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Huang Y, Luo B, Shan S, Wu Y, Lin H, Wang F, Li C, Zhu R, Zhao C. Application of Ulva lactuca polysaccharide in the preservation of refrigerated of Lateolabrax maculatus fillets. Food Chem X 2024; 22:101494. [PMID: 38846800 PMCID: PMC11154192 DOI: 10.1016/j.fochx.2024.101494] [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: 01/19/2024] [Revised: 04/25/2024] [Accepted: 05/17/2024] [Indexed: 06/09/2024] Open
Abstract
This study aimed to explore the use of Ulva lactuca polysaccharide (ULP) as a preservative for perch (Lateolabrax maculatus) fillets stored under refrigeration at 4 °C. Fresh perch fillets were treated with ULP (7-10 kDa) and potassium sorbate, respectively, to evaluate their effectiveness in inhibiting bacterial growth and maintain freshness. A 0.5% ULP solution significantly decreased the pH value, total volatile basic nitrogen value, thiobarbituric acid value, and total bacterial count of perch fillets. ULP solution delayed the changes in whiteness and texture of fillets, as well as protein degradation. The acute toxicity experiment further evaluates the safety and reliability of ULP. Simultaneously, utilizing 16S rRNA techniques, the ULP solution inhibited microorganisms known for their strong spoilage capabilities, such as Pseudomonas, Actinetobacter, and Shewanella. Microorganisms with a weaker ability to cause corruption became the dominant bacteria, such as Acetobacter, Lactobacillus, and Faecalibacterium, thereby exerting a degree of inhibition against spoilage.
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Affiliation(s)
- Yajun Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Biying Luo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shuo Shan
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yijing Wu
- Institute of Oceanography, College of Geography and Oceanography, Minjiang University, Fuzhou 350108, China
| | - Haiyan Lin
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Feifei Wang
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
| | - Chuan Li
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Ruiyu Zhu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
| | - Chao Zhao
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- State Key Laboratory of Mariculture Breeding, Key Laboratory of Marine Biotechnology of Fujian Province, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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Guo H, Zhou Y, Xie Q, Chen H, Zhang M, Yu L, Yan G, Chen Y, Lin X, Zhang Y, Hong Z. Protective Effects of Laminaria japonica Polysaccharide Composite Microcapsules on the Survival of Lactobacillus plantarum during Simulated Gastrointestinal Digestion and Heat Treatment. Mar Drugs 2024; 22:308. [PMID: 39057417 PMCID: PMC11277663 DOI: 10.3390/md22070308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2024] [Revised: 06/27/2024] [Accepted: 06/28/2024] [Indexed: 07/28/2024] Open
Abstract
To improve probiotics' survivability during gastrointestinal digestion and heat treatment, Lactobacillus plantarum was microencapsulated by spray-drying using Laminaria japonica polysaccharide/sodium caseinate/gelatin (LJP/SC/GE) composites. Thermogravimetry and differential scanning calorimetry results revealed that the denaturation of LJP/SC/GE microcapsules requires higher thermal energy than that of SC/GE microcapsules, and the addition of LJP may improve thermal stability. Zeta potential measurements indicated that, at low pH of the gastric fluid, the negatively charged LJP attracted the positively charged SC/GE, helping to maintain an intact microstructure without disintegration. The encapsulation efficiency of L. plantarum-loaded LJP/SC/GE microcapsules reached about 93.4%, and the survival rate was 46.9% in simulated gastric fluid (SGF) for 2 h and 96.0% in simulated intestinal fluid (SIF) for 2 h. In vitro release experiments showed that the LJP/SC/GE microcapsules could protect the viability of L. plantarum in SGF and release probiotics slowly in SIF. The cell survival of LJP/SC/GE microcapsules was significantly improved during the heat treatment compared to SC/GE microcapsules and free cells. LJP/SC/GE microcapsules can increase the survival of L. plantarum by maintaining the lactate dehydrogenase and Na+-K+-ATPase activity. Overall, this study demonstrates the great potential of LJP/SC/GE microcapsules to protect and deliver probiotics in food and pharmaceutical systems.
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Affiliation(s)
- Honghui Guo
- Engineering Technology Innovation Center for the Development and Utilization of Marine Living Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China; (Y.Z.); (H.C.); (M.Z.); (Y.Z.)
- Xiamen Ocean Vocational College, Xiamen 361100, China; (L.Y.); (G.Y.)
- Fujian Key Laboratory of Island Monitoring and Ecological Development, Island Research Center, Ministry of Natural Resources, Pingtan 350400, China
| | - Yelin Zhou
- Engineering Technology Innovation Center for the Development and Utilization of Marine Living Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China; (Y.Z.); (H.C.); (M.Z.); (Y.Z.)
- College of Advanced Manufacturing, Fuzhou University, Quanzhou 362200, China
| | - Quanling Xie
- Engineering Technology Innovation Center for the Development and Utilization of Marine Living Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China; (Y.Z.); (H.C.); (M.Z.); (Y.Z.)
- Xiamen Ocean Vocational College, Xiamen 361100, China; (L.Y.); (G.Y.)
- Fujian Key Laboratory of Island Monitoring and Ecological Development, Island Research Center, Ministry of Natural Resources, Pingtan 350400, China
| | - Hui Chen
- Engineering Technology Innovation Center for the Development and Utilization of Marine Living Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China; (Y.Z.); (H.C.); (M.Z.); (Y.Z.)
- Xiamen Ocean Vocational College, Xiamen 361100, China; (L.Y.); (G.Y.)
- Fujian Key Laboratory of Island Monitoring and Ecological Development, Island Research Center, Ministry of Natural Resources, Pingtan 350400, China
| | - Ming’en Zhang
- Engineering Technology Innovation Center for the Development and Utilization of Marine Living Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China; (Y.Z.); (H.C.); (M.Z.); (Y.Z.)
| | - Lei Yu
- Xiamen Ocean Vocational College, Xiamen 361100, China; (L.Y.); (G.Y.)
| | - Guangyu Yan
- Xiamen Ocean Vocational College, Xiamen 361100, China; (L.Y.); (G.Y.)
| | - Yan Chen
- Haijia Flour Milling Company Limited, China Oil & Foodstuffs Corporation, Xiamen 361026, China
| | - Xueliang Lin
- Haijia Flour Milling Company Limited, China Oil & Foodstuffs Corporation, Xiamen 361026, China
| | - Yiping Zhang
- Engineering Technology Innovation Center for the Development and Utilization of Marine Living Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China; (Y.Z.); (H.C.); (M.Z.); (Y.Z.)
- Xiamen Ocean Vocational College, Xiamen 361100, China; (L.Y.); (G.Y.)
- Fujian Key Laboratory of Island Monitoring and Ecological Development, Island Research Center, Ministry of Natural Resources, Pingtan 350400, China
| | - Zhuan Hong
- Engineering Technology Innovation Center for the Development and Utilization of Marine Living Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China; (Y.Z.); (H.C.); (M.Z.); (Y.Z.)
- Xiamen Ocean Vocational College, Xiamen 361100, China; (L.Y.); (G.Y.)
- Fujian Key Laboratory of Island Monitoring and Ecological Development, Island Research Center, Ministry of Natural Resources, Pingtan 350400, China
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Lin Q, Si Y, Zhou F, Hao W, Zhang P, Jiang P, Cha R. Advances in polysaccharides for probiotic delivery: Properties, methods, and applications. Carbohydr Polym 2024; 323:121414. [PMID: 37940247 DOI: 10.1016/j.carbpol.2023.121414] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 09/06/2023] [Accepted: 09/16/2023] [Indexed: 11/10/2023]
Abstract
Probiotics are essential to improve the health of the host, whereas maintaining the viability of probiotics in harsh environments remains a challenge. Polysaccharides have non-toxicity, excellent biocompatibility, and outstanding biodegradability, which can protect probiotics by forming a physical barrier and show a promising prospect for probiotic delivery. In this review, we summarize polysaccharides commonly used for probiotic microencapsulation and introduce the microencapsulation technologies, including extrusion, emulsion, spray drying, freeze drying, and electrohydrodynamics. We discuss strategies for better protection of probiotics and introduce the applications of polysaccharides-encapsulated probiotics in functional food, oral formulation, and animal feed. Finally, we propose the challenges of polysaccharides-based delivery systems in industrial production and application. This review will help provide insight into the advances and challenges of polysaccharides in probiotic delivery.
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Affiliation(s)
- Qianqian Lin
- Beijing Key Laboratory of Materials Utilization of Nonmetallic Minerals and Solid Wastes, National Laboratory of Mineral Materials, School of Materials Science and Technology, China University of Geosciences (Beijing), No. 29 Xueyuan Road, Haidian District, Beijing 100083, PR China; Laboratory of Theoretical and Computational Nanoscience, CAS Center for Excellence in Nanoscience, National Center for Nanoscience and Technology, No. 11 Zhongguancun Beiyitiao, Haidian District, Beijing 100190, PR China.
| | - Yanxue Si
- Beijing Key Laboratory of Materials Utilization of Nonmetallic Minerals and Solid Wastes, National Laboratory of Mineral Materials, School of Materials Science and Technology, China University of Geosciences (Beijing), No. 29 Xueyuan Road, Haidian District, Beijing 100083, PR China.
| | - Fengshan Zhou
- Beijing Key Laboratory of Materials Utilization of Nonmetallic Minerals and Solid Wastes, National Laboratory of Mineral Materials, School of Materials Science and Technology, China University of Geosciences (Beijing), No. 29 Xueyuan Road, Haidian District, Beijing 100083, PR China.
| | - Wenshuai Hao
- Beijing Key Laboratory of Materials Utilization of Nonmetallic Minerals and Solid Wastes, National Laboratory of Mineral Materials, School of Materials Science and Technology, China University of Geosciences (Beijing), No. 29 Xueyuan Road, Haidian District, Beijing 100083, PR China.
| | - Pai Zhang
- Beijing Key Laboratory of Materials Utilization of Nonmetallic Minerals and Solid Wastes, National Laboratory of Mineral Materials, School of Materials Science and Technology, China University of Geosciences (Beijing), No. 29 Xueyuan Road, Haidian District, Beijing 100083, PR China.
| | - Peng Jiang
- Laboratory of Theoretical and Computational Nanoscience, CAS Center for Excellence in Nanoscience, National Center for Nanoscience and Technology, No. 11 Zhongguancun Beiyitiao, Haidian District, Beijing 100190, PR China; College of Chemistry and Chemical Engineering, University of Chinese Academy of Sciences, Beijing 100049, PR China.
| | - Ruitao Cha
- Laboratory of Theoretical and Computational Nanoscience, CAS Center for Excellence in Nanoscience, National Center for Nanoscience and Technology, No. 11 Zhongguancun Beiyitiao, Haidian District, Beijing 100190, PR China.
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Tomadoni B, Fabra MJ, Méndez DA, Martínez-Abad A, López-Rubio A. Electrosprayed Agar Nanocapsules as Edible Carriers of Bioactive Compounds. Foods 2022; 11:foods11142093. [PMID: 35885337 PMCID: PMC9319333 DOI: 10.3390/foods11142093] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 06/15/2022] [Accepted: 07/12/2022] [Indexed: 01/27/2023] Open
Abstract
Electrosprayed agar nanocapsules were developed using an acetic acid solution as solvent. The role of solution properties (viscosity, surface tension, and conductivity) in the formation of agar particles was assessed, together with the effect of both agar and acetic acid concentrations on the size and morphology of the resulting particles. Agar solutions with a concentration below 10% w/v were not suitable for electrospraying. Furthermore, the agar–acetic acid ratio was also critical for the formation of agar nanostructures (with an optimum ratio of 1:2). A decrease in particle size was also observed when decreasing agar concentration, with particle diameter values ranging between 50 and 400 nm. Moreover, the suitability of the electrosprayed agar nanocapsules as carriers for a model bioactive compound, chlorophyllin sodium copper salt (CHL), was also evaluated. The release profile of encapsulated CHL, with an estimated encapsulation efficiency of around 40%, was carried out in food simulants with different hydrophilicity (10% v/v and 50% v/v ethanol). While the release of the bioactive was negligible in the hydrophilic food simulant, an initial burst release followed by a slower sustained release was observed when the capsules were immersed in 50% ethanol solution. The results open up a broad range of possibilities that deserve further exploration related to the use of these edible polysaccharide-based nanocapsules.
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Affiliation(s)
- Barbara Tomadoni
- Grupo de Materiales Compuestos Termoplásticos (CoMP), Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Universidad Nacional de Mar del Plata (UNMdP) y Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Colón 10850, Mar del Plata 7600, Argentina;
| | - María José Fabra
- Packaging Group, Food Safety and Preservation Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain; (M.J.F.); (D.A.M.); (A.M.-A.)
- Interdisciplinary Platform for Sustainable Plastics towards a Circular Economy-Spanish National Research Council (SusPlast-CSIC), 26006 Madrid, Spain
| | - Daniel Alexander Méndez
- Packaging Group, Food Safety and Preservation Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain; (M.J.F.); (D.A.M.); (A.M.-A.)
- Grupo de Investigación Bioecono, Facultad de Ciencias Económicas y Administrativas, Universidad del Tolima, Tolima 730006, Colombia
| | - Antonio Martínez-Abad
- Packaging Group, Food Safety and Preservation Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain; (M.J.F.); (D.A.M.); (A.M.-A.)
- Interdisciplinary Platform for Sustainable Plastics towards a Circular Economy-Spanish National Research Council (SusPlast-CSIC), 26006 Madrid, Spain
| | - Amparo López-Rubio
- Packaging Group, Food Safety and Preservation Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain; (M.J.F.); (D.A.M.); (A.M.-A.)
- Interdisciplinary Platform for Sustainable Plastics towards a Circular Economy-Spanish National Research Council (SusPlast-CSIC), 26006 Madrid, Spain
- Correspondence:
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