1
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Liu R, Ci X, Liu L, Wang X, Rifky M, Liu R, Sui W, Wu T, Zhang M. Chitosan entrapping of sodium alginate / Lycium barbarum polysaccharide gels for the encapsulation, protection and delivery of Lactiplantibacillus plantarum with enhanced viability. Int J Biol Macromol 2024; 260:129615. [PMID: 38246437 DOI: 10.1016/j.ijbiomac.2024.129615] [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: 07/31/2023] [Revised: 12/01/2023] [Accepted: 01/17/2024] [Indexed: 01/23/2024]
Abstract
To preserve the viability of probiotics during digestion and storage, encapsulation techniques are necessary to withstand the challenges posed by adverse environments. A core-shell structure has been developed to provide protection for probiotics. By utilizing sodium alginate (SA) / Lycium barbarum polysaccharide (LBP) as the core material and chitosan (CS) as the shell, the probiotic load reached 9.676 log CFU/mL. This formulation not only facilitated continuous release in the gastrointestinal tract but also enhanced thermal stability and storage stability. The results obtained from Fourier transform infrared spectroscopy and thermogravimetric analysis confirmed that the addition of LBP and CS affected the microstructure of the gel by enhancing the hydrogen bond force, so as to achieve controlled release. Following the digestion of the gel within the gastrointestinal tract, the released amount was determined to be 9.657 log CFU/mL. The moisture content and storage stability tests confirmed that the encapsulated Lactiplantibacillus plantarum maintained good activity for an extended period at 4 °C, with an encapsulated count of 8.469 log CFU/mL on the 28th day. In conclusion, the newly developed core-shell gel in this study exhibits excellent probiotic protection and delivery capabilities.
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Affiliation(s)
- Ran Liu
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Xiaoman Ci
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Linlin Liu
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Xintong Wang
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Mohamed Rifky
- Eastern University, Sri Lanka, Chenkalady 999011, Sri Lanka
| | - Rui Liu
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Wenjie Sui
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Min Zhang
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China; Tianjin Agricultural University, Tianjin 300384, China.
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2
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Díaz Vergara LI, Arata Badano J, Aminahuel CA, Vanden Braber NL, Rossi YE, Pereyra CM, Cavaglieri LR, Montenegro MA. Chitosan-glucose derivative as effective wall material for probiotic yeasts microencapsulation. Int J Biol Macromol 2023; 253:127167. [PMID: 37793535 DOI: 10.1016/j.ijbiomac.2023.127167] [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: 07/13/2023] [Revised: 08/30/2023] [Accepted: 09/28/2023] [Indexed: 10/06/2023]
Abstract
A chitosan-glucose derivative (ChG) with lower antimicrobial activity against whey native probiotic yeast K. marxianus VM004 was synthesized by the Maillard reaction. The ChG derivative was characterized by FT-IR, 1H NMR, and SLS to determine the structure, deacetylation degree (DD), and molecular weight (Mw). In addition, we evaluated the antioxidant, cytotoxic, and antimicrobial activities of ChG. ChG was then used for microencapsulation of K. marxianus VM004 by spray drying. The microcapsules were characterized by evaluating their encapsulation yield, encapsulation efficiency, morphology, tolerance to the gastrointestinal tract, and viability during storage. The results indicated that a non-cytotoxic product with lower MW and DD and higher antioxidant activity than native chitosan was obtained by the Maillard reaction. The yeast ChG microcapsules exhibited an encapsulation efficiency >57 %, improved resistance to gastrointestinal conditions, and enhanced stability during storage. These results demonstrate that ChG may be a promising wall material for the microencapsulation of probiotic yeasts.
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Affiliation(s)
- Ladislao I Díaz Vergara
- Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica (IMITAB), Universidad Nacional de Villa María, Campus Universitario, Av. Arturo Jauretche 1555, Villa María, Córdoba, Argentina
| | - Joaquín Arata Badano
- Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica (IMITAB), Universidad Nacional de Villa María, Campus Universitario, Av. Arturo Jauretche 1555, Villa María, Córdoba, Argentina
| | - Carla A Aminahuel
- Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica (IMITAB), Universidad Nacional de Villa María, Campus Universitario, Av. Arturo Jauretche 1555, Villa María, Córdoba, Argentina
| | - Noelia L Vanden Braber
- Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica (IMITAB), Universidad Nacional de Villa María, Campus Universitario, Av. Arturo Jauretche 1555, Villa María, Córdoba, Argentina
| | - Yanina E Rossi
- Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica (IMITAB), Universidad Nacional de Villa María, Campus Universitario, Av. Arturo Jauretche 1555, Villa María, Córdoba, Argentina
| | - Carina M Pereyra
- Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto, Ruta Nacional 36 KM 601, Río Cuarto, Córdoba, Argentina
| | - Lilia R Cavaglieri
- Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto, Ruta Nacional 36 KM 601, Río Cuarto, Córdoba, Argentina
| | - Mariana A Montenegro
- Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica (IMITAB), Universidad Nacional de Villa María, Campus Universitario, Av. Arturo Jauretche 1555, Villa María, Córdoba, Argentina.
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3
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Lee Y, Kang YR, Chang YH. Effect of pectic oligosaccharide on probiotic survival and physicochemical properties of hydrogel beads for synbiotic encapsulation of Lactobacillus bulgaricus. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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4
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Sbehat M, Mauriello G, Altamimi M. Microencapsulation of Probiotics for Food Functionalization: An Update on Literature Reviews. Microorganisms 2022; 10:microorganisms10101948. [PMID: 36296223 PMCID: PMC9610121 DOI: 10.3390/microorganisms10101948] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/26/2022] [Accepted: 09/27/2022] [Indexed: 11/05/2022] Open
Abstract
Functional foods comprise the largest growing food category due to both consumer demands and health claims by manufacturers. Probiotics are considered one of the best choices for meeting these demands. Traditionally, the food vehicle for introducing probiotics to consumers was dairy products, and to expand the benefits of probiotics for a wider range of consumers, the need to use other food items was essential. To achieve this goal while maximising the benefits of probiotics, protection methods used during food processing were tackled. The microencapsulation of probiotics is a promising methodology for achieving this function. This review highlights the use of the microencapsulation of probiotics in order to functionalise food items that initially were not considered suitable for probiotication, such as baked products, or to increase their functionality such as dairy products. The co-microencapsulation of probiotics with other functional ingredients such polyphenol, prebiotics, or omega-3 is also highlighted.
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Affiliation(s)
- Maram Sbehat
- Department of Nutrition and Food Technology, An-Najah National University, Nablus P.O. Box 7, Palestine
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
| | - Gianluigi Mauriello
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
- Correspondence:
| | - Mohammad Altamimi
- Department of Nutrition and Food Technology, An-Najah National University, Nablus P.O. Box 7, Palestine
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5
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Afzaal M, Saeed F, Hussain M, Ismail Z, Siddeeg A, AL-Farga A, Aljobair MO. Influence of encapsulation on the survival of probiotics in food matrix under simulated stress conditions. Saudi J Biol Sci 2022; 29:103394. [PMID: 35942164 PMCID: PMC9356273 DOI: 10.1016/j.sjbs.2022.103394] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 06/22/2022] [Accepted: 07/20/2022] [Indexed: 12/11/2022] Open
Affiliation(s)
- Muhammad Afzaal
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Farhan Saeed
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Zoria Ismail
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Azhari Siddeeg
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Ammar AL-Farga
- Department of Biochemistry, College of Sciences, University of Jeddah, Jeddah, Saudi Arabia
| | - Moneera O. Aljobair
- Department of Physical Sport Science, College of Education, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
- Corresponding author.
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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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7
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Development and characterization of Lactobacillus acidophilus (LA-3) microparticles with reducing substances and its addition to Reino cheese. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111083] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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8
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Novel Nanoparticle Biomaterial of Alginate/Chitosan Loading Simultaneously Lovastatin and Ginsenoside RB1: Characteristics, Morphology, and Drug Release Study. INT J POLYM SCI 2021. [DOI: 10.1155/2021/5214510] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Recently, plenty of interesting studies on improvement of bioavailability for poorly soluble drugs were implemented with different approaches such as using of combined biopolymers as a delivery system that allowed to enhancing drug solubility and bioavailability. In this work, alginate and chitosan were blended together in the form of polymeric particles, loaded with both lovastatin and ginsenoside Rb1 to producing the four-component nanoparticles by ionic gelation method. CaCl2 and sodium tripolyphosphate were used as gelation agent and cross-linking agent, respectively. The characteristics of obtained nanoparticles were studied by means of infrared spectra (IR), scanning electron microscopy (SEM), differential scanning calorimetry (DSC), and dynamic light scattering (DLS). In combination, ginsenoside Rb1 and lovastatin both interacted with each other to improve the drug release ability of the polymer particles. The change of initial content of drugs in the nanoparticles has a negligible effect on the functional groups in the structure of the nanoparticles but has a significant impact on drug release process of both lovastatin and ginsenoside Rb1 from the nanoparticles in selective simulated body fluids. In addition, the synergistic interaction of lovastatin and ginsenoside Rb1 could be also observed through the modification of relative crystal degree and drug release efficiency.
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9
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Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6040121] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Buffalo-milk-based dairy products provide various health benefits to humans since buffalo milk serves as a rich source of protein, fat, lactose, calcium, iron, phosphorus, vitamin A and natural antioxidants. Dairy products such as Meekiri, Dadih, Dadi and Lassie, which are derived from Artisanal fermentation of buffalo milk, have been consumed for many years. Probiotic potentials of indigenous microflora in fermented buffalo milk have been well documented. Incorporation of certain probiotics into the buffalo-milk-based dairy products conferred vital health benefits to the consumers, although is not a common practice. However, several challenges are associated with incorporating probiotics into buffalo-milk-based dairy products. The viability of probiotic bacteria can be reduced due to processing and environmental stress during storage. Further, incompatibility of probiotics with traditional starter cultures and high acidity of fermented dairy products may lead to poor viability of probiotics. The weak acidifying performance of probiotics may affect the organoleptic quality of fermented dairy products. Besides these challenges, several innovative technologies such as the use of microencapsulated probiotics, ultrasonication, the inclusion of prebiotics, use of appropriate packaging and optimal storage conditions have been reported, promising stability and viability of probiotics in buffalo-milk-based fermented dairy products.
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10
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Encapsulation of Bifidobacterium BB12® in alginate-jaboticaba peel blend increases encapsulation efficiency and bacterial survival under adverse conditions. Appl Microbiol Biotechnol 2020; 105:119-127. [PMID: 33245392 DOI: 10.1007/s00253-020-11025-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 10/08/2020] [Accepted: 11/16/2020] [Indexed: 01/17/2023]
Abstract
Most foods with probiotics claims are associated to dairy products, whose consumption is restricted to part of the population, creating a favorable scenario for the development of probiotic foods in alternative matrices. However, the development of probiotic foods in non-dairy matrices is still a technological challenge, since the foods intrinsic parameters can cause injuries to microorganisms. An alternative to protect the microbial cells in adverse environments involves encapsulation. Therefore, the objective of this study was to evaluate the influence of alginate-jaboticaba peel blend in the improvement of encapsulation efficiency, viability maintenance, and cell survival of Bifidobacterium BB12® under simulated gastrointestinal digestion and after incorporating in traditional jaboticaba jam. The particles were obtained by ion gelling technique using alginate with or without powdered jaboticaba peel. The addition of jaboticaba peel in particles improved encapsulation efficiency (> 90%) and resulted in higher cell survival in simulated gastrointestinal digestion. During storage in jam, the loss in cell viability was approximately constant: c.a. 0.5 log CFU/g/day for encapsulated cells and c.a. 1.0 log CFU/g/day for free cells. These results suggest that use of alginate and powdered jaboticaba peel blend is a promising approach to protect Bifidobacterium BB12® against adverse environments, such as non-dairy food matrices. KEY POINTS: • Powdered jaboticaba peel increased the encapsulation efficiency in alginate particles. • Encapsulation improved cell survival under adverse conditions. • Useful approach for the development of non-conventional probiotic products. Graphical abstract.
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11
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Oral delivery of bacteria: Basic principles and biomedical applications. J Control Release 2020; 327:801-833. [DOI: 10.1016/j.jconrel.2020.09.011] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Accepted: 09/05/2020] [Indexed: 12/18/2022]
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12
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Paris M, Ramírez-Corona N, Palou E, López-Malo A. Modelling release mechanisms of cinnamon (Cinnamomum zeylanicum) essential oil encapsulated in alginate beads during vapor-phase application. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110024] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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13
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Development of chitosan-coated agar-gelatin particles for probiotic delivery and targeted release in the gastrointestinal tract. Appl Microbiol Biotechnol 2020; 104:5749-5757. [PMID: 32377900 PMCID: PMC7306021 DOI: 10.1007/s00253-020-10632-w] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Revised: 04/13/2020] [Accepted: 04/17/2020] [Indexed: 12/15/2022]
Abstract
This study reports the development of a novel and simple formulation for probiotic delivery using chitosan-coated agar-gelatin gel particles. This methodology involves the production of agar-gelatin particles by thermally treating a mixture of agar and gelatin solutions at high temperatures (121 °C) and subsequently coating with chitosan. The particles were able to protect the probiotic strain Lactobacillus plantarum NCIMB 8826 during incubation for 2 h in simulated gastric fluid (pH 2), as no statistically significant loss (P > 0.05) in cell concentration was observed, and also resist dissolution in simulated intestinal fluid (pH 7.2). Interestingly, this protection is related to the fact that the intense thermal treatment affected the physicochemical properties of agars and resulted in the formation of a strong and tight polymer network, as indicated by the X-ray diffraction (XRD) analysis. Using an in vitro faecal batch fermentation model simulating the conditions of the distal part of the large intestine (pH 6.7–6.9), it was demonstrated by quantitative real-time PCR that the majority of L. plantarum cells were released from the agar-gelatin particles within 30 to 48 h. Overall, this work led to the development of a novel methodology for the production of probiotic-containing particles, which is simpler compared with current encapsulation technologies and has a lot of potential to be used for the controlled release of probiotics and potentially other solid bioactives in the large intestine. Key Points • Chitosan gel particles is a simple and scalable method of probiotic encapsulation. • Autoclaving agar-gelatin particles increases their stability at low pH. • Chitosan gel particles protected L. plantarum during gastrointestinal conditions. • Probiotics could be controlled release in the colon using chitosan gel particles.
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14
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Liu H, Xie M, Nie S. Recent trends and applications of polysaccharides for microencapsulation of probiotics. FOOD FRONTIERS 2020. [DOI: 10.1002/fft2.11] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
Affiliation(s)
- Huan Liu
- State Key Laboratory of Food Science and Technology China–Canada Joint Lab of Food Science and Technology (Nanchang) Nanchang University Nanchang China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology China–Canada Joint Lab of Food Science and Technology (Nanchang) Nanchang University Nanchang China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology China–Canada Joint Lab of Food Science and Technology (Nanchang) Nanchang University Nanchang China
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15
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Qi X, Simsek S, Ohm JB, Chen B, Rao J. Viability of Lactobacillus rhamnosus GG microencapsulated in alginate/chitosan hydrogel particles during storage and simulated gastrointestinal digestion: role of chitosan molecular weight. SOFT MATTER 2020; 16:1877-1887. [PMID: 31994592 DOI: 10.1039/c9sm02387a] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Sodium alginate hydrogel particles coated with cationic biopolymers have been shown to be one of the promising means for probiotic encapsulation and protection. In this study, we aimed to systematically explore the effect of molecular weight of chitosan coating on the functional performance of sodium alginate hydrogel particles for improving the viability of Lactobacillus rhamnosus GG (LGG). We first electrostatically deposited three different molecular weights of chitosan coatings, i.e., chitosan oligosaccharide (COS), low molecular weight chitosan (LMW-chitosan) and medium molecular weight chitosan (MMW-chitosan) on sodium alginate hydrogel particles. Both SEM and FTIR results indicated that chitosan was successfully deposited onto the surface of the hydrogel particles. We then evaluated the effect of chitosan MW on the viability of LGG encapsulated in the hydrogels during long-term storage and simulated gastrointestinal digestion. Among them, the hydrogel particles coated with COS prevented the viability loss of LLG during long-term storage at different temperatures (4, 25 and 37 °C). However, we did not find any improvement in the viability of the encapsulated LGG by all three chitosan coatings during simulated digestion.
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Affiliation(s)
- Xiaoxi Qi
- Food Ingredients and Biopolymers Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
| | - Senay Simsek
- Food Ingredients and Biopolymers Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
| | - Jae-Bom Ohm
- Edward T. Schafer Agricultural Research Center, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Lab, USDA-ARS, Fargo, North Dakota 58108, USA
| | - Bingcan Chen
- Food Ingredients and Biopolymers Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
| | - Jiajia Rao
- Food Ingredients and Biopolymers Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
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16
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Survivability and oxidative stability of co-microencapsulated L. Plantarum PTCC 1058 and DHA as a juice carrier. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100460] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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17
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Rovinaru C, Pasarin D. Application of Microencapsulated Synbiotics in Fruit-Based Beverages. Probiotics Antimicrob Proteins 2019; 12:764-773. [DOI: 10.1007/s12602-019-09579-w] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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18
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Abstract
Nowadays, probiotic bacteria are extensively used as health-related components in novel foods with the aim of added-value for the food industry. Ingested probiotic bacteria must resist gastrointestinal exposure, the food matrix, and storage conditions. The recommended methodology for bacteria protection is microencapsulation technology. A key aspect in the advancement of this technology is the encapsulation system. Chitosan compliments the real potential of coating microencapsulation for applications in the food industry due to its physicochemical properties: positive charges via its amino groups (which makes it the only commercially available water-soluble cationic polymer), short-term biodegradability, non-toxicity and biocompatibility with the human body, and antimicrobial and antifungal actions. Chitosan-coated microcapsules have been reported to have a major positive influence on the survival rates of different probiotic bacteria under in vitro gastrointestinal conditions and in the storage stability of different types of food products; therefore, its utilization opens promising routes in the food industry.
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19
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Vaziri AS, Alemzadeh I, Vossoughi M. Improving survivability of Lactobacillus plantarum in alginate-chitosan beads reinforced by Na-tripolyphosphate dual cross-linking. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.037] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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Yasmin HM, Zahoor T, Sagheer A, Nadeem M, Khaliq A, Iqbal R, Ahsan S, Ahmad Z. Assessment of antagonistic activity of free and encapsulated
Bifidobacterium bifidum
against
Salmonella. J Food Saf 2018. [DOI: 10.1111/jfs.12546] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hafiza Maryam Yasmin
- National Institute of Food Science and Technology, University of Agriculture Faisalabad Pakistan
| | - Tahir Zahoor
- National Institute of Food Science and Technology, University of Agriculture Faisalabad Pakistan
| | | | - Muhammad Nadeem
- Department of Environmental SciencesCOMSATS University Islamabad Vehari Pakistan
| | - Adnan Khaliq
- National Institute of Food Science and Technology, University of Agriculture Faisalabad Pakistan
| | - Rabia Iqbal
- National Institute of Food Science and Technology, University of Agriculture Faisalabad Pakistan
| | - Samreen Ahsan
- National Institute of Food Science and Technology, University of Agriculture Faisalabad Pakistan
| | - Zulfiqar Ahmad
- Department of Food Science and TechnologyUniversity College of Agriculture and Environmental Sciences, The Islamia University of Bahawalpur Bahawalpur Pakistan
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21
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Ramos PE, Silva P, Alario MM, Pastrana LM, Teixeira JA, Cerqueira MA, Vicente AA. Effect of alginate molecular weight and M/G ratio in beads properties foreseeing the protection of probiotics. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.031] [Citation(s) in RCA: 97] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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22
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Silva KCG, Cezarino EC, Michelon M, Sato ACK. Symbiotic microencapsulation to enhance Lactobacillus acidophilus survival. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.026] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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23
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Viability of Lactobacillus fermentum microencapsulated in flavoured alginate beads and added to a gelatine dessert. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.09.026] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
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24
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Ramos PE, Cerqueira MA, Teixeira JA, Vicente AA. Physiological protection of probiotic microcapsules by coatings. Crit Rev Food Sci Nutr 2017; 58:1864-1877. [DOI: 10.1080/10408398.2017.1289148] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Philippe E. Ramos
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, Braga, Portugal
| | - Miguel A. Cerqueira
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, Braga Portugal
| | - José A. Teixeira
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, Braga, Portugal
| | - António A. Vicente
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, Braga, Portugal
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Speranza B, Petruzzi L, Bevilacqua A, Gallo M, Campaniello D, Sinigaglia M, Corbo MR. Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives. J Food Sci 2017; 82:1291-1301. [DOI: 10.1111/1750-3841.13727] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2016] [Revised: 03/29/2017] [Accepted: 04/03/2017] [Indexed: 01/07/2023]
Affiliation(s)
- Barbara Speranza
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Italy
| | - Leonardo Petruzzi
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Italy
| | - Antonio Bevilacqua
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Italy
| | - Mariangela Gallo
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Italy
| | - Daniela Campaniello
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Italy
| | - Milena Sinigaglia
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Italy
| | - Maria Rosaria Corbo
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Italy
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Probiotic-loaded microcapsule system for human in situ folate production: Encapsulation and system validation. Food Res Int 2016; 90:25-32. [PMID: 29195878 DOI: 10.1016/j.foodres.2016.10.036] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2016] [Revised: 10/21/2016] [Accepted: 10/23/2016] [Indexed: 12/20/2022]
Abstract
This study focused on the use of a new system, an alginate|Ɛ-poly-l-lysine|alginate|chitosan microcapsule (APACM), able to immobilize a folate-producing probiotic, Lactococcus lactis ssp. cremoris (LLC), which provides a new approach to the utilization of capsules and probiotics for in situ production of vitamins. LLC is able to produce 95.25±26μg·L-1 of folate, during 10h, and was encapsulated in the APACM. APACM proved its capacity to protect LLC against the harsh conditions of a simulated digestion maintaining a viable concentration of 6logCFU·mL-1of LLC. A nutrients exchange capacity test, was performed using Lactobacillus plantarum UM7, a high lactic acid producer was used here to avoid false negative results. The production and release of 2g·L-1 of lactic acid was achieved through encapsulation of L. plantarum, after 20h. The adhesion of APACM to epithelial cells was also quantified, yielding 38% and 33% of capsules adhered to HT-29 cells and Caco-2 cells, respectively.
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B.S. Albuquerque P, C.B.B. Coelho L, A. Teixeira J, G. Carneiro-da-Cunha M. Approaches in biotechnological applications of natural polymers. AIMS MOLECULAR SCIENCE 2016. [DOI: 10.3934/molsci.2016.3.386] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
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