulated gastrointestinal conditions. A Box-Behnken design was performed to improve the encapsulation yield and survival during the electrospinning process. For the Box-Behnken design, the factors were soy lecithin and bacteria culture concentration at the blend and collector distance for electrospinning. It was hypothesized that soy lecithin improved the electrospinnability, acting as a surfactant in the mixture and allowing lower voltage to be used during the process. The selected volume ratio of the gelatin (25%)/bacterial culture mixture was 0.66/0.34. The physicochemical parameters of the selected blend were in the recommended range for electrospinning. The conditions that improved the encapsulation yield and survival during electrospinning were 200 g/L of bacterial culture, 2.5% (w/v) soy lecithin, and 7 cm collector distance. The experimental encapsulation yield and survival was 80.7%, with an experimental error of 7.2%. SEM micrographs showed the formation of fibers with gelatin/bacterial culture beads. Encapsulation improved the viability of the probiotic under simulated gastrointestinal conditions compared to free cells.
Collapse
Affiliation(s)
| | - María Ximena Quintanilla-Carvajal
- Universidad de La Sabana, Facultad de Ingeniería, Campus del Puente del Común, km 7 Autopista Norte de Bogotá, Chia 250001, Cundinamarca, Colombia;
| |
Collapse
|
2
|
Havrlentová M, Šliková S, Gregusová V, Kovácsová B, Lančaričová A, Nemeček P, Hendrichová J, Hozlár P. The Influence of Artificial Fusarium Infection on Oat Grain Quality. Microorganisms 2021; 9:2108. [PMID: 34683429 PMCID: PMC8538375 DOI: 10.3390/microorganisms9102108] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 09/29/2021] [Accepted: 10/04/2021] [Indexed: 11/16/2022] Open
Abstract
Adverse environmental conditions, such as various biotic and abiotic stresses, are the primary reason for decreased crop productivity. Oat, as one of the world's major crops, is an important cereal in human nutrition. The aim of this work was to analyze the effect of inoculation with two species of the genus Fusarium on the selected qualitative parameters of oat grain intended for the food industry. Artificial inoculation caused a statistically significant decrease in the content of starch, oleic, linoleic, and α-linolenic acids in oat grains compared to the control. Moreover, artificial inoculation had no statistically significant effect on the content of β-D-glucans, total dietary fiber, total lipids, palmitic, stearic, and cis-vaccenic acids. An increase in the content of polyunsaturated fatty acids in oat grains was observed after inoculation. The most important indicator of Fusarium infection was the presence of the mycotoxin deoxynivalenol in the grain. The content of β-D-glucans, as a possible protective barrier in the cell wall, did not have a statistically significant effect on the inoculation manifestation in the grain.
Collapse
Affiliation(s)
- Michaela Havrlentová
- Department of Biotechnologies, Faculty of Natural Sciences, University of Ss. Cyril and Methodius in Trnava, 917 01 Trnava, Slovakia; (V.G.); (B.K.)
- National Agricultural and Food Centre, Research Institute of Plant Production in Piešťany, 921 68 Piešťany, Slovakia; (S.Š.); (A.L.); (J.H.)
| | - Svetlana Šliková
- National Agricultural and Food Centre, Research Institute of Plant Production in Piešťany, 921 68 Piešťany, Slovakia; (S.Š.); (A.L.); (J.H.)
| | - Veronika Gregusová
- Department of Biotechnologies, Faculty of Natural Sciences, University of Ss. Cyril and Methodius in Trnava, 917 01 Trnava, Slovakia; (V.G.); (B.K.)
| | - Bernadett Kovácsová
- Department of Biotechnologies, Faculty of Natural Sciences, University of Ss. Cyril and Methodius in Trnava, 917 01 Trnava, Slovakia; (V.G.); (B.K.)
| | - Andrea Lančaričová
- National Agricultural and Food Centre, Research Institute of Plant Production in Piešťany, 921 68 Piešťany, Slovakia; (S.Š.); (A.L.); (J.H.)
| | - Peter Nemeček
- Department of Chemistry, Faculty of Natural Sciences, University of Ss. Cyril and Methodius in Trnava, 917 01 Trnava, Slovakia;
| | - Jana Hendrichová
- National Agricultural and Food Centre, Research Institute of Plant Production in Piešťany, 921 68 Piešťany, Slovakia; (S.Š.); (A.L.); (J.H.)
| | - Peter Hozlár
- National Agricultural and Food Centre, Research Institute of Plant Production in Piešťany, Research and Breeding Station at Vígľaš-Pstruša, 962 12 Pstruša, Slovakia;
| |
Collapse
|
3
|
Iqbal R, Liaqat A, Jahangir Chughtai MF, Tanweer S, Tehseen S, Ahsan S, Nadeem M, Mehmood T, Ur Rehman SJ, Saeed K, Sameed N, Aziz S, Tahir AB, Khaliq A. Microencapsulation: a pragmatic approach towards delivery of probiotics in gut. J Microencapsul 2021; 38:437-458. [PMID: 34192983 DOI: 10.1080/02652048.2021.1949062] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Probiotics confer numerous health benefits and functional foods prepared with these microbes own largest markets. However, their viability during transit from gastrointestinal tract is a concerning issue. Microencapsulation of probiotics is a novel technique of major interest to increase their survivability in GIT and food matrices by providing a physical barrier to protect them under harsh conditions. This article contributes the knowledge regarding microencapsulation by discussing probiotic foods, different methods and approaches of microencapsulation, coating materials, their release mechanisms at the target site, and interaction with probiotics, efficiency of encapsulated probiotics, their viability assessment methods, applications in food industry, and their future perspective. In our opinion, encapsulation has significantly got importance in the field of innovative probiotic enriched functional foods development to preserve their viability and long-term survival rate until product expiration date and their passage through gastro-intestinal tract. Previous review work has targeted some aspects of microencapsulation, this article highlights different methods of probiotics encapsulation and coating materials in relation with food matrices as well as challenges faced during applications: Gut microbiota; Lactic acid bacteria; Micro-encapsulation; Stability enhancement; Cell's release, Health benefits.
Collapse
Affiliation(s)
- Rabia Iqbal
- Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan
| | - Atif Liaqat
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan
| | - Muhammad Farhan Jahangir Chughtai
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan
| | - Saira Tanweer
- University College of Agriculture and Environmental Sciences, Islamia University, Bahawalpur, Pakistan
| | - Saima Tehseen
- Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan
| | - Samreen Ahsan
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan
| | - Muhammad Nadeem
- Department of Environmental Sciences, COMSATS University Islamabad, Vehari Campus, Vehari, Pakistan
| | - Tariq Mehmood
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan
| | - Syed Junaid Ur Rehman
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan
| | - Kanza Saeed
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan
| | - Nimra Sameed
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan
| | - Shoaib Aziz
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan
| | - Assam Bin Tahir
- Faculty of Allied Health Sciences, University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, Pakistan
| | - Adnan Khaliq
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan
| |
Collapse
|
4
|
Zhuang X, Gaudino N, Clark S, Acevedo NC. Novel lecithin-based oleogels and oleogel emulsions delay lipid oxidation and extend probiotic bacteria survival. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110353] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
5
|
Fernández-Acosta K, Salmeron I, Chavez-Flores D, Perez-Reyes I, Ramos V, Ngadi M, Kwofie EM, Perez-Vega S. Evaluation of different variables on the supercritical CO2 extraction of oat (Avena sativa L.) oil; main fatty acids, polyphenols, and antioxidant content. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.05.017] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
6
|
Kang J, Yin R, Cao D. Molecular species determination of oligosaccharides and glycoconjugates in soybean lecithin powders. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1525-1532. [PMID: 30142252 DOI: 10.1002/jsfa.9328] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2018] [Revised: 08/19/2018] [Accepted: 08/19/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Oligosaccharides and glycoconjugates in soybean lecithin powder are very important for the properties and functions of the materials that contain it. Oligosaccharides can trigger infusion reactions and color changes in soybean lecithin during medical injections; glycoconjugates in the form of glycolipids can also change the physical behavior of lecithin. The molecular components of oligosaccharides and glycoconjugates in soybean lecithin powder were studied in this paper. RESULTS Three oligosaccharides and 21 glycoconjugates were verified in soybean lecithin powders for the first time. Raffinose, sucrose, and stachyose were detected as the principal components of oligosaccharides by high-performance liquid chromatography (HPLC). Twenty-one glycoconjugates, including four steryl glucosides (SG), 13 acyl steryl glucosides (ASG), one digalactosyl diacylglycerol (DGDG), one monogalactosyl diacylglyceride (MGDG), one glucocerebroside (Glucer), and one glucose palmitate were analyzed by gas chromatography (GC), gas chromatography-mass spectrometry (GC-MS) and RP-UPLC-Q-TOF-ESI-MS. Glycoconjugates were constructed in soybean lecithin powder after separation by column chromatography, thin-layer chromatography, and color reactions. CONCLUSION The determination of molecular species of oligosaccharides and glycoconjugates provided a new direction for the exploration of novel functions and uses of soybean lecithin powder. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jingjing Kang
- National Engineering Laboratory for Food Science and Technology, Oil and Plant Protein Center, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Ru Yin
- National Engineering Laboratory for Food Science and Technology, Oil and Plant Protein Center, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Dong Cao
- National Engineering Laboratory for Food Science and Technology, Oil and Plant Protein Center, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| |
Collapse
|
7
|
Sammugam L, Pasupuleti VR. Balanced diets in food systems: Emerging trends and challenges for human health. Crit Rev Food Sci Nutr 2018; 59:2746-2759. [PMID: 29693412 DOI: 10.1080/10408398.2018.1468729] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Processed foods, generally known as modified raw foods produced by innovative processing technologies alters the food constituents such natural enzymes, fatty acids, micronutrients, macronutrients and vitamins. In contrast to fresh and unprocessed foods, processed foods are guaranteed to be safer, imperishable, long lasting and consist high level of nutrients bioactivity. Currently, the evolution in food processing technologies is necessary to face food security and safety, nutrition demand, its availability and also other global challenges in the food system. In this scenario, this review consists of information on two food processing technologies, which effects on processed foods before and after processing and the impact of food products on human health. It is also very well established that understanding the type and structure of foods to be processed can assist food processing industries towards advancement of novel food products. In connection with this fact, the present article also discusses the emerging trends and possible modifications in food processing technologies with the combination of conventional and modern techniques to get the suitable nutritional and safety qualities in food.
Collapse
Affiliation(s)
- Lakhsmi Sammugam
- Faculty of Agro-Based Industry, Universiti Malaysia Kelantan , Campus Jeli, Jeli , Malaysia
| | - Visweswara Rao Pasupuleti
- Faculty of Agro-Based Industry, Universiti Malaysia Kelantan , Campus Jeli, Jeli , Malaysia.,Institute of Food Security and Sustainable Agriculture, Universiti Malaysia Kelantan , Campus Jeli, Jeli , Malaysia
| |
Collapse
|
8
|
Kurek MA, Wyrwisz J, Karp S, Wierzbicka A. Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread. Journal of Food Science and Technology 2018; 55:1632-1640. [PMID: 29666515 DOI: 10.1007/s13197-018-3061-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/21/2018] [Accepted: 01/29/2018] [Indexed: 01/17/2023]
Abstract
In this study, some dietary fiber (DF) sources were investigated as fortifiers of wheat bread: oat (OB), flax (FB), and apple (AB). Adding oat and flax fibers to bread significantly changed the fatty acid profiles. OB was highest in oleic acid (33.83% of lipids) and linoleic acid (24.31% of lipids). Only in FB, γ-linolenic fatty acid was present in a significant amount-18.32%. The bioaccessibility trails revealed that the DF slow down the intake of saturated fatty acids. PUFA were least bioaccessible from all fatty acids groups in the range of (72% in OB to 87% in FB). The control bread had the greatest value (80.5) and was significantly higher than values for OB, FB, and AB in terms of glycemic index. OB, FB and AB addition led to obtain low glycemic index. AB had a significant highest value of total phenolic (897.2 mg/kg) with the lowest values in FB (541.2 mg/kg). The only significant lowering of caloric values in this study was observed in AB. The study could address the gap in the area of research about taking into consideration glycemic index, fatty acid profile and phenolic content in parallel in terms of DF application in breads.
Collapse
Affiliation(s)
- Marcin Andrzej Kurek
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Jarosław Wyrwisz
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Sabina Karp
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| |
Collapse
|
9
|
Recovery, encapsulation and stabilization of bioactives from food residues using high pressure techniques. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2015.09.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
10
|
Lira de Medeiros AC, Thomazini M, Urbano A, Pinto Correia RT, Favaro-Trindade CS. Structural characterisation and cell viability of a spray dried probiotic yoghurt produced with goats' milk and Bifidobacterium animalis subsp. lactis (BI-07). Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.05.008] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|