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Yang B, Chen J, Mis Solval K. Microencapsulated polyphenol extracts from Georgia-grown pomegranate peels delay lipid oxidation in salad dressing during accelerated and ambient storage conditions. Food Sci Nutr 2024; 12:370-384. [PMID: 38268867 PMCID: PMC10804111 DOI: 10.1002/fsn3.3776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 09/26/2023] [Accepted: 10/04/2023] [Indexed: 01/26/2024] Open
Abstract
Lipid oxidation is a major cause of quality deterioration in salad dressings. This study evaluated the effect of incorporating microencapsulated polyphenol extracts via spray drying from pomegranate peels (MPP) to delay lipid oxidation in Italian-style salad dressings (ISD) during accelerated (55°C) and ambient (25°C) storage conditions. ISDs, prepared at high (5000 rpm) and low (250 rpm) shear rates conditions, were formulated with unencapsulated polyphenol extracts from pomegranate peels (PPP), MPP, and/or grape seed extract (GSE). Lipid oxidation in ISDs was evaluated by measuring peroxide value (PV), iodine value (IV), and TBARS, stored in accelerated and ambient conditions for 21 days and 8 weeks, respectively. Tannis in extracts were measured via HPLC-DAD and the total hydrolyzable tannin content of PPP and MPP was 283.09 and 427.74 (mg/g extract), respectively. Condensed tannins were not detected in PPP and MPP but were found in GSE (348.53 mg/g extract). Salad dressings prepared at high shear rates had significantly (p < .05) higher emulsion stability than those homogenized at low shear rates. Mixing conditions did not affect the lipid oxidative stability of IDSs. Salad dressing stored under accelerated storage had higher lipid oxidation (higher PV, lower IV, and higher TBARS) after 21 days than IDSs stored under ambient conditions for 8 weeks. ISDs prepared with MPPP showed significantly (p < .05) lower lipid oxidation than the other ISDs at the end of the shelf life studies. Results from the accelerated storage suggested that incorporating MPP could have extended the shelf life of IDSs by 20% compared to using unencapsulated polyphenol extracts. The study demonstrated that MPP delays lipid oxidation in ISDs during storage more effectively than unencapsulated extracts. MPP may serve as a natural and effective functional food ingredient for controlling lipid oxidation in high-lipid and acidified foods.
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Affiliation(s)
- Boran Yang
- Department of Food Science and TechnologyUniversity of GeorgiaGriffinGeorgiaUSA
| | - Jinru Chen
- Department of Food Science and TechnologyUniversity of GeorgiaGriffinGeorgiaUSA
| | - Kevin Mis Solval
- Department of Food Science and TechnologyUniversity of GeorgiaGriffinGeorgiaUSA
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2
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Cruz-Padilla J, Reyes V, Cavender G, Chotiko A, Gratzek J, Mis Solval K. Comparative Analysis of Concurrent (CC), Mixed Flow (MX), and Combined Spray Drying Configurations on the Physicochemical Characteristics of Satsuma Mandarin ( Citrus unshiu) Juice Powders. Foods 2023; 12:3514. [PMID: 37761223 PMCID: PMC10530200 DOI: 10.3390/foods12183514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 09/14/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
Satsuma mandarins are good sources of vitamin C and can be used as raw materials to produce novel plant-based food ingredients including satsuma mandarin juice powders (SJP). Food powders produced via spray drying often show thermal degradation due to the drying conditions and high drying air temperatures. The aim of this study was to evaluate the effect of using different spray drying configurations, including concurrent (CC), mixed flow (MX), and combined (CC + MX), at two inlet air temperatures (160 and 180 °C) on the physicochemical properties of SJP. Remarkably, SJP produced using the CC spray drying configuration exhibited a higher vitamin C content (3.56-4.01 mg/g) and lower moisture levels (15.18-16.35 g/100 g) than powders produced via MX or CC + MX. The vitamin C content of MX and CC + MX powders ranged from 2.88 to 3.33 mg/g. Meanwhile, all SJP had water activity values below 0.19. Furthermore, MX powders displayed the largest mean particle sizes (D50) (8.69-8.83 µm), higher agglomeration, and a rapid dissolution. Despite these differences, all SJP variants exhibited consistent color, surface area, and pore volumes. Notably, powders dried at higher inlet air temperatures (180 °C) showed less vitamin C content and increased thermal damage when compared with powders dried at 160 °C inlet air temperature. This study demonstrated the feasibility of producing high-quality SJP with an extended shelf life. SJP can be used as a novel plant-based ingredient in different food applications.
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Affiliation(s)
- Javier Cruz-Padilla
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA; (J.C.-P.); (V.R.); (J.G.)
| | - Vondel Reyes
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA; (J.C.-P.); (V.R.); (J.G.)
| | - George Cavender
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC 29634, USA;
| | - Arranee Chotiko
- Division of Food Science and Technology Management, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Bangkok 12110, Thailand;
| | - James Gratzek
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA; (J.C.-P.); (V.R.); (J.G.)
| | - Kevin Mis Solval
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA; (J.C.-P.); (V.R.); (J.G.)
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3
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Bordini FW, Rosolen MD, da Luz GDQ, Pohndorf RS, de Oliveira PD, Conceição FR, Fiorentini ÂM, da Silva WP, Pieniz S. Development of a microencapsulated probiotic delivery system with whey, xanthan, and pectin. Braz J Microbiol 2023; 54:2183-2195. [PMID: 37434082 PMCID: PMC10484871 DOI: 10.1007/s42770-023-01041-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Accepted: 06/16/2023] [Indexed: 07/13/2023] Open
Abstract
Pediococcus pentosaceus is a lactic acid bacterium that has probiotic potential proven by studies. However, its viability can be affected by adverse conditions such as storage, heat stress, and even gastrointestinal passage. Thus, the aim of the present study was to microencapsulate and characterize microcapsules obtained by spray drying and produced only with whey powder (W) or whey powder combined with pectin (WP) or xanthan (WX) in the protection of P. pentosaceus P107. In the storage test at temperatures of - 20 °C and 4 °C, the most viable microcapsule was WP (whey powder and pectin), although WX (whey powder and xanthan) presented better stability at 25 °C. In addition, WX did not show stability to ensure probiotic potential (< 6 Log CFU mL-1) for 110 days and the microcapsule W (whey powder) maintained probiotic viability at the three temperatures (- 20 °C, 4 °C, and 25 °C) for 180 days. In the exposition to simulated gastrointestinal juice, the WX microcapsule showed the best results in all tested conditions, presenting high cellular viability. For the thermal resistance test, WP microcapsule was shown to be efficient in the protection of P. pentosaceus P107 cells. The Fourier transform infrared spectroscopy (FTIR) results showed that there was no chemical interaction between microcapsules of whey powder combined with xanthan or pectin. The three microcapsules produced were able to protect the cell viability of the microorganism, as well as the drying parameters were adequate for the microcapsules produced in this study.
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Affiliation(s)
- Fernanda Weber Bordini
- Department of Food Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil
| | - Michele Dutra Rosolen
- Department of Food Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil
| | | | - Ricardo Scherer Pohndorf
- Departament Resources Engineering, Federal University of Pelotas, Pelotas, RS, 96010-610, Brazil
| | - Patrícia Diaz de Oliveira
- Department of Food Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil
- Department of Biotechnology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil
| | | | - Ângela Maria Fiorentini
- Department of Food Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil
| | - Wladimir Padilha da Silva
- Department of Food Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil
- Department of Biotechnology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil
| | - Simone Pieniz
- Department of Food Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil.
- Department of Nutrition, Federal University of Pelotas, Pelotas, RS, 96010-610, Brazil.
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4
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Weng Y, Li Y, Chen X, Song H, Zhao CX. Encapsulation of enzymes in food industry using spray drying: recent advances and process scale-ups. Crit Rev Food Sci Nutr 2023:1-18. [DOI: 10.1080/10408398.2023.2193982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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5
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Dos Santos Wanderley LA, Aguiar GPS, Calisto JFF, Magro JD, Rossato G, Zotti CA, de Souza Hassemer G, Puton BMS, Cansian RL, Dallago RM, Junges A. Microencapsulation of Yarrowia lipolytica: cell viability and application in vitro ruminant diets. World J Microbiol Biotechnol 2023; 39:88. [PMID: 36740658 DOI: 10.1007/s11274-023-03534-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Accepted: 01/26/2023] [Indexed: 02/07/2023]
Abstract
Microencapsulation is an alternative to increase the survival capacity of microorganisms, including Yarrowia lipolytica, a widely studied yeast that produces high-value metabolites, such as lipids, aromatic compounds, biomass, lipases, and organic acids. Thus, the present study sought to investigate the effectiveness of different wall materials and the influence of the addition of salts on the microencapsulation of Y. lipolytica, evaluating yield, relationship with cell stability, ability to survive during storage, and in vitro application of ruminant diets. The spray drying process was performed via atomization, testing 11 different compositions using maltodextrin (MD), modified starch (MS) and whey protein concentrate (WPC), Y. lipolytica (Y. lipo) cells, tripolyphosphate (TPP), and sodium erythorbate (SE). The data show a reduction in the water activity value in all treatments. The highest encapsulation yield was found in treatments using MD + TPP + Y. lipo (84.0%) and WPC + TPP + Y. lipo (81.6%). Microencapsulated particles showed a survival rate ranging from 71.61 to 99.83% after 24 h. The treatments WPC + Y. lipo, WPC + SE + Y. lipo, WPC + TPP + Y. lipo, and MD + SE + Y. lipo remained stable for up to 105 days under storage conditions. The treatment WPC + SE + Y. lipo (microencapsulated yeast) was applied in the diet of ruminants due to the greater stability of cell survival. The comparison between the WPC + SE + Y. lipo treatment, wall materials, and the non-microencapsulated yeast showed that the microencapsulated yeast obtained a higher soluble fraction, degradability potential, and release of nutrients.
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Affiliation(s)
| | - Gean Pablo Silva Aguiar
- Environmental Sciences Area, Community University of Chapecó Region (Unochapecó), Servidão Anjo da Guarda, 295-D, Bairro Efapi, Chapecó, SC, 89809-900, Brazil
| | - Jean Felipe Fossá Calisto
- Environmental Sciences Area, Community University of Chapecó Region (Unochapecó), Servidão Anjo da Guarda, 295-D, Bairro Efapi, Chapecó, SC, 89809-900, Brazil
| | - Jacir Dal Magro
- Environmental Sciences Area, Community University of Chapecó Region (Unochapecó), Servidão Anjo da Guarda, 295-D, Bairro Efapi, Chapecó, SC, 89809-900, Brazil
| | - Gabriel Rossato
- Department of Animal Science, University of West Santa Catarina, Xanxerê, SC, 89820-000, Brazil
| | - Claiton André Zotti
- Department of Animal Science, University of West Santa Catarina, Xanxerê, SC, 89820-000, Brazil
| | - Guilherme de Souza Hassemer
- Department of Food and Chemical Engineering, URI - Erechim, 1621, Sete de Setembro Av., Erechim, RS, 99709-910, Brazil
| | - Bruna Maria Saorin Puton
- Department of Food and Chemical Engineering, URI - Erechim, 1621, Sete de Setembro Av., Erechim, RS, 99709-910, Brazil
| | - Rogério Luis Cansian
- Department of Food and Chemical Engineering, URI - Erechim, 1621, Sete de Setembro Av., Erechim, RS, 99709-910, Brazil
| | - Rogério Marcos Dallago
- Department of Food and Chemical Engineering, URI - Erechim, 1621, Sete de Setembro Av., Erechim, RS, 99709-910, Brazil
| | - Alexander Junges
- Department of Food and Chemical Engineering, URI - Erechim, 1621, Sete de Setembro Av., Erechim, RS, 99709-910, Brazil.
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6
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Li K, Duan Z, Zhang J, Cui H. Growth kinetics, metabolomics changes, and antioxidant activity of probiotics in fermented highland barley-based yogurt. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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7
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Chen SY, Shen YC, Lin JA, Yen GC. Rhinacanthus nasutus and okara polysaccharides attenuate colitis via inhibiting inflammation and modulating the gut microbiota. Phytother Res 2022; 36:4631-4645. [PMID: 35918881 DOI: 10.1002/ptr.7582] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 07/05/2022] [Accepted: 07/12/2022] [Indexed: 12/13/2022]
Abstract
Plant polysaccharides have prebiotic properties for gut microbiota and immune modulation. This study aimed to investigate the prevention abilities of edible Rhinacanthus nasutus polysaccharide (RNP) and okara polysaccharide (OP) in Sprague-Dawley rats with acetic acid-induced colitis. The characterizations of RNP and OP were analyzed, including Fourier transform infrared, thermogravimetric analysis, differential scanning calorimetry, and monosaccharide composition. The prebiotic properties of RNP and OP were determined in vitro. In addition, the pathological features of colon length and inflammatory cytokine levels in acetic acid-induced colitis were improved by intragastric preadministration of RNP and OP for 3 weeks. There was no nephrotoxicity or hepatotoxicity in rats via histopathological assessment after RNP and OP intake. Moreover, the abundance of short-chain fatty acids-producing bacteria (Lachnospiraceae, Lactobacilli, and Prevotellaceae) were increased after RNP supplementation. In conclusion, intragastric gavage of RNP and OP significantly modulated the gut microbiota and immune response, consequently alleviating the symptoms of colitis. This novel finding provides an alternative strategy and potential application of these two polysaccharides for colitis prevention and treatment.
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Affiliation(s)
- Sheng-Yi Chen
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan
| | - Yu-Chieh Shen
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan
| | - Jer-An Lin
- Graduate Institute of Food Safety, National Chung Hsing University, Taichung, Taiwan
| | - Gow-Chin Yen
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan
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8
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Optimization of fermentation medium for biocontrol strain Pantoea jilinensis D25 and preparation of its microcapsules. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.07.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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9
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Ghaemmaghamian Z, Zarghami R, Walker G, O'Reilly E, Ziaee A. Stabilizing vaccines via drying: Quality by design considerations. Adv Drug Deliv Rev 2022; 187:114313. [PMID: 35597307 DOI: 10.1016/j.addr.2022.114313] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 02/26/2022] [Accepted: 04/26/2022] [Indexed: 12/12/2022]
Abstract
Pandemics and epidemics are continually challenging human beings' health and imposing major stresses on the societies particularly over the last few decades, when their frequency has increased significantly. Protecting humans from multiple diseases is best achieved through vaccination. However, vaccines thermal instability has always been a hurdle in their widespread application, especially in less developed countries. Furthermore, insufficient vaccine processing capacity is also a major challenge for global vaccination programs. Continuous drying of vaccine formulations is one of the potential solutions to these challenges. This review highlights the challenges on implementing the continuous drying techniques for drying vaccines. The conventional drying methods, emerging technologies and their adaptation by biopharmaceutical industry are investigated considering the patented technologies for drying of vaccines. Moreover, the current progress in applying Quality by Design (QbD) in each of the drying techniques considering the critical quality attributes (CQAs), critical process parameters (CPPs) are comprehensively reviewed. An expert advice is presented on the required actions to be taken within the biopharmaceutical industry to move towards continuous stabilization of vaccines in the realm of QbD.
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Affiliation(s)
- Zahra Ghaemmaghamian
- Pharmaceutical Engineering Research Laboratory, Pharmaceutical Process Centers of Excellence, School of Chemical Engineering, University of Tehran, Tehran, Iran
| | - Reza Zarghami
- Pharmaceutical Engineering Research Laboratory, Pharmaceutical Process Centers of Excellence, School of Chemical Engineering, University of Tehran, Tehran, Iran
| | - Gavin Walker
- SSPC, The SFI Research Centre of Pharmaceuticals, Bernal Institute, Department of Chemical Sciences, University of Limerick, Limerick, Ireland
| | - Emmet O'Reilly
- SSPC, The SFI Research Centre of Pharmaceuticals, Bernal Institute, Department of Chemical Sciences, University of Limerick, Limerick, Ireland
| | - Ahmad Ziaee
- SSPC, The SFI Research Centre of Pharmaceuticals, Bernal Institute, Department of Chemical Sciences, University of Limerick, Limerick, Ireland.
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10
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Exploring the integrity of cellular membrane and resistance to digestive juices of dehydrated lactic acid bacteria as influenced by drying kinetics. Food Res Int 2022; 157:111395. [DOI: 10.1016/j.foodres.2022.111395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 05/16/2022] [Accepted: 05/19/2022] [Indexed: 11/21/2022]
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11
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Rajam R, Subramanian P. Encapsulation of probiotics: past, present and future. BENI-SUEF UNIVERSITY JOURNAL OF BASIC AND APPLIED SCIENCES 2022. [DOI: 10.1186/s43088-022-00228-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
Abstract
Background
Probiotics are live microbial supplements known for its health benefits. Consumption of probiotics reported to improve several health benefits including intestinal flora composition, resistance against pathogens. In the recent years, there is an increasing trend of probiotic-based food products in the market.
Main body
Probiotics cells are targeted to reach the large intestine, and the probiotics must survive through the acidic conditions of the gastric environment. It is recommended to formulate the probiotic bacteria in the range of 108–109 cfu/g for consumption and maintain the therapeutic efficacy of 106–107 cfu/g in the large intestine. During the gastrointestinal transit, the probiotics will drastically lose its viability in the gastric environment (pH 2). Maintaining cell viability until it reaches the large intestine remains challenging task. Encapsulating the probiotics cells with suitable wall material helps to sustain the survival of probiotics during industrial processing and in gastrointestinal transit. In the encapsulation process, cells are completely enclosed in the wall material, through different techniques including spray drying, freeze drying, extrusion, spray freeze drying, emulsification, etc. However, spray-drying and freeze-drying techniques are successfully used for the commercial formulation; thus, we limited to review those encapsulation techniques.
Short conclusions
The survival rate of spray-dried probiotics during simulated digestion mainly depends on the inlet air temperature, wall material and exposure in the GI condition. And fermentation, pH and freeze-drying time are the important process parameters for maintaining the viability of bacterial cells in the gastric condition. Improving the viability of probiotic cells during industrial processing and extending the cell viability during storage and digestion will be the main concern for successful commercialization.
Graphical abstract
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12
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Devarajan A, Mudgil P, Aldhaheri F, Hamed F, Dhital S, Maqsood S. Camel milk-derived probiotic strains encapsulated in camel casein and gelatin complex microcapsules: Stability against thermal challenge and simulated gastrointestinal digestion conditions. J Dairy Sci 2022; 105:1862-1877. [PMID: 34998543 DOI: 10.3168/jds.2021-20745] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Accepted: 11/09/2021] [Indexed: 12/17/2022]
Abstract
Probiotics have received increased attention due to their nutritional and health-promoting benefits. However, their viability is often impeded during food processing as well as during their gastrointestinal transit before reaching the colon. In this study, probiotic strains Lactobacillus rhamnosus MF00960, Pediococcus pentosaceus MF000967, and Lactobacillus paracasei DSM20258 were encapsulated within sodium alginate, camel casein (CC), camel skin gelatin (CSG) and CC:CSG (1:1 wt/wt) wall materials. All 3 strains in encapsulated form showed an enhanced survival rate upon simulated gastrointestinal digestion compared with free cells. Among the encapsulating matrices, probiotics embedded in CC showed higher viability and is attributed to less porous structure of CC that provided more protection to entrapped probiotics cells. Similarly, thermal tolerance at 50°C and 70°C of all 3 probiotic strains were significantly higher upon encapsulation in CC and CC:CSG. Scanning electron microscope micrographs showed probiotic strains embedded in the dense protein matrix of CC and CSG. Fourier-transform infrared spectroscopy showed that CC- and CSG-encapsulated probiotic strains exhibited the amide bands with varying intensity with no significant change in the structural conformation. Probiotic strains encapsulated in CC and CC:CSG showed higher retention of inhibitory properties against α-glucosidase, α-amylase, dipeptidyl peptidase-IV, pancreatic lipase, and cholesteryl esterase compared with free cells upon exposure to simulated gastrointestinal digestion conditions. Therefore, CC alone or in combination with CSG as wall materials provided effective protection to cells, retained their bioactive properties, which was comparable to sodium alginate as wall materials. Thus, CC and CC:CSG can be an efficient wall material for encapsulation of probiotics for food applications.
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Affiliation(s)
- Aarthi Devarajan
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Fatima Aldhaheri
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Fathala Hamed
- Department of Physics, College of Science, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Sushil Dhital
- Department of Chemical Engineering, Monash University, Clayton, VIC 3800, Australia
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates.
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13
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Developing microencapsulated powders containing polyphenols and pectin extracted from Georgia-grown pomegranate peels. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112644] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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14
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Wang Y, Ye A, Hou Y, Jin Y, Xu X, Han J, Liu W. Microcapsule delivery systems of functional ingredients in infant formulae: Research progress, technology, and feasible application of liposomes. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.11.016] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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15
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Chiarelli PG, Pegg RB, Dev Kumar G, Mis Solval K. Exploring the feasibility of developing novel gelatin powders from salted, dried cannonball jellyfish (Stomolophus meleagris). FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101397] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Agudelo-Chaparro J, Ciro-Velásquez HJ, Sepúlveda-Valencia JU, Pérez-Monterroza EJ. Microencapsulation of Lactobacillus rhamnosus ATCC 7469 by spray drying using maltodextrin, whey protein concentrate and trehalose. FOOD SCI TECHNOL INT 2021; 28:476-488. [PMID: 34058894 DOI: 10.1177/10820132211020621] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
This study aimed to microencapsulate Lactobacillus rhamnosus (L. rhamnosus) ATCC 7469 with whey protein concentrate (WPC), maltodextrin and trehalose by spray drying and to assess the impact of microencapsulation on cell viability and the properties of the dried powders. Spray-drying conditions, including inlet air temperature, air flow rate and feed pump, were fixed as independent variables, while probiotic survival, moisture content, water activity and effective yield were established as dependent variables. The survival of encapsulated L. rhamnosus by spray drying was optimized with response surface methodology, and the stability of the powder was assessed. The optimum spray-drying conditions were an inlet air temperature, air flow rate and feed pump rate of 169 °C, 33 m3·h-1 and 16 mL·min-1, respectively, survival of 70%, air aspiration of 84% and outlet air temperature of 52 °C, achieving an overall desirability of 0.96. The physicochemical and structural characteristics of the produced powder were acceptable for application with regard to residual water content, hygroscopicity, water activity, and particle size. The results indicated that a protein-trehalose-maltodextrin mixture is a good wall material to encapsulate L. rhamnosus, showing important thermal protection during the drying process and increasing survival. However, a decrease in this capacity is observed at an air outlet temperature of approximately 101 °C. The possible effects of the wall materials and the drying conditions on survival are also discussed.
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Affiliation(s)
- Jacqueline Agudelo-Chaparro
- Department of Agricultural and Food Engineering, Universidad Nacional de Colombia, Sede Medellín, Medellín, Colombia
| | - Héctor J Ciro-Velásquez
- Department of Agricultural and Food Engineering, Universidad Nacional de Colombia, Sede Medellín, Medellín, Colombia
| | - José U Sepúlveda-Valencia
- Department of Agricultural and Food Engineering, Universidad Nacional de Colombia, Sede Medellín, Medellín, Colombia
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17
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Cavender G, Jiang N, Singh RK, Chen J, Mis Solval K. Improving the survival of Lactobacillus plantarum NRRL B-1927 during microencapsulation with ultra-high-pressure-homogenized soymilk as a wall material. Food Res Int 2021; 139:109831. [PMID: 33509456 DOI: 10.1016/j.foodres.2020.109831] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 09/30/2020] [Accepted: 10/16/2020] [Indexed: 11/30/2022]
Abstract
Probiotic foods and supplements have been shown to offer multiple potential health benefits to consumers. Dried probiotic cultures are increasingly used by the food industry because they are easily handled, transported, stored, and used in different applications. However, drying technologies often expose probiotic cells to extreme environmental conditions that reduces cell viability. Hence, this study aimed to evaluate the effect of using ultra high-pressure homogenization (UHPH) on soymilk's microencapsulating ability, and the resultant effect on the survivability of probiotic Lactobacillus plantarum NRRL B-1927 (LP) during drying. Liquid suspensions containing LP (~109 CFU/g of solids) were prepared by suspending LP cultures in soymilk which had been either treated with UHPH at 150 MPa or 300 MPa or left untreated. LP suspensions were then dried by concurrent spray drying (CCSD), mixed-flow spray drying (MXSD) or freeze-drying (FD). Cell counts of LP were determined before and after microencapsulation. Moisture, water activity, particle size and morphology of LP powders were also characterized. LP powders produced with 300 MPa treated soymilk had 8.7, 6.4, and 2 times more cell counts than those produced with non-UHPH treated soymilk during CCSD, MXSD, and FD, respectively. In the 300 MPa treated samples, cell survival (%) of LP during drying was the highest in MXSD (83.72) followed by FD (76.31) and CCSD (34.01). Using soymilk treated at higher UHPH pressures resulted in LP powders with lower moisture content, smaller particle sizes and higher agglomeration. LP powders produced via MXSD showed higher agglomeration and fewer signs of thermal damage than powders produced via CCSD. This study demonstrates that UHPH improves the effectiveness of soymilk as a microencapsulant for probiotics, creating probiotic powders that could be used in plant-based and non-dairy foods.
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Affiliation(s)
- George Cavender
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA; Currently at Cooperative Research and Extension Division, Lincoln University, Jefferson City, MO 65101, USA
| | - Nan Jiang
- Department of Food Science and Technology, The University of Georgia, Griffin, GA 30223, USA
| | - Rakesh K Singh
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Jinru Chen
- Department of Food Science and Technology, The University of Georgia, Griffin, GA 30223, USA
| | - Kevin Mis Solval
- Department of Food Science and Technology, The University of Georgia, Griffin, GA 30223, USA.
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Akrami-Hasan-Kohal M, Ghorbani M, Mahmoodzadeh F, Nikzad B. Development of reinforced aldehyde-modified kappa-carrageenan/gelatin film by incorporation of halloysite nanotubes for biomedical applications. Int J Biol Macromol 2020; 160:669-676. [DOI: 10.1016/j.ijbiomac.2020.05.222] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2020] [Revised: 05/15/2020] [Accepted: 05/26/2020] [Indexed: 12/11/2022]
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Mis Solval KE, Cavender G, Jiang N, Chen J, Singh R. Microencapsulation of Lactobacillus plantarum NRRL B-1927 with Skim Milk Processed via Ultra-High-Pressure Homogenization. Molecules 2020; 25:molecules25173863. [PMID: 32854312 PMCID: PMC7504146 DOI: 10.3390/molecules25173863] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 08/20/2020] [Accepted: 08/21/2020] [Indexed: 11/16/2022] Open
Abstract
Several health benefits are associated with the consumption of probiotic foods. Lyophilized probiotic cultures are commonly used to manufacture probiotic-containing products. Spray drying (SDR) is a cost-effective process to microencapsulate probiotics. However, the high temperatures of the drying air in SDR can inactivate significant numbers of probiotic cells. Ultra-high-pressure homogenization (UHPH) processing can modify the configuration of proteins found in skim milk which may increase its protective properties as microencapsulating agent towards probiotic cells during SDR. The aim of this study was to evaluate the effect of microencapsulating probiotic Lactobacillus plantarum NRRL B-1927 (LP) with UHPH-treated skim milk after SDR or freeze drying (FD). Dispersions containing LP were made with either UHPH-treated (at 150 MPa or 300 MPa) or untreated skim milk and dried via concurrent SDR (CCSD), mixed-flow SDR (MXSD) or FD. Higher cell survival (%) of LP was found in powders microencapsulated with 150 MPa-treated skim milk than in those microencapsulated with non-UHPH-treated and 300 MPa-treated skim milk via FD followed by MXSD and CCSD, respectively. Increasing UHPH pressures increased the particle size of powders produced via CCSD; and reduced particle agglomeration of powders produced via MXSD and FD. This study demonstrated that UHPH processes improves the effectiveness of skim milk as a microencapsulating agent for LP, creating powders that could be used in probiotic foods.
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Affiliation(s)
- Kevin E. Mis Solval
- Department of Food Science and Technology, The University of Georgia, Griffin, GA 30223, USA; (N.J.); (J.C.)
- Correspondence: ; Tel.: +1-(770)-412-4741
| | - George Cavender
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA; (G.C.); (R.S.)
| | - Nan Jiang
- Department of Food Science and Technology, The University of Georgia, Griffin, GA 30223, USA; (N.J.); (J.C.)
| | - Jinru Chen
- Department of Food Science and Technology, The University of Georgia, Griffin, GA 30223, USA; (N.J.); (J.C.)
| | - Rakesh Singh
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA; (G.C.); (R.S.)
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