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Islam F, Amer Ali Y, Imran A, Afzaal M, Zahra SM, Fatima M, Saeed F, Usman I, Shehzadi U, Mehta S, Shah MA. Vegetable proteins as encapsulating agents: Recent updates and future perspectives. Food Sci Nutr 2023; 11:1705-1717. [PMID: 37051354 PMCID: PMC10084973 DOI: 10.1002/fsn3.3234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 01/02/2023] [Accepted: 01/07/2023] [Indexed: 01/29/2023] Open
Abstract
The use of proteinaceous material is desired as it forms a protective gelation around the active core, making it safe through temperature, pH, and O2 in the stomach and intestinal environment. During the boom of functional food utilization in this era of advancement in drug delivery systems, there is a dire need to find more protein sources that could be explored for the potential of being used as encapsulation materials, especially vegetable proteins. This review covers certain examples which need to be explored to form an encapsulation coating material, including soybeans (conglycinin and glycinin), peas (vicilin and convicilin), sunflower (helianthins and albumins), legumes (glutenins and albumins), and proteins from oats, rice, and wheat. This review covers recent interventions exploring the mentioned vegetable protein encapsulation and imminent projections in the shifting paradigm from conventional process to environmentally friendly green process technologies and the sensitivity of methods used for encapsulation. Vegetable proteins are easily biodegradable and so are the procedures of spray drying and coacervation, which have been discussed to prepare the desired encapsulated functional food. Coacervation processes are yet more promising in the case of particle size formation ranging from nano to several hundred microns. The present review emphasizes the significance of using vegetable proteins as capsule material, as well as the specificity of encapsulation methods in relation to vegetable protein sensitivity and the purpose of encapsulation accompanying recent interventions.
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Affiliation(s)
- Fakhar Islam
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Yuosra Amer Ali
- Department of Food Sciences, College of Agriculture and Forestry University of Mosul Mosul Iraq
| | - Ali Imran
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Syeda Mahvish Zahra
- Department of Environmental Design, Health and Nutritional Sciences Allama Iqbal Open University Islamabad Pakistan
- Institute of Food Science and Nutrition, University of Sargodha Sargodha Pakistan
| | - Maleeha Fatima
- Department of Home Economics Government College University Faisalabad Pakistan
| | - Farhan Saeed
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Ifrah Usman
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Umber Shehzadi
- Department of Food Sciences, College of Agriculture and Forestry University of Mosul Mosul Iraq
| | - Shilpa Mehta
- Department of Electrical and Electronic Engineering Auckland University of Technology Auckland New Zealand
| | - Mohd Asif Shah
- Adjunct Faculty University Center for Research & Development, Chandigarh University Mohali India
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Hu R, Dong D, Hu J, Liu H. Improved viability of probiotics encapsulated in soybean protein isolate matrix microcapsules by coacervation and cross-linking modification. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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3
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Spray drying co-encapsulation of lactic acid bacteria and lipids: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Materials Used for the Microencapsulation of Probiotic Bacteria in the Food Industry. Molecules 2022; 27:molecules27103321. [PMID: 35630798 PMCID: PMC9142984 DOI: 10.3390/molecules27103321] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 05/15/2022] [Accepted: 05/17/2022] [Indexed: 02/04/2023] Open
Abstract
Probiotics and probiotic therapy have been rapidly developing in recent years due to an increasing number of people suffering from digestive system disorders and diseases related to intestinal dysbiosis. Owing to their activity in the intestines, including the production of short-chain fatty acids, probiotic strains of lactic acid bacteria can have a significant therapeutic effect. The activity of probiotic strains is likely reduced by their loss of viability during gastrointestinal transit. To overcome this drawback, researchers have proposed the process of microencapsulation, which increases the resistance of bacterial cells to external conditions. Various types of coatings have been used for microencapsulation, but the most popular ones are carbohydrate and protein microcapsules. Microencapsulating probiotics with vegetable proteins is an innovative approach that can increase the health value of the final product. This review describes the different types of envelope materials that have been used so far for encapsulating bacterial biomass and improving the survival of bacterial cells. The use of a microenvelope has initiated the controlled release of bacterial cells and an increase in their activity in the large intestine, which is the target site of probiotic strains.
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García MJ, Ruíz F, Asurmendi P, Pascual L, Barberis L. Reevaluating a non-conventional procedure to microencapsulate beneficial lactobacilli: assessments on yield and bacterial viability under simulated technological and physiological conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2981-2989. [PMID: 34773408 DOI: 10.1002/jsfa.11638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 10/29/2021] [Accepted: 11/13/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Maintaining viability of beneficial microorganisms applied to foods still constitutes an industrial challenge. Many microencapsulation methodologies have been studied to protect probiotic microorganisms and ensure their resistance from manufacturing through to consumption. However, in many Latin-American countries such as Argentina there are still no marketed food products containing microencapsulated beneficial bacteria. The objectives of this work were: (i) to obtain microcapsules containing Lactobacillus fermentum L23 and L. rhamnosus L60 in a milk protein matrix; and (ii) to evaluate the viability of microencapsulated lactobacilli exposed to long-term refrigerated storage, mid-high temperatures and simulated gastrointestinal conditions. RESULTS The method of emulsification/rennet-catalyzed gelation of milk proteins used in this study led to high encapsulation yields for both strains (98.2-99%). Microencapsulated lactobacilli remained viable for 120 days at 4 °C, while free lactobacilli gradually lost their viability under the same conditions. Microencapsulation increased the resistance of lactobacilli to mid-high temperatures, since they showed survival rates of 95-99.3% at 50 °C, and of 72.5-74.4% at 65 °C. Under simulated gastric conditions, the microencapsulated lactobacilli counts were higher than 8.5 log CFU mL-1 and showed survival rates between 96.61% and 97.74%. Furthermore, in the presence of bile (0.5-2% w/v) the survival of microencapsulated strains was higher than 96%. CONCLUSION The microencapsulation process together with the matrix of milk proteins used in this study protected beneficial Lactobacillus strains against these first simulated technological and physiological conditions. These findings suggest that this microencapsulation method could contribute to secure optimal amounts of living lactobacilli cells able to reach the intestine. © 2021 Society of Chemical Industry.
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Affiliation(s)
- María J García
- Área de Bacteriología, Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto (UNRC), Río Cuarto, Córdoba, Argentina
- Instituto de Biotecnología Ambiental y Salud (INBIAS), UNRC-CONICET, Río Cuarto, Córdoba, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Centro Científico Tecnológico-Córdoba (CCT-Córdoba), Córdoba, Argentina
| | - Francesca Ruíz
- Área de Bacteriología, Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto (UNRC), Río Cuarto, Córdoba, Argentina
- Instituto de Biotecnología Ambiental y Salud (INBIAS), UNRC-CONICET, Río Cuarto, Córdoba, Argentina
| | - Paula Asurmendi
- Área de Bacteriología, Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto (UNRC), Río Cuarto, Córdoba, Argentina
- Instituto de Biotecnología Ambiental y Salud (INBIAS), UNRC-CONICET, Río Cuarto, Córdoba, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Centro Científico Tecnológico-Córdoba (CCT-Córdoba), Córdoba, Argentina
| | - Liliana Pascual
- Área de Bacteriología, Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto (UNRC), Río Cuarto, Córdoba, Argentina
- Instituto de Biotecnología Ambiental y Salud (INBIAS), UNRC-CONICET, Río Cuarto, Córdoba, Argentina
| | - Lucila Barberis
- Área de Bacteriología, Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto (UNRC), Río Cuarto, Córdoba, Argentina
- Instituto de Biotecnología Ambiental y Salud (INBIAS), UNRC-CONICET, Río Cuarto, Córdoba, Argentina
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Zhong SR, Li MF, Zhang ZH, Zong MH, Wu XL, Lou WY. Novel Antioxidative Wall Materials for Lactobacillus casei Microencapsulation via the Maillard Reaction between the Soy Protein Isolate and Prebiotic Oligosaccharides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:13744-13753. [PMID: 34780175 DOI: 10.1021/acs.jafc.1c02907] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
In this study, three kinds of Maillard reaction products (MRPs) have been, for the first time, successfully prepared by conjugating soy protein isolate (SPI) with isomaltooligosaccharide, xylooligosaccharide, or galactooligosaccharide at 80 °C for 30 or 60 min and applied for the construction of Lactobacillus casei (L. casei) microcapsules. The results showed that MRPs exhibited enhanced antioxidative activities compared with their physically mixed counterparts. The digested MRPs displayed excellent resistance to pathogenic bacteria and promoted the growth of L. casei. Moreover, MRP-encapsulated L. casei showed a higher survival rate than free L. casei under tested adverse conditions including heat treatment, storage, and mechanical forces. Under simulated digestion conditions, the viability of L. casei decreased from 8.8 log cfu/mL to 1.6 log cfu/mL, while that of MRP-encapsulated L. casei was maintained at 7.4 log cfu/mL. Thus, MRP-based SPI-oligosaccharide conjugates exhibited great potential for microencapsulation of probiotics.
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Affiliation(s)
- Shu-Rui Zhong
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Meng-Fan Li
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Zhi-Hua Zhang
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Min-Hua Zong
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Xiao-Ling Wu
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Wen-Yong Lou
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
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Afzaal M, Saeed F, Aamir M, Usman I, Ashfaq I, Ikram A, Hussain M, Anjum FM, Waleed M, Suleria H. ENCAPSULATING PROPERTIES OF LEGUME PROTEINS: RECENT UPDATES & PERSPECTIVES. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1987456] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Muhammad Afzaal
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Farhan Saeed
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Muhammad Aamir
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Ifrah Usman
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Iqra Ashfaq
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Ali Ikram
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | | | - Muhammad Waleed
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Hafiz Suleria
- Department of Agriculture and Food Systems, The University of Melbourne, Australia
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Gharibzahedi SMT, Smith B. Legume proteins are smart carriers to encapsulate hydrophilic and hydrophobic bioactive compounds and probiotic bacteria: A review. Compr Rev Food Sci Food Saf 2021; 20:1250-1279. [PMID: 33506640 DOI: 10.1111/1541-4337.12699] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 10/30/2020] [Accepted: 11/30/2020] [Indexed: 12/21/2022]
Abstract
Encapsulation is a promising technological process enabling the protection of bioactive compounds against harsh storage, processing, and gastrointestinal tract (GIT) conditions. Legume proteins (LPs) are unique carriers that can efficiently encapsulate these unstable and highly reactive ingredients. Stable LPs-based microcapsules loaded with active ingredients can thus develop to be embedded into processed functional foods. The recent advances in micro- and nanoencapsulation process of an extensive span of bioactive health-promoting probiotics and chemical compounds such as marine and plant fatty acid-rich oils, carotenoid pigments, vitamins, flavors, essential oils, phenolic and anthocyanin-rich extracts, iron, and phytase by LPs as single wall materials were highlighted. A technical summary of the use of single LP-based carriers in designing innovative delivery systems for natural bioactive molecules and probiotics was made. The encapsulation mechanisms, encapsulation efficiency, physicochemical and thermal stability, as well as the release and absorption behavior of bioactives were comprehensively discussed. Protein isolates and concentrates of soy and pea were the most common LPs to encapsulate nutraceuticals and probiotics. The microencapsulation of probiotics using LPs improved bacteria survivability, storage stability, and tolerance in the in vitro GIT conditions. Moreover, homogenization and high-pressure pretreatments as well as enzymatic cross-linking of LPs significantly modify their structure and functionality to better encapsulate the bioactive core materials. LPs can be attractive delivery devices for the controlled release and increased bioaccessibility of the main food-grade bioactives.
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Affiliation(s)
| | - Brennan Smith
- Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, Idaho, USA
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Wu Z, Li X, Liu X, Dong J, Fan D, Xu X, He Y. Membrane shell permeability of Rs-198 microcapsules and their ability for growth promoting bioactivity compound releasing. RSC Adv 2020. [DOI: 10.1039/c9ra06935f] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Microencapsulation of bacteria is an alternative technology to enhance viability during processing and application.
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Affiliation(s)
- Zhansheng Wu
- School of Environmental and Chemical Engineering
- Xi'an Polytechnic University
- Xi'an 710048
- P. R. China
- School of Chemistry and Chemical Engineering
| | - Xuan Li
- School of Chemistry and Chemical Engineering
- Shihezi University
- Shihezi 832003
- P. R. China
| | - Xiaochen Liu
- School of Environmental and Chemical Engineering
- Xi'an Polytechnic University
- Xi'an 710048
- P. R. China
| | - Jiawei Dong
- School of Chemistry and Chemical Engineering
- Shihezi University
- Shihezi 832003
- P. R. China
| | - Daidi Fan
- School of Environmental and Chemical Engineering
- Xi'an Polytechnic University
- Xi'an 710048
- P. R. China
- Department of Chemical Engineering
| | - Xiaolin Xu
- School of Chemistry and Chemical Engineering
- Shihezi University
- Shihezi 832003
- P. R. China
| | - Yanhui He
- School of Chemistry and Chemical Engineering
- Shihezi University
- Shihezi 832003
- P. R. China
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Haldar L, Gandhi DN. Development of vacuum‐dried probiotic milk powder with
Bacillus coagulans. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12671] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Lopamudra Haldar
- Department of Dairy Microbiology F/O Dairy Technology West Bengal University of Animal & Fishery Sciences Mohanpur Nadia 741252 West Bengal India
| | - D N Gandhi
- Dairy Microbiology Division National Dairy Research Institute Karnal Haryana 132001 India
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Li T, Teng D, Mao R, Hao Y, Wang X, Wang J. Recent progress in preparation and agricultural application of microcapsules. J Biomed Mater Res A 2019; 107:2371-2385. [PMID: 31161699 DOI: 10.1002/jbm.a.36739] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Revised: 05/27/2019] [Accepted: 05/30/2019] [Indexed: 12/11/2022]
Abstract
Recent advances in life science technology have prompted the need to develop microcapsule delivery systems that can encapsulate many different functional or active materials such as drugs, peptides, and live cells, etc. The encapsulation technology is now commonly used in medicine, agriculture, food, and other many fields. The application of biodegradable microcapsule systems can not only effectively prevent the degradation of core materials in the body or the biological environment, but also improve the bioavailability, control the release and prolong the halftime or storage of core active materials. Various wall materials, preparation methods, encapsulation processes, and release mechanisms are covered in this review, as well as several main factors including pH values, temperatures, particle sizes, and additives, which can strongly influence the encapsulation efficiency, the strength, and release of microcapsules. The improvement of coating materials, preparation techniques, and challenges are also highlighted, as well as application prospects.
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Affiliation(s)
- Ting Li
- Gene Engineering Laboratory, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, People's Republic of China
- Key Laboratory of Feed Biotechnology, Ministry of Agriculture and Rural Affairs, Beijing, People's Republic of China
| | - Da Teng
- Gene Engineering Laboratory, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, People's Republic of China
- Key Laboratory of Feed Biotechnology, Ministry of Agriculture and Rural Affairs, Beijing, People's Republic of China
| | - Ruoyu Mao
- Gene Engineering Laboratory, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, People's Republic of China
- Key Laboratory of Feed Biotechnology, Ministry of Agriculture and Rural Affairs, Beijing, People's Republic of China
| | - Ya Hao
- Gene Engineering Laboratory, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, People's Republic of China
- Key Laboratory of Feed Biotechnology, Ministry of Agriculture and Rural Affairs, Beijing, People's Republic of China
| | - Xiumin Wang
- Gene Engineering Laboratory, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, People's Republic of China
- Key Laboratory of Feed Biotechnology, Ministry of Agriculture and Rural Affairs, Beijing, People's Republic of China
| | - Jianhua Wang
- Gene Engineering Laboratory, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, People's Republic of China
- Key Laboratory of Feed Biotechnology, Ministry of Agriculture and Rural Affairs, Beijing, People's Republic of China
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Acordi Menezes LA, Matias de Almeida CA, Mattarugo NMDS, Ferri EAV, Bittencourt PRS, Colla E, Drunkler DA. Soy extract and maltodextrin as microencapsulating agents for Lactobacillus acidophilus: a model approach. J Microencapsul 2018; 35:705-719. [PMID: 30719943 DOI: 10.1080/02652048.2019.1579264] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2018] [Accepted: 01/02/2019] [Indexed: 12/22/2022]
Abstract
The present study aimed to optimise the microencapsulation of Lactobacillus acidophilus La-05 by spray drying, using soy extract and maltodextrin as encapsulants. Air inlet temperature, maltodextrin/soy extract ratio and feed flow rate were investigated through Central Composite Rotational Design (CCRD). Probiotic viability increased with increasing the proportion of soy extract. Temperature and feed flow rate had a negative effect. Particle diameter ranged from 4.97 to 8.82 μm, water activity from 0.25 to 0.52 and moisture from 2.30 to 7.01 g.100g-1 Particles produced following the optimised conditions (air temperature of 87 °C, maltodextrin/soy extract ratio of 2:3 w.w-1, feed flow rate of 0.54 L.h-1) reached Encapsulation yield (EY) of 83%. Thermogravimetry and FTIR analysis suggested that microcapsules could protect L. acidophilus cells against dehydration and heating. During storage, microencapsulated probiotic had high cell viability (reductions ranged between 0.12 and 1.72 log cycles). Soy extract/maltodextrin presented well-encapsulating properties of Lactobacillus acidophilus La-05.
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Affiliation(s)
| | | | | | - Elídia A Vetter Ferri
- c Chemistry Department , Federal Technological University of Paraná , Pato Branco , Brazil
| | | | - Eliane Colla
- a Post Graduate Program in Food Technology , Federal Technological University of Paraná , Medianeira , Brazil
| | - Deisy Alessandra Drunkler
- a Post Graduate Program in Food Technology , Federal Technological University of Paraná , Medianeira , Brazil
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