1
|
Karimi S, Nateghi L, Hosseini E, Fakheri MA. Effect of chitosomes loaded zein on physicochemical, mechanical, microbial, and sensory characteristics of probiotic Kashk during cold storage. Food Chem X 2024; 23:101624. [PMID: 39100248 PMCID: PMC11295914 DOI: 10.1016/j.fochx.2024.101624] [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: 05/20/2024] [Revised: 07/02/2024] [Accepted: 07/02/2024] [Indexed: 08/06/2024] Open
Abstract
Functional foods like probiotics offer health benefits against various diseases, and plant bioactive compounds can enhance their growth. Zein, a protein, shows biological activity upon hydrolysis, and encapsulating it in nanoparticles improves bioavailability. This study examined chitosan-coated nanoliposomes as carriers for hydrolyzed and unhydrolyzed maize zein to fortify kashk. Combining chitosan and hydrolyzed zein in a 1:2 ratio achieves the highest encapsulation efficiency, antioxidant activity, smallest particle size, polydispersity index, and zeta potential. FTIR and XRD analyses confirm hydrolyzed zein's entrapment and crystalline nature post-encapsulation. Optimized nanoliposomes release hydrolyzed zein faster in simulated intestinal fluid than in gastric fluid, indicating high bioavailability and stability. When used to fortify kashk, these nanoliposomes slightly lower acidity but maintain standard pH over 60-day cold storage, improve elastic properties, and enhance probiotic viability. At the same time, sensory attributes remain comparable to the control, highlighting their functional food potential.
Collapse
Affiliation(s)
- Sara Karimi
- Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
| | - Leila Nateghi
- Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
| | - Elahesadat Hosseini
- Department of Food Science and Technology, National Nutrition Sciences and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- Department of Chemical Engineering, Payame Noor University, Tehran, Iran
| | - Mohammad Ali Fakheri
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| |
Collapse
|
2
|
Shen J, Chen Y, Li X, Zhou X, Ding Y. Enhanced probiotic viability in innovative double-network emulsion gels: Synergistic effects of the whey protein concentrate-xanthan gum complex and κ-carrageenan. Int J Biol Macromol 2024; 270:131758. [PMID: 38714282 DOI: 10.1016/j.ijbiomac.2024.131758] [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: 02/23/2024] [Revised: 04/12/2024] [Accepted: 04/20/2024] [Indexed: 05/09/2024]
Abstract
In this study, the whey protein concentrate and xanthan gum complex obtained by specific pH treatment, along with κ-carrageenan (KC), were used to encapsulate Lactobacillus acidophilus JYLA-191 in an emulsion gel system. The effects of crosslinking and KC concentration on the visual characteristics, stability, mechanical properties, and formation mechanism of emulsion gels were investigated. The results of optical imaging, particle size distribution, and rheology exhibited that with the addition of crosslinking agents, denser and more homogeneous emulsion gels were formed, along with a relative decrease in the droplet size and a gradual increase in viscosity. Especially when the concentration of citric acid (CA) was 0.09 wt%, KC was 0.8 wt%, and K+ was present in the system, the double-network emulsion gel was stable at high temperatures and in freezing environments, and the swelling ratio was the lowest (9.41%). Gastrointestinal tract digestive treatments and pasteurization revealed that the probiotics encapsulated in the double-network emulsion gel had a higher survival rate, which was attributed to the synergistic cross-linking of CA and K+ biopolymers to construct the emulsion gels. Overall, this study highlights the potential of emulsion gels to maintain probiotic vitality and provides valuable insights for developing inventive functional foods.
Collapse
Affiliation(s)
- Jie Shen
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, Zhejiang, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, Zhejiang, China
| | - Yufeng Chen
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, Zhejiang, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, Zhejiang, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, Liaoning, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, Zhejiang, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, Zhejiang, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, Zhejiang, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, Zhejiang, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
| |
Collapse
|
3
|
Sun Q, Yin S, He Y, Cao Y, Jiang C. Biomaterials and Encapsulation Techniques for Probiotics: Current Status and Future Prospects in Biomedical Applications. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:2185. [PMID: 37570503 PMCID: PMC10421492 DOI: 10.3390/nano13152185] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 07/25/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023]
Abstract
Probiotics have garnered significant attention in recent years due to their potential advantages in diverse biomedical applications, such as acting as antimicrobial agents, aiding in tissue repair, and treating diseases. These live bacteria must exist in appropriate quantities and precise locations to exert beneficial effects. However, their viability and activity can be significantly impacted by the surrounding tissue, posing a challenge to maintain their stability in the target location for an extended duration. To counter this, researchers have formulated various strategies that enhance the activity and stability of probiotics by encapsulating them within biomaterials. This approach enables site-specific release, overcoming technical impediments encountered during the processing and application of probiotics. A range of materials can be utilized for encapsulating probiotics, and several methods can be employed for this encapsulation process. This article reviews the recent advancements in probiotics encapsulated within biomaterials, examining the materials, methods, and effects of encapsulation. It also provides an overview of the hurdles faced by currently available biomaterial-based probiotic capsules and suggests potential future research directions in this field. Despite the progress achieved to date, numerous challenges persist, such as the necessity for developing efficient, reproducible encapsulation methods that maintain the viability and activity of probiotics. Furthermore, there is a need to design more robust and targeted delivery vehicles.
Collapse
Affiliation(s)
- Qiqi Sun
- Jinan Microecological Biomedicine Shandong Laboratory, Shounuo City Light West Block, Jinan 250117, China; (Q.S.); (S.Y.)
| | - Sheng Yin
- Jinan Microecological Biomedicine Shandong Laboratory, Shounuo City Light West Block, Jinan 250117, China; (Q.S.); (S.Y.)
- Collaborative Innovation Center of Advanced Microstructures, Nanjing University, Nanjing 210093, China
| | - Yingxu He
- School of Computing, National University of Singapore, Singapore 119077, Singapore;
| | - Yi Cao
- Jinan Microecological Biomedicine Shandong Laboratory, Shounuo City Light West Block, Jinan 250117, China; (Q.S.); (S.Y.)
- Collaborative Innovation Center of Advanced Microstructures, Nanjing University, Nanjing 210093, China
| | - Chunping Jiang
- Jinan Microecological Biomedicine Shandong Laboratory, Shounuo City Light West Block, Jinan 250117, China; (Q.S.); (S.Y.)
- Department of Hepatobiliary Surgery, Affiliated Drum Tower Hospital, Medical School of Nanjing University, Nanjing 210000, China
- State Key Laboratory of Pharmaceutical Biotechnology, Jiangsu Key Laboratory of Molecular Medicine, Medical School of Nanjing University, Nanjing 210000, China
| |
Collapse
|
4
|
Incorporation of probiotics into 3D printed Pickering emulsion gel stabilized by tea protein/xanthan gum. Food Chem 2023; 409:135289. [PMID: 36586260 DOI: 10.1016/j.foodchem.2022.135289] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 12/17/2022] [Accepted: 12/20/2022] [Indexed: 12/24/2022]
Abstract
Different xanthan gum (XG) concentrations on the rheological/texture properties of Pickering emulsion (PE) gel stabilized by tea protein/xanthan gum (TP/XG) were studied to achieve an ink feasible for 3D printing. Afterwards, the effects of 3D printing and digestion process on the viability of probiotics were studied when encapsulated in the PE gel. Results indicated that gel strength, stability, storage modulus (G') and loss modulus (G″) increased as XG concentration increased. Nozzle diameter and printing temperature of 45 and 55℃ had no significant effect on probiotic's viability, but printing temperature of 65℃ reduced viable probiotics from 8.07 to 6.59 log CFU/g. No significant change of probiotics viability in 3D printed samples was observed during 11-day storage at 4℃. PE gel encapsulated probiotic's viability was significantly improved under heat treatment and simulated gastrointestinal environment. This study gives insights on the production of 3D printed foods using PE gel incorporating probiotics.
Collapse
|
5
|
Velloso CCV, Lopes MM, Badino AC, Farinas CS. Exploring the roles of starch for microbial encapsulation through a systematic mapping review. Carbohydr Polym 2023; 306:120574. [PMID: 36746565 DOI: 10.1016/j.carbpol.2023.120574] [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: 09/28/2022] [Revised: 01/02/2023] [Accepted: 01/07/2023] [Indexed: 01/15/2023]
Abstract
Microorganism encapsulation protects them from stressful conditions and assists in maintaining their viability, being especially beneficial when the carrier material is a renewable and biodegradable biopolymer, such as starch. Here, a systematic mapping was performed to provide a current overview on the use of starch-based systems for microbial encapsulation. Following well-established guidelines, a systematic mapping was conducted and the following could be drawn: 1) there was a significant increase in publications on microbial encapsulation using starch over the past decade, showing interest from the scientific community, 2) ionotropic gelation, emulsification and spray drying are the most commonly used techniques for starch-based microbial encapsulation, and 3) starch play important functions in the encapsulation matrix such as assisting in the survival of the microorganisms. The information gathered in this systematic mapping can be useful to guide researchers and industrial sectors on the development of innovative starch-based systems for microbial encapsulation.
Collapse
Affiliation(s)
- Camila C V Velloso
- Embrapa Instrumentation, Rua XV de Novembro, 1452, São Carlos, SP 13560-970, Brazil; Graduate Program of Chemical Engineering, Federal University of São Carlos, São Carlos, SP 13565-905, Brazil
| | - Marina M Lopes
- Embrapa Instrumentation, Rua XV de Novembro, 1452, São Carlos, SP 13560-970, Brazil; Graduate Program of Biotechnology, Federal University of São Carlos, São Carlos, SP 13560-000, Brazil
| | - Alberto C Badino
- Graduate Program of Chemical Engineering, Federal University of São Carlos, São Carlos, SP 13565-905, Brazil.
| | - Cristiane S Farinas
- Embrapa Instrumentation, Rua XV de Novembro, 1452, São Carlos, SP 13560-970, Brazil; Graduate Program of Chemical Engineering, Federal University of São Carlos, São Carlos, SP 13565-905, Brazil; Graduate Program of Biotechnology, Federal University of São Carlos, São Carlos, SP 13560-000, Brazil.
| |
Collapse
|
6
|
Characterization of synbiotic films based on carboxymethyl cellulose/β-glucan and development of a shelf life prediction model. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
7
|
Heydari S, Hosseini SE, Mortazavian AM, Taheri S. Extraction of bioactive peptides produced in probiotic yoghurt and determination of their biological activities. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
|
8
|
Gu Q, Yin Y, Yan X, Liu X, Liu F, McClements DJ. Encapsulation of multiple probiotics, synbiotics, or nutrabiotics for improved health effects: A review. Adv Colloid Interface Sci 2022; 309:102781. [DOI: 10.1016/j.cis.2022.102781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 09/20/2022] [Accepted: 09/20/2022] [Indexed: 11/01/2022]
|
9
|
Martellet MC, Majolo F, Ducati RG, de Souza CFV, Goettert MI. Probiotic applications associated with Psyllium fiber as prebiotics geared to a healthy intestinal microbiota: A review. Nutrition 2022; 103-104:111772. [DOI: 10.1016/j.nut.2022.111772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 05/31/2022] [Accepted: 06/06/2022] [Indexed: 11/26/2022]
|
10
|
Sogut E, Filiz BE, Seydim AC. Whey protein isolate- and carrageenan-based edible films as carriers of different probiotic bacteria. J Dairy Sci 2022; 105:4829-4842. [PMID: 35450710 DOI: 10.3168/jds.2021-21245] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2021] [Accepted: 02/18/2022] [Indexed: 12/28/2022]
Abstract
The use of polymer blends as carriers for probiotic cells or using multi-strain probiotic culture mixture in film formulations has a high potential to maintain the stability of probiotics throughout storage. In this study, the survival of Lactobacillus acidophilus, Lactobacillus plantarum, and mixed culture (Lactobacillus spp., Lactococcus spp., and Bifidobacterium spp.) in whey protein isolate (W), carrageenan (C), and W/C blend (W to C on a wt/wt basis at 100 to 0, 75 to 25, 50 to 50, and 0 to 100) films were investigated during 30 d of storage at 4 and 25°C. The water vapor, mechanical, optical, and morphological properties of film samples were also determined. A significant decrease in total lactic acid bacteria counts of all strains (5-6 log cfu/g in reduction) for W and C films was observed during storage at 25°C, whereas blended films had 2 to 3 log cfu/g reduction. The mixed culture-incorporated films had higher cell counts during all storage temperatures. The incorporation of probiotic bacteria significantly influenced the water vapor permeability and color values of films while decreasing tensile strength and elongation at break values. This study reveals that a multi-strain mixed culture presented more chance for survival inside the polymer matrix, especially when carbohydrate- and protein-based polymers were blended.
Collapse
Affiliation(s)
- E Sogut
- Department of Food Engineering, Engineering Faculty, Süleyman Demirel University, 32200 Isparta, Turkey.
| | - B Ertekin Filiz
- Department of Food Engineering, Engineering Faculty, Süleyman Demirel University, 32200 Isparta, Turkey
| | - A C Seydim
- Department of Food Engineering, Engineering Faculty, Süleyman Demirel University, 32200 Isparta, Turkey
| |
Collapse
|
11
|
Nisar T, Alim A, Iqbal T, Iqbal M, Tehseen S, Zi‐Chao W, Guo Y. Functionality of different probiotic strains embedded in citrus pectin based edible films. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15460] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Tanzeela Nisar
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi’an 710062 China
- Department of Food Science and Technology Government College Women University Faisalabad Punjab 38000 Pakistan
- Faculty of Rehabilitation and Allied Health Sciences (FRAHS) Riphah International University Lahore Punjab 54000 Pakistan
| | - Aamina Alim
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi’an 710062 China
| | - Taimoor Iqbal
- University of Engineering and Technology Lahore Lahore Punjab 54890 Pakistan
| | - Muneeb Iqbal
- Faculty of Rehabilitation and Allied Health Sciences (FRAHS) Riphah International University Lahore Punjab 54000 Pakistan
| | - Saima Tehseen
- Department of Food Science and Technology Government College Women University Faisalabad Punjab 38000 Pakistan
| | - Wang Zi‐Chao
- College of Life Science Qinghai Normal University Xining Qinghai 810099 China
| | - Yurong Guo
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi’an 710062 China
| |
Collapse
|
12
|
Kalantarmahdavi M, Khanzadi S, Salari A. Edible Films Incorporating with
Lactobacillus plantarum
Based on Sourdough, Wheat Flour, and Gelatin: Films Characterization and Cell Viability During Storage and Simulated Gastrointestinal Condition. STARCH-STARKE 2021. [DOI: 10.1002/star.202000268] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Mahboubeh Kalantarmahdavi
- Department of Food Hygiene and Aquaculture Faculty of Veterinary Medicine Ferdowsi University of Mashhad (FUM) Mashhad Iran
| | - Saeid Khanzadi
- Department of Food Hygiene and Aquaculture Faculty of Veterinary Medicine Ferdowsi University of Mashhad (FUM) Mashhad Iran
| | - Amir Salari
- Department of Food Hygiene and Aquaculture Faculty of Veterinary Medicine Ferdowsi University of Mashhad (FUM) Mashhad Iran
| |
Collapse
|
13
|
Lavrentev FV, Ashikhmina MS, Ulasevich SA, Morozova OV, Orlova OY, Skorb EV, Iakovchenko NV. Perspectives of Bacillus coagulans MTCC 5856 in the production of fermented dairy products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111623] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
14
|
Fabrication and characterization of probiotic Lactobacillus plantarum loaded sodium alginate edible films. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00619-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
15
|
Heydari S, Hosseini SE, Mortazavian AM, Taheri S. Biochemical, microbiological, and sensory properties of probiotic yogurt made from Iranian native strains compared to commercial strains. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Somayeh Heydari
- Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran
| | - Seyed Ebrahim Hosseini
- Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran
| | - Amir M. Mortazavian
- Food Safety Research Center Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Salman Taheri
- Chemistry and Chemical Engineering Research Center of Iran Tehran Iran
| |
Collapse
|
16
|
Chean SX, Hoh PY, How YH, Nyam KL, Pui LP. Microencapsulation of Lactiplantibacillus plantarum with inulin and evaluation of survival in simulated gastrointestinal conditions and roselle juice. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.22420] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Abstract This study aimed to evaluate the survivability of Lactiplantibacillus plantarum 299v encapsulated in chitosan-coated calcium alginate beads with inulin as prebiotic in simulated gastrointestinal conditions and roselle juice. The concentration of calcium chloride and inulin for L. plantarum 299v microencapsulation was optimised and the survivability of free and microencapsulated L. plantarum was assessed under simulated gastrointestinal conditions. Storage stability of the optimised encapsulated L. plantarum 299v-inulin was determined throughout four (4) weeks of storage in roselle juice at 4 °C and 25 °C. The optimized formula for L. plantarum 299v was 2.0% (w/v) of calcium chloride and 3.0% (w/v) of inulin. Optimized calcium alginate-chitosan L. plantarum 299v microbeads with inulin did not affect (p > 0.05) the bead diameter, with a mean diameter of 685.27 μm, and microencapsulation efficiency of 95%. Encapsulated L. plantarum 299v with inulin showed higher survivability (>107 CFU/mL) than free cells and encapsulated L. plantarum 299v without inulin under simulated gastrointestinal conditions and after four (4) weeks of storage in roselle juice at 4 °C. The results indicate that co-extrusion encapsulation and addition of inulin had improved the viability of L. plantarum 299v in roselle juice by protecting probiotic against unfavourable gastrointestinal conditions and prolonged storage.
Collapse
|
17
|
Molaee Parvarei M, Fazeli MR, Mortazavian AM, Sarem Nezhad S, Mortazavi SA, Golabchifar AA, Khorshidian N. Comparative effects of probiotic and paraprobiotic addition on microbiological, biochemical and physical properties of yogurt. Food Res Int 2020; 140:110030. [PMID: 33648258 DOI: 10.1016/j.foodres.2020.110030] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 12/11/2020] [Accepted: 12/12/2020] [Indexed: 10/22/2022]
Abstract
Paraprobiotics are inactivated probiotics that exert various health and technological benefits making them suitable for production of functional yogurt. In the present study, probiotic yogurt containing Lactobacillus acidophilus ATCC SD 5221 and Bifidobacterium lactis BB-12 and paraprobiotic yogurt containing inactivated form of the mentioned bacteria were produced and were compared regarding microbiological, biochemical, and physical properties during 28 days of storage at refrigerated temperature. Results revealed that the greatest mean pH drop rate, mean acidity increase rate, mean redox potential increase rate, final acidity and final redox potential were observed in yogurt containing inactivated L. acidophilus added before fermentation. The highest lactic acid after 28 days of storage was obtained in samples prepared by addition of paraprobiotic form of L. acidophilus after fermentation. Yogurt samples with B. lactis and L. acidophilus added after fermentation showed the highest and lowest acetic acid level, respectively after 28 days of storage. The samples containing L. acidophilus and B. lactis had the highest acetaldehyde on day 0 while on day 28, L. acidophilus had more impact on acetaldehyde generation in yogurts. Addition of paraprobiotics increased viability of starter cultures. In addition, incorporation of inactivated probiotic cells into yogurt resulted in lower syneresis and the higher WHC compared to probiotic yogurt samples. Regarding color parameters, it was observed that color parameters (a*, b* and L*) were not influenced by paraprobiotic in probiotic and paraprobiotic yogurts. Overall, it can be concluded that incorporation of paraprobiotics into yogurt involves less technological challenges and can be considered as a suitable appropriate alternative for probiotics in development of functional yogurt.
Collapse
Affiliation(s)
- Mitra Molaee Parvarei
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Mohammad Reza Fazeli
- Pharmaceutical Quality Assurance Research Center, The Institute of Pharmaceutical Sciences (TIPS), Tehran University of Medical Sciences, Tehran, Iran.
| | - Amir M Mortazavian
- Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Solmaz Sarem Nezhad
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Seyed Ali Mortazavi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | | | - Nasim Khorshidian
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| |
Collapse
|
18
|
Chan MZA, Toh M, Liu SQ. Growth, survival, and metabolic activities of probiotic Lactobacillus spp. in fermented coffee brews supplemented with glucose and inactivated yeast derivatives. Food Res Int 2020; 137:109746. [DOI: 10.1016/j.foodres.2020.109746] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 08/23/2020] [Accepted: 09/21/2020] [Indexed: 12/11/2022]
|
19
|
Meybodi NM, Mortazavian AM, Arab M, Nematollahi A. Probiotic viability in yoghurt: A review of influential factors. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104793] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
20
|
Martelli F, Alinovi M, Bernini V, Gatti M, Bancalari E. Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages. Foods 2020; 9:foods9030350. [PMID: 32197327 PMCID: PMC7142653 DOI: 10.3390/foods9030350] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 03/10/2020] [Accepted: 03/12/2020] [Indexed: 11/26/2022] Open
Abstract
Arthrospira platensis, commercially known as Spirulina, is a fresh-water cyanobacterium that has been gaining increasing attention in recent years due to its high biological and nutritional value. For this reason, it has been employed in several food applications, to obtain or enhance functional and technological properties of cheese, yogurt, bread, cookies or pasta. The aim of this work was to evaluate the potential boosting effect of two different concentrations (0.25% and 0.50% w/v) of A. platensis on the fermentation capability of several starter lactic acid bacteria (LAB) strains, 1 probiotic and 4 commercial mix culture. These strains were used to ferment three different substrates and their fermentation behaviors were evaluated by impedance analyses together with rheological and color measurements. In tryptic soy broth (TSB), the A. platensis boosting effect was significantly higher if compared to yeast extract for all the starter LAB strains except for Lb. casei, which was equally stimulated. Different results were found when the same LAB strains were cultivated in SSM. The most evident boosting effect was found for S. thermophilus and Lb. casei. LAB growth was promoted by A. platensis, confirming that it could be a useful tool in the production of novel functional fermented dairy foods. The potential boosting effect was evaluated on four commercial mix cultures used to produce milk and soy fermented beverages. It was demonstrated that the booster effect took place, but it was variable and dependent not only on the mix culture used, but also on the substrate and A. platensis concentration. Also, rheological and color modifications were found to be dependent on these factors.
Collapse
|
21
|
Influence of Storage Temperature and Packaging on Bacteria and Yeast Viability in a Plant-Based Fermented Food. Foods 2020; 9:foods9030302. [PMID: 32155967 PMCID: PMC7143826 DOI: 10.3390/foods9030302] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 02/28/2020] [Accepted: 03/02/2020] [Indexed: 02/07/2023] Open
Abstract
Optimization of food storage has become a central issue for food science and biotechnology, especially in the field of functional foods. The aim of this work was to investigate the influence of different storage strategies in a fermented food product (FFP) and further determine whether the regular storage (room temperature (RT) and standard packaging (SP)) could be refined. Eight experimental conditions (four different temperatures × two packaging) were simulated and changes in FFP's microbial ecology (total bacteria, lactic acid bacteria (LAB), and yeasts) and physicochemical characteristics (pH and moisture content (MC)) were determined following 1, 3, 6, and 12 months. All conditions tested showed a decline in microbial content due to the effect of the temperature, 37 °C being the most detrimental condition, while -20 and 4 °C seemed to be better than RT in some parameters. Vacuum packaging (VP) only had a major effect on MC and we found that VP preserved greater MC values than SP at 3, 6, and 12 months. The correlation analysis revealed that total bacteria, LAB, and yeasts were positively associated, and also both pH and MC showed a correlation. According to our results and with the purpose to maintain the load of viable microorganisms, we observed that the best storage conditions should contemplate SP and freezing or cooling temperature during a period no longer than 3 months.
Collapse
|
22
|
de Oliveira Ribeiro AP, Gomes FDS, Maria Olbrich dos Santos K, da Matta VM, Freitas de Sá DDGC, Santiago MCPDA, Conte C, de Oliveira Costa SD, Oliveira Ribeiro LD, de Oliveira Godoy RL, Walter EHM. Development of a probiotic non-fermented blend beverage with juçara fruit: Effect of the matrix on probiotic viability and survival to the gastrointestinal tract. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108756] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
23
|
Machado D, Almeida D, Seabra CL, Andrade JC, Gomes AM, Freitas AC. Uncovering Akkermansia muciniphila resilience or susceptibility to different temperatures, atmospheres and gastrointestinal conditions. Anaerobe 2019; 61:102135. [PMID: 31875576 DOI: 10.1016/j.anaerobe.2019.102135] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Revised: 11/27/2019] [Accepted: 12/02/2019] [Indexed: 12/18/2022]
Abstract
Data regarding Akkermansia muciniphila viability under stress remains scarce despite its beneficial potential. Therefore, the main goal was to assess A. muciniphila culturability when exposed to different temperatures, atmospheres and gastrointestinal simulated conditions. Cultivable cell numbers A. muciniphila remain high after refrigerated and room temperatures oxygen exposure, and gastrointestinal passage.
Collapse
Affiliation(s)
- Daniela Machado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Diana Almeida
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Catarina L Seabra
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - José Carlos Andrade
- CESPU, Instituto de Investigação e Formação Avançada em Ciências e Tecnologias da Saúde, Rua Central de Gandra, 1317, 4585-116 Gandra PRD, Portugal
| | - Ana Maria Gomes
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
| | - Ana Cristina Freitas
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| |
Collapse
|
24
|
Liu Z, Bhandari B, Zhang M. Incorporation of probiotics (Bifidobacterium animalis subsp. Lactis) into 3D printed mashed potatoes: Effects of variables on the viability. Food Res Int 2019; 128:108795. [PMID: 31955760 DOI: 10.1016/j.foodres.2019.108795] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2019] [Revised: 10/31/2019] [Accepted: 11/01/2019] [Indexed: 12/19/2022]
Abstract
3D printing is an emerging technology with the potential to revolutionize people's eating habits. This study firstly optimized the mashed potatoes (MP) formulation and correlated its 3D performance with rheological properties. Yield stress and consistency index (K) were closely related with MP's extrusion behavior, and too high values of them (like 2558 Pa and 2794 Pa·sn) caused the difficulty in extrusion process. Yield stress and elastic modulus (G') were critical to MP's self-supporting performance and too low values of them resulted in the deformation of printed parts during storage. The feasibility of incorporation of probiotics (Bifidobacterium animalis subsp. Lactis BB-12) into 3D printed mashed potatoes (MP) was then studied. MP with probiotics was printed with different nozzle diameter (0.6, 1.0 and 1.4 mm), printing temperature (25, 35, 45 and 55 °C) and evaluated for survival during extrusion and storage at 5 °C. It was found only the small nozzle diameter (0.6 mm) resulted in the reduction of probiotic viability from 9.93 log CFU/g to 9.74 log CFU/g. Greater reduction of viable counts of probiotics (from 10.07 log CFU/g to 7.99 log CFU/g) was found when the MP was held in a heating nozzle barrel at 55 °C for 45 min. No significant difference of probiotics viability in 3D printed samples was found during 12-day storage period at 5 °C. This study provides a new dimension on the development of functional foods by 3D printing.
Collapse
Affiliation(s)
- Zhenbin Liu
- School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia.
| | - Min Zhang
- School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| |
Collapse
|
25
|
|
26
|
Arab M, Sohrabvandi S, Khorshidian N, Mortazavian AM. Combined Effects of Salt-related Variables on Qualitative Characteristics of Probiotic Fermented Milk. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401314666180123151007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
<P>Background: Doogh is a typical Iranian beverage based on fermented milk. The common
salt used for Doogh is NaCl. Addition of salt in Doogh can take place before or after fermentation.
The type of salt (NaCl or NaCl/KCl) and the sequence of salt addition in Doogh production can have
significant impacts on biochemical characteristics of this product.
</P><P>
Methods: Nine probiotic Doogh treatments containing two probiotics (Lactobacillus acidophilus and
Bifidobacterium lactis BB at the level of 107 cfu.mL-1) along with Lactobacillus delbrueckii ssp. bulgaricus
and Streptococcus thermophilus, different salt percentages (0.5 and/or 1% (w/w)) in two ratios
of NaCl/KCl (100:0 or 50:50) were prepared. Four samples were produced with the addition of salt
before fermentation and four samples after fermentation (after cooling to 5°C). Apparent viscosity,
phase separation, viability of probiotics and sensory properties of Doogh samples were studied during
21 days storage.
</P><P>
Results: The results showed that samples containing 1% (w/w) salt (NaCl or NaCl:KCl) had higher
phase separation than treatments with 0.5% (w/w). The partial substitution of NaCl with KCl had a
positive influence on the viability of probiotics. Treatments with 1% (w/w) NaCl:KCl and 0.5% (w/w)
NaCl:KCl added before fermentation showed the maximum viability of probiotics. Addition of salt
decreased the apparent viscosity of Doogh due to decreasing mean particle size of the dispersion system.
From sensory point of view, the treatment with 0.5% (w/w) NaCl and those with 0.5% (w/w)
NaCl:KCl before fermentation showed the highest acceptance.
</P><P>
Conclusion: A low-sodium Doogh with an acceptable probiotic viability was produced.</P>
Collapse
Affiliation(s)
- Masoumeh Arab
- Students Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/ National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sara Sohrabvandi
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), School of Nutrition and Food Sciences, Semnan University of Medical Sciences, Semnan, Iran
| | - Amir M. Mortazavian
- Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| |
Collapse
|
27
|
Fiocco D, Longo A, Arena MP, Russo P, Spano G, Capozzi V. How probiotics face food stress: They get by with a little help. Crit Rev Food Sci Nutr 2019; 60:1552-1580. [DOI: 10.1080/10408398.2019.1580673] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Daniela Fiocco
- Department of Clinical and Experimental Medicine, University of Foggia, Foggia, Italy
| | - Angela Longo
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Mattia Pia Arena
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Pasquale Russo
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Giuseppe Spano
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Vittorio Capozzi
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| |
Collapse
|
28
|
da Mata Rigoto J, Ribeiro THS, Stevanato N, Sampaio AR, Ruiz SP, Bolanho BC. Effect of açaí pulp, cheese whey, and hydrolysate collagen on the characteristics of dairy beverages containing probiotic bacteria. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12953] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | | | - Natália Stevanato
- Department of Technology; State University of Maringá; Umuarama Paraná Brazil
| | | | - Suelen Pereira Ruiz
- Department of Technology; State University of Maringá; Umuarama Paraná Brazil
| | | |
Collapse
|
29
|
Egan M, Bottacini F, O'Connell Motherway M, Casey PG, Morrissey R, Melgar S, Faurie JM, Chervaux C, Smokvina T, van Sinderen D. Staying alive: growth and survival of Bifidobacterium animalis subsp. animalis under in vitro and in vivo conditions. Appl Microbiol Biotechnol 2018; 102:10645-10663. [PMID: 30306201 DOI: 10.1007/s00253-018-9413-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 09/08/2018] [Accepted: 09/16/2018] [Indexed: 01/16/2023]
Abstract
Members of the Bifidobacterium genus are widely used as probiotics in fermented milk products. Bifidobacterium animalis subsp. animalis CNCM I-4602 grows and survives poorly in reconstituted skimmed milk (RSM). Availing of genome and transcriptome information, this poor growth and survival phenotype in milk was substantially improved by the addition of certain compounds, such as yeast extract, uric acid, glutathione, cysteine, ferrous sulfate, and a combination of magnesium sulfate and manganese sulfate. Carbohydrate utilization of CNCM I-4602 was also investigated, allowing the identification of several carbohydrate utilization gene clusters, and highlighting this strain's inability to utilize lactose, unlike the type strain of this subspecies, B. animalis subsp. animalis ATCC25527 and the B. animalis subsp. lactis subspecies. In addition, the ability of B. animalis subsp. animalis CNCM I-4602 to colonize a murine model was investigated, which showed that this strain persists in the murine gut for a period of at least 4 weeks. Associated in vivo transcriptome analysis revealed that, among other genes, a gene cluster encoding a predicted type IVb tight adherence (Tad) pilus was upregulated, indicating that this extracellular structure plays a role in the colonization/adaptation of the murine gastrointestinal tract by this strain.
Collapse
Affiliation(s)
- Muireann Egan
- APC Microbiome Ireland and School of Microbiology, University College Cork, Western Road, Cork, Ireland
| | - Francesca Bottacini
- APC Microbiome Ireland and School of Microbiology, University College Cork, Western Road, Cork, Ireland
| | - Mary O'Connell Motherway
- APC Microbiome Ireland and School of Microbiology, University College Cork, Western Road, Cork, Ireland
| | - Patrick G Casey
- APC Microbiome Ireland and School of Microbiology, University College Cork, Western Road, Cork, Ireland
| | - Ruth Morrissey
- APC Microbiome Ireland and School of Microbiology, University College Cork, Western Road, Cork, Ireland
| | - Silvia Melgar
- APC Microbiome Ireland and School of Microbiology, University College Cork, Western Road, Cork, Ireland
| | | | | | - Tamara Smokvina
- Danone Nutricia Research, Avenue de la Vauve, 91767, Palaiseau, France
| | - Douwe van Sinderen
- APC Microbiome Ireland and School of Microbiology, University College Cork, Western Road, Cork, Ireland.
| |
Collapse
|
30
|
Nakkarach A, Withayagiat U. Comparison of synbiotic beverages produced from riceberry malt extract using selected free and encapsulated probiotic lactic acid bacteria. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.anres.2018.11.013] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
31
|
Tewari S, Dubey KK, Singhal RS. Evaluation and application of prebiotic and probiotic ingredients for development of ready to drink tea beverage. Journal of Food Science and Technology 2018; 55:1525-1534. [PMID: 29606767 DOI: 10.1007/s13197-018-3070-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/15/2018] [Accepted: 02/12/2018] [Indexed: 01/19/2023]
Abstract
Ready-to-drink (RTD) ice tea is a ready prepared tea, produced from green and black tea originating from same plant Camellia sinensis. The objective of this study was to determine the effect of prebiotics [galacto-oligosaccharide (GOS), fructo-oligosaccharide (FOS), and inulin] or synbiotic ingredients (GOS, FOS, inulin, and Lactobacillus acidophilus) on the sensory properties and consumer acceptability of RTD. The quality of green tea extract (GTE) and black tea extract (BTE) was improved with pretreatment of cellulase and pectinase enzymes. The combined enzymatic extraction amplified total extractives up to 76% in GTE and 72% in BTE. Total polyphenol was found to be enhanced to 24% in GTE and 19% in BTE. GTE was further selected for development of RTD in two different formats; synbiotic RTD and prebiotic RTD premix and analyzed for sensory attributes (colour, aroma, taste, and acceptability). Synbiotic RTD was also evaluated for stability over a period of 28 days at 4 °C. Synbiotic RTD developed an unpleasant flavor and aroma during the shelf life. Premix format of RTD developed using spray drying was reconstituted and found to be functionally and sensorially acceptable.
Collapse
Affiliation(s)
- Shweta Tewari
- Food Engineering and Technology Department, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga East, Mumbai, 400 019 India
| | - Kriti Kumari Dubey
- Food Engineering and Technology Department, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga East, Mumbai, 400 019 India
| | - Rekha S Singhal
- Food Engineering and Technology Department, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga East, Mumbai, 400 019 India
| |
Collapse
|
32
|
Survival of probiotic bacteria in carboxymethyl cellulose-based edible film and assessment of quality parameters. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.066] [Citation(s) in RCA: 79] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
33
|
Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.09.041] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
|
34
|
de Almeida JDSO, Dias CO, Pinto SS, Pereira LC, Verruck S, Fritzen-Freire CB, Amante ER, Prudêncio ES, Amboni RDMC. Probiotic Mascarpone-type cheese: Characterisation and cell viability during storage and simulated gastrointestinal conditions. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12457] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Júlia dos S Opuski de Almeida
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina; Rod. Admar Gonzaga, 1346, Itacorubi 88034-001 Florianópolis SC Brazil
| | - Carolinne O Dias
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina; Rod. Admar Gonzaga, 1346, Itacorubi 88034-001 Florianópolis SC Brazil
| | - Stephanie S Pinto
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina; Rod. Admar Gonzaga, 1346, Itacorubi 88034-001 Florianópolis SC Brazil
| | - Luiza C Pereira
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina; Rod. Admar Gonzaga, 1346, Itacorubi 88034-001 Florianópolis SC Brazil
| | - Silvani Verruck
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina; Rod. Admar Gonzaga, 1346, Itacorubi 88034-001 Florianópolis SC Brazil
| | - Carlise B Fritzen-Freire
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina; Rod. Admar Gonzaga, 1346, Itacorubi 88034-001 Florianópolis SC Brazil
| | - Edna R Amante
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina; Rod. Admar Gonzaga, 1346, Itacorubi 88034-001 Florianópolis SC Brazil
| | - Elane S Prudêncio
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina; Rod. Admar Gonzaga, 1346, Itacorubi 88034-001 Florianópolis SC Brazil
| | - Renata D M C Amboni
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina; Rod. Admar Gonzaga, 1346, Itacorubi 88034-001 Florianópolis SC Brazil
| |
Collapse
|
35
|
Odila Pereira J, Soares J, Sousa S, Madureira AR, Gomes A, Pintado M. Edible films as carrier for lactic acid bacteria. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.060] [Citation(s) in RCA: 70] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
36
|
Florence ACR, de Oliveira MN, Delile A, Béal C. Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.03.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
37
|
Nematollahi A, Sohrabvandi S, Mortazavian AM, Jazaeri S. Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage. ELECTRON J BIOTECHN 2016. [DOI: 10.1016/j.ejbt.2016.03.001] [Citation(s) in RCA: 65] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
|
38
|
Krunić TŽ, Bulatović MLJ, Obradović NS, Vukašinović-Sekulić MS, Rakin MB. Effect of immobilisation materials on viability and fermentation activity of dairy starter culture in whey-based substrate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1723-1729. [PMID: 26033314 DOI: 10.1002/jsfa.7278] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/07/2015] [Revised: 05/25/2015] [Accepted: 05/26/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND The main objectives of the paper were to study influence of immobilisation of dairy starter culture 'Lactoferm ABY 6' on fermentation and probiotic potential of fermented whey-based substrate. RESULTS Fermentation with free cells takes 1.5 h less than fermentation with encapsulated cells, but samples with encapsulated cells have better characteristics after 28 days of storage. Chitosan coating provides additional protection of cells in bile salt solution (95.86% of viable cells compared to the initial number) and simulated gastric juice (37.8% for pH 2.5) compared to the alginate beads (94.54% in bile salt solution and 36.18% in simulated gastric juice for pH 2.5). Free cells had a drastic reduction in the number of viable cells (83.0% in bile salt solution and no viable cells in simulated gastric juice for pH 2.5). CONCLUSION Samples with alginate beads and chitosan-coated alginate beads have significantly (P < 0.05) higher viable cell count than samples with free cells, during 4 h monitoring survival at pH 2.5, pH 3.0 and 0.3% bovine bile solution. These beads can be used to improve survival of probiotic cells in fermented whey-based beverage during storage and consummation, which improves the quality of the product.
Collapse
Affiliation(s)
- Tanja Ž Krunić
- Innovation Center Faculty of Technology and Metallurgy, University of Belgrade, 11000, Belgrade, Karnegijeva 4, Serbia
| | - Maja L J Bulatović
- Faculty of Technology and Metallurgy, University of Belgrade, 11000, Belgrade, Karnegijeva 4, Serbia
| | - Nataša S Obradović
- Innovation Center Faculty of Technology and Metallurgy, University of Belgrade, 11000, Belgrade, Karnegijeva 4, Serbia
| | | | - Marica B Rakin
- Faculty of Technology and Metallurgy, University of Belgrade, 11000, Belgrade, Karnegijeva 4, Serbia
| |
Collapse
|
39
|
Tang YR, Huang HY, Hu JB, Rattinam R, Li CH, Chen YC, Urban PL. Capillary hydrodynamic chromatography reveals temporal profiles of cell aggregates. Anal Chim Acta 2016; 910:75-83. [DOI: 10.1016/j.aca.2015.12.049] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2015] [Revised: 12/11/2015] [Accepted: 12/22/2015] [Indexed: 10/22/2022]
|
40
|
Mani-López E, Palou E, López-Malo A. Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria. J Dairy Sci 2015; 97:2578-90. [PMID: 24745665 DOI: 10.3168/jds.2013-7551] [Citation(s) in RCA: 126] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2013] [Accepted: 01/18/2014] [Indexed: 11/19/2022]
Abstract
Currently, the food industry wants to expand the range of probiotic yogurts but each probiotic bacteria offers different and specific health benefits. Little information exists on the influence of probiotic strains on physicochemical properties and sensory characteristics of yogurts and fermented milks. Six probiotic yogurts or fermented milks and 1 control yogurt were prepared, and we evaluated several physicochemical properties (pH, titratable acidity, texture, color, and syneresis), microbial viability of starter cultures (Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus) and probiotics (Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus reuteri) during fermentation and storage (35 d at 5°C), as well as sensory preference among them. Decreases in pH (0.17 to 0.50 units) and increases in titratable acidity (0.09 to 0.29%) were observed during storage. Only the yogurt with S. thermophilus, L. delbrueckii ssp. bulgaricus, and L. reuteri differed in firmness. No differences in adhesiveness were determined among the tested yogurts, fermented milks, and the control. Syneresis was in the range of 45 to 58%. No changes in color during storage were observed and no color differences were detected among the evaluated fermented milk products. Counts of S. thermophilus decreased from 1.8 to 3.5 log during storage. Counts of L. delbrueckii ssp. bulgaricus also decreased in probiotic yogurts and varied from 30 to 50% of initial population. Probiotic bacteria also lost viability throughout storage, although the 3 probiotic fermented milks maintained counts ≥ 10(7)cfu/mL for 3 wk. Probiotic bacteria had variable viability in yogurts, maintaining counts of L. acidophilus ≥ 10(7) cfu/mL for 35 d, of L. casei for 7d, and of L. reuteri for 14 d. We found no significant sensory preference among the 6 probiotic yogurts and fermented milks or the control. However, the yogurt and fermented milk made with L. casei were better accepted. This study presents relevant information on physicochemical, sensory, and microbial properties of probiotic yogurts and fermented milks, which could guide the dairy industry in developing new probiotic products.
Collapse
Affiliation(s)
- E Mani-López
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Cholula, Puebla 72810, México
| | - E Palou
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Cholula, Puebla 72810, México
| | - A López-Malo
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Cholula, Puebla 72810, México.
| |
Collapse
|
41
|
Harlow BE, Lawrence LM, Flythe MD. Sample-Handling Factors Affecting the Enumeration of Lactobacilli and Cellulolytic Bacteria in Equine Feces. J Equine Vet Sci 2015. [DOI: 10.1016/j.jevs.2015.07.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
42
|
Iravani S, Korbekandi H, Mirmohammadi SV. Technology and potential applications of probiotic encapsulation in fermented milk products. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:4679-96. [PMID: 26243890 PMCID: PMC4519473 DOI: 10.1007/s13197-014-1516-2] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/28/2013] [Accepted: 08/06/2014] [Indexed: 11/25/2022]
Abstract
Fermented milk products containing probiotics and prebiotics can be used in management, prevention and treatment of some important diseases (e.g., intestinal- and immune-associated diseases). Microencapsulation has been used as an efficient method for improving the viability of probiotics in fermented milks and gastrointestinal tract. Microencapsulation of probiotic bacterial cells provides shelter against adverse conditions during processing, storage and gastrointestinal passage. Important challenges in the field include survival of probiotics during microencapsulation, stability of microencapsulated probiotics in fermented milks, sensory quality of fermented milks with microencapsulated probiotics, and efficacy of microencapsulation to deliver probiotics and their controlled or targeted release in the gastrointestinal tract. This study reviews the current knowledge, and the future prospects and challenges of microencapsulation of probiotics used in fermented milk products. In addition, the influence of microencapsulation on probiotics viability and survival is reviewed.
Collapse
Affiliation(s)
- Siavash Iravani
- />Biotechnology Department, School of Pharmacy and Pharmaceutical Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
- />Faculty of Pharmacy and Pharmaceutical Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Hassan Korbekandi
- />Biotechnology Department, School of Pharmacy and Pharmaceutical Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Seyed Vahid Mirmohammadi
- />School of Pharmacy and Pharmaceutical Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
| |
Collapse
|
43
|
Li S, Jiang C, Chen X, Wang H, Lin J. Lactobacillus casei immobilized onto montmorillonite: Survivability in simulated gastrointestinal conditions, refrigeration and yogurt. Food Res Int 2014; 64:822-830. [DOI: 10.1016/j.foodres.2014.08.030] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2014] [Revised: 07/29/2014] [Accepted: 08/24/2014] [Indexed: 10/24/2022]
|
44
|
|
45
|
Maganha LC, Rosim RE, Corassin CH, Cruz AG, Faria JAF, Oliveira CAF. Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12087] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Luciana C Maganha
- Departamento de Engenharia de Alimentos; Faculdade de Zootecnia e Engenharia de Alimentos; Universidade de São Paulo; Av. Duque de Caxias Norte 225, CEP 13635-900 Pirassununga SP Brazil
| | - Roice E Rosim
- Departamento de Engenharia de Alimentos; Faculdade de Zootecnia e Engenharia de Alimentos; Universidade de São Paulo; Av. Duque de Caxias Norte 225, CEP 13635-900 Pirassununga SP Brazil
| | - Carlos H Corassin
- Departamento de Engenharia de Alimentos; Faculdade de Zootecnia e Engenharia de Alimentos; Universidade de São Paulo; Av. Duque de Caxias Norte 225, CEP 13635-900 Pirassununga SP Brazil
| | - Adriano G Cruz
- Departamento de Tecnologia de Alimentos; Faculdade de Engenharia de Alimentos; Universidade Estadual de Campinas; Campinas SP Brazil
| | - José A F Faria
- Departamento de Tecnologia de Alimentos; Faculdade de Engenharia de Alimentos; Universidade Estadual de Campinas; Campinas SP Brazil
| | - Carlos A F Oliveira
- Departamento de Engenharia de Alimentos; Faculdade de Zootecnia e Engenharia de Alimentos; Universidade de São Paulo; Av. Duque de Caxias Norte 225, CEP 13635-900 Pirassununga SP Brazil
| |
Collapse
|
46
|
Beheshtipour H, Mortazavian AM, Mohammadi R, Sohrabvandi S, Khosravi-Darani K. Supplementation ofSpirulina platensisandChlorella vulgarisAlgae into Probiotic Fermented Milks. Compr Rev Food Sci Food Saf 2013. [DOI: 10.1111/1541-4337.12004] [Citation(s) in RCA: 87] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- H. Beheshtipour
- Students’ Research Committee; Dept. of Food Science and Technology, Natl. Nutrition and Food Technology Research Inst.; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti Univ. of Medical Sciences; P.O. Box 19395-4741; Tehran; Iran
| | - A. M. Mortazavian
- Dept. of Food Science and Technology, Natl. Nutrition and Food Technology Research Inst.; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti Univ. of Medical Sciences; P.O. Box 19395-4741; Tehran; Iran
| | - R. Mohammadi
- Dept. of Food Science and Technology, Natl. Nutrition and Food Technology Research Inst.; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti Univ. of Medical Sciences; P.O. Box 19395-4741; Tehran; Iran
| | - S. Sohrabvandi
- Dept. of Food Technology Research, Natl. Nutrition and Food Technology Research Inst; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti Univ. of Medical Sciences.; P.O. Box 19395-4741; Tehran; Iran
| | - K. Khosravi-Darani
- Dept. of Food Technology Research, Natl. Nutrition and Food Technology Research Inst; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti Univ. of Medical Sciences.; P.O. Box 19395-4741; Tehran; Iran
| |
Collapse
|
47
|
Parra K, Ferrer M, Piñero M, Barboza Y, Medina LM. Use of Lactobacillus acidophilus and Lactobacillus casei for a potential probiotic legume-based fermented product using pigeon pea (Cajanus cajan). J Food Prot 2013; 76:265-71. [PMID: 23433374 DOI: 10.4315/0362-028x.jfp-12-138] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The aim of the present study was to evaluate the use of pigeon pea (Cajanus cajan) as an appropriate substrate in the production of a legume-based fermented product with Lactobacillus acidophilus ATCC 314 or Lactobacillus casei ATCC 393 and then to ascertain the effects of the addition of ingredients such as powdered milk and banana or strawberry sauce. The products were analyzed for viable cell counts, pH, and sensory attributes during product manufacture and throughout the refrigerated storage period at 3, 7, 14, 21, and 28 days. Nine types of products were produced. At the end of the storage period, the viability of L. acidophilus was above 7 log CFU/g in the presence of milk and 20% sucrose fruit sauce. For products with L. casei, the lack of ingredients such as milk caused no significant loss in viability; however, a high concentration of sucrose in the fruit sauce was an important factor in maintaining a high L. casei population. L. casei had high viability and good sensory attributes. Both strains could be considered suitable for a pigeon pea-based fermented potential probiotic product and a low-cost protein source.
Collapse
Affiliation(s)
- K Parra
- R+D Nutrition Laboratory, Faculty of Medicine, University of Zulia, Apdo 4003, Maracaibo, Venezuela
| | | | | | | | | |
Collapse
|
48
|
Castro W, Cruz A, Bisinotto M, Guerreiro L, Faria J, Bolini H, Cunha R, Deliza R. Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation. J Dairy Sci 2013; 96:16-25. [DOI: 10.3168/jds.2012-5590] [Citation(s) in RCA: 91] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2012] [Accepted: 07/29/2012] [Indexed: 11/19/2022]
|
49
|
Castro W, Cruz A, Rodrigues D, Ghiselli G, Oliveira C, Faria J, Godoy H. Short communication: Effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics. J Dairy Sci 2013. [DOI: 10.3168/jds.2012-5576] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
50
|
Arab M, Sohrabvandi S, Mortazavian AM, Mohammadi R, Tavirani MR. Reduction of aflatoxin in fermented milks during production and storage. TOXIN REV 2012. [DOI: 10.3109/15569543.2012.738350] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
|