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Saeed M, Khanam R, Hafeez H, Ahmad Z, Saleem S, Tariq MR, Safdar W, Waseem M, Ali U, Azam M, Rehman MA, Shah FUH. Viability of Free and Alginate-Carrageenan Gum Coated Lactobacillus acidophilus and Lacticaseibacillus casei in Functional Cottage Cheese. ACS OMEGA 2024; 9:13840-13851. [PMID: 38559922 PMCID: PMC10976411 DOI: 10.1021/acsomega.3c08588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 02/15/2024] [Accepted: 02/22/2024] [Indexed: 04/04/2024]
Abstract
The survivability of encapsulated and nonencapsulated probiotics consisting of Lactobacillus acidophilus and Lacticaseibacillus casei and the nutritional, physicochemical, and sensorial features of cottage cheese were investigated under refrigeration storage at 4 °C for 28 days. Microbeads of L. acidophilus and L. casei were developed using 2% sodium alginate, 1.5% sodium alginate and 0.5% carrageenan, and 1% sodium alginate and 1% carrageenan using an encapsulation technique to assess the probiotic viability in cottage cheese under different gastrointestinal conditions (SGF (simulated gastric juice), SIF (simulated intestinal fluid)), and bile salt) and storage conditions. Scanning electron microscopy (SEM) elucidated the stable structure of microbeads, Fourier transform infrared spectroscopy (FTIR) confirmed the presence probiotics in the microcapsules, and X-ray diffraction (XRD) demonstrated the amorphous state of microbeads. Furthermore, the highest encapsulation efficiency was observed for alginate 1% and carrageenan 1% microbeads (T3), i.e., 95%. Likewise, viability was recorded in T3 against SGF, SIF, and bile salt solution, i.e., 8.5, 8.8, and 8.9 log CFU/g at 80 min of exposure, compared to the control. The results of pH showed a significant (p < 0.05) decline that ultimately increased the titratable acidity. Nutritional analysis of cottage cheese revealed the highest levels of ash, protein, and total solids in T3, exhibiting mean values of 3.2, 22, and 43.2 g/100 g, respectively, after 28 days of storage. The sensory evaluation of cottage cheese demonstrated better color, flavor, and textural attributes in T3. Conclusively, synergistic addition of L. acidophilus and L. casei encapsulated with alginate-carrageenan gums was found to be more effective in improving the viability of probiotics in cottage cheese than noncapsulated cells while carrying better magnitudes of ash and protein, lower acidity, and pleasant taste.
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Affiliation(s)
- Muhammad Saeed
- National
Institute of Food Science and Technology, University of Agriculture, Faisalabad 9200, Pakistan
| | - Rehana Khanam
- National
Institute of Food Science and Technology, University of Agriculture, Faisalabad 9200, Pakistan
| | - Hammad Hafeez
- Department
of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Zulfiqar Ahmad
- Department
of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Shahzad Saleem
- Department
of Biosciences, COMSATS University Islamabad, Sahiwal Campus, Sahiwal 57000, Pakistan
| | - Muhammad Rizwan Tariq
- Department
of Food Sciences, Faculty of Agricultural Sciences, University of the Punjab, Lahore 54590, Pakistan
| | - Waseem Safdar
- Department
of Biological Sciences, National University
of Medical Sciences, Rawalpindi 46000, Pakistan
| | - Muhammad Waseem
- Department
of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Umair Ali
- Department
of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Muhammad Azam
- National
Institute of Food Science and Technology, University of Agriculture, Faisalabad 9200, Pakistan
| | - Muhammad Adil Rehman
- Department
of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Faiz-ul-Hassan Shah
- Department
of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
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2
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Jeznienė S, Bružaitė I, Šipailienė A. Application of biomacromolecules encapsulation systems for the long-term storage of Lactobacillus plantarum F1 and Lactobacillus reuteri 182. Heliyon 2024; 10:e26566. [PMID: 38439840 PMCID: PMC10909665 DOI: 10.1016/j.heliyon.2024.e26566] [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: 09/11/2023] [Revised: 02/14/2024] [Accepted: 02/15/2024] [Indexed: 03/06/2024] Open
Abstract
The aim of this study was to improve the viability of lactic acid bacteria (LAB) during extended storage of 1 year and mechanical characteristics of the calcium alginate beads with co-encapsulation of prebiotics and chitosan coating and subsequent freeze drying. The results revealed that the addition of trehalose to alginate matrix effectively protects the LAB cells during freeze drying, i.e., the survival rate has increased up to more than 92.5 %. Chitosan coating reinforced Ca-alginate beads, therefore the sphericity and mechanical strength of the beads improved. The findings also showed that bacteria encapsulation with the prebiotics resulted in more cells stability during the prolonged storage of 1 year and were 4.82 ± 0.06 log CFU g-1 in the lyophilized alginate-trehalose beads for Lactobacillus plantarum and 5.64 ± 0.08 log CFU g-1 in the lyophilized alginate-trehalose-inulin beads for Lactobacillus reuteri. No survival, however, was noted for the LAB cells in wet capsules after the same period. This study demonstrated that prebiotics had a significant impact on the viability of cells during freeze drying and storage. What is more, physical properties of the alginate beads were enhanced by coating beads with the chitosan.
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Affiliation(s)
- Sigita Jeznienė
- Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilėnų av. 19, Kaunas, LT-50254, Lithuania
| | - Ingrida Bružaitė
- Department of Chemistry and Bioengineering, Faculty of Fundamental Sciences, Vilnius Gediminas Technical University, Saulėtekio av. 11, Vilnius, LT-10223, Lithuania
| | - Aušra Šipailienė
- Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilėnų av. 19, Kaunas, LT-50254, Lithuania
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3
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Improvement of Probiotic Viability by Mixing with Ultrasound-Treated Yeast Cells and Spray Drying. Curr Microbiol 2023; 80:124. [PMID: 36872377 DOI: 10.1007/s00284-023-03225-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Accepted: 02/12/2023] [Indexed: 03/07/2023]
Abstract
The objective of the study was to determine the efficacy of ultrasound-treatment Saccharomyces cerevisiae and spray drying in preserving the viability of Lactiplantibacillus plantarum. The combination of ultrasound-treated S. cerevisiae and L. plantarum was evaluated. Next, the mixture was blended with maltodextrin and either Stevia rebaudiana-extracted fluid, prior to undergoing spray drying. The L. plantarum viability was assessed after the spray drying process, during storage, and in simulated digestive fluid (SDF) conditions. The results showed that the impact of ultrasound caused the crack and holes in the yeast cell wall. Besides, the moisture content values were not significantly different in all samples after spray drying. Although the amount of powder recovery in stevia-supplemented samples was not higher than that of the control sample, the L. plantarum viability was significantly improved after the spray drying process. The density of L. plantarum tended to be stable during the first 30 days of storage and decreased more rapidly after that. The results reveal that there was no statistically significant difference in the trend of the samples before and after storage. In the SDF test, the L. plantarum viability mixing with ultrasound-treated yeast cells in the spray drying samples was significantly improved. Besides, the presence of Stevia showed positive efficiency on the L. plantarum viability. The L. plantarum viability mixing with ultrasound-treated yeast cells and stevia-extracted fluid by spray drying process showed potential application due to making powder form which helped to improve the L. plantarum stability during the storage time.
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Samokhin A, Korel A, Blinova E, Pestov A, Kalmykova G, Akulova N, Betz V, Tkachenko V, Litvinova E. Delivery of B. subtilis into Animal Intestine Using Chitosan-Derived Bioresorbable Gel Carrier: Preliminary Results. Gels 2023; 9:gels9020120. [PMID: 36826289 PMCID: PMC9957225 DOI: 10.3390/gels9020120] [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: 12/15/2022] [Revised: 01/26/2023] [Accepted: 01/26/2023] [Indexed: 02/04/2023] Open
Abstract
The oral delivery of bacteria in the human intestine is of great interest because of its potential to correct the gut microbiota and treat inflammatory bowel diseases. The aim of this study was to evaluate sodium N-(2-sulfonatoethyl)chitosan gel cross-linked with glutaraldehyde as a delivery carrier for probiotic bacteria to the gut using in vitro and in vivo experiments. The bacterial test strain was B. subtilis 20. The cytotoxicity of the gel was evaluated via cell culture using flow cytometry and light microscopy. The gel as a delivery system was assessed by the dye release in medium with different pH levels in vitro, and by bacterial titer monitoring in mouse feces using the microbiology method in vivo. Results of an in vitro experiment showed that tested gel has no cytotoxicity. The use of gel as a carrier for bacterial delivery into the intestine was more effective than oral gavage of bacterial suspension. Therefore, gel delivery of bacteria decreased the titer level by up to two times. However, a gavage of bacterial suspension decreased the titer level by over 200 times. Tested gel has the potential to be a carrier for the safe delivery of bacteria to the intestine through the stomach, reducing the rate of the elimination of probiotic bacteria from the intestine.
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Affiliation(s)
- Alexander Samokhin
- Novosibirsk State Technical University, 630073 Novosibirsk, Russia
- Correspondence:
| | - Anastasia Korel
- Novosibirsk State Technical University, 630073 Novosibirsk, Russia
| | - Elena Blinova
- Novosibirsk State Technical University, 630073 Novosibirsk, Russia
| | - Alexander Pestov
- Institute of Organic Synthesis n.a. I. Ya. Postovsky UB RAS, 620137 Ekaterinburg, Russia
| | - Galina Kalmykova
- Novosibirsk State Technical University, 630073 Novosibirsk, Russia
| | - Nadezhda Akulova
- Novosibirsk State Technical University, 630073 Novosibirsk, Russia
| | - Viktoria Betz
- Novosibirsk State Technical University, 630073 Novosibirsk, Russia
| | - Vadim Tkachenko
- Institute of Nuclear Physics SB RAS, 630090 Novosibirsk, Russia
| | - Ekaterina Litvinova
- Novosibirsk State Technical University, 630073 Novosibirsk, Russia
- Scientific Research Institute of Neurosciences and Medicine SB RAS, 630117 Novosibirsk, Russia
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Yuan C, Hu R, He L, Hu J, Liu H. Extraction and prebiotic potential of β-glucan from highland barley and its application in probiotic microcapsules. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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6
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Afzaal M, Saeed F, Ateeq H, Imran A, Yasmin I, Shahid A, Javed A, Shah YA, Islam F, Ofoedu CE, Chacha JS, Awuchi CG. Survivability of probiotics under hostile conditions as affected by prebiotic-based encapsulating materials. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2121836] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Muhammad Afzaal
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Farhan Saeed
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Huda Ateeq
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Ali Imran
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Iqra Yasmin
- Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan
| | - Abdulrehman Shahid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Ahsan Javed
- Department of Food Science & Biotechnology, Kangwon National University, Chuncheon, South Korea
| | - Yasir Abbas Shah
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Fakhar Islam
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Chigozie E. Ofoedu
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Nigeria
| | - James S. Chacha
- Department of Food Science and Agro-processing, School of Engineering and Technology, Sokoine University of Agriculture, Morogoro, Tanzania
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7
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Yan C, Kim SR, Ruiz DR, Farmer JR. Microencapsulation for Food Applications: A Review. ACS APPLIED BIO MATERIALS 2022; 5:5497-5512. [PMID: 36395471 DOI: 10.1021/acsabm.2c00673] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Food products contain various active ingredients, such as flavors, nutrients, unsaturated fatty acids, color, probiotics, etc., that require protection during food processing and storage to preserve their quality and shelf life. This review provides an overview of standard microencapsulation technologies, processes, materials, industrial examples, reasons for market success, a summary of recent applications, and the challenges in the food industry, categorized by active food ingredients: flavors, polyunsaturated fatty acids, probiotics, antioxidants, colors, vitamins, and others. We also provide a comprehensive analysis of the advantages and disadvantages of the most common microencapsulation technologies in the food industry such as spray drying, coacervation, extrusion, and spray cooling. This review ends with future perspectives on microencapsulation for food applications.
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Affiliation(s)
- Cuie Yan
- Division of Encapsulation, Blue California, Rancho Santa Margarita, California 92688, United States
| | - Sang-Ryoung Kim
- Division of Encapsulation, Blue California, Rancho Santa Margarita, California 92688, United States
| | - Daniela R Ruiz
- Division of Encapsulation, Blue California, Rancho Santa Margarita, California 92688, United States
| | - Jordan R Farmer
- Division of Encapsulation, Blue California, Rancho Santa Margarita, California 92688, United States
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8
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Insights into Protective Effects of Different Synbiotic Microcapsules on the Survival of Lactiplantibacillus plantarum by Electrospraying. Foods 2022; 11:foods11233872. [PMID: 36496680 PMCID: PMC9736631 DOI: 10.3390/foods11233872] [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: 08/27/2022] [Revised: 11/17/2022] [Accepted: 11/28/2022] [Indexed: 12/05/2022] Open
Abstract
This study evaluated the protective effects of different synbiotic microcapsules on the viability of encapsulated Lactiplantibacillus plantarum GIM1.648 fabricated by electrospraying. The optimum amount of substrate for three synbiotic microcapsules separately containing fructooligosaccharide (FOS), fish oil, and the complex of both were 4% FOS (SPI-F-L-P), 20 μL fish oil (SPI-O-L-P) and the complex of 20 μL fish oil, and 2% FOS (SPI-O-F-L-P), respectively. The obtained synbiotic microcapsules had a better encapsulation efficiency (EE) and survival rate (SR) after in vitro digestion than microcapsules without the addition of substrate (SPI-L-P) and SPI-O-F-L-P presented the highest EE (95.9%) and SR (95.5%). When compared to SPI-L-P, the synbiotic microcapsules possessed a more compact structure as proved by the SEM observation and their cell viability were significantly improved in response to environmental stresses (heat treatment, freeze drying, and storage). The synbiotic microcapsules containing the complex of FOS and fish oil showed the best beneficial effect, followed by ones with fish oil and then FOS, suggesting the FOS and fish oil complex has more potential in application.
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9
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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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10
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Wang K, Ni J, Li H, Tian X, Tan M, Su W. Survivability of probiotics encapsulated in kelp nanocellulose/alginate microcapsules on microfluidic device. Food Res Int 2022; 160:111723. [PMID: 36076461 DOI: 10.1016/j.foodres.2022.111723] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 07/14/2022] [Accepted: 07/19/2022] [Indexed: 11/25/2022]
Abstract
Probiotics are living microorganisms that can produce health benefits to the host only when they are ingested in sufficient quantities and reach the intestines active state. However, the external environment that probiotics face for a long time before administration and the low pH environment in the stomach after administration can greatly reduce their activity. In this work, we proposed a simple microfluidic encapsulation strategy to efficiently prepare the probiotics-loaded nanocellulose/alginate delivery system, which can improve the storage stability and gastrointestinal survival rate of probiotics. The microcapsules were found to be monodisperse, and the average particle size was<500 μm by observing the microstructure and macroscopic morphology. The kelp nanocellulose was cross-linked in the microcapsule and formed a dense surface with alginate. Through the simulated gastrointestinal digestion experiment, it was found that the survival of probiotics in microcapsules containing 0.5 % and 1.5 % kelp nanocellulose decreased by 1.77 log CFU/g and 1.65 log CFU/g respectively, which was significantly lower than that of nanocellulose-free microcapsules (3.70 log CFU/g). And all the treated groups could release probiotics above 7 log CFU/g after digesting intestinal juice for 6 h. Furthermore, through the storage experiment, it was found that the microcapsules with 1.5 % kelp nanocellulose could still release 8.07 log CFU/g probiotics after four weeks. The results provide a new strategy for probiotics processing and extensive high-value utilization of marine natural products.
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Affiliation(s)
- Kuiyou Wang
- Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Jialu Ni
- Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Hongliang Li
- Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Xueying Tian
- Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Wentao Su
- Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
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11
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Sultana A, Zare M, Thomas V, Kumar TS, Ramakrishna S. Nano-based drug delivery systems: Conventional drug delivery routes, recent developments and future prospects. MEDICINE IN DRUG DISCOVERY 2022. [DOI: 10.1016/j.medidd.2022.100134] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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12
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Sakoui S, Derdak R, Pop OL, Vodnar DC, Addoum B, Teleky BE, Elemer S, Elmakssoudi A, Suharoschi R, Soukri A, El Khalfi B. Effect of encapsulated probiotic in Inulin-Maltodextrin-Sodium alginate matrix on the viability of Enterococcus mundtii SRBG1 and the rheological parameters of fermentedmilk. Curr Res Food Sci 2022; 5:1713-1719. [PMID: 36212080 PMCID: PMC9539782 DOI: 10.1016/j.crfs.2022.09.027] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 09/24/2022] [Accepted: 09/29/2022] [Indexed: 12/02/2022] Open
Abstract
In the current research, Enterococcus mundtii SRBG1 newly isolated from Bat guano was encapsulated using spray drying technique to create a probiotic powder using six combinations of inulin, maltodextrin and sodium alginate. The encapsulation yield, moisture content, physical characteristics, and shape were investigated. Microcapsules yields ranged from 67 to 85 percent, which is consistent with typical B-290 spray-drier yields. The moisture content showed to increase (4 ± 0.15%) with the addition of sodium alginate to inulin and maltodextrin. In the gastrointestinal conditions (simulated gastric juice and bile salts), it was shown that the viability of probiotic cells in capsules was higher than that of free cells. This demonstrated the effectiveness of combining inulin and maltodextrin to encapsulate substances in surviving in gastro-intestinal conditions. Additionally, we evaluated the non-encapsulated and encapsulated SRBG1 by assessing their impact on the rheological parameters of fermented milk. The results showed that in the absence of sodium alginate the viscosity of milk was lower than with the other protectors, which was confirmed by the quick acidification of the fermented milk by microcapsules containing sodium alginate. Enterococcus mundtii SRBG1 isolated from Bat guano was encapsulated by spray drying. Six combinations of inulin, maltodextrin and sodium alginate were used. Microcapsules yields ranged from 67 to 85 percent. Inulin and maltodextrin were effective in protecting SRBG1. In the absence of sodium alginate the viscosity of fermented milk decreased.
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13
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Application of Functional and Edible Coatings and Films as Promising Strategies for Developing Dairy Functional Products—A Review on Yoghurt Case. COATINGS 2022. [DOI: 10.3390/coatings12060838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Edible coatings and films appear to be a very promising strategy for delivering bioactive compounds and probiotics in food systems when direct incorporation/inoculation is not an option. The production of dairy products has undergone radical modifications thanks to nanotechnology. Despite being a relatively new occurrence in the dairy sector, nanotechnology has quickly become a popular means of increasing the bioavailability and favorable health effects of a variety of bioactive components. The present review describes, in detail, the various processes being practiced worldwide for yoghurt preparation, microencapsulation, and nanotechnology-based approaches for preserving and/or enriching yoghurt with biologically, and its effect on health and in treating various diseases. In the case of yoghurt, as a perfect medium for functional ingredients supplementation, different gums (e.g., alginate, xanthan gum, and gum arabic), alone or in combination with maltodextrin, seem to be excellent coatings materials to encapsulate functional ingredients. Edible coatings and films are ideal carriers of bioactive compounds, such as antioxidants, antimicrobials, flavors, and probiotics, to improve the quality of dairy food products. Yoghurt is regarded as a functional superfood with a variety of health benefits, especially with a high importance for women’s health, as a probiotic. Consumption of yoghurt with certain types of probiotic strains which contain γ-linolenic acid or PUFA can help solve healthy problems or alleviate different symptoms, and this review will be shed light on the latest studies that have focused on the impact of functional yoghurt on women’s health. Recently, it has been discovered that fermented milk products effectively prevent influenza and COVID-19 viruses. Bioactive molecules from yoghurt are quite effective in treating various inflammations, including so-called “cytokine storms” (hypercytokinaemia) caused by COVID-19.
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14
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El‐Sayed SM, El‐Sayed HS, Elgamily HM, Youssef AM. Preparation and Evaluation of Yogurt fortified with Probiotics Jelly Candy Enriched with Grape Seeds Extract Nanoemulsion. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16713] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Samah M. El‐Sayed
- Dairy science Department, National Research Centre, 33 El Bohouth St. (former El Tahrir st.), Dokki Giza, P.O. 12622 Egypt
| | - Hoda S. El‐Sayed
- Dairy science Department, National Research Centre, 33 El Bohouth St. (former El Tahrir st.), Dokki Giza, P.O. 12622 Egypt
| | - Hanaa M. Elgamily
- Restorative and Dental Materials Department, National Research Centre, 33 El Bohouth St. (former El Tahrir st.), Dokki Giza, P.O. 12622 Egypt
| | - Ahmed. M. Youssef
- Packaging Materials Department, National Research Centre, 33 El Bohouth St. (former El Tahrir st.), Dokki Giza, P.O. 12622 Egypt
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15
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Apiwattanasiri P, Charoen R, Rittisak S, Phattayakorn K, Jantrasee S, Savedboworn W. Co-encapsulation efficiency of silk sericin-alginate-prebiotics and the effectiveness of silk sericin coating layer on the survival of probiotic Lactobacillus casei. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101576] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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16
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Cezarino EC, Guedes Silva KC, Souza Almeida F, Kawazoe Sato AC. Stability and viability of synbiotic microgels incorporated into liquid, Greek and frozen yogurts. J Food Sci 2022; 87:1796-1809. [PMID: 35289401 DOI: 10.1111/1750-3841.16107] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 02/10/2022] [Accepted: 02/12/2022] [Indexed: 12/16/2022]
Abstract
The viability of Lactobacillus acidophilus when co-encapsulated with fructooligosaccharides in alginate-gelatin microgels, for incorporation into liquid, Greek, and frozen yogurts, during storage and in vitro-simulated digestion was studied. Liquid yogurt provided the highest viability for the encapsulated probiotics during storage, followed by frozen and Greek formulations when compared to free probiotics, highlighting the influence of microencapsulation, yogurt composition, and storage conditions. Addition of up to 20% of probiotic (AG) and symbiotic (AGF) microgels did not cause significant changes in the liquid and frozen yogurts' apparent viscosity (ηap ); however, it decreased ηap for the Greek yogurt, indicating that microgels can alter product acceptability in this case. Both AG and AGF microparticles improved viability of cells face to gastric conditions for liquid and frozen yogurts, delivering cells in the enteric stage. Summarizing, liquid yogurt was the most appropriate for probiotic viability during storage, while frozen yogurt presented better protection along digestibility.
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Encapsulation of Lactobacillus gasseri: Characterization, Probiotic Survival, In Vitro Evaluation and Viability in Apple Juice. Foods 2022; 11:foods11050740. [PMID: 35267373 PMCID: PMC8909321 DOI: 10.3390/foods11050740] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 02/24/2022] [Accepted: 02/25/2022] [Indexed: 01/16/2023] Open
Abstract
The development of functional foods containing probiotic bacteria has become increasingly relevant to improve and maintain health. However, this is often limited to dairy food matrices given the complexity involved in maintaining a stable system together with high microbial viability in matrices such as juices. The objective of this study was to develop and characterize sodium alginate capsules loaded with Lactobacillus gasseri ATCC® 19992 ™ (LG). Cell viability under in vitro gastrointestinal conditions and during storage in apple juice were evaluated. The capsules were prepared by ionic gelation and an emulsification process was performed as pretreatment using two homogenization methods: magnetic stirring (AM) and Ultraturrax® rotor-stator homogenizer (UT). Cell viability after encapsulation was similar in the two processes: 65%. At the end of the in vitro gastrointestinal evaluation, the non-encapsulated probiotic cells did not show any viability, while the AM system was able to retain 100% of its viability and the UT retained 79.14%. The morphology of the capsules consisted of a continuous and homogeneous surface. Cell viability of LG encapsulated in apple juice stored at 4 °C for 21 days was 77% for AM, 55.43% for UT, and 63.10% for free LG.
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Development of a shelf-stable, gel-based delivery system for probiotics by encapsulation, 3D printing, and freeze-drying. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113075] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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19
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Encapsulation of Lacticaseibacillus rhamnosus GG: Probiotic Survival, In Vitro Digestion and Viability in Apple Juice and Yogurt. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12042141] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
This study was aimed to prepare and characterize capsules loaded with Lacticaseibacillus rhamnosus GG (LGG), evaluating cell viability under gastrointestinal in vitro conditions and during storage in yogurt and apple juice, an alternative to traditional probiotic foods for people who are lactose intolerant. The capsules were prepared by ionic gelation, with an emulsification process as pretreatment. Cell viability of encapsulated LGG was evaluated after two different homogenization processes: magnetic stirring (AM) and Ultraturrax® homogenizer (UT). The system with the best relationship between viability and morphology was UT, which produced a viability of 85.80%. During in vitro evaluation, the capsules provided higher protection than free cells, up to 100% of cell viability. The morphology of capsules of both systems displayed a continuous and homogeneous surface. The cell viability of the encapsulated probiotics added in apple juice stored for 22 days at 4 °C was 86.16% for AM and 100% for UT, while the viability of free cells was 80.50%. In natural yogurt, the cell viability of the probiotics encapsulated stored 30 days at 4 °C was 100% for AM, 100% for UT, and 92.68% for free cells. This study suggests an alternative to preserve probiotic bacteria in a potential functional food.
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KAVAS N, KAVAS G, KINIK Ö, ATEŞ M, KAPLAN M, ŞATIR G. Symbiotic microencapsulation to enhance Bifidobacterium longum and Lactobacillus paracasei survival in goat cheese. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.55620] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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21
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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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22
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Electro-hydrodynamic processing for encapsulation of probiotics: A review on recent trends, technological development, challenges and future prospect. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101458] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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23
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Martins M, Kawazoe Sato AC, Ogino K, Goldbeck R. Evaluating the addition of xylooligosaccharides into alginate-gelatin hydrogels. Food Res Int 2021; 147:110516. [PMID: 34399494 DOI: 10.1016/j.foodres.2021.110516] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 05/28/2021] [Accepted: 06/09/2021] [Indexed: 11/25/2022]
Abstract
Xylooligosaccharides (XOS) are emerging prebiotic that may improve structural features of biopolymer blends. The investigation around the conformation of XOS into the matrix of alginate and gelatin clarifies the potential applications of this formulation in the food industry as texture modifiers or encapsulation systems. Structural properties verified by flow behavior, SEM, XRD, and FT-IR demonstrated that the add up to 3% XOS into the alginate-gelatin blend formed a cohesive matrix, with smaller pores and crystalline structure, confirming the potential of xylooligosaccharides hydrogels for the development of functional and synbiotic foods.
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Affiliation(s)
- Manoela Martins
- Bioprocess and Metabolic Engineering Laboratory, Food Engineering Department, UNICAMP, Campinas, SP, Brazil
| | - Ana Carla Kawazoe Sato
- Process Engineering Laboratory, Food Engineering Department, UNICAMP, Campinas, SP, Brazil
| | - Kenji Ogino
- Bio-Application and Systems Engineering Graduate School, Institute of Engineering, Tokyo University of Agriculture and Technology - TUAT, Tokyo-To, Japan
| | - Rosana Goldbeck
- Bioprocess and Metabolic Engineering Laboratory, Food Engineering Department, UNICAMP, Campinas, SP, Brazil.
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Effect of prebiotics encapsulated with probiotics on encapsulation efficiency, microbead size, and survivability: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01059-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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25
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Compositional and structural aspects of hydro- and oleogels: Similarities and specificities from the perspective of digestibility. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.053] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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26
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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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27
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Butorac K, Novak J, Bellich B, Terán LC, Banić M, Leboš Pavunc A, Zjalić S, Cescutti P, Šušković J, Kos B. Lyophilized alginate-based microspheres containing Lactobacillus fermentum D12, an exopolysaccharides producer, contribute to the strain's functionality in vitro. Microb Cell Fact 2021; 20:85. [PMID: 33865380 PMCID: PMC8052780 DOI: 10.1186/s12934-021-01575-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Accepted: 04/02/2021] [Indexed: 11/10/2022] Open
Abstract
Lactobacillus (Limosilactobacillus) fermentum D12 is an exopolysaccharide (EPS) producing strain whose genome contains a putative eps operon. Whole-genome analysis of D12 was performed to disclose the essential genes correlated with activation of precursor molecules, elongation and export of the polysaccharide chain, and regulation of EPS synthesis. These included the genes required for EPS biosynthesis such as epsA, B, C, D and E, also gt, wzx, and wzy and those involved in the activation of the precursor molecules galE, galT and galU. Both the biosynthesis and export mechanism of EPS were proposed based on functional annotation. When grown on MRS broth with an additional 2% w/v glucose, L. fermentum D12 secreted up to 200 mg/L of a mixture of EPSs, whose porous structure was visualized by scanning electron microscopy (SEM). Structural information obtained by 1HNMR spectroscopy together with composition and linkage analyses, suggested the presence of at least two different EPSs, a branched heteropolysaccharide containing t-Glcp and 2,6-linked Galf, and glycogen. Since recent reports showed that polysaccharides facilitate the probiotic-host interactions, we at first sought to evaluate the functional potential of L. fermentum D12. Strain D12 survived simulated gastrointestinal tract (GIT) conditions, exhibited antibacterial activity against enteropathogenic bacteria, adhered to Caco-2 cells in vitro, and as such showed potential for in vivo functionality. The EPS crude extract positively influenced D12 strain capacity to survive during freeze-drying and to adhere to extracellular matrix (ECM) proteins but did not interfere Caco-2 and mucin adherence when added at concentrations of 0.2, 0.5, and 1.0 mg/mL. Since the viable bacterial count of free D12 cells was 3 logarithmic units lower after the exposure to simulated GIT conditions than the initial count, the bacterial cells had been loaded into alginate for viability improvement. Microspheres of D12 cells, which were previously analyzed at SEM, significantly influenced their survival during freeze-drying and in simulated GIT conditions. Furthermore, the addition of the prebiotic substrates mannitol and lactulose improved the viability of L. fermentum D12 in freeze-dried alginate microspheres during 1-year storage at 4 °C compared to the control.
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Affiliation(s)
- Katarina Butorac
- Laboratory of Antibiotic, Enzyme, Probiotic and Starter Culture Technologies, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia
| | - Jasna Novak
- Laboratory of Antibiotic, Enzyme, Probiotic and Starter Culture Technologies, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia.
| | - Barbara Bellich
- Department of Life Sciences, University of Trieste, Via Licio Giorgieri 1, Bdg. C11, 34127, Trieste, Italy
| | - Lucrecia C Terán
- Department of Life Sciences, University of Trieste, Via Licio Giorgieri 1, Bdg. C11, 34127, Trieste, Italy
| | - Martina Banić
- Laboratory of Antibiotic, Enzyme, Probiotic and Starter Culture Technologies, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia
| | - Andreja Leboš Pavunc
- Laboratory of Antibiotic, Enzyme, Probiotic and Starter Culture Technologies, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia
| | - Slaven Zjalić
- Department of Ecology, Agronomy and Aquaculture, University of Zadar, Trg Kneza Višeslava 9, 23000, Zadar, Croatia
| | - Paola Cescutti
- Department of Life Sciences, University of Trieste, Via Licio Giorgieri 1, Bdg. C11, 34127, Trieste, Italy
| | - Jagoda Šušković
- Laboratory of Antibiotic, Enzyme, Probiotic and Starter Culture Technologies, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia
| | - Blaženka Kos
- Laboratory of Antibiotic, Enzyme, Probiotic and Starter Culture Technologies, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia
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Martins M, Silva KCG, Ávila PF, Sato ACK, Goldbeck R. Xylo-oligosaccharide microparticles with synbiotic potential obtained from enzymatic hydrolysis of sugarcane straw. Food Res Int 2021; 140:109827. [PMID: 33648164 DOI: 10.1016/j.foodres.2020.109827] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 08/01/2020] [Accepted: 10/04/2020] [Indexed: 01/22/2023]
Abstract
Synbiotic formulations and microencapsulation techniques have been explored in food industries to guarantee the viability of probiotic organisms; playing an important role in microbiota balance. Microparticles of alginate, gelatin and xylo-oligosaccharides (XOS) were produced by external gelation with the purpose of enhancing the survival rate of the probiotic L. acidophilus. XOS was obtained through enzymatic hydrolysis of xylan extracted from sugarcane straw, achieving more than 70% conversion and used for microparticle preparation. Microparticles containing 3% XOS provided greater cell protection during exposure to the gastrointestinal tract and during refrigerated storage; keeping 97.86 ± 0.44% of viability during 28 days of storage and enabling 87.50 ± 0.02% survival after digestive simulation. However, particles without XOS showed 84.49 ± 0.59% of viability after storage and 68.45 ± 0.03% after digestion assay. These results lead to promising applications in synbiotic and functional food formulations comprised of components requiring extended shelf-life, protection from gastrointestinal conditions and gradual bioactive delivery.
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Affiliation(s)
- Manoela Martins
- Bioprocess and Metabolic Engineering Laboratory, Department of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Karen Cristina Guedes Silva
- Process Engineering Laboratory, School of Food Engineering, University of Campinas - UNICAMP, Campinas, SP, Brazil
| | - Patrícia Félix Ávila
- Bioprocess and Metabolic Engineering Laboratory, Department of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Ana Carla Kawazoe Sato
- Process Engineering Laboratory, School of Food Engineering, University of Campinas - UNICAMP, Campinas, SP, Brazil
| | - Rosana Goldbeck
- Bioprocess and Metabolic Engineering Laboratory, Department of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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29
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Azam M, Saeed M, Yasmin I, Afzaal M, Ahmed S, Khan WA, Iqbal MW, Hussain HT, Asif M. Microencapsulation and invitro characterization of Bifidobacterium animalis for improved survival. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00839-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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30
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Srisuk N, Jirasatid S. Characteristics Co-Encapsulation of Lactobacillus Acidophilus with Dictyophora Indusiata. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2020. [DOI: 10.12944/crnfsj.8.3.28] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Dictyophora indusiate (bamboo mushroom) contains bioactive compounds, particularly fiber (13.30-15.17%). Therefore, Lactobacillus acidophilus was encapsulated in alginate beads and alginate-bamboo mushroom beads, with the objective to improve the survival of probiotic after exposure to gastrointestinal fluids. Either egg or fruit body of bamboo mushroom powder at concentrations of 0, 0.8, 1 and 3% (w/v) were added to encapsulate L. acidophilus by extrusion technique. The addition of bamboo mushroom did not influence the size (3.0 mm) and shape of the moist beads as well as encapsulation yield (94-97%), but they resulted in less interconnected network, causing larger pores when compared to alginate bead without bamboo mushroom. However, the beads in combination with bamboo mushroom (survival rate of 63-68%) and without bamboo mushroom (survival rate of 67%) provided greater protection of cells, enhancing their survival in gastrointestinal condition as compared to cells without encapsulation (survival rate of 34%). This study indicated that bamboo mushroom has the capability to be used as a matrix for co-encapsulation of probiotic cells against simulated gastrointestinal condition.
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Affiliation(s)
- Narakorn Srisuk
- Program of Biological Science, Faculty of Science, Burapha University, Chonburi, Thailand
| | - Sani Jirasatid
- Department of Food Science, Faculty of Science, Burapha University, Chonburi, Thailand
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31
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Lai K, How Y, Pui L. Microencapsulation of Lactobacillus rhamnosus GG with flaxseed mucilage using co-extrusion technique. J Microencapsul 2020; 38:134-148. [PMID: 33306440 DOI: 10.1080/02652048.2020.1863490] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
AIM This study aimed to evaluate the protective effect of flaxseed mucilage on the co-extrusion microencapsulation of Lactobacillus rhamnosus GG. METHODS Core flow rate, chitosan coating, and flaxseed mucilage concentration were optimised for the microencapsulation of L. rhamnosus. The microbeads were characterised and evaluated on microencapsulation efficiency and cell released after 6 h of sequential digestion. RESULTS The optimised parameters for the L. rhamnosus microencapsulation were 1.0 mL/min core flow rate, 0.4% (w/v) chitosan coating, and 0.4% (w/v) flaxseed mucilage. The L. rhamnosus microbeads with flaxseed mucilage in core and wall materials had a smooth surface with 781.3 µm diameter, the highest microencapsulation efficiency (98.8% w/w), lowest swelling (5196.7% w/w) and erosion ratio (515.5% w/w), and least cell release (<40% w/w) with 9.31 log10 CFU mL-1 after sequential digestion. CONCLUSIONS This study showed the protective capacity of flaxseed mucilage towards the L. rhamnosus GG during microencapsulation and gastrointestinal environment.
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Affiliation(s)
- Kawai Lai
- Department of Food Science with Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
| | - Yuhsuan How
- Department of Food Science with Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
| | - Liewphing Pui
- Department of Food Science with Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
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Ursachi CȘ, Perța-Crișan S, Munteanu FD. Strategies to Improve Meat Products' Quality. Foods 2020; 9:E1883. [PMID: 33348725 PMCID: PMC7766022 DOI: 10.3390/foods9121883] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 12/08/2020] [Accepted: 12/16/2020] [Indexed: 02/07/2023] Open
Abstract
Meat products represent an important component of the human diet, their consumption registering a global increase over the last few years. These foodstuffs constitute a good source of energy and some nutrients, such as essential amino acids, high biological value proteins, minerals like iron, zinc, selenium, manganese and B-complex vitamins, especially vitamin B12. On the other hand, nutritionists have associated high consumption of processed meat with an increased risk of several diseases. Researchers and processed meat producers are involved in finding methods to eliminate nutritional deficiencies and potentially toxic compounds, to obtain healthier products and at the same time with no affecting the sensorial quality and safety of the meat products. The present review aims to summarize the newest trends regarding the most important methods that can be applied to obtain high-quality products. Nutritional enrichment with natural bioactive plant compounds (antioxidants, dietary fibers) or probiotics, reduction of harmful components (salt, nitrate/nitrite, N-nitrosamines) and the use of alternative technologies (high-pressure processing, cold plasma, ultrasounds) are the most used current strategies to accomplish this aim.
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Affiliation(s)
| | | | - Florentina-Daniela Munteanu
- Faculty of Food Engineering, Tourism and Environmental Protection, “Aurel Vlaicu” University of Arad, 310330 Arad, Romania; (C.Ș.U.); (S.P.-C.)
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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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Rashidinejad A, Bahrami A, Rehman A, Rezaei A, Babazadeh A, Singh H, Jafari SM. Co-encapsulation of probiotics with prebiotics and their application in functional/synbiotic dairy products. Crit Rev Food Sci Nutr 2020; 62:2470-2494. [PMID: 33251846 DOI: 10.1080/10408398.2020.1854169] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Oral administration of live probiotics along with prebiotics has been suggested with numerous beneficial effects for several conditions including certain infectious disorders, diarrheal illnesses, some inflammatory bowel diseases, and most recently, irritable bowel syndrome. Though, delivery of such viable bacteria to the host intestine is a major challenge, due to the poor survival of the ingested probiotic bacteria during the gastric transit, especially within the stomach where the pH is highly acidic. Although microencapsulation has been known as a promising approach for improving the viability of probiotics in the human digestive tract, the success rate is not satisfactory. For this reason, co-encapsulation of probiotics with probiotics has been practised as a novel alternative approach for further improvement of the oral delivery of viable probiotics toward their targeted release in the host intestine. This paper discusses the co-encapsulation technologies used for delivery of probiotics toward better stability and viability, as well the incorporation of co-encapsulated probiotics and prebiotics in functional/synbiotic dairy foods. The common encapsulation technologies (and the materials) used for this purpose, the stability and survival of co-encapsulated probiotics in the food, and the release behavior of the co-encapsulated probiotics in the gastrointestinal tract have also been explained. Most studies reported a significant improvement particularly in the viability of bacteria associated with the presence of prebiotics. Nevertheless, the previous research has mostly been carried out in the simulated digestion, meaning that future systematic research is to be carried out to investigate the efficacy of the co-encapsulation on the survival of the bacteria in the gut in vivo.
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Affiliation(s)
- Ali Rashidinejad
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Akbar Bahrami
- Program of Applied Science and Technology, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, Kannapolis, North Carolina, USA
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Jiangsu, People's Republic of China
| | - Atefe Rezaei
- Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran.,Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Afshin Babazadeh
- Center for Motor Neuron Disease Research, Faculty of medicine, health and human sciences, Macquarie University, Sydney, New South Wales, Australia
| | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Seid Mahdi Jafari
- Department of Food Materials & Process Design Engendering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Jampilek J, Kralova K. Potential of Nanonutraceuticals in Increasing Immunity. NANOMATERIALS (BASEL, SWITZERLAND) 2020; 10:E2224. [PMID: 33182343 PMCID: PMC7695278 DOI: 10.3390/nano10112224] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 10/29/2020] [Accepted: 11/04/2020] [Indexed: 12/12/2022]
Abstract
Nutraceuticals are defined as foods or their extracts that have a demonstrably positive effect on human health. According to the decision of the European Food Safety Authority, this positive effect, the so-called health claim, must be clearly demonstrated best by performed tests. Nutraceuticals include dietary supplements and functional foods. These special foods thus affect human health and can positively affect the immune system and strengthen it even in these turbulent times, when the human population is exposed to the COVID-19 pandemic. Many of these special foods are supplemented with nanoparticles of active substances or processed into nanoformulations. The benefits of nanoparticles in this case include enhanced bioavailability, controlled release, and increased stability. Lipid-based delivery systems and the encapsulation of nutraceuticals are mainly used for the enrichment of food products with these health-promoting compounds. This contribution summarizes the current state of the research and development of effective nanonutraceuticals influencing the body's immune responses, such as vitamins (C, D, E, B12, folic acid), minerals (Zn, Fe, Se), antioxidants (carotenoids, coenzyme Q10, polyphenols, curcumin), omega-3 fatty acids, and probiotics.
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Affiliation(s)
- Josef Jampilek
- Department of Analytical Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovicova 6, 842 15 Bratislava, Slovakia
- Regional Centre of Advanced Technologies and Materials, Faculty of Science, Palacky University, Slechtitelu 27, 783 71 Olomouc, Czech Republic
| | - Katarina Kralova
- Institute of Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovicova 6, 842 15 Bratislava, Slovakia;
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36
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Lai K, How Y, Pui L. Storage stability of microencapsulated
Lactobacillus rhamnosus
GG in hawthorn berry tea with flaxseed mucilage. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14965] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ka‐Wai Lai
- Department of Food Science with Nutrition Faculty of Applied Sciences UCSI University Kuala Lumpur Malaysia
| | - Yu‐Hsuan How
- Department of Food Science with Nutrition Faculty of Applied Sciences UCSI University Kuala Lumpur Malaysia
| | - Liew‐Phing Pui
- Department of Food Science with Nutrition Faculty of Applied Sciences UCSI University Kuala Lumpur Malaysia
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Azam M, Saeed M, Pasha I, Shahid M. A prebiotic-based biopolymeric encapsulation system for improved survival of Lactobacillus rhamnosus. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100679] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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38
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Angélica Andrade Lopes L, de Siqueira Ferraz Carvalho R, Stela Santos Magalhães N, Suely Madruga M, Julia Alves Aguiar Athayde A, Araújo Portela I, Eduardo Barão C, Colombo Pimentel T, Magnani M, Christina Montenegro Stamford T. Microencapsulation of Lactobacillus acidophilus La-05 and incorporation in vegan milks: Physicochemical characteristics and survival during storage, exposure to stress conditions, and simulated gastrointestinal digestion. Food Res Int 2020; 135:109295. [DOI: 10.1016/j.foodres.2020.109295] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 05/02/2020] [Accepted: 05/04/2020] [Indexed: 11/16/2022]
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39
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Michelon M, Leopércio BC, Carvalho MS. Microfluidic production of aqueous suspensions of gellan-based microcapsules containing hydrophobic compounds. Chem Eng Sci 2020. [DOI: 10.1016/j.ces.2019.115314] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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40
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Machado D, Almeida D, Seabra CL, Andrade JC, Gomes AM, Freitas AC. Nanoprobiotics: When Technology Meets Gut Health. FUNCTIONAL BIONANOMATERIALS 2020. [DOI: 10.1007/978-3-030-41464-1_17] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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41
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Santos TP, Cunha RL. In vitro digestibility of gellan gels loaded with jabuticaba extract: Effect of matrix-bioactive interaction. Food Res Int 2019; 125:108638. [DOI: 10.1016/j.foodres.2019.108638] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 08/19/2019] [Accepted: 08/21/2019] [Indexed: 10/26/2022]
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42
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Pinto SS, Fritzen-Freire CB, Dias CO, Amboni RD. A potential technological application of probiotic microcapsules in lactose-free Greek-style yoghurt. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.05.009] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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43
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Marcial-Coba MS, Saaby L, Knøchel S, Nielsen DS. Dark chocolate as a stable carrier of microencapsulated Akkermansia muciniphila and Lactobacillus casei. FEMS Microbiol Lett 2019; 366:5255125. [PMID: 30576460 DOI: 10.1093/femsle/fny290] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Accepted: 12/19/2018] [Indexed: 12/15/2022] Open
Abstract
The viability of probiotics is affected by several factors during manufacturing, storage and gastrointestinal tract passage. Protecting the probiotics from harmful conditions is particularly critical for oxygen sensitive species like Akkermansia muciniphila, a bacterium which recently has been proposed as a next-generation probiotic candidate. Previously, we have developed a protocol for microencapsulating A. muciniphila in a xanthan/gellan gum matrix. Here, we report the enhanced survival during storage and in vitro gastric passage of microencapsulated A. muciniphila embedded in dark chocolate. Lactobacillus casei, as a representative species of traditional probiotics, was included in order to compare its behavior with that of A. muciniphila. For A. muciniphila we observed a 0.63 and 0.87 log CFU g-1 reduction during 60 days storage at 4°C or 15°C, respectively. The viability of L. casei remained stable during the same period. During simulated gastric transit (pH 3), microencapsulated A. muciniphila embedded in chocolate showed 1.80 log CFU mL-1 better survival than naked cells, while for L. casei survival was improved with 0.8 log CFU mL-1. In a hedonic sensory test, dark chocolate containing microcapsules were not significantly different from two commercially available chocolates. The developed protocol constitutes a promising approach for A. muciniphila dosage.
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Affiliation(s)
- Martín Sebastián Marcial-Coba
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Lasse Saaby
- Bioneer-Farma, Department of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, Universitetsparken 2, 2100 Copenhagen Ø, Denmark
| | - Susanne Knøchel
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Dennis Sandris Nielsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
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Arenales-Sierra I, Lobato-Calleros C, Vernon-Carter E, Hernández-Rodríguez L, Alvarez-Ramirez J. Calcium alginate beads loaded with Mg(OH)2 improve L. casei viability under simulated gastric condition. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.118] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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45
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Microcapsules responsive to pH and temperature: synthesis, encapsulation and release study. SN APPLIED SCIENCES 2019. [DOI: 10.1007/s42452-019-0371-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
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46
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Ansari F, Pourjafar H. Comments on symbiotic microencapsulation to enhance Lactobacillus acidophilus survival. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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